Chicken with Lemon-Thyme Dumplings
A refreshing hint of citrus accents thyme, sage, and marjoram in the tender dumplings that top this chicken meal.
Ingredients
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1/4 cup butter
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1/4 cup all-purpose flour
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2-1/2 cups chicken stock or broth*
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1 cup cake flour or all-purpose flour
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1 teaspoon baking powder
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1/2 teaspoon snipped fresh thyme or 1/8 teaspoon dried thyme, crushed
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1/2 teaspoon sugar
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1/4 teaspoon salt
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Dash white pepper
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Dash ground sage
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Dash dried marjoram, crushed
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1/2 cup milk
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1 teaspoon finely shredded lemon peel
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1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
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2 cups chicken stock or broth*
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1/4 cup dry white wine, chicken stock, or broth*
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1 cup chopped celery
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1 cup chopped carrot
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1 cup chopped, peeled celeriac or chopped, peeled potato
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1 teaspoon snipped fresh thyme or 1/4 teaspoon dried thyme, crushed
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Fried carrot chips (optional)
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Fresh thyme sprigs or snipped chives (optional)
Directions
1.
For sauce, in a small saucepan, melt the butter. Stir in the 1/4 cup all-purpose flour. Cook and stir over medium heat for 3 minutes. Stir in the 2-1/2 cups chicken stock or broth. Simmer gently, uncovered, for 20 minutes, stirring often. Set aside.
2.
Meanwhile, for dumplings, in a medium mixing bowl, stir together the 1 cup flour, the baking powder, the 1/2 teaspoon fresh or 1/8 teaspoon dried thyme, the sugar, salt, white pepper, sage, and marjoram. Add milk and peel; stir until just moistened. Set bowl aside.
3.
In a 3-quart saucepan, combine chicken pieces, the 2 cups chicken stock, the vegetables, wine, and the 1 teaspoon fresh or 1/4 teaspoon dried thyme. Bring to boiling. Reduce heat; simmer.
4.
Using a small ice-cream scoop or 2 spoons, form 1/8 of the dough into a dumpling; drop onto chicken-vegetable mixture. Repeat with remaining dough, making a total of 8 dumplings. Cover and simmer for about 10 minutes or until chicken is no longer pink and a wooden toothpick inserted into dumpling comes out clean.
5.
With a slotted spoon, remove dumplings from vegetable mixture. Drain and discard chicken liquid from vegetable mixture. Stir in sauce. Return dumplings to saucepan. Heat through.
6.
Ladle chicken mixture into 4 individual serving bowls. Top each serving with 2 dumplings. If you like, garnish with carrot chips and thyme sprigs or snippedchives. Makes 4 servings.
Note
To lower the sodium, use reduced-sodium chicken broth instead of regular stock or chicken broth.
Nutrition information
Calories 452, Total Fat 17 g, Cholesterol 92 mg, Sodium 1048 mg, Carbohydrate 43 g.
Percent Daily Values are based on a 2,000 calorie diet
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