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Chicken with Lemon-Thyme Dumplings
Cook: 10 mins
Ingredients
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 1/2 cups chicken stock or broth*
- 1 cup cake flour or all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon snipped fresh thyme or 1/8 teaspoon dried thyme, crushed
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- Dash white pepper
- Dash ground sage
- Dash dried marjoram, crushed
- 1/2 cup milk
- 1 teaspoon finely shredded lemon peel
- 1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
- 2 cups chicken stock or broth*
- 1/4 cup dry white wine, chicken stock, or broth*
- 1 cup chopped celery
- 1 cup chopped carrot
- 1 cup chopped, peeled celeriac or chopped, peeled potato
- 1 teaspoon snipped fresh thyme or 1/4 teaspoon dried thyme, crushed
- Fried carrot chips (optional)
- Fresh thyme sprigs or snipped chives (optional)
Directions
1. For sauce, in a small saucepan, melt the butter. Stir in the 1/4 cup all-purpose flour. Cook and stir over medium heat for 3 minutes. Stir in the 2-1/2 cups chicken stock or broth. Simmer gently, uncovered, for 20 minutes, stirring often. Set aside.
2. Meanwhile, for dumplings, in a medium mixing bowl, stir together the 1 cup flour, the baking powder, the 1/2 teaspoon fresh or 1/8 teaspoon dried thyme, the sugar, salt, white pepper, sage, and marjoram. Add milk and peel; stir until just moistened. Set bowl aside.
3. In a 3-quart saucepan, combine chicken pieces, the 2 cups chicken stock, the vegetables, wine, and the 1 teaspoon fresh or 1/4 teaspoon dried thyme. Bring to boiling. Reduce heat; simmer.
4. Using a small ice-cream scoop or 2 spoons, form 1/8 of the dough into a dumpling; drop onto chicken-vegetable mixture. Repeat with remaining dough, making a total of 8 dumplings. Cover and simmer for about 10 minutes or until chicken is no longer pink and a wooden toothpick inserted into dumpling comes out clean.
5. With a slotted spoon, remove dumplings from vegetable mixture. Drain and discard chicken liquid from vegetable mixture. Stir in sauce. Return dumplings to saucepan. Heat through.
6. Ladle chicken mixture into 4 individual serving bowls. Top each serving with 2 dumplings. If you like, garnish with carrot chips and thyme sprigs or snipped chives. Makes 4 servings.
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Note:
*
To lower the sodium, use reduced-sodium chicken broth instead of regular stock or chicken broth.
I made the sauce a bit thinner and I made the dumplings smaller as the bigger ones did absorb the flavor as well and just a bit floury. The thyme really added a good flavor.
1/30/2011 07:17:38 PM Report Abuse