Chicken and Dumplings

HSN7C_RiceCooker08 8/13/08 3:30 PM Page 25

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

1Wash chicken pieces and pat dry. Sprinkle with salt, pepper, and seasoning.

2Press COOK on the rice cooker. Add olive oil.

3When oil is hot, add chicken pieces and brown both sides.

4Add onion, celery, carrots, and mushrooms and saute for a minute.

5Add remaining ingredients, except for the dumplings. Stir, close lid, and let cook for 45 minutes. Make sure rice cooker is on COOK.

6Prepare 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.

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

1In 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