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Chicken and Herb Baked Dumplings
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By Melanie Barnard
Posted July 23rd, 2007
This article is reprinted with permission from Ready, Set, Dough!: Incredibly Easy and Delicious Ways to Use Store-Bought Doughs, by Melanie Barnard, (2004, Broadway)
Ready, Set, Dough!: Incredibly Easy and Delicious Ways to Use Store-Bought Doughs
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Servings: 3
Author Notes: These "baked" dumplings are a real improvement on the usual steamed dumplings, which are always too doughy for my taste. These are the best of both worlds - a golden crusted biscuit on top of a moist, flavorful stew. To make this most modern version of an old-fashioned American favorite even easier, look for pre-sliced carrots and celery at the salad bar in your supermarket.
Ingredients: 1 pound skinless, boneless chicken thighs, cut into 1/2 inch chunks
3 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups frozen pearl onions, thawed
3 carrots, thickly sliced
2 celery ribs thickly sliced
3 1/2 cups chicken stock or canned chicken stock
4 tablespoons mixed fresh herbs, such as thyme, savory, and sage
3 tablespoons chopped parsley
one 7 1/2 ounce tube refrigerated biscuit dough, preferably buttermilk
Instructions: 1. Preheat the oven to 400° F. Season the chicken with salt and pepper. In a deep 10 or 12 inch ovenproof skillet or Dutch oven, heat the butter. Cook the chicken over medium-high heat, stirring often, until golden on all sides. Sprinkle with the flour, then cook and stir for 1 minute. Add the onions, carrots, celery, chicken stock, and 2 tablespoons each of the mixed herbs and parsley. Bring the liquid to a simmer.

2. Meanwhile, separate the dough into 10 biscuits. Cut each biscuit in half. Place the biscuits in a single layer on top of the simmering liquid. (The biscuits may be quite close together.) Sprinkle the biscuits with the remaining 2 tablespoons mixed herbs. Place the pan in the oven and bake until the biscuits are pale golden on top, 10 to 12 minutes.

3. Sprinkle with the remaining 1 tablespoon parsley and serve.

Tips:

  • Other types of biscuits can be used, but the total weight of the package should not exceed about 8 ounces.
  • If the pan is too shallow, you might need a little more chicken stock.
  • Chicken thighs are more flavorful than breasts.

Variations:

  • Chicken breast, turkey, boneless pork, or even a tender cut of beef can be used in place of the chicken.
  • For beef, use beef or meat stock instead of the chicken stock.
  • Other aromatic vegetables such as turnips, can be used in place of some of the carrot, celery and onion.
  • Vegetables and meat or poultry leftover from another meal can be turned into a quick stew by simply bringing to a simmer with the liquid and herbs, then adding the biscuits and herbs, and baking as directed.


 

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