Chicken and Parmesan-Parsley Dumplings with Swiss Chard

Serves 8
Time 1 hr 45 min

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

    1whole chicken fryer (about 3 1/2 pounds)
    1 1/2 cupsall-purpose flour
    1/2 cupgrated Parmesan
    1/4 teaspoonfine sea salt
    1/4 teaspoonfreshly ground pepper
    1/2 cupchopped fresh flat-leaf parsley, divided
    1 largeegg
    1/2 cupmilk
    2 clovesgarlic, minced
    1 cupchopped yellow onion
    1 poundcarrots, cut into 1/2-inch slices
    1 poundsweet potatoes, peeled and cut into 1/2-inch pieces
    1/4 teaspooncrushed red chile flakes
    4 cupsSwiss chard, stems removed, rinsed and cut into 1/2 inch pieces

Exclusively for Prime members in select ZIP codes.

Method

Place the chicken in an 8-quart stock pot, and add 4 quarts 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, stirring to make a dough.


Bring the reserved stock to a boil.


Add the garlic, onion, carrots, sweet potatoes, and red chile 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

Serving Size

Calories

370

Total Fat

9g

Saturated Fat

3g

Cholesterol

105mg

Sodium

370mg

Total Carbohydrate

39g

Dietary Fiber

5g

Total Sugars

7g

Protein

32g

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.