Chicken 'n Potato Dumplings
Author: 
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Tender Potato Dumplings in a broth of tender chicken and carrots.
Ingredients
  • 6 Chicken Thighs
  • 1 Cup Carrots, chopped
  • 1 Medium Onion, chopped
  • ¼ Cup Parsley, chopped
  • 6 Cups Chicken Broth
  • 1 Teaspoon Onion Powder
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Salt, divided
  • 1 Tablespoon Cooking Oil
  • For the Dumplings:
  • ½ Cup Cooked Mashed Potatoes
  • 1½ Cup All Purpose Flour
  • 1 Egg
  • 1 Teaspoon Salt
  • ¼ Cup Parsley, chopped
Instructions
  1. Preheat oven to 350 degrees.
  2. Sprinkle the Chicken thighs with ½ Teaspoon salt, onion powder and garlic powder.
  3. Place on baking sheet and cook for 35 minutes.
  4. Allow to cool enough to pull the chicken from the bones.
  5. While the chicken cools, start making the dumplings.
  6. In a large mixing bowl, mix the mashed potatoes, flour, egg, salt and parsley until well combined.
  7. Cover with plastic wrap and allow to rest.
  8. In a large stockpot, saute the chopped onion and carrots in the cooking oil
  9. Remove the chicken from the bones and add to the onions and carrots.
  10. Add the chicken stock (I actually boiled the chicken bones and made my own broth. Which I strained and used instead of store bought.).
  11. Let simmer while you roll out the dumplings.
  12. I have a gnocchi board that I used to make my dumplings. Take a small piece of dough and roll in an upward motion on your floured gnocchi board.
  13. If you don't have a gnocchi board just roll the dough into a skinny log and cut into half-inch pieces.
  14. Drop each dumpling into the pot, stirring gently to make sure they do not stick to each other.
  15. Simmer for 15 minutes.
  16. Sprinkle with parsley. Serve piping hot. Afiyet olsun!
Recipe by In The Kitchen With April at http://www.inthekitchenwithapril.com/2016/02/chicken-n-potato-dumplings.html