Chicken and Rosemary Dumplings

Name: Chicken and Rosemary Dumplings
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 teaspoons baking powder; 6 servings Freshly ground black pepper; 2 Tbsps butter, softened; 355 milliliters diced carrots; 355 milliliters chopped celery; 454 grams chicken drumsticks, skinned; 1 large egg; 946 milliliters fat-free, less-sodium chicken broth; 59 milliliters all-purpose flour; 296 milliliters all-purpose flour; 2 garlic cloves, minced; 118 milliliters low-fat buttermilk; 2 teaspoons olive oil; 237 milliliters diced onion; 0 teaspoons salt; 1 teaspoons salt; 454 grams skinless, boneless chicken breast halves; 2 thyme sprigs; 59 milliliters water; 710 milliliters water; 1 Tbsp chopped fresh or 1/2 teaspoon dried rosemary

You can never have too many main course recipes, so give Chicken and Rosemary Dumplings a try. One serving contains 383 calories, 32g of protein, and 13g of fat. This recipe serves 6. This recipe covers 26% of your daily requirements of vitamins and minerals. Head to the store and pick up olive oil, egg, garlic cloves, and a few other things to make it today. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Combine first 5 ingredients in a large Dutch oven over medium-high heat; bring to a boil. Reduce heat, and simmer, uncovered, 15 minutes or until chicken is done.

Ingredients you will need

Whole Chicken

Equipment you will use

Dutch Oven

Remove pan from heat.

Equipment you will use

Frying Pan

Remove chicken pieces from broth; cool slightly. Strain broth through a sieve into a large bowl; discard solids.

Ingredients you will need

Chicken Pieces

Broth

Equipment you will use

Sieve

Bowl

Remove chicken from bones. Discard bones; chop chicken into bite-sized pieces. Set chicken aside.

Ingredients you will need

Whole Chicken

Heat oil in pan over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add carrots, celery, onion, and garlic; saut 6 minutes or until onion is tender.

Ingredients you will need

Carrot

Celery

Garlic

Onion

Add reserved broth mixture and 1/2 teaspoon salt; simmer 10 minutes. Discard thyme sprigs. Keep warm.

Ingredients you will need

Fresh Thyme

Broth

Salt

To prepare dumplings, lightly spoon flour into dry measuring cups; level with a knife.

Ingredients you will need

All Purpose Flour

Equipment you will use

Measuring Cup

Knife

Combine 1 1/4 cups flour, rosemary, baking powder, and 1/4 teaspoon salt in a large bowl.

Ingredients you will need

Baking Powder

Rosemary

All Purpose Flour

Salt

Equipment you will use

Bowl

Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.

Ingredients you will need

Butter

Equipment you will use

Blender

Combine buttermilk and egg, stirring with a whisk.

Ingredients you will need

Buttermilk

Egg

Equipment you will use

Whisk

Add buttermilk mixture to flour mixture, stirring just until combined.

Ingredients you will need

Buttermilk

All Purpose Flour

Return chopped chicken to the broth mixture; bring to a simmer over medium-high heat.

Ingredients you will need

Whole Chicken

Broth

Combine 1/4 cup flour and 1/4 cup water, stirring with a whisk until well blended to form a slurry.

Ingredients you will need

All Purpose Flour

Water

Equipment you will use

Whisk

Add flour mixture to pan; simmer 3 minutes. Drop the dumpling dough, 1 tablespoon per dumpling, onto chicken mixture to form 12 dumplings. Cover and cook 7 minutes (do not let broth boil).

Ingredients you will need

Whole Chicken

Broth

Dough