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25
Chicken and Dumplings
3 Servings
INGREDIENTS
3 medium skinless chicken thighs or legs
1/2 teaspoon salt
1/8 teaspoon poultry seasoning
1/2 teaspoon pepper
1 teaspoon olive oil, optional
1/2 cup diced onion
1/2 cup diced celery
1/2 cup baby carrots, peeled
1/2 cup mushrooms, sliced
1 1/4 cups chicken stock
1 can (10 3/4 ounces) cream of mushroom or cream of chicken soup
sprig thyme
1 recipe Dumplings, see next page
METHOD
1 Wash chicken pieces and pat dry. Sprinkle with salt, pepper, and
seasoning.
2 Press COOK on the rice cooker. Add olive oil.
3 When oil is hot, add chicken pieces and brown both sides.
4 Add onion, celery, carrots, and mushrooms and saute for a minute.
5 Add remaining ingredients, except for the dumplings. Stir, close lid,
and let cook for 45 minutes. Make sure rice cooker is on COOK.
6 Prepare dumpling batter. Open rice cooker and spoon 6 mounds of
dumpling batter over chicken. Close lid and press COOK. Cook for 5
minutes. Turn rice cooker to KEEP WARM until ready to eat.
26
Dumplings
3 Servings
INGREDIENTS
1/2 cup all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1 tablespoon shortening
1/4 cup buttermilk
1 1/2 teaspoons chopped fresh herbs
(i.e. flat leaf parsley, chives, thyme, sage)
METHOD
1 In a medium bowl, mix flour, salt and baking powder together.
2 Add shortening and herbs; the mixture will look like crumbs.
3 Add buttermilk and stir until moist.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
HSN7C_RiceCooker08 8/13/08 3:30 PM Page 25