Rosemary-Dijon Chicken and Dumplings

By: Coco Morante

Rosemary-Dijon Chicken and Dumplings
cuisine icon Cuisine
Chinese
cuisine icon Course
Breakfast, Dinner, Lunch
cuisine icon Difficulty
Medium
cuisine icon Duration
30-60 min
cuisine icon Diet
Vegan
cuisine icon Cooking Technique
Instant Pot, wooden spoon
cuisine icon Notes
["Cake flour yields more tender dumplings, while all- purpose flour results in chewier, denser dumplings."]
cuisine icon Keywords
30-60 min, 4-6 servings, bag frozen mixed vegetables, baking powder, boneless, breakfast, butter, cake flour or all-purpose flour, celery stalks, chinese, chopped fresh flat-leaf parsley, chopped fresh rosemary, Coco Morante, cook 45 min, dairy, dijon mustard, dinner, extra-virgin olive oil, fresh herbs, freshly ground black pepper, garlic cloves, heavy cream, instant pot, instant pot pro, kosher salt, low-sodium chicken broth, lunch, medium, medium yellow onion, milk, poultry, prep 15 min, skinless chicken tenders or thighs, unsalted butter, vegan, vegetarian, wooden spoon

prep icon Prep Time
15 min
cook icon Cook Time
45 min

serving icon Servings
4-6 Servings
Ingredients
  • 1 1/2 cups cake flour or all-purpose flour
  • 1 tbps baking powder
  • 3/4 tsp kosher salt
  • 2 tbsp unsalted butter
  • 3/4 cup milk
  • 1 tbsp extra-virgin olive oil
  • 1 medium yellow onion
  • 3 celery stalks
  • 1 1/2 tsp chopped fresh rosemary
  • 1/2 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1/2 lbs boneless, skinless chicken tenders or thighs
  • 2 tbsp Dijon mustard
  • 2 cups low-sodium chicken broth
  • 1 bag frozen mixed vegetables
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1/4 cup heavy cream
  • 2 garlic cloves
Instructions
  • Make the dumpling dough: In a mixing bowl, whisk together the flour, baking powder, and salt. Add the melted butter, then use your fingers to distribute it throughout the flour until it has a crumbly texture.
  • Add the milk. Use a wooden spoon to mix just until the dry ingredients are absorbed. The batter will be thick and lumpy. Set aside.
  • Make the stew: select the sauté setting on the Instant Pot and heat the olive oil and garlic for about 2 minutes, until the garlic is bubbling. Add the onion, celery, rosemary, salt, and pepper and sauté for about 3 minutes, until the onion is beginning to soften.
  • Add the chicken and sauté for about 2 more minutes, until the chicken pieces are mostly opaque on the outside (they do not have to be cooked through). Stir in the Dijon mustard and chicken broth, using a wooden spoon to nudge any browned bits off the bottom of the pot.
  • Use a 1 ½ tablespoon cookie scoop to portion out the dumplings, dropping them into the pot on top of the vegetables and broth in a single layer.
  • Secure the lid and set the pressure release for sealing. Press Cancel to reset the cooking program, then select the PRESSURE COOK or MANUAL setting for 8 minutes at high pressure. (The pot will take about 5 minutes to come up to pressure before the cooking program begins.)
  • When the cooking program ends, let the pressure release naturally for 10 minutes, then move the pressure release to vent to release any remaining steam.
  • Open the pot. Add the thawed mixed vegetables, parsley, and cream (if using) and stir gently to combine, taking care not to break up the dumplings.
  • Ladle into bowls and serve right away.
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