Chicken 'n Potato Dumplings
Author: April Ozbilgin
Recipe type: Main Dish
Prep time:
Cook time:
Total time:
Serves: 6
- 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
- Preheat oven to 350 degrees.
- Sprinkle the Chicken thighs with ½ Teaspoon salt, onion powder and garlic powder.
- Place on baking sheet and cook for 35 minutes.
- Allow to cool enough to pull the chicken from the bones.
- While the chicken cools, start making the dumplings.
- In a large mixing bowl, mix the mashed potatoes, flour, egg, salt and parsley until well combined.
- Cover with plastic wrap and allow to rest.
- In a large stockpot, saute the chopped onion and carrots in the cooking oil
- Remove the chicken from the bones and add to the onions and carrots.
- Add the chicken stock (I actually boiled the chicken bones and made my own broth. Which I strained and used instead of store bought.).
- Let simmer while you roll out the dumplings.
- 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.
- If you don't have a gnocchi board just roll the dough into a skinny log and cut into half-inch pieces.
- Drop each dumpling into the pot, stirring gently to make sure they do not stick to each other.
- Simmer for 15 minutes.
- 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
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