CHICKEN CHIVE DUMPLINGS RECIPES

Steps:

• Preheat oven to 450 degrees F. In large bowl, toss chicken pieces with 2 tablespoons oil, 1/2 teaspoon salt, and black pepper. Arrange chicken in 15 1/2" by 10 1/2" jelly-roll pan. Bake 30 to 35 minutes or until juices run clear when thickest part of chicken is pierced with knife. Meanwhile, in 5- to 6-quart Dutch oven, heat remaining 1 tablespoon oil on medium until hot. Add celery, onion, and carrots, and cook about 18 minutes or until all vegetables are tender and beginning to brown, stirring occasionally. While vegetables are cooking, prepare dumplings: In medium bowl, with fork, mix 2 1/2 cups flour with baking powder, 1/4 cup chives, and 3/4 teaspoon salt. In small bowl, mix 1 cup milk and eggs. Stir milk mixture into flour mixture just until blended. To vegetables in Dutch oven, add broth, water, bay leaf, and 1/2 teaspoon salt; heat to boiling on high. Drop dumpling mixture by rounded measuring tablespoons into broth mixture to make about 20 dumplings. Cover; reduce heat to low and simmer 15 minutes or until dumplings are cooked through. Arrange chicken in two 4-quart shallow casseroles or 13" by 9" glass or ceramic baking dishes. With slotted spoon, transfer half of dumplings to each, placing dumplings around chicken. In medium bowl, with whisk, mix remaining 1/4 cup flour with remaining 2 cups milk until blended; stir into broth mixture in Dutch oven. Heat to boiling on high; boil 1 minute to thicken slightly, stirring. Stir in frozen green beans and heat through, about 5 minutes. Spoon sauce evenly over chicken and dumplings in casseroles. Discard bay leaf. Sprinkle chicken and dumplings with additional chives. Serve one casserole immediately. Prepare second casserole for freezing (see Thawing and Reheating Tips).

Steps:

• Sprinkle chicken with salt and pepper. In a large Dutch oven cook chicken in hot oil over medium-high heat until brown on both sides. Reduce heat to medium. Cook, covered, for 7 to 9 minutes more or until chicken is no longer pink (170 degrees F). Remove chicken; cool.
• Add carrots, celery, and leek to Dutch oven. Cook, covered, for 5 to 7 minutes or until vegetables are tender.
• Cut chicken into 1/2-inch pieces. Return chicken to Dutch oven. Add stock, thyme, and bay leaf. Bring to boiling; reduce heat. Simmer, uncovered, for 15 minutes.
• Meanwhile, for dumplings, in a medium bowl stir together flour, chives, baking powder, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in milk just until combined.
• Remove thyme and bay leaf from soup. Stir in parsley; season to taste with additional salt and pepper. Bring to boiling. Drop dumpling dough mounds onto hot bubbling soup. Cook, uncovered, for 10 minutes. Reduce heat to medium-low. Cook, covered, about 10 minutes more or until a toothpick inserted in centers of dumplings comes out clean.