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PrintChicken and Dumplings
From The Whole Foods Market Cookbook
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.
Serves 6
- 1 whole chicken fryer (about 3 1/2 pounds)
- 4 quarts water
- 1 1/2 cups 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
- 1/2 pound poultry sausage
- 4 cups Swiss chard, rinsed and cut into 1/2 inch pieces
The Parmesan-Parsley Dumplings
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 Paremesan-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 sausage by squeezing marble-sized pieces from the casing into the simmering stock. Discard the casings. 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.
Nutrition Info
Per Serving: calories 530; calories from fat 130; calories from saturated fat 45; protein 39g; carbohydrate 60g; total fat 15g; saturated fat 5g; cholesterol 135 mg; sodium 750 mg; 24% calories from fat