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Chicken and Dumplings with Herbed Broth

Source of Recipe


Southern Living, December 1995






List of Ingredients



• 3 cups plus 1 Tbsp self-rising flour, divided
  
• 1 tsp freshly ground black pepper
  
• 3 lbs. chicken legs and thighs
  
• 1/4 cup vegetable oil
  
• 1 medium onion, chopped
  
• 2 cloves garlic, minced
  
• 3 (14-1/2-ounce) cans chicken broth
  
• 2 Tbsp each: chopped fresh basil and thyme (or 2 tsp dried, of each)
  
• 1 Tbsp chopped fresh rosemary
  
• 1/2 tsp each: grated lemon zest and juice
  
• 1 cup whipping cream
  
• 1/4 cup reduced-fat sour cream (optional)
  






Instructions



1. In a shallow bowl, combine 1 cup flour and black pepper. Dredge chicken pieces in flour mixture. Heat oil in a Dutch oven over medium heat. Add chicken and cook until golden brown, turning once; add additional oil, if needed. Remove chicken from Dutch oven, reserving drippings in Dutch oven.
   
   
2. Add onion and garlic to drippings, and cook over medium heat, stirring constantly, until they become translucent. Add 1 tablespoon flour and cook 1 minute, stirring constantly. Gradually add broth, continuing to stir.
   
   
3. Stir in basil, thyme, rosemary and lemon zest and juice; bring to a boil. Return chicken to Dutch oven and cover. Reduce heat and simmer 30 minutes. Remove chicken, keeping warm. Reserve broth in Dutch oven.
   
   
4. In a large bowl, combine remaining 2 cups flour and whipping cream, stirring with a fork (the mixture will be dry and crumbly). Gently pat flour mixture into 2-inch balls, handling dough as little as possible. Bring reserved broth to a rolling boil; add dumplings. Cover, reduce heat and simmer, without stirring, 7 to 10 minutes, or until dumplings are firm in the center.
   
   
5. Remove Dutch oven from heat; stir in sour cream. Serve dumplings and broth with chicken.
   
   Makes 4 servings.