Chicken potato dumplings recipe

Ingredients (nutrition)

• 1 lb baking potatoes
• 1/4 teaspoon grated nutmeg
• 1 1/2 teaspoons salt
• 2 boneless and skinless chicken breasts, cut into halves
• 4 boneless and skinless chicken thighs
• 1/2 teaspoon freshly ground black pepper
• 2 1/2 tablespoons canola oil
• 1 chopped large onion
• 2 thinly sliced carrots
• 2 thinly sliced celery stalks
• 1 minced garlic clove
• 1/2 cup flour
• 12 oz beer
• 2 1/2 teaspoons thyme
• 2 teaspoons minced sage
• 2 cups chicken stock
• 1 bay leaf
• 1 tablespoon cornstarch

Preparation (instructions)

1. Cook potatoes in a saucepan of salted water for 45 minutes under medium heat.
2. Allow potatoes to cool, peel skin and press potatoes through a potato ricer.
3. Add nutmeg and 1/2 teaspoon salt. Set aside.
4. Season chicken breasts and thighs with remaining salt and pepper. Set aside.
5. Heat oil in a saucepan.
6. Brown chicken breasts and thighs for 2 minutes.
7. Transfer to a platter and cover with foil to keep warm. Set aside.
8. Add onion, carrots and celery into the same pan.
9. Cook for 3 minutes and stir in garlic.
10. Cook for 1/2 minute and add 1 tablespoon flour.
11. Cook for 1/4 minute and pour in beer.
12. Whisk until sauce thickens.
13. Add thyme, sage, stock and bay leaf.
14. Allow sauce to simmer for 1 minute and return chicken to pan.
15. Reduce heat, cover and cook for 18 minutes.
16. Meanwhile, add flour and cornstarch in potatoes and mix until smooth.
17. Discard bay leaf from stew.
18. Scoop potato mixture and gently float on stew.
19. Cover and steam dumplings for 12 minutes.
20. Serve hot.

Servings: 4

Main Courses Dishes: Chicken Turkey Duck & Other Poultry Recipes