Puff Pastry Braid with Guava and Cream Cheese
Rosemary-Dijon Chicken and Dumplings
|By :Coco Morante|
Chicken and dumplings are pure cold weather comfort food, and this version gets a French- inspired flavor boost from fragrant rosemary and tangy Dijon mustard. The addition of a bag of frozen mixed vegetables makes this a nutritious one-pot meal. If you like, you can add a little heavy cream to enrich the thick, flavorful broth. "Copyright © 2022 by Coco Morante Photography © 2022 by Dana Gallagher "
|Cooking Technique||Instant Pot, wooden spoon|
|Main Ingredient||chicken thigh, dairy, fresh herbs, spice mix|
|Keyword||butter, dairy, fresh herbs, instant pot, instant pot pro, poultry, vegetarian|
|Prep Time||15 Minutes|
|Cook Time||45 Minutes|
- 1 1/2 cups cake flour or all-purpose flour see note
- 1 tbps baking powder
- 3/4 tsp kosher salt
- 2 tbsp unsalted butter melted, dairy or plant-based
- 3/4 cup milk dairy or plant-based
- 1 tbsp extra-virgin olive oil
- 1 medium yellow onion diced
- 3 celery stalks diced
- 1 1/2 tsp chopped fresh rosemary
- 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/2 lbs boneless, skinless chicken tenders or thighs cut into 1-inch pieces
- 2 tbsp Dijon mustard
- 2 cups low-sodium chicken broth
- 1 bag frozen mixed vegetables thawed, 12-ounces
- 1/4 cup chopped fresh flat-leaf parsley
- 1/4 cup heavy cream optional
- 2 garlic cloves minced
- Make the dumpling dough: In a mixing bowl, whisk together the flour, baking powder, and salt. Add the melted butter, then use your fingers to distribute it throughout the flour until it has a crumbly texture.
- Add the milk. Use a wooden spoon to mix just until the dry ingredients are absorbed. The batter will be thick and lumpy. Set aside.
- Make the stew: select the sauté setting on the Instant Pot and heat the olive oil and garlic for about 2 minutes, until the garlic is bubbling. Add the onion, celery, rosemary, salt, and pepper and sauté for about 3 minutes, until the onion is beginning to soften.
- Add the chicken and sauté for about 2 more minutes, until the chicken pieces are mostly opaque on the outside (they do not have to be cooked through). Stir in the Dijon mustard and chicken broth, using a wooden spoon to nudge any browned bits off the bottom of the pot.
- Use a
1 ½ tablespooncookie scoop to portion out the dumplings, dropping them into the pot on top of the vegetables and broth in a single layer.
- Secure the lid and set the pressure release for sealing. Press Cancel to reset the cooking program, then select the PRESSURE COOK or MANUAL setting for 8 minutes at high pressure. (The pot will take about 5 minutes to come up to pressure before the cooking program begins.)
- When the cooking program ends, let the pressure release naturally for 10 minutes, then move the pressure release to vent to release any remaining steam.
- Open the pot. Add the thawed mixed vegetables, parsley, and cream (if using) and stir gently to combine, taking care not to break up the dumplings.
- Ladle into bowls and serve right away.
Cake flour yields more tender dumplings, while all- purpose flour results in chewier, denser dumplings.
All recipes by : Coco Morante
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