Best 5 Chicken And Rosemary Dumplings Recipes

CHICKEN AND ROSEMARY DUMPLINGS

Steps:

• Combine first 5 ingredients in a large Dutch oven over medium-high heat; bring to a boil. Reduce heat, and simmer, uncovered, 15 minutes or until chicken is done. Remove pan from heat. Remove chicken pieces from broth; cool slightly. Strain broth through a sieve into a large bowl; discard solids. Remove chicken from bones. Discard bones; chop chicken into bite-sized pieces. Set chicken aside.
• Heat oil in pan over medium-high heat. Add carrots, celery, onion, and garlic; sauté 6 minutes or until onion is tender. Add reserved broth mixture and 1/2 teaspoon salt; simmer 10 minutes. Discard thyme sprigs. Keep warm.
• To prepare dumplings, lightly spoon flour into dry measuring cups; level with a knife. Combine 1 1/4 cups flour, rosemary, baking powder, and 1/4 teaspoon salt in a large bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Combine buttermilk and egg, stirring with a whisk. Add buttermilk mixture to flour mixture, stirring just until combined.
• Return chopped chicken to the broth mixture; bring to a simmer over medium-high heat. Combine 1/4 cup flour and 1/4 cup water, stirring with a whisk until well blended to form a slurry. Add flour mixture to pan; simmer 3 minutes. Drop the dumpling dough, 1 tablespoon per dumpling, onto chicken mixture to form 12 dumplings. Cover and cook 7 minutes (do not let broth boil). Sprinkle with black pepper.

ROSEMARY DUMPLINGS

Steps:

• Bring broth to a boil in a large saucepan.
• Mix dry ingredients together.
• Mix egg and milk together.
• Pour milk mixture into flour mixture and stir just until blended.
• Drop by rounded tablespoon into boiling broth.
• Reduce heat to low, cover and simmer 15 minutes.

CHICKEN AND ROSEMARY DUMPLINGS

Steps:

• Add the chicken to the water in a stockpot and bring to a boil; simmer, covered, about 20 minutes or until tender.
• Remove the chicken to a plate to cool.
• Add the onion, garlic, celery, and carrots to the stock and bring to a simmer.
• Cut or tear the chicken into 2-inch pieces and return it to the stock.
• Simmer for about 30 minutes, or until all the vegetables are very tender.
• Stir the cornstarch mixture into the stock if you like a thick sauce.
• DUMPLINGS: While the vegetables are cooking, bring to a boil 1-1/4 cups water in a small pan.
• Turn off the heat and add three sprigs of rosemary.
• Cover and let steep for 30 minutes.
• Strain the rosemary tea and mix with about 2 cups of biscuit mix, slightly more if mixture is very gooey.
• Bring the chicken stock back to a low boil and drop scant teaspoons of dumpling batter into the bubbles.
• Gently push each dumpling aside with a spoon to keep dumplings from clumping together.
• Add two more rosemary sprigs, lower heat, cover, and simmer 5 to 10 minutes.

CHICKEN STEW WITH ROSEMARY DUMPLINGS RECIPE

Steps:

• In plastic bag, combine flour, salt and pepper, coat chicken. Fry chicken in oil for 8 - 10 minutes until browned on all sides. Set aside. Add carrots, celery, onion and rosemary to slow cooker. Set chicken pieces over veggies. Pour 1/2 cup chicken stock into skillet and cook over medium-high scraping brown bits from bottom of pan. Pour pan juices into slow cooker along with remaining stock. Cover and cook on low for 8 - 10 hours or on high for 4 - 6 hours, until vegetables are tender and stew is bubbling. Add peas and stir gently to combine. DUMPLINGS: In a bowl, mix flour, baking powder, rosemary and salt. In a measuring cup combine milk and egg. Mix well and add to flour mixture. Stir with fork to make a lumpy dough. Droop dumpling over chicken pieces. Cover and cook on high for 25 - 30 minutes. Serve garnished with fresh rosemary.

ROSEMARY CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken breasts in a 9x13 inch glass baking dish with a cover. Add oil, salt, and Cajun seasoning. Mix with your hands until chicken pieces are evenly coated. If using fresh rosemary, chop and sprinkle over chicken. If using dried rosemary, crush with hands and sprinkle over chicken. Using your hands again, mix together coating chicken evenly. Lay diced onions on top of chicken. Cover dish and bake in the preheated oven until onions are caramelized and the chicken is brown and cooked through (juices run clear), about 25 to 35 minutes.