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Saturday, July 17, 2010

Chicken & Dumplings

Ingredients:
1 1/4 pound Skinless, boneless chicken breasts, cut into 1-inch chunks
2 tbsp Vegetable Oil
4 large Carrots, thinly sliced
3 large Celery stalks, thinly sliced
1 medium Onion (6 to 8 oz.), chopped
1 can (14 to 14.5 oz.) Chicken broth
1 sprig Fresh Rosemary
1/2 cup All-purpose flour
1/2 tsp Baking soda
2 tsp Shortening
1/4 cup Milk
1 cup Frozen peas
2 tbsp Chopped fresh parsley
 

Preparation:
1. Heat 6-quart Dutch oven on medium-high until hot.  Season chicken with 1/4 tsp salt
and fresh pepper.  To pot, add 1 tbs oil, then chicken.  Cook 2 to 3 minutes or until chicken is no
longer pink on the outside, stirring.  Transfer chicken to bowl; reduce heat to medium.
2. To same pot, add remaining oil; stir in carrots, celery, and onion.  Cook 5 to 7
minutes or until onion is translucent, stirring occassionly.  Add broth, rosemary, and 2 cups
water; heat to simmering.
3. In small bowl whisk flour, soda and 1/8 tsp salt.  With fork, cut in shortening until
mixture forms coarse crumbs.  Stir in milk just until dough forms.
4. Stir chicken into simmering broth; cook 2 minutes.  Stir in peas; cook 1 minute
longer.  With slotted spon, transfer chicken and vegetables to large bowl.  Do not remove pot
from heat.
5. Drop dough into pot by tsp. Cover, simmer 5 minutes.  Uncover, simmering 3 to 5
minutes longer or until dumplings are cooked through.
6. Spoon dumplings and broth over chicken mixture.  Divide among bowls, and garish
with parsley.


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