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.
- 1 tbsp. butter
- 1 tbsp. extra-virgin olive oil
- 2 ribs celery, sliced on the diagonal
- 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)
- 1 c. biscuit mix
- 1/3 + 1 tbsp. half & half or light cream
- 1 tbsp. finely ground Herbs d’ Provence
- Pare and chop all vegetables
- Sauté veggies in butter/olive oil in a deep skillet until carrots begin to soften.
- Add herbs and seasonings (except for Herbs d’ Provence) then chicken stock.
- Simmer for 2 minutes, then stir in chicken pieces
- Cover and simmer until chicken is heated through
- Stir in peas
- 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.
- 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
- Drop into simmering chicken, broth and vegetables.
- Sprinkle dumplings with ground Herbs d’ Provence
- Cover and steam for at least 15 minutes. Allow to set for 5 minutes or so before serving.
- Garnish with a sprig of fresh tarragon or parsley. (optional)