jglass
New member
Chicken with Rosemary Dumplings
P R E P 15 minutes C O O K 1 hour MA K E S 6 main-dish servings
2 tablespoons vegetable oil
6 large bone-in chicken-breast halves
(31⁄4 pounds), skin removed
4 large carrots, peeled and cut into
1-inch pieces
2 large stalks celery, cut into
1⁄4-inch-thick slices
1 medium onion, finely chopped
1 cup plus 2 tablespoons all-purpose
flour
2 teaspoons baking powder
11⁄2 teaspoons chopped fresh
rosemary or 1⁄2 teaspoon dried
rosemary, crumbled
1 teaspoon salt
1 large egg
11⁄2 cups milk
2 cups water
1 can (141⁄2 ounces) low-sodium
chicken broth or 13⁄4 cups
Chicken Broth (page 9)
1⁄4 teaspoon ground black pepper
1 package (10 ounces) frozen peas
1. In 8-quart Dutch oven, heat 1 tablespoon oil over medium-high heat
until very hot. Add 3 chicken-breast halves; cook until golden brown,
about 5 minutes per side.With slotted spoon, transfer chicken pieces to
bowl as they are browned. Repeat with remaining chicken.
2. Add remaining 1 tablespoon oil to drippings in Dutch oven. Add carrots,
celery, and onion and cook, stirring frequently, until vegetables are
golden brown and tender, about 10 minutes.
3. Meanwhile, prepare dumplings: In small bowl, combine 1 cup flour,
baking powder, rosemary, and 1⁄2 teaspoon salt. In cup, with fork, beat egg
with 1⁄2 cup milk. Stir egg mixture into flour mixture until just blended.
4. Return chicken to Dutch oven; add water, broth, pepper, and remaining
1⁄2 teaspoon salt. Heat to boiling over high heat. Drop dumpling mixture
by rounded tablespoons on top of chicken and vegetables to make 12
dumplings. Reduce heat; cover and simmer 15 minutes.
5.With slotted spoon, transfer dumplings, chicken, and vegetables to serving
bowl; keep warm. Reserve broth in Dutch oven.
6. In cup, blend remaining 2 tablespoons flour with remaining 1 cup milk
until smooth; stir into broth mixture. Heat to boiling over high heat; boil
1 minute to thicken slightly. Add peas and heat through. Pour sauce over
chicken and dumplings.
P R E P 15 minutes C O O K 1 hour MA K E S 6 main-dish servings
2 tablespoons vegetable oil
6 large bone-in chicken-breast halves
(31⁄4 pounds), skin removed
4 large carrots, peeled and cut into
1-inch pieces
2 large stalks celery, cut into
1⁄4-inch-thick slices
1 medium onion, finely chopped
1 cup plus 2 tablespoons all-purpose
flour
2 teaspoons baking powder
11⁄2 teaspoons chopped fresh
rosemary or 1⁄2 teaspoon dried
rosemary, crumbled
1 teaspoon salt
1 large egg
11⁄2 cups milk
2 cups water
1 can (141⁄2 ounces) low-sodium
chicken broth or 13⁄4 cups
Chicken Broth (page 9)
1⁄4 teaspoon ground black pepper
1 package (10 ounces) frozen peas
1. In 8-quart Dutch oven, heat 1 tablespoon oil over medium-high heat
until very hot. Add 3 chicken-breast halves; cook until golden brown,
about 5 minutes per side.With slotted spoon, transfer chicken pieces to
bowl as they are browned. Repeat with remaining chicken.
2. Add remaining 1 tablespoon oil to drippings in Dutch oven. Add carrots,
celery, and onion and cook, stirring frequently, until vegetables are
golden brown and tender, about 10 minutes.
3. Meanwhile, prepare dumplings: In small bowl, combine 1 cup flour,
baking powder, rosemary, and 1⁄2 teaspoon salt. In cup, with fork, beat egg
with 1⁄2 cup milk. Stir egg mixture into flour mixture until just blended.
4. Return chicken to Dutch oven; add water, broth, pepper, and remaining
1⁄2 teaspoon salt. Heat to boiling over high heat. Drop dumpling mixture
by rounded tablespoons on top of chicken and vegetables to make 12
dumplings. Reduce heat; cover and simmer 15 minutes.
5.With slotted spoon, transfer dumplings, chicken, and vegetables to serving
bowl; keep warm. Reserve broth in Dutch oven.
6. In cup, blend remaining 2 tablespoons flour with remaining 1 cup milk
until smooth; stir into broth mixture. Heat to boiling over high heat; boil
1 minute to thicken slightly. Add peas and heat through. Pour sauce over
chicken and dumplings.