Taste · Uncategorized

Rosemary Chicken & Dumplings

Not too long ago I stayed late at work trying to get the newest version of a program working (and getting hit on by the phone rep who I was talking to in the Philippines (his name was Marlon – as in Brando in case you are curious!). My amazing boss, Annie, sent some dinner home with me as a thank you for staying and getting the job done. She had whipped something up for her family with what she had in her fridge – something she is absolutely amazing at and I fail terribly at! It was delicious AND I had to ask what is was because I wanted it again!

Turns out it was Chicken & Dumplings! And the recipe is in her cookbook At Home, At Sea – the cookbook I use most often. I know I had seen and heard of the recipe before but never having tried dumplings prior to that night. Well it turns out I had leftover chicken from another meal thought this was a great way to use it up. It’s now one of my favorites!

Rosemary Chicken And Dumplings

2 to 3 tablespoons olive oil
1 whole chicken, cut into 8 pieces (remove the skin if desired; I usually take the skin off the breast and thighs)
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon fresh black pepper
1 teaspoon paprika
1 large onion, chopped
2 large carrots, chopped
3 stalks celery, chopped
3 cloves minced garlic
1 tablespoon minced fresh parsley
2 tablespoons minced fresh thyme
3 tablespoons minced fresh rosemary
1 cup white wine
2 cups chicken stock

Dumplings:

1/4 cup shortening
2 cups all-purpose flour
1 teaspoon salt
3 teaspoons baking powder
2 tablespoons minced fresh parsley
3/4 cup milk

Heat the oil in a large, wide stockpot over medium-high heat.  Toss the chicken, flour, salt, pepper and paprika together until the chicken is coated.  Place the chicken in the heated pot and cook until browned on all sides.  Add the onions, carrots, celery, garlic, and herbs; cook for another 10-15 minutes until the onions are translucent.  Add the white wine and stock; bring it to a boil, reduce heat, and simmer, covered, until the meat is tender (about 1 hour).

Dumplings:

Cut the shortening into the dry ingredients.  Make a well in the center and add the milk.  Mix just until the milk is incorporated. Drop 1-inch balls of dough on top of the simmering chicken.  Cover and cook an additional 10 minutes. NO PEEKING!

Serves 4-6

I also remembered that she had made this recipe on the Maine show ‘207’ a few years ago – here’s the clip.

Advertisements