Chicken and Dumplings by Rachel Cooks

olive oil, carrots, celery, onion, salt, pepper, dry white wine, chicken broth, chicken breasts, dried thyme, bay leaf, rosemary, peas, parsley, heavy cream, cornstarch, all purpose flour, baking powder, chives, kosher salt, whole milk, butter

Prep Time: 20 min
Cook Time: 20 min
Total Time: 55 min

– 1 tablespoon olive oil
– 1 1/2 cups diced carrots (2-3 carrots)
– 1 cup diced celery (about 3 stalks)
– 1/2 cup diced onion (about 1 small yellow onion)
– 1/2 teaspoon salt
– 1/4 teaspoon pepper
– 1/2 cup dry white wine
– 3 cups no salt added chicken broth
– 1 1/2-2 pounds boneless skinless chicken breasts
– 1/2 teaspoon dried thyme
– 1 bay leaf
– 1/4 teaspoon rosemary
– 1 cup frozen peas
– 1/4 cupminced fresh parsley
– 1/2 cup heavy cream
– 3 tablespoons cornstarch
– 3/4 cup + 2 tablespoons all-purpose flour
– 1 1/2 teaspoon s baking powder
– 2 teaspoon s chopped chives
– 1 teaspoon kosher salt
– 1/2 cup whole milk, at room temperature
– 1 1/2 tablespoons unsalted butter, melted

Prep Time: 20 min
Cook Time: 20 min
Total Time: 55 min

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