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 "
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Cuisine Chinese
Difficulty Medium
Browse Category Breakfast, Dinner, Lunch
Duration 30-60 min
Diet Vegan
Cooking Technique Instant Pot, wooden spoon
Home Category Breakfast, Dinner, lunch
Prep Time 15 Minutes
Cook Time 45 Minutes
Servings
4-6 Servings
Ingredients
Dumplings
  • 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
Stew
  • 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
Cuisine Chinese
Difficulty Medium
Browse Category Breakfast, Dinner, Lunch
Duration 30-60 min
Diet Vegan
Cooking Technique Instant Pot, wooden spoon
Home Category Breakfast, Dinner, lunch
Prep Time 15 Minutes
Cook Time 45 Minutes
Servings
4-6 Servings
Ingredients
Dumplings
  • 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
Stew
  • 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
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Rating: 0
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Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Use a 1 ½ tablespoon cookie scoop to portion out the dumplings, dropping them into the pot on top of the vegetables and broth in a single layer.
  6. 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.)
  7. 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.
  8. 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.
  9. Ladle into bowls and serve right away.
Recipe Notes

Cake flour yields more tender dumplings, while all- purpose flour results in chewier, denser dumplings.

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