Poulet et Dumplings ala Provence

Chicken and Dumplings ala Provence               Serves 4

A good way to use leftover roasted chicken, this dish is spectacular served with a side salad of arugula, apple slices and a chunk of Port Salut.   That and a nice glass of Fume Blanc  or Sauvignon Blanc and you can almost see and smell the lavender fields in the countryside.

Ingredients

  • 1 tbsp. butter
  • 1 tbsp. extra-virgin olive oil
  • 2 ribs celery, sliced on the diagonal

    Poulet et Dumplings ala Provence

    Poulet et Dumplings ala Provence

  • 1 1/2 c. carrots, baby carrots or other carrots, cut 1″ diagonals
  • 1 small onion, peeled and roughly cut
  • 1 1/2 tsp. kosher salt
  • 1 tsp. dried tarragon ( or fresh)
  • 1/2 tsp. dried, rubbed sage or 1 tsp. diced fresh sage
  • 3 c. chicken stock
  • 4 c. roasted chicken, bones removed, left in natural chunks
  • 1 c. green peas (frozen or fresh)

Dumplings

  • 1 c. biscuit mix
  • 1/3 + 1 tbsp. half & half or light cream
  • 1 tbsp. finely ground Herbs d’ Provence

Process

  1. Pare and chop all vegetables
  2. Sauté veggies in butter/olive oil in a deep skillet until carrots begin to soften.
  3. Add herbs and seasonings (except for Herbs d’ Provence) then chicken stock.
  4. Simmer for 2 minutes, then stir in chicken pieces
  5. Cover and simmer until chicken is heated through
  6. Stir in peas

Make dumplings:

  1. Add wet ingredients to dry and mix until dough forms a ball, add additional liquid, a small amount at a time, as necessary to mix.
  2. When dough is a sticky ball, using two teaspoons (dip in cold water to keep dumpling dough from sticking to spoons), scoop and shape between the two spoons into an oval
  3. Drop into simmering  chicken, broth and vegetables.
  4. Sprinkle dumplings with ground Herbs d’ Provence
  5. Cover and steam for at least 15 minutes.  Allow to set for 5 minutes or so before serving.
  6. Garnish with a sprig of fresh tarragon or parsley.  (optional)
Wine recommendation:
Chateau Coucheroy Bordeaux Blanc
Graves, France 
 Domestic:
Kendall Jackson Vintner’s Reserve
Sauvignon Blanc
California

 

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