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Sarasota's Chicken and Dumplings With Artichokes & Leeks Recipe

Sarasota's Chicken and Dumplings With Artichokes & Leeks Recipe

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Sarasota's Chicken and Dumplings With Artichokes & Leeks

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Ingredients:

Serving

2 chicken breasts, cut into bite size pieces (boneless skinless )
4 chicken thighs, cut into bite size pieces (boneless skinless )
1 large leek, chopped white and light green
1 medium onion, diced
1 small fennel bulb, thin sliced
1 (15 oz) can water-packed artichoke hearts , rough chopped
2 celery ribs, diced
4 cups chicken stock
1/2 cup white wine
3 tsp garlic, minced
1 tsp fresh thyme
1 bay leaf
2 tsp lemon juice
1 tbsp lemon zest
salt
pepper
2 tbsp cornstarch
2 tbsp olive oil (to saute the vegetables)
2 cups bisquick baking mix
2/3 cup milk
2 tbsp chopped fresh parsley
1/4 cup parmesan cheese
salt (optional, go light on the salt as the broth is already salty)
1/2 tsp ground black pepper
scallion (green part only )

Directions:

Stew - Two stages. First add the oil to a large deep pan and saute the chicken until lightly golden brown. About 5 minutes or less. Remove and set to the side. Now add a little more oil if necessary, but it should be ok, and add the the leeks, onion, celery, garlic and fennel. Saute until soft and translucent, about 5-10 minutes. Add in the artichokes and cook another 2-3 minutes. Then add the chicken back inches.
Broth - To that pan, add the chicken stock or broth, white wine, bay leaf, fresh thyme, lemon juice, lemon zest and pepper. Go easy on the salt as the chicken broth is salty. Just taste after it has simmered a bit to adjust any seasoning. Let simmer 20 minutes as you make the dumplings. Simmer on medium low heat. Before adding the dumplings I add the cornstarch mixture to thicken the sauce slightly. Just stir in and it will thicken in just seconds.
Dumplings - Mix the Bisquick or Jiffy baking mix, milk parsley, pepper, salt (optional), and parmsean cheese. Don't over mix. Just mix to combine. Spoon heaping tablespoons about the size of a golf ball onto the the chicken broth, Cover, with either a lid or aluminum foil and cook 15 minutes on medium (not quite boiling) heat until they puff up.
I love to garnish with the greens from scallions. ENJOY!

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	437.7 Kcal (1833 kJ)
Calories from fat	128.47 Kcal
		% Daily Value*
Total Fat	14.27g	22%
Cholesterol	55.97mg	19%
Sodium	1066.06mg	44%
Potassium	740.46mg	16%
Total Carbs	46.23g	15%
Sugars	9.66g	39%
Dietary Fiber	3.47g	14%
Protein	26.82g	54%
Vitamin C	11.9mg	20%
Iron	2.9mg	16%
Calcium	203.1mg	20%

Amount Per 100 g
Calories	98.46 Kcal (412 kJ)
Calories from fat	28.9 Kcal
		% Daily Value*
Total Fat	3.21g	22%
Cholesterol	12.59mg	19%
Sodium	239.81mg	44%
Potassium	166.57mg	16%
Total Carbs	10.4g	15%
Sugars	2.17g	39%
Dietary Fiber	0.78g	14%
Protein	6.03g	54%
Vitamin C	2.7mg	20%
Iron	0.7mg	16%
Calcium	45.7mg	20%

* 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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