Chicken and Rosemary Dumplings
Try this Chicken and Rosemary Dumplings recipe, or contribute your own. "Poultry" and "Seasonings" are two of the tags cooks chose for Chicken and Rosemary Dumplings.
Yield: 4 Servings Ready in 1 hours
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|1 To 2 carrots; finely chopped|
|2 cButtermilk biscuit mix|
|minced or pressed|
|6 Chicken pieces or|
|2 Celery stalks; fine chopped|
|1 Onion; finely chopped|
|2 Rosemary sprigs, 3" each|
|3 Fresh rosemary sprigs|
|1 1/4 cWater|
|2 tbCornstarch; dissolved in|
|1 smWhole chicken; skin removed|
Chicken and Rosemary Dumplings Preparation
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.
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