Italian Chicken and Dumplings

Name: Italian Chicken and Dumplings
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 237 milliliters basil leaves; 1 to 2 fresh bay leaves; 4 Tbsps butter, divided; 237 milliliters shredded carrots, store bought; 4 ribs celery from the heart, very thinly sliced; 710 milliliters chicken stock, divided; 907 grams chicken tenderloins, diced into bite-sized pieces; 3 Tbsps all-purpose flour; 1 clove garlic; 567 grams packages, fresh gnocchi; 1 lemon , zested; 5 Tbsps extra-virgin olive oil, divided; 2 handfuls A couple grated Parmigiano-Reggiano; 1 handful A generous parsley leaves; 1 handful A pine nuts, lightly toasted; 6 servings Salt and freshly ground black pepper; 12 larges white mushrooms, sliced

Italian Chicken and Dumplings might be just the main course you are searching for. This recipe serves 6. One serving contains 579 calories, 41g of protein, and 26g of fat. From preparation to the plate, this recipe takes around 40 minutes. A mixture of gnocchi, a pine nuts, olive oil, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert.

Instructions

Place a large pot of water on to boil for gnocchi.

Ingredients you will need

Gnocchi

Water

Equipment you will use

Pot

Heat a pot with 1 tablespoon extra-virgin olive oil, a turn of the pan, over medium-high heat.

Ingredients you will need

Extra Virgin Olive Oil

Equipment you will use

Frying Pan

Pot

Add chicken, season with salt and pepper, and lightly brown.

Ingredients you will need

Salt And Pepper

Whole Chicken

Remove to a plate and add another tablespoon of olive oil and 2 tablespoons butter and heat.

Ingredients you will need

Olive Oil

Butter

Add mushrooms, carrots, celery, and bay leaf, season with salt and pepper. Soften 5 minutes, sprinkle in flour and cook 2 minutes.

Ingredients you will need

Salt And Pepper

Mushrooms

Bay Leaves

Carrot

Celery

All Purpose Flour

Whisk in 2 1/2 cups stock, slide the chicken back into the pot and simmer to allow sauce to thicken.

Ingredients you will need

Whole Chicken

Sauce

Stock

Equipment you will use

Whisk

Pot

Place the remaining 1/2 cup stock in food processor with basil, parsley, garlic, pine nuts and cheese, salt and pepper. Turn processor on and pour in the remaining few tablespoons oil.

Ingredients you will need

Salt And Pepper

Pine Nuts

Parsley

Cheese

Garlic

Basil

Stock

Cooking Oil

Equipment you will use

Food Processor

Melt 2 tablespoons butter in a skillet over medium heat with the zest of 1 lemon.

Ingredients you will need

Lemon Zest

Butter

Equipment you will use

Frying Pan

Salt cooking water and drop gnocchi in the water, cook until the gnocchi floats, drain and add to the lemon butter and season with salt and pepper, to taste. Toss the gnocchi 2 to 3 minutes in lemon butter until light golden at edges.

Ingredients you will need

Salt And Pepper

Gnocchi

Butter

Lemon

Water

Salt

Turn heat off chicken and stir in pesto sauce.

Ingredients you will need

Pesto

Whole Chicken

Serve the chicken in shallow bowls and top with lemon butter dumplings.

Ingredients you will need

Whole Chicken

Butter

Lemon

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

237milliliters

basil leaves 1

to 2 fresh bay leaves 4Tbsps

butter, divided 237milliliters

shredded carrots, store bought 4ribs

celery from the heart, very thinly sliced 710milliliters

chicken stock, divided 907grams

chicken tenderloins, diced into bite-sized pieces 3Tbsps

all-purpose flour 1clove

garlic 567grams

packages, fresh gnocchi 1

lemon , zested 5Tbsps

extra-virgin olive oil, divided 2handfuls

A couple grated Parmigiano-Reggiano 1handful

A generous parsley leaves 1handful

A pine nuts, lightly toasted 6servings

Salt and freshly ground black pepper 12larges

white mushrooms, sliced

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian on the menu? Try pairing with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. One wine you could try is Castello di Meleto Chianti Classico Gran Selezione. It has 4.4 out of 5 stars and a bottle costs about 57 dollars.