Chicken With Vegetables And Parsley Dumplings

Name: Chicken With Vegetables And Parsley Dumplings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 4 whole leg-thigh chicken pieces; 2 celery stalks, cut into 1-inch pieces; 1 onion, cut into 1-inch pieces; 1 large carrot, peeled, cut into 1-inch pieces; 1 bay leaf; 1/2 cup dry white wine; 4 cups low-salt chicken broth; 1 cup sugar snap peas, trimmed; 1/2 cup chopped celery; 1 cup baby carrots; 12 pearl onions; 3 tablespoons butter; 4 skinless boneless chicken breast halves, cut into 1-inch cubes; 3 tablespoons all purpose flour; 1/4 cup whipping cream; 1 tablespoon chopped fresh Italian parsley; 1 teaspoon chopped fresh thyme

Servings: persons

3 tablespoons olive oil
4 whole leg-thigh chicken pieces
2 celery stalks, cut into 1-inch pieces
1 onion, cut into 1-inch pieces
1 large carrot, peeled, cut into 1-inch pieces
1 bay leaf
1/2 cup dry white wine
4 cups low-salt chicken broth
1 cup sugar snap peas, trimmed
1/2 cup chopped celery
1 cup baby carrots
12 pearl onions
3 tablespoons butter
4 skinless boneless chicken breast halves, cut into 1-inch cubes
3 tablespoons all purpose flour
1/4 cup whipping cream
1 tablespoon chopped fresh Italian parsley
1 teaspoon chopped fresh thyme

1
Preheat oven to 400u00b0F. Heat oil in large ovenproof skillet over medium heat. Sprinkle chicken leg-thigh pieces with salt and pepper. Add chicken to skillet and cook until golden brown, about 5 minutes per side. Add 1-inch pieces of celery, onion, and carrot, and bay leaf. Cook until vegetables begin to soften, stirring occasionally, about 8 minutes. Add wine and stir 1 minute, scraping up browned bits. Add broth, cover, and braise in oven until chicken is tender, about 40 minutes.
2
Transfer chicken to plate. Strain broth into medium bowl, pressing on solids to release liquid. Discard solids in strainer. Remove meat from leg-thigh chicken pieces and transfer to bowl. Discard skin and bones. DO AHEAD:
3
Cook sugar snap peas and chopped celery in large saucepan of boiling salted water until crisp-tender, about 1 minute. Using slotted spoon, transfer vegetables to bowl of ice water to cool. Cook baby carrots in same water until crisp-tender, about 5 minutes. Using slotted spoon, transfer to same bowl of ice water to cool. Cook pearl onions in same water until tender, about 8 minutes. Using slotted spoon, transfer to bowl of ice water to cool. Trim root end of onions; peel. Transfer sugar snap peas, celery, baby carrots, and pearl onions to medium bowl. DO AHEAD:
4
Melt butter in heavy very large skillet or large pot over medium-high heat. Sprinkle chicken breast pieces with salt and pepper; add chicken to skillet and saute 2 minutes. Sprinkle with flour and stir over medium-low heat until chicken is just cooked through, about 8 minutes. Stir in reserved chicken leg-thigh meat, chicken broth, sugar snap peas, celery, carrots, pearl onions, cream, parsley, and thyme. Stir until vegetables are warm and sauce thickens slightly, about 5 minutes. Season chicken and vegetables to taste with salt and pepper. Stir in dumplings and simmer until dumplings are warmed through, about 1 minute.

1367

kcal

Calories

Fat

100

Carbs

143

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3 tablespoons olive oil, 4 whole leg-thigh chicken pieces, 2 celery stalks, cut into 1-inch pieces, 1 onion, cut into 1-inch pieces, and more.

Yes, Chicken With Vegetables And Parsley Dumplings falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!