Something to warm the soul. Great for a crisp fall evening to chase the chill away. Makes a big pot. Leftovers are even better the next day! Use your favorite gnocchi (Italian dumpling) recipe or try mine: http://www.recipezaar.com/328329 You will not need all of the dough from this recipe but you can freeze it for another meal.
My Private Note
Units: US | Metric
- 1Chop onion, cellery, and carrots. Set aside. Simmer plum tomatoes for one minute to remove skin and chop. (You can use a small can of 'whole plum tomatoes' if you want to skip this step.) Smash the clove of garlic.
- 2Heat heavy bottom pot or dutch oven over medium with olive oil. Season chicken and brown on both sides. Remove chicken from pot along with some of the fat. Saute your onion, cellery, and carrots until onions are translucent.
- 3To the vegetables add back the chicken. Cover with the 5 plum tomatoes, tomato sauce, and about 2 quarts of water. Add the smashed clove of garlic.
- 4Cover pot with lid and simmer until vegetables are comepletely tender and chicken is cooked through.
- 5When chicken is thoroughly cooked remove from pot and carefully peel off the remaining skin and remove the chicken from the bone in big chunks. Set aside.
- 6Remove pot from heat and use an imersion blender to break down all of the vegetables. (If you do not have an imersion blender you can use a standing blender. Be careful!) Place chunked chicken back to pot and return to heat. Bring everything to a boil.
- 7Drop in your prepared gnocchi (dumplings) and cook until all of the dumplings float to the top.
Browse Our Top Stew Recipes
Nutritional Facts for Italian Chicken and Dumplings
Serving Size: 1 (330 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 148.0
- Calories from Fat 90
- Total Fat 10.0 g
- Saturated Fat 2.4 g
- Cholesterol 39.4 mg
- Sodium 232.5 mg
- Total Carbohydrate 5.7 g
- Dietary Fiber 1.2 g
- Sugars 3.2 g
- Protein 9.0 g
The following items or measurements are not included: