Rosemary Chicken With Potato Dumplings

SB6's Note:

A flavorful favorite from a local restaurant.

• Total Time: 1 hrs
• Prep Time: 1 hrs
• Cook Time: 0 mins

Ingredients:

Servings: 4

• 1 lb red potatoes
• 2 eggs
• 1 tablespoon salt
• ½ teaspoon white pepper
• 1 cup all-purpose flour
• 4 (8 ounce) chicken breasts (Semi boneless skin-on chicken breast with the first wing joint still attached)
• 2 large shallots , diced fine
• 2 garlic cloves , chopped
• 2 tablespoons fresh rosemary , chopped
• 1 tablespoon fresh thyme , chopped
• 1 ½ teaspoons coarse black pepper
• olive oil
• ½ onion , diced fine
• 2 celery ribs , minced
• 1 medium carrot , diced fine
• flour
• 2 cups chicken stock

Directions:

1. Dumplings: Simmer potatoes whole skin on until tender throughout. Strain potatoes and peel while hot with a kitchen towel by gently rubbing to remove skin. Place peeled potatoes in a mixing bowl and begin beating until potatoes are well broken up. Add eggs and seasonings then mix to incorporate. Add flour and continue to mix just till loose dough forms. turn out onto a well floured work surface and cut off a piece of dough then begin rolling out in the shape of a long cigar 1/2 ” in diameter. then with the back of a butter knife or spatula cut into 1” dumplings . To cook dumplings bring a lg stock pot of water to a boil add dumplings and gently boil until dumplings float then remove and reserve.
2. Chicken: Mix shallots garlic herbs and Pepper with enough olive oil to make a thin paste. Place chicken breast in a lg plastic zip top bag and pour oil mix over them, squeeze out excess air, seal bag and massage oil mix into chicken breast until well coated allow to marinate overnight preferably or at least an hour.
3. Pan Gravy: In a lg sauté pan over med hi heat add about 1 T of canola oil and season chicken breast with salt and sear skin side down ( make sure you remove any bits from the marinade before cooking ). Once chicken starts browning bring to 375° oven and finish skin side down 12-15 minute.
4. Once Chicken is cooked remove from pan and reserve Add cooked dumplings and brown then remove add vegetables to drippings ( may need a little more oil) and sweat slightly. add enough flour to coat pan lightly approx 1 ½ T stir together with vegetables and finally deglaze with chicken stock let simmer until thickened and finish with fresh chopped herbs and season to taste. Add seared dumplings back to gravy & toss to coat.
5. To serve place dumplings with gravy on the bottom of plate then top with seared chicken Breasts.