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.
from:
Ready, Set, Dough!
Incredibly Easy and Delicious Ways to Use Store-Bought Doughs
by Melanie Barnard
Broadway Books
$17.95, Trade Paperback Original
$26.95 Canada
ISBN: 0-7679-1424-4
Recipe reprinted by permission.
Ready, Set, Dough!
Recipes
This page created May 2004
