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Chicken and Dumplings
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Chicken and Dumplings

55 minServes 6Nutri-Score C€€
from @eatwitzo7 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • chicken breast (or thighs, cut into pieces)Meat600 g
  • carrots (diced)Produce2 pieces
  • celery stalks (diced)Produce2 pieces
  • onion (diced)Produce1 piece
  • garlic (minced)Produce4 pieces
  • rosemary (sprigs, chopped)Produce2 pieces
  • garlic powderSpices2 g
  • saltSpices12 g
  • black pepperSpices6 g
  • smoked paprikaSpices6 g
  • dried oreganoSpices4 g
  • cayenne pepperSpices2 g
  • chicken brothPantry1.2 litres
  • heavy creamDairy350 ml
  • butterDairy30 g
  • flourPantry12 g
  • oil (for searing)Pantry15 ml
  • biscuit mix (such as Red Lobster biscuit mix)Bakery250 g

per serving

Nutrition

438kcal

Carbs
35 g
Proteins
26 g
Fat
22 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Frying pan

step by step

Method

  1. Season the chicken

    • Season the chicken with dried oregano, cayenne pepper, smoked paprika, garlic powder, black pepper and salt.
    Step 1

  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.
    Step 2

  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.
    Step 3

  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.
    Step 4

  5. Simmer the chicken

    • Return the chicken to the pot.
    • Cover with the lid and let it cook.
    Step 5

  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.
    Step 6
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