Tuscan Chicken & Herb Dumplings
A cozy cookbook classic made lighter, brighter and richer in real flavor. Tender chicken, vegetables and fluffy herb dumplings swim in a lemony Tuscan broth that warms the whole house before it even hits the table.
Ingredients
Method
- Warm Ellbee's Extra Virgin Olive Oil in a Dutch oven. Brown the chicken, then add onion, carrots and celery. Cook until the onion is soft, then stir in Ellbee's Tuscan Gourmet Garlic for one minute.
- Add broth and Ellbee's Champagne Balsamic Vinegar. Simmer until the chicken is tender, about 15 minutes, then stir in peas.
- For the dumplings, stir flour, baking powder, a pinch of salt, milk, butter and parsley just until a thick dough comes together. Drop heaping tablespoons over the simmering broth, cover tightly and cook for 12 minutes without lifting the lid.
- Spoon into warm bowls with plenty of broth and a dumpling or two in every serving.
Notes
Time: 50 min
Kitchen tip: The covered pot is not optional: the trapped steam is what makes the dumplings rise instead of sink.
