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Chicken One Pot With Dumplings

Chicken.Maximus's picture
Ingredients
  Chicken 1
  Leeks 2 Medium, trimmed (Reserve Green Tops)
  Butter 2 Tablespoon (1/4 Stick)
  Chopped parsley 1⁄4 Cup (4 tbs)
  Diced celery root/Chopped celery, including leaves 1 Tablespoon
  Water 5 Cup (80 tbs)
  Chicken 3 1⁄2 Pound, split in half (1 Piece)
  Carrots 4 Medium, coarsely sliced
  Turnips 2 Medium, peeled and coarsely cubed
  Coarsely sliced cauliflower florets 2 1⁄2 Cup (40 tbs)
  Firm cabbage chunks 1 Cup (16 tbs)
  Salt 1 Teaspoon
  Freshly ground pepper 1⁄4 Teaspoon
  Dumplings 1
  Milk 2⁄3 Cup (10.67 tbs)
  Salt 1⁄2 Teaspoon
  Freshly grated nutmeg 1 Pinch
  All purpose flour 1 Cup (16 tbs)
  Chopped fresh parsley 4 Tablespoon
  Egg 1 , beaten
Directions

For chicken: Halve leek greens lengthwise and chop.
Cut white part into 3/4-inch slices.
Melt butter in large Dutch oven or flameproof casserole over medium heat.
Add leek greens, parsley and celery root and cook, stirring constantly until vegetables are limp, about 4 to 5 minutes.
Add water and chicken.
Cover and bring to boil.
Reduce heat and simmer until chicken is just tender, about 1 3/4 hours.
Transfer chicken to platter and let cool.
Discard any fat from broth.
Layer carrots, turnips and sliced leeks in broth.
Top with cauliflower and cabbage.
Add salt and pepper.
Cover and simmer over low heat 20 minutes.
Remove chicken from bones and cut meat into bite-size pieces.
Add to vegetables and continue cooking until carrots are tender, about 10 to 15 minutes.

Recipe Summary

Difficulty Level: 
Easy
Equipment: 
Crock Pot
Ingredient: 
Chicken

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