Chicken and Rosemary Dumplings

Becky Luigart-Stayner; Melanie J. Clarke
Spoonfuls of seasoned buttermilk biscuit dough form light, fluffy dumplings in this classic American dish.

Yield:

6 servings (serving size: 2 dumplings and 1 1/3 cups soup)

Recipe from

Nutritional Information

Calories 366
Caloriesfromfat 24 %
Fat 9.7 g
Satfat 3.8 g
Monofat 3.5 g
Polyfat 1.3 g
Protein 32.5 g
Carbohydrate 35.1 g
Fiber 2.9 g
Cholesterol 115 mg
Iron 3.3 mg
Sodium 936 mg
Calcium 169 mg

Ingredients

Soup:
4 cups fat-free, less-sodium chicken broth
3 cups water
1 pound chicken drumsticks, skinned
1 pound skinless, boneless chicken breast halves
2 thyme sprigs
2 teaspoons olive oil
1 1/2 cups diced carrots
1 1/2 cups chopped celery
1 cup diced onion
2 garlic cloves, minced
1/2 teaspoon salt
Dumplings:
1 1/4 cups all-purpose flour
1 tablespoon chopped fresh or 1/2 teaspoon dried rosemary
2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons butter, softened
1/2 cup low-fat buttermilk
1 large egg
1/4 cup all-purpose flour
1/4 cup water
Remaining ingredient:
Freshly ground black pepper

Preparation

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.

Note:

Lorrie Hulston Corvin,

April 2004