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Saffron Chicken and Dumplings
(Serves 4)
Ingredients:
2 boneless,skinless chicken breasts, cut into 1 x 2-inch pieces
Salt and pepper
2 tablespoons cornstarch, divided
1 tablespoon vegetable oil
1 egg white
2 cups chicken broth
2 tablespoons butter
1/2 cup chopped onion
3 celery stalks, sliced
2 large carrots, peeled and sliced
1/4 cup white wine
1/4 cup half and half
2 tablespoons chopped parsley
2 tablespoons chopped chives, divided
Pinch of saffron
Dumplings:
1/2 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon butter
1/4 - 1/2 cup milk
Directions:
Marinate the chicken for 20 minutes by combining it with salt, pepper,
1 tablespoon of cornstarch, vegetable oil and egg white.
This helps to tenderize it.
In a saucepan, bring the chicken broth to a simmer. Add the chicken with all the marinade ingredients to the broth and simmer for 3 minutes. Use a slotted spoon to remove the chicken from the broth and set it aside.
In a wide, deep saucepan, melt the butter over medium-high heat. Add the onions, celery and carrots. Cook for 5 minutes, stirring occasionally. Add the chicken broth, wine, parsley, 1 tablespoon of chives and the saffron. Cover and simmer for 10 minutes.
Meanwhile, in a small cup, combine the remaining tablespoon of cornstarch and 2 tablespoons of water. Set aside.
To make the dumplings:
In a small bowl, combine the flour, baking powder and salt. Use a fork or pastry blender to cut the butter into the flour until it resembles coarse crumbs. Add the remaining tablespoon of chives and stir in the milk. The mixture should be thick but thin enough to drop with a spoon.
After the vegetables mixture has simmered for 10 minutes, stir in the cornstarch and water. Also stir in the half and half. Using a spoon, drop the dumpling batter by heaping tablespoons on top of the broth. They should just sit right on top; they will not sink, spacing them apart as much as possible; it’s ok if they touch. Cover the pot and reduce heat to low. Cook for 12 minutes, undisturbed, until the dumplings are puffed. Don't lift the lid during cooking time.
Remove the dumplings to a bowl. Return the chicken to the vegetable/broth mixture and cook 1-2 minutes, just to heat through. Season with salt and pepper. Serve the chicken with the dumplings on top.
2 boneless,skinless chicken breasts, cut into 1 x 2-inch pieces
Salt and pepper
2 tablespoons cornstarch, divided
1 tablespoon vegetable oil
1 egg white
2 cups chicken broth
2 tablespoons butter
1/2 cup chopped onion
3 celery stalks, sliced
2 large carrots, peeled and sliced
1/4 cup white wine
1/4 cup half and half
2 tablespoons chopped parsley
2 tablespoons chopped chives, divided
Pinch of saffron
Dumplings:
1/2 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon butter
1/4 - 1/2 cup milk
Directions:
Marinate the chicken for 20 minutes by combining it with salt, pepper,
1 tablespoon of cornstarch, vegetable oil and egg white.
This helps to tenderize it.
In a saucepan, bring the chicken broth to a simmer. Add the chicken with all the marinade ingredients to the broth and simmer for 3 minutes. Use a slotted spoon to remove the chicken from the broth and set it aside.
In a wide, deep saucepan, melt the butter over medium-high heat. Add the onions, celery and carrots. Cook for 5 minutes, stirring occasionally. Add the chicken broth, wine, parsley, 1 tablespoon of chives and the saffron. Cover and simmer for 10 minutes.
Meanwhile, in a small cup, combine the remaining tablespoon of cornstarch and 2 tablespoons of water. Set aside.
To make the dumplings:
In a small bowl, combine the flour, baking powder and salt. Use a fork or pastry blender to cut the butter into the flour until it resembles coarse crumbs. Add the remaining tablespoon of chives and stir in the milk. The mixture should be thick but thin enough to drop with a spoon.
After the vegetables mixture has simmered for 10 minutes, stir in the cornstarch and water. Also stir in the half and half. Using a spoon, drop the dumpling batter by heaping tablespoons on top of the broth. They should just sit right on top; they will not sink, spacing them apart as much as possible; it’s ok if they touch. Cover the pot and reduce heat to low. Cook for 12 minutes, undisturbed, until the dumplings are puffed. Don't lift the lid during cooking time.
Remove the dumplings to a bowl. Return the chicken to the vegetable/broth mixture and cook 1-2 minutes, just to heat through. Season with salt and pepper. Serve the chicken with the dumplings on top.
POULTRY RECIPES > SAFFRON CHICKEN AND DUMPLINGS
Homemade chicken and dumplings is the perfect dish for cooler days or when you've just had a stressful day and need something warm and comforting. This recipe uses just a pinch of saffron but it adds not only a beautiful color but a delicious flavor to the dish.
SAFFRON
Pure Persian saffron, fresh and highly aromatic, 100% pure, no artificial ingredients or fillers
A CLASSIC WAY TO PREPARE AND SERVE MEMORABLE MEALS
Broil, braise, bake or roast up to 500 degrees F. Saute, simmer or fry on any stovetop, including induction.
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