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Chicken With Herb Dumplings

American.Gourmet's picture
Ingredients
  Chicken pieces 3 Pound (1.35 Kilogram, Such As Breast Halves, Thighs, And/Or Drumsticks, Skinned If Desired)
  Vegetable oil 23 Milliliter (1 1/2 Tablespoon)
  Onion 8 Ounce, thinly sliced (1 Large One, 230 Grams)
  Large mushrooms 6 Ounce, cut into quarters (170 Gram)
  Carrots 8 Ounce, cut into slanting 1 1/2-inch slices (4 Medium Ones, 230 Grams)
  Dried sage 1 Teaspoon
  Fat free low sodium chicken broth 710 Milliliter (3 Cups)
  Dry white wine 60 Milliliter (1/4 Cup)
  Herb dumpling 1 Cup (16 tbs)
  Freshly ground pepper To Taste
  Salt To Taste
  Chopped parsley 2 Tablespoon
Directions

Rinse chicken and pat dry.
Preheat a 5-quart saucier pan over medium-high heat until rim of pan is hot-to-the-touch.
Add oil and wait for about 1 more minute.
Add chicken, about half at a time: cook, turning as needed, until browned on all sides.
As chicken is browned, remove it from pan and set aside.
Pour off all but about 1 tablespoon of the drippings.
Reduce heat to medium.
Add onion and mushrooms to pan and cook, stirring often, until lightly browned (3 to 5 minutes).
Mix in carrots and sage: then arrange chicken on top of vegetables.
Pour in broth and wine.
Bring mixture to a boil: then reduce heat to low, cover, and simmer for 20 minutes.
Meanwhile, prepare Herb Dumplings.
Skim and discard fat from chicken mixture.
Season to taste with salt and pepper.
Drop dumpling dough over chicken in 8 equal portions, spacing slightly apart.
Cover and continue to cook until dumplings are firm to the touch and a wooden pick inserted in center comes out clean (20 to 25 minutes).
Sprinkle with parsley.
Serve dumplings and chicken in wide, shallow bowls, with sauce and vegetables spooned over them.

Recipe Summary

Difficulty Level: 
Better Buy
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Chicken
Interest: 
Healthy

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