Thursday, September 3, 2015
Chicken and Lemon-Chive Dumplings
I love, love, love chicken and dumplings. Unfortunately.....Jim, not so much. Therefore, I rarely make one of my favorites dishes.
But I got a new pressure-cooker cook book and I had to try this one. It is a really easy recipe (don't let the ingredient list scare you.....prep everything ahead and it goes pretty quickly). Also, you don't need a pressure cooker. I'm listing the recipe as it is in the book, but you could simply use a stock pot to make this and just cook the chicken and potatoes until ready.
One Note: I really like these drop dumplings, except I thought there was just too much lemon zest. I would start with half the amount called for. You would still get the lemony flavor, but I found the original amount to be a bit overwhelming.
One More Note: I was delighted to bring back my Grandma Barton's dining dishes when I was in Oklahoma a few weeks ago. Isn't this bowl precious? No one is certain how old they are, but we know them to be at least 70-years-old. What a shame no family member (except me....such a sucker for by-gone days) wanted these beautiful memories of our childhood.
CHICKEN and LEMON-CHIVE DUMPLINGS (6-8 servings)
2 Tbsp EVOO
1 onion, chopped
2 ribs celery, chopped
3 carrots, chopped
2 tsp minced fresh garlic
1 tsp dried thyme
1/2 tsp dried rosemary
1/2 cup white wine or dry vermouth
4 cups chicken stock
3 cups diced red-skinned potatoes (about 1 pound)
2 lbs boneless, skinless chicken breasts and thighs, cut into bite-sized pieces
2 tsp salt
freshly ground black pepper
1 1/2 cups Bisquick mix
1/2 cup milk
6 Tbsp chopped fresh chives
2 Tbsp lemon zest, about 2 lemons (I would cut this in half, at least)
1/4 cup butter, softened at room temp
1/2 cup flour
1/4 cup heavy cream
1/4 cup chopped fresh parsley
Preheat the pressure cooker using the BROWN setting (mine doesn't have a brown setting, so I did this step in a saute pan).
Add the olive oil to the cooker and saute the onion, celery, and carrots until they start to become tender-about 5 minutes. Add the garlic and dried spices and cook for another 2 minutes. Add the white wine (or vermouth), chicken stock, potatoes and chicken pieces. Season with S&P, give everything a good stir and lock the lid in place.
Pressure cook on HIGH for 10 minutes.
While the stew is cooking, make your dumplings. Combine the Bisquick mix with the milk, chives, and lemon zest in a bowl and stir until the dough forms. Set aside.
In a second bowl, combine the butter and flour to form a paste and set aside.
Release the pressure using the QUICK-RELEASE method and carefully remove the lid. Ladle some of the hot liquid from the cooker into the bowl with the paste and whisk well. Pour the mixture back into the cooker, and add the cream and parsley. Return the cooker to the BROWN setting and bring everything to a gentle simmer. Season to taste with S&P.
Drop the dumplings by the large spoonful onto the surface of the stew. Then, put the lid on the cooker, turn it off and let the chicken and dumplings sit for at least 10 minutes before serving.
Recipe Source: "Delicious Under Pressure" by Meredith Laurence, 2015, p. 72