Side Pannel
Chicken and Rosemary Dumplings
Chicken and Rosemary Dumplings
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry, Vegetables
Ingredients List
- 6 Chicken pieces or
- 1 sm Whole chicken; skin removed
- 3 qt ;Water
- 1 Onion; finely chopped
- 2 Garlic cloves
- -- minced or pressed
- 2 Celery stalks; fine chopped
- 1 To 2 carrots; finely chopped
- 2 tb Cornstarch; dissolved in
- 1/3 c ;Cold water (opt'l.)
- 2 Rosemary sprigs, 3" each
Directions
DUMPLINGS
3 Fresh rosemary sprigs
3" each
1 1/4 c ;Water
2 c Buttermilk biscuit mix
Add chicken to the water in a stockpot and bring to a boil; simmer,
covered, about 20 minutes or until tender. Remove chicken to a plate to
cool.
Add onion, garlic, celery, and carrots to the stock; bring to a simmer.
Cut or tear chicken into 2" pieces; 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.
To make dumplings and while 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; 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; 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.
Yield: 4 to 6 servings.
Recipe from Nancy Brewer/New Orleans, Louisiana. In "Kitchen Table: Where
Herbs and Spices Make a Difference" column in "The Herb Companion." Dec.
93/Jan. 94, Vol. 6, Number 2. Pg. 82. Posted by Cathy Harned.
3 Fresh rosemary sprigs
3" each
1 1/4 c ;Water
2 c Buttermilk biscuit mix
Add chicken to the water in a stockpot and bring to a boil; simmer,
covered, about 20 minutes or until tender. Remove chicken to a plate to
cool.
Add onion, garlic, celery, and carrots to the stock; bring to a simmer.
Cut or tear chicken into 2" pieces; 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.
To make dumplings and while 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; 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; 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.
Yield: 4 to 6 servings.
Recipe from Nancy Brewer/New Orleans, Louisiana. In "Kitchen Table: Where
Herbs and Spices Make a Difference" column in "The Herb Companion." Dec.
93/Jan. 94, Vol. 6, Number 2. Pg. 82. Posted by Cathy Harned.
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
