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Tasty Tuesday – Rosemary Chicken & Dumplings

This past Thursday there was a snow day for both school & work, our first of the year. The weather just screamed “comfort food” so that’s what I made.

Rosemary Chicken & Dumplings is perfect for a snow day dinner. I know I shared the recipe with you last year but I’m sharing it again because it’s that good.

As we sat down to dinner together, the kitchen windows frosted from the steam, the smell of fresh rosemary and all three of us some sort of fuzzy fleece garment, we took the first bit of warm goodness. Yep, this totally hit the spot!

After a few bites my food critic in training said to me “Mmm there might be a little too much rosemary in the dumplings for my taste.” I laughed and agreed. She was indeed correct. The recipe calls for fresh parsley, something I almost always have around as it, sage and oregano seem to do best in my herb garden, and I was out – so was the store. So I used rosemary for the dumplings instead – it was too much.

Oh, and the leftovers? They were quite tasty too. 🙂 Sorry for the yellow photo – I really hate my kitchen lighting and need to break out my new lights really soon if I’m going to keep sharing food photos from home with you!

Rosemary Chicken and Dumplings

Rosemary Chicken And Dumplings
(from At Home, At Sea by Annie Mahle)

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

E’s Notes: I used a package of chicken thighs instead of a whole chicken and just cut each thigh in half. I also found the first time around the dumplings took almost twice as long to cook at the 1 inch size so this time I used a tablespoon and made smaller dumplings – this worked with the time frame.

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