Chicken and Parmesan-Parsley Dumplings with Swiss Chard

Serves 8

Parmesan-and-parsley dumplings simmering in rich chicken stock help thicken this sauce. If you don't have the time to make your own stock, use two pounds of boneless skinless chicken breasts simmered for a half hour in three quarts of chicken stock. Just dice the chicken breast when cooked, and save the broth for the body of the dish.

Ingredients: 
  • 1 whole chicken fryer (about 3 1/2 pounds)
  • 4 quarts water
  • Parmesan-Parsley Dumplings
  • 1 1/2 cup unbleached all-purpose flour
  • 1/2 cup grated Parmesan cheese
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon freshly ground pepper
  • 1/2 cup chopped parsley
  • 1 large egg
  • 1/2 cup milk
  • 2 cloves garlic, minced
  • 1 cup chopped yellow onion
  • 1 pound carrots, cut into 1/2-inch slices
  • 1 pound sweet potatoes, peeled and cut into 1/2-inch pieces
  • 1/4 teaspoon crushed red chili flakes
  • 4 cups Swiss chard, rinsed and cut into 1/2 inch pieces
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Method: 

Place the chicken in an 8-quart stock pot, and add water. Bring to a boil; cover and simmer for 45 minutes, or until the chicken is cooked. Remove the chicken from the pot, reserving the stock. There should be about 14 cups of stock remaining. Allow the chicken to cool at room temperature until it's cool enough to handle. Discard the skin; remove all of the meat from the bones, and cut into bite-size pieces.

To prepare the Parmesan-Parsley Dumplings: In a medium mixing bowl, combine the flour, cheese, salt, pepper and half the parsley. Stir in the egg, mixing well. Slowly incorporate the milk into the mixture.
Bring the reserved stock to a boil. Add the garlic, onion, carrots, sweet potatoes, and red chili flakes. Simmer the stock for 10 minutes. Add the cooked chicken. Using a spoon, scoop up the dumpling dough into walnut-size pieces. With a spoon, carefully lower each piece of dough into the simmering stock. Cover and simmer for 20 minutes; do not lift the lid. The sweet potato and dumplings will slightly thicken the stock as they cook.

Stir in the Swiss chard, disturbing the dumplings as little as possible. Cover; simmer for 5 minutes, or until the chard is wilted. Garnish with the remaining parsley.

Nutritional Info: 
Per Serving:370 calories (80 from fat), 9g total fat, 3g saturated fat, 105mg cholesterol, 370mg sodium, 39g carbohydrate (5g dietary fiber, 7g sugar), 32g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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