Recipes   Chicken And Herb Baked Dumplings Recipe

Chicken and Herb Baked Dumplings

FabFood
  • Recipe Comments
  • Max 5 stars
    0
    My Rating
    (0 Ratings)
  • Prep: –
  • Cook Time: –
  • Total: –
  • Serving: –
Recipe for Chicken and Herb Baked Dumplings. These "baked" dumplings are a real improvement on this modern version of an old-fashioned American favorite.

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

Directions

  1. 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. 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. 3. Sprinkle with the remaining 1 tablespoon parsley and serve.
  4. Other types of biscuits can be used, but the total weight of the package should not exceed about 8 ounces.
  5. If the pan is too shallow, you might need a little more chicken stock.
  6. Chicken thighs are more flavorful than breasts.
  7. Variations:
  8. Chicken breast, turkey, boneless pork, or even a tender cut of beef can be used in place of the chicken.
  9. For beef, use beef or meat stock instead of the chicken stock.
  10. Other aromatic vegetables such as turnips, can be used in place of some of the carrot, celery and onion.
  11. 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.
  12. Tips:

You might also like