Chicken and Dumplings with Herbed Broth
- Ready In:
- 1hr 10mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 709.77 ml self rising flour, plus
- 14.79 ml self rising flour, in all
- 4.92 ml pepper
- 1360.77 g chicken legs or 1360.77 g chicken thighs (I use chicken tenders)
- 59.14 ml olive oil
- 1 onion, chopped
- 2 clove garlic, minced
- 3 (1233.20 g) can chicken broth (I use homemade)
- 29.58 ml chopped fresh basil
- 29.58 ml chopped fresh thyme
- 14.79 ml chopped fresh rosemary
- 2.46 ml grated fresh lemon rind
- 29.58 ml lemon juice
- 236.59 ml whipping cream
- 59.14 ml sour cream
directions
- Combine 1 cup flour and pepper dredge chicken in flour mixture.
- Heat oil over medium heat and brown chicken add more oil if needed remove chicken save drippings.
- Add onion and garlic cook till tender.
- Add 1T.
- flour cook for 1 minute stirring constantly slowly add broth add fresh herbs,lemon rind,lemon juice.
- Bring to boil return chicken cover and reduce heat simmer 30 minutes.
- Remove chicken keep warm.
- Combine 2 cups flour and whipping cream stir with a fork pat into 2 inch balls handling as little as possible.
- Bring broth to boil add dumplings cover reduce heat simmer 7 to 10 minutes or till firm in center.
- Remove from heat add sour cream.
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