Best Chicken And Rosemary Dumplings Recipes

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CHICKEN AND ROSEMARY DUMPLINGS



Chicken and Rosemary Dumplings image

A few years ago I found this recipe from Sacred Heart Medical Center's magazine "Heart Insight". Warm, comforting, aromatic,and healthy - What could be better? This is a family favorite. My grown children now make it (and) request it. In fact, I am adding this because I'm in the process of making it for my son's chosen birthday dinner.

Provided by Jekase

Categories     One Dish Meal

Time 1h26m

Yield 6 serving(s)

Number Of Ingredients 20

4 cups reduced-sodium fat-free chicken broth
3 cups water
1 lb chicken drumstick, skinned
1 lb boneless skinless chicken breast half
2 fresh thyme sprigs
2 teaspoons olive oil
1 1/2 cups diced carrots
1 1/2 cups chopped celery
1 cup diced onion
2 garlic cloves, minced
1/2 teaspoon salt
1 1/4 cups all-purpose flour
1 tablespoon chopped fresh rosemary or 1/2 teaspoon dried rosemary
2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons butter, softened
1/2 cup low-fat buttermilk
1 large egg
1/4 cup all-purpose flour
1/4 cup water

Steps:

  • Combine first 5 ingredients in a large Dutch oven over medium-high heat; bring to a boil. Reduce heat, and simmer, uncovered, 15 minutes or until chicken is done. Remove pan from heat. Remove chicken pieces from broth; cool slightly. Strain broth through a sieve into a large bowl; discard solids. Remove chicken from bones. Discard bones; chop chicken into bite-sized pieces. Set chicken aside.
  • Heat oil in pan over medium-high heat. Add carrots, celery, onion, and garlic; sauté 6 minutes or until onion is tender. Add reserved broth mixture and 1/2 teaspoon salt; simmer 10 minutes. Discard thyme sprigs. Keep warm.
  • To prepare dumplings, lightly spoon flour into dry measuring cups; level with a knife. Combine 1 1/4 cups flour, rosemary, baking powder, and 1/4 teaspoon salt in a large bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Combine buttermilk and egg, stirring with a whisk. Add buttermilk mixture to flour mixture, stirring just until combined.
  • Return chopped chicken to the broth mixture; bring to a simmer over medium-high heat. Combine 1/4 cup flour and 1/4 cup water, stirring with a whisk until well blended to form a slurry. Add flour mixture to pan; simmer 3 minutes. Drop the dumpling dough, 1 tablespoon per dumpling, onto chicken mixture to form 12 dumplings. Cover and cook 7 minutes (do not let broth boil). Sprinkle with black pepper.

Nutrition Facts : Calories 419.8, Fat 15.3, SaturatedFat 5.3, Cholesterol 151.8, Sodium 677.6, Carbohydrate 31.9, Fiber 2.7, Sugar 4.2, Protein 36.5

CHICKEN AND ROSEMARY DUMPLINGS



Chicken and Rosemary Dumplings image

How to make Chicken and Rosemary Dumplings

Provided by @MakeItYours

Categories     Chicken

Number Of Ingredients 12

6 - chicken pieces, skinned
1.25 cup(s) water
3 - sprigs of fresh rosemary
- DUMPLING INGREDIENTS
2 - sprigs of fresh rosemary
1/3 cup(s) cold water
2 tablespoon(s) cornstarch
1 - chopped carrot
2 - celery stalks, chopped
1 - finely chopped onion
3 quart(s) water
2 cup(s) buttermilk baking mix

Steps:

  • Add the chicken to the water in a stockpot and bring to a boil; simmer, covered, about 20 minutes or until tender.
  • Remove the chicken to a plate to cool.
  • Add the onion, garlic, celery, and carrots to the stock and bring to a simmer.
  • Cut or tear the chicken into 2-inch pieces and return it to the stock.
  • Simmer for about 30 minutes, or until all the vegetables are very tender.
  • Stir the cornstarch mixture into the stock if you like a thick sauce.
  • DUMPLINGS: While the vegetables are cooking, bring to a boil 1-1/4 cups water in a small pan.
  • Turn off the heat and add three sprigs of rosemary.
  • Cover and let steep for 30 minutes.
  • Strain the rosemary tea and mix with about 2 cups of biscuit mix, slightly more if mixture is very gooey.
  • Bring the chicken stock back to a low boil and drop scant teaspoons of dumpling batter into the bubbles.
  • Gently push each dumpling aside with a spoon to keep dumplings from clumping together.
  • Add two more rosemary sprigs, lower heat, cover, and simmer 5 to 10 minutes.

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