Chicken and Herb Baked Dumplings
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.
1 pound skinless, boneless chicken thighs, cut into 1 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 (about 1-1/2 cups)
2 celery ribs, thickly sliced (about 1 cup)
3-1/2 cups canned chicken broth
4 tablespoons chopped mixed fresh herbs, such as thyme, savory, and sage
3 tablespoons chopped parsley
One 7 -1/2-ounce tube refrigerated biscuit dough, preferably buttermilk
1) Preheat the oven to 400 degrees 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 broth, 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.
Chicken and Herb Baked Dumplings 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 broth.
Chicken thighs are more flavorful than breasts.
Chicken and Herb Baked Dumplings 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 broth in place of the chicken broth.
Other aromatic vegetables, such as turnips, can be used in place of some of the carrot, celery, and onion.
Vegetables and meat or poultry left over 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.
Ready, Set, Dough!
Incredibly Easy and Delicious Ways to Use Store-Bought Doughs
by Melanie Barnard
$17.95, Trade Paperback Original
Recipe reprinted by permission.
Ready, Set, Dough!
This page created May 2004