Chicken with Vegetables and Parsley Dumplings Recipe

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Chicken with Vegetables and Parsley Dumplings
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Ingredients
19
Count
Nutrition
683
Calories
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Ingredients:

Directions:

  1. Preheat oven to 400°F. Heat oil in large ovenproof skillet over medium heat. Sprinkle chicken leg-thigh pieces with salt and pepper. Add chicken to skillet and cook until golden brown, about 5 minutes per side. Add 1-inch pieces of celery, onion, and carrot, and bay leaf. Cook until vegetables begin to soften, stirring occasionally, about 8 minutes. Add wine and stir 1 minute, scraping up browned bits. Add broth, cover, and braise in oven until chicken is tender, about 40 minutes.
  2. Transfer chicken to plate. Strain broth into medium bowl, pressing on solids to release liquid. Discard solids in strainer. Remove meat from leg-thigh chicken pieces and transfer to bowl. Discard skin and bones. DO AHEAD: Broth and chicken can be made 1 day ahead. Cover broth and chicken separately and refrigerate.
  3. Cook sugar snap peas and chopped celery in large saucepan of boiling salted water until crisp-tender, about 1 minute. Using slotted spoon, transfer vegetables to bowl of ice water to cool. Cook baby carrots in same water until crisp-tender, about 5 minutes. Using slotted spoon, transfer to same bowl of ice water to cool. Cook pearl onions in same water until tender, about 8 minutes. Using slotted spoon, transfer to bowl of ice water to cool. Trim root end of onions; peel. Transfer sugar snap peas, celery, baby carrots, and pearl onions to medium bowl. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.
  4. Melt butter in heavy very large skillet or large pot over medium-high heat. Sprinkle chicken breast pieces with salt and pepper; add chicken to skillet and sauté 2 minutes. Sprinkle with flour and stir over medium-low heat until chicken is just cooked through, about 8 minutes. Stir in reserved chicken leg-thigh meat, chicken broth, sugar snap peas, celery, carrots, pearl onions, cream, parsley, and thyme. Stir until vegetables are warm and sauce thickens slightly, about 5 minutes. Season chicken and vegetables to taste with salt and pepper. Stir in dumplings and simmer until dumplings are warmed through, about 1 minute.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 682.6 Kcal (2858 kJ)
Calories from fat 253.24 Kcal
% Daily Value*
Total Fat 28.14g 43%
Cholesterol 276.41mg 92%
Sodium 1141.13mg 48%
Potassium 1483.14mg 32%
Total Carbs 31.68g 11%
Sugars 13.69g 55%
Dietary Fiber 7.46g 30%
Protein 70.55g 141%
Vitamin C 30.5mg 51%
Vitamin A 1mg 33%
Iron 38.9mg 216%
Calcium 123.1mg 12%
Amount Per 100 g
Calories 76.35 Kcal (320 kJ)
Calories from fat 28.32 Kcal
% Daily Value*
Total Fat 3.15g 43%
Cholesterol 30.92mg 92%
Sodium 127.63mg 48%
Potassium 165.89mg 32%
Total Carbs 3.54g 11%
Sugars 1.53g 55%
Dietary Fiber 0.83g 30%
Protein 7.89g 141%
Vitamin C 3.4mg 51%
Vitamin A 0.1mg 33%
Iron 4.4mg 216%
Calcium 13.8mg 12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 15.2
    Points
  • 17
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium

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