Italian Chicken And Dumplings Recipes

Steps:

• Heat 2 Tbsp. dressing in large skillet on medium heat. Add chicken; cook and stir 4 min. or until lightly browned. (Chicken will not be done.) Spoon chicken into bowl; set aside.
• Add broth gradually to flour in small bowl, whisking constantly until well blended. Add 1 Tbsp. of the remaining dressing to skillet. Add garlic; cook 2 to 3 min. or until fragrant. Add flour mixture; cook and stir 2 min. or until thickened.
• Add cream cheese; cook and stir 3 min. or until melted. Add chicken, vegetables, gnocchi and remaining dressing; mix lightly. Bring to boil, stirring frequently.
• Cook on medium-low heat 15 min. or until chicken is done and gnocchi are tender, stirring frequently. Remove from heat. Sprinkle with parsley.

Steps:

• Place a large pot of water on to boil for gnocchi.
• Heat a pot with 1 tablespoon extra-virgin olive oil, a turn of the pan, over medium-high heat. Add chicken, season with salt and pepper, and lightly brown. Remove to a plate and add another tablespoon of olive oil and 2 tablespoons butter and heat. Add mushrooms, carrots, celery, and bay leaf, season with salt and pepper. Soften 5 minutes, sprinkle in flour and cook 2 minutes. Whisk in 2 1/2 cups stock, slide the chicken back into the pot and simmer to allow sauce to thicken.
• Place the remaining 1/2 cup stock in food processor with basil, parsley, garlic, pine nuts and cheese, salt and pepper. Turn processor on and pour in the remaining few tablespoons oil.
• Melt 2 tablespoons butter in a skillet over medium heat with the zest of 1 lemon.
• Salt cooking water and drop gnocchi in the water, cook until the gnocchi floats, drain and add to the lemon butter and season with salt and pepper, to taste. Toss the gnocchi 2 to 3 minutes in lemon butter until light golden at edges.
• Turn heat off chicken and stir in pesto sauce. Serve the chicken in shallow bowls and top with lemon butter dumplings.

Steps:

• Chop onion, cellery, and carrots. Set aside. Simmer plum tomatoes for one minute to remove skin and chop. (You can use a small can of 'whole plum tomatoes' if you want to skip this step.) Smash the clove of garlic.
• Heat heavy bottom pot or dutch oven over medium with olive oil. Season chicken and brown on both sides. Remove chicken from pot along with some of the fat. Saute your onion, cellery, and carrots until onions are translucent.
• To the vegetables add back the chicken. Cover with the 5 plum tomatoes, tomato sauce, and about 2 quarts of water. Add the smashed clove of garlic.
• Cover pot with lid and simmer until vegetables are comepletely tender and chicken is cooked through.
• When chicken is thoroughly cooked remove from pot and carefully peel off the remaining skin and remove the chicken from the bone in big chunks. Set aside.
• Remove pot from heat and use an imersion blender to break down all of the vegetables. (If you do not have an imersion blender you can use a standing blender. Be careful!) Place chunked chicken back to pot and return to heat. Bring everything to a boil.
• Drop in your prepared gnocchi (dumplings) and cook until all of the dumplings float to the top.
• Enjoy!

Steps:

• Heat the oil in a large shallow casserole dish. Fry the onion over a low-medium heat for 7 mins or until soft and turning translucent. Turn up the heat slightly, add the chicken and fry for 5 mins until beginning to brown around the edges. Tip the garlic and chilli into the casserole and fry for 1 min. Stir through the pesto, pour in the stock and tomatoes, then add the thyme, sugar and some seasoning. Turn the heat to low and cover with a lid. Cook gently for 40 mins. Remove the thyme and check the seasoning.
• Heat the oven to 200C/180C fan/gas 6. To make the dumplings, put the butter and flour in a bowl with ½ tsp fine salt, then rub the butter into the flour with your fingertips until it resembles fine breadcrumbs. Mix in 50g of the cheese and pour in 50ml of the milk, then swiftly combine with a cutlery knife until everything is well distributed and you have a soft dough (add more milk if it's too dry). Briefly bring the dough together on a worksurface, then divide into eight balls.
• Arrange the dumplings over the stew, then scatter each with the remaining cheese. Put in the oven and bake, uncovered, for 25 mins or until the dumplings are doubled in size and golden brown. Scatter over the parsely and serve.

Steps:

• In large pot bring the chicken stock, soup, and cream to a boil.
• Dice both peppers and onion. Using a mini chopper makes this a breeze. Spray a bowl with cooking spray, add peppers, onions and tomatoes, and cook to soften in the microwave. Approx 2 minutes.
• Add softened veggies and cooked chicken to pot of boiling stock. Stir in spices.
• Drop biscuit quarters into pot. Do not stir. Let things return to boil, cook 10 minutes uncovered. Reduce heat to simmer, add lid and cook additional 7 minutes or until biscuits are done.
• Avoid lifting the lid during the final cook time and don't over stir. Stirring will tear apart the dumplings.
• Enjoy!