Subj : Kid Friendly Meals - 2
To : All
From : Dave Drum
Date : Wed Jan 18 2023 15:00:00
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Quick Chicken & Dumplings
Categories: Poultry, Vegetables, Herbs, Dairy
Yield: 5 Servings
3 tb Unsalted butter
2 md Carrots; peeled, chopped in
- 1/2" pieces (about 1 cup)
+=OR=+
8 oz Butternut squash; peeled,
- chopped in 1/2" pieces
- (about 1 cup)
1 md Leek; trimmed, white & pale
- green halved lengthwise,
- thin sliced (about 1 cup)
2 md Celery ribs, peeled, sliced
- 1/2" thick (about 2/3 cup)
3 cl Garlic; fine chopped
1 tb Fine chopped fresh rosemary
2 ts Fresh thyme leaves
1 ts Poultry seasoning (opt)
Salt & black pepper
3 tb All-purpose flour
5 c Chicken stock
1 c Heavy cream
16 oz Package fresh or shelf
- stable purchased gnocchi
1/2 sm (3 lb) rotisserie chicken;
- skin & bones reserved for
- other uses, meat torn in
- bite-size pieces (about 2
- cups shredded meat)
Fresh tarragon, parsley or
- dill, for garnish
In a large pot, melt the butter over medium. Add the
carrots, leek, celery, garlic, rosemary, thyme and
poultry seasoning, if using. Season generously with salt
and pepper, and cook, stirring occasionally, until
vegetables are slightly softened, about 5 minutes.
Sprinkle with the flour, then cook, stirring, 2 minutes.
(This cooks the flour to soften its raw flavor.)
Gradually stir in the stock and cream, and bring to a
boil over high heat.
Once the mixture boils, stir in the gnocchi, reduce the
heat to medium and cook until gnocchi and vegetables are
tender, about 5 minutes. Stir in the chicken in the last
couple of minutes. Season to taste with salt and pepper.
Divide among bowls and top with fresh tarragon and more
black pepper, if desired.
By Alexa Weibel
Yield: 4 to 6 servings (about 9 cups)
RECIPE FROM:
https://cooking.nytimes.com
Uncle Dirty Dave's Archives
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