Chicken and Rosemary Dumplings |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Spoonfuls of seasoned buttermilk biscuit dough form light, fluffy dumplings in this classic American dish. Ingredients:
4 cups fat-free, less-sodium chicken broth |
3 cups water |
1 pound chicken drumsticks, skinned |
1 pound skinless, boneless chicken breast halves |
2 thyme sprigs |
2 teaspoons olive oil |
1 1/2 cups diced carrots |
1 1/2 cups chopped celery |
1 cup diced onion |
2 garlic cloves, minced |
1/2 teaspoon salt |
1 1/4 cups all-purpose flour |
1 tablespoon chopped fresh or 1/2 teaspoon dried rosemary |
2 teaspoons baking powder |
1/4 teaspoon salt |
2 tablespoons butter, softened |
1/2 cup low-fat buttermilk |
1 large egg |
1/4 cup all-purpose flour |
1/4 cup water |
freshly ground black pepper |
Directions:
1. 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. Remove pan from heat. Remove chicken pieces from broth; cool slightly. Strain broth through a sieve into a large bowl; discard solids. Remove chicken from bones. Discard bones; chop chicken into bite-sized pieces. Set chicken aside.
2. Heat oil in pan over medium-high heat. Add carrots, celery, onion, and garlic; sauté 6 minutes or until onion is tender. Add reserved broth mixture and 1/2 teaspoon salt; simmer 10 minutes. Discard thyme sprigs. Keep warm.
3. To prepare dumplings, lightly spoon flour into dry measuring cups; level with a knife. Combine 1 1/4 cups flour, rosemary, baking powder, and 1/4 teaspoon salt in a large bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Combine buttermilk and egg, stirring with a whisk. Add buttermilk mixture to flour mixture, stirring just until combined.
4. Return chopped chicken to the broth mixture; bring to a simmer over medium-high heat. Combine 1/4 cup flour and 1/4 cup water, stirring with a whisk until well blended to form a slurry. 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). Sprinkle with black pepper.
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