Chicken And Rosemary Dumplings Recipes

Steps:

• 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.
• 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.
• 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.
• 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.

Steps:

• Add the chicken to the water in a stockpot and bring to a boil; simmer, covered, about 20 minutes or until tender.
• Remove the chicken to a plate to cool.
• Add the onion, garlic, celery, and carrots to the stock and bring to a simmer.
• Cut or tear the chicken into 2-inch pieces and 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.
• DUMPLINGS: While the 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 and 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 and 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.

Steps:

• In plastic bag, combine flour, salt and pepper, coat chicken. Fry chicken in oil for 8 - 10 minutes until browned on all sides. Set aside. Add carrots, celery, onion and rosemary to slow cooker. Set chicken pieces over veggies. Pour 1/2 cup chicken stock into skillet and cook over medium-high scraping brown bits from bottom of pan. Pour pan juices into slow cooker along with remaining stock. Cover and cook on low for 8 - 10 hours or on high for 4 - 6 hours, until vegetables are tender and stew is bubbling. Add peas and stir gently to combine. DUMPLINGS: In a bowl, mix flour, baking powder, rosemary and salt. In a measuring cup combine milk and egg. Mix well and add to flour mixture. Stir with fork to make a lumpy dough. Droop dumpling over chicken pieces. Cover and cook on high for 25 - 30 minutes. Serve garnished with fresh rosemary.

Steps:

• Bring broth to a boil in a large saucepan.
• Mix dry ingredients together.
• Mix egg and milk together.
• Pour milk mixture into flour mixture and stir just until blended.
• Drop by rounded tablespoon into boiling broth.
• Reduce heat to low, cover and simmer 15 minutes.