Plat
Chicken and Dumplings
55 minPour 6Nutri-Score C€€
C
55 min
55 minChicken and Dumplings
ce qu’il vous faut
Ingrédients
chicken breast (or thighs, cut into pieces)Viandes600 g
carrots (diced)Fruits et légumes2 morceaux
celery stalks (diced)Fruits et légumes2 morceaux
onion (diced)Fruits et légumes1 morceau
garlic (minced)Fruits et légumes4 morceaux- rosemary (sprigs, chopped)Fruits et légumes2 morceaux
garlic powderÉpices2 g
saltÉpices12 g
black pepperÉpices6 g
smoked paprikaÉpices6 g- dried oreganoÉpices4 g
- cayenne pepperÉpices2 g
chicken brothÉpicerie1,2 litres
heavy creamProduits laitiers350 ml
butterProduits laitiers30 g
flourÉpicerie12 g- oil (for searing)Épicerie15 ml
- biscuit mix (such as Red Lobster biscuit mix)Boulangerie250 g
par portion
Nutrition
438kcal
- Glucides
- 35 g
- Protéines
- 26 g
- Lipides
- 22 g
ce que vous utiliserez
Ustensiles
Marmite
Poêle
pas à pas
Préparation
- Étape 1
Season the chicken
- Season the chicken with dried oregano, cayenne pepper, smoked paprika, garlic powder, black pepper and salt.
- Étape 2
Sear the chicken
- Heat oil in a large pot and add the chicken.
- Sear until nicely browned on all sides.
- Set the chicken aside.
- Étape 3
Build the soup base
- Add the diced celery, carrots and onions to the pot and sweat them down.
- Stir in the rosemary and garlic.
- Add the butter, then the flour, and cook to make a roux.
- Étape 4
Deglaze and add the cream
- Deglaze the pot with the chicken broth.
- Stir in the heavy cream.
- Add the same seasoning used on the chicken.
- Étape 5
Simmer the chicken
- Return the chicken to the pot.
- Cover with the lid and let it cook.
- Étape 6
Add the dumplings
- Take the chicken out of the pot and shred it, then add it back in.
- Dollop the biscuit mix over the top.
- Let it simmer until the dumplings are cooked through.