Chef Annie on 207 - Rosemary Chicken & Dumplings
Chef Annie Mahle of the Schooner J&E Riggin, a Maine Windjammer in Rockland Maine, appeared WCSH's 207. She prepared Rosemary Chicken & Dumplings
Chicken and dumplings (biscuity, Southern-style)
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***RECIPE, SERVES 4-6***
1.5 lb (700g) boneless skinless chicken thighs
1 bottle (750mL) white wine (could replace with water or stock
1 carton (32 oz, 946mL) chicken stock
8 oz (227g) white mushrooms
2 bunches green onions
1 lb (454g) carrots
3-4 garlic cloves
12 oz (340g) green beans
6 egg yolks
3/4 cup (177mL) cream
1 lemon
flour
oil
salt
pepper
dry herbs
For the dumplings
2 cups (230g) cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon garlic powder
2 tablespoons melted butter
milk or water
fresh sage, rosemary, thyme, parsley or any combination thereof
Cut each thigh into 4-6 pieces. Season heavily with salt, pepper and dry herbs, then toss the pieces with enough flour to coat. Cut the mushrooms in half or quarters (remember they'll shrink in half when cooking), thin-slice the onions and reserve the green slices for garnish at the end, peel and thick-slice the carrots, smash and peel the garlic cloves.
Heat a film of oil in a large pot, then lay in the chicken piece by piece to keep them from sticking to each other. Keep your heat high enough to brown the chicken but don't let anything burn — low and slow is fine. When the bottoms of the pieces are brown, you should be able to scrape them off the pan with a wooden spoon and flip them.
When the chicken pieces are brown on all sides, push the chicken over to one side and drop in the mushrooms. Stir the mushrooms around and let them brown a moment. Stir in the sliced onion whites and let them cook for a moment. Deglaze with the entire bottle of wine. Stir in the carton of stock, garlic, carrots and a pinch or two of salt. Cover and simmer for about 45 minutes until the carrots are almost soft.
While you're waiting, slice the green beans into small piece. Separate out the egg yolks (eat the whites for breakfast tomorrow) and beat them smooth with the cream.
When the carrots feel almost done, stir in the green beans — they'll need about 30 minutes total.
Now is when you want to mix up the dumpling batter. Finely chop a big pile of fresh herbs and zest the lemon. Throw all that in with the cake flour, baking powder, salt and garlic powder. Stir in the melted butter until it seems to disappear. Stir in just enough milk or water (no more than a cup, 237mL) to get you a shaggy, sloppy dough — if you over-mix, the dumplings will be tough. Form the dough into rough, small balls.
When the green beans are 15 minutes away, drop the dumplings in the soup, make sure the heat is high enough that the broth is bubbling, cover and let the dumplings steam at least 10 minutes before you check on them. When they double in size and look cooked, they're cooked — don't overcook them or they'll get dense.
Kill the heat and wait for bubbling to stop, then stir in the liaison (yolk and cream mixture). Turn the heat back on to a bare simmer and cook for a couple minutes until you see the yolks cook and slightly thicken the broth — be careful not to overcook or the eggs will go gritty. Taste the soup for seasoning and add any needed salt, a little lemon juice to taste, and the reserved onion greens.
Lamb Stew & Rosemary Dumplings Recipe
Saturday Stews Episode 2.
Lamb & Tomato with Rosemary dumplings.
Ingredients-
-1 Lamb shoulder.
-1 onion.
-2 cloves of garlic.
-800g cherry tomato.
-350g white wine.
-1 chopped tin tomatoes.
-15g Rosemary chopped.
-50g Suet.
-100g plain flour.
-3g baking powder.
-salt & black pepper.
Method-
-dice your lamb shoulder into 1 inch chunks and caramelise in a heavy bottom pan with plenty of salt and pepper. When your lamb is Golden Brown take out with a slotted spoon set aside.
-Chop your onion, slice your garlic and Place in the pan. Caramelise on a medium heat for 3 to 4 minutes then add your tomatoes and cook for a further 10 minutes.
-in your wine and reduce by half, then add your tin tomatoes and the lamb back into the pan. Cooked down on a low heat with a lid on for 2 1/2 to 3 hours.
-at this point you can tip the contents of the pan into a slow cooker and cook for a minimum of six hours.
-Chop your rosemary place in a metal bowl with your suet, plain flour, baking powder and a small pinch of salt. Bring together with your hand and enough water to form a dough.
-Once your stew is cooked add the balls to the top of the stew place on your lid and continue to simmer for 20 minutes. Preheat an oven to 190° take the lid off and cook in the oven for 10 minutes this will crisp up the dumplings slightly and finish off the reduction. Serve straight away or chill down and put in Tupperware for meal prep. Enjoy!
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Classic Chicken and Dumplings Recipe (Step-by-Step) | HowToCook.Recipes
This classic & old fashioned Chicken and Dumplings recipe is a comfort food favorite that puts a smile on everyone's face. This creamy classic is packed with fluffy dumplings and delicious flavor that is ready from scratch in no time!
View FULL Step-by-Step recipe here:
Ingredients:
8 tbsp butter
1 cup yellow onion (chopped)
1 1/4 cup matchstick carrots
1 cup celery (diced)
6 garlic cloves (minced)
3 1/2 tbsp all-purpose flour
12 oz evaporated milk
32 oz chicken stock
4 1/2 cups rotisserie chicken (shredded)
2 tbsp dried thyme
1 tbsp dried rosemary
black pepper (to taste)
salt (to taste)
Dumpling Recipe
2 cups all-purpose flour
1 tbsp baking powder
black pepper (to taste)
salt (to taste)
1 tbsp dried thyme
1 cup whole milk
5 tbsp butter (melted)
Instructions:
1. Melt the butter in a large pot over medium-high heat. Add the onions, carrots, and celery to the melted butter and cook for 5 minutes. Once the vegetables have softened, add the garlic and cook until fragrant.
2. Once fragrant, add the flour and stir to combine. Once combined, add the evaporated milk and chicken stock and stir, then bring to a boil. Once boiling, add in the chicken, thyme, and black pepper and salt. Allow the soup to simmer uncovered.
3. While the soup simmers, make the dumplings. Whisk together flour, baking powder, pepper, salt, and thyme in a large bowl. Create a well in the center of the mixture and pour the butter and milk into the center. Use a rubber spatula or your hands to mix until a dough ball forms.
4. Form the dough balls into two tablespoons worth and place directly into the simmering pot. Gently press them down into the soup so they are slightly covered. Cook for about 15 minutes or until the dumplings are cooked through. Once the dumplings are cooked through, serve immediately.
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Chicken and Dumplings
Chicken and Dumplings are a delicious comfort food that is loved the world over. Here is my recipe for making them from scratch in under and hour. Get the full recipe and directions on our website at
2 tablespoons olive oil
3 carrots peeled and chopped
1 large celery stalk, chopped
1 large onion, chopped
2 cloves garlic, diced
½ teaspoon paprika
1 teaspoon Kosher salt
1 teaspoon black pepper
2 bay leaves
2 teaspoons fresh thyme
2 tsp fresh rosemary, chopped
2 bone-in, skinless chicken breast
8 cups water
Dumplings:
1 ¼ cup all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup half & half
2 tablespoons unsalted butter
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How to make Chicken and Dumplings recipe
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Homemade chicken and dumplings using the pressure cooker to speed things up.
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