Chicken And Dumplings
Braised chicken, fall vegetables, ricotta dumplings, fresh herbs
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- (a) chicken breast
- (b) celery root, carrot, rutabaga, cremini mushroom
- (c) chicken stock
- (d) ricotta gnudi batter
- (e) parsley, thyme, rosemary
- 4-6 quart pot
- seasoning plate
- skillet or saute pan
- wooden spoon
- paring knife
- cutting board & knife
- serving spoon
- For best results, take the chicken out of the refrigerator 10 minutes before starting to cook. If you skip this step, you may need to cook the chicken longer than this recipe card indicates. Preheat your oven to 425 degrees fahrenheit.
- Fill a 4-6 quart pot 2/3 full with water. Season with a pinch of salt. Put over high heat to bring up to a boil.
- Cut open the package of chicken (b) and place on a plate. Season both sides with a pinch of salt and pepper. Heat a skillet or saute pan over medium-high heat for 2 minutes. When the pan has warmed up, add 1 tbsp of oil or enough to coat the bottom of the pan. Add the chicken to the pan and sear for 2 minutes. Then turn over and sear the other side for 2 minutes. (If you are preparing more than 4 servings, sear both sides for 3 minutes).
- After searing the chicken, add the vegetables (b) to the pan. Season with a pinch of salt and pepper. Cook for 1 minute, stirring occasionally. Then pour the chicken stock (c) over the chicken and vegetables. Place the pan in your 425 degree oven and bake for 7 minutes.
- While the chicken and vegetables are in the oven, make the dumplings. Make sure the pot of water is boiling. Twist the empty part of the bag of dumpling batter (d) to form the shape of a pastry bag (cone-shaped). Cut a corner off of the plastic bag of batter (pick an end where there is a lot of batter). Prime the bag by pushing the batter toward the open corner and pinch the bag around the batter.
- Squeeze the bag of batter in one hand and hold a paring knife in the other. Hold the bag of batter over the pot of boiling water. Squeeze about 1 inch of batter out of the bag and then cut it off with the knife so that it drops into the pot of water. Continue until all of the batter is used up. Adjust the heat so the water is at a low boil, not a rapid boil. Cook the dumplings for 4 minutes. The dumplings are done when they have all risen to the top of the water. Pour the cooked dumplings into a strainer in your sink and rinse lightly with cool water. Set aside in the strainer.
- At this point, your chicken and vegetables should have finished baking. Remove the pan from the oven and put on your stovetop over low heat. Bring it up to a simmer. Add the dumplings to the pan and simmer for 1 minute. (If the pan seems dry, add 1-2 tbsp of water to the pan.)
- Remove the pan from the heat. Place the herbs (e) on a cutting board and give them a rough chop. Add the herbs to the pan.
- Spoon the dumplings and vegetables into your serving bowls. Slice the chicken and place on top.
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