Chicken With Lemon Herb Dumplings
This recipe takes a classic comfort food dish and gives it a flavorful citrus makeover. We’ve added Limoneira® lemon, herbs and garlic to liven up an old favorite. Make a pot, and you’ll enjoy the leftovers even more the next day, once the flavors have had even longer to blend.
Ingredients
Chicken
- 2 tablespoons olive oil
- 3 garlic cloves minced
- 3 shallots sliced
- 1 Limoneira® lemon zest & juice
- 3 tablespoons flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon dried thyme
- 1 pound skinless boneless chicken breasts, cut into 1-inch pieces
- 2 cups chicken stock
- 1/4 cup dry white wine
- 1 tablespoon Dijon mustard
- 1 cup carrots sliced thinly
Dumplings
- 1 cup plain yogurt*
- 1 large egg
- 1 lemon zest & juice
- 1 tablespoon fresh basil chopped
- 1 tablespoon Italian parsley chopped
- 1 tablespoon fresh dill chopped
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 teaspoons unsalted butter melted
- 2 tablespoons flour
- 1 1/2 cups soft bread roughly chopped
Instructions
Chicken
- Add the olive oil to a large skillet. Sauté the garlic and shallots for 2 to 3 minutes, until fragrant. Add the chopped basil and lemon zest, and continue to cook for another minute.
- Combine flour, salt, pepper, and dried thyme in a small bowl.
- Dredge the pieces of chicken breast in the mixture, and add to the skillet. Fry 3 minutes or so on each side, to brown.
- Add the carrot slices, chicken stock, lemon juice, mustard and wine, and stir gently into the mixture in the pot.
- Bring to a boil, and then quickly back down to a simmer. Cover and cook for about 15 to 20 minutes, until the chicken pieces are cooked all the way through.
Dumplings
- You can leave the dumplings until about 10 minutes before the chicken is ready.
- Beat the egg and yoghurt together in a bowl. Beat in the baking powder.
- Add the lemon zest, herbs, salt and pepper as you continue to stir.
- Next, beat in the butter and lemon juice, and right after the lemon juice, the flour and bread. Be sure to chop it until it has the texture of rough crumbs. (You can also use a processor, but don’t make it too fine.)
- The mixture should be stiff enough to form into balls that stick together. If it’s too runny, you can add more bread, or a little more flour.
- Divide into about 12 small dumplings, and form them into rounds.
- Use a spoon to lower the dumplings into the broth.
- Cover the pot and continue to cook for another 10 to 15 minutes.
- The dumplings are ready when they are puffed up and cooked all the way through.
- Spoon into bowls to serve.
Notes
*Note: For the dumplings, be sure to use a 100% natural yoghurt that is thin and runny, and does not contain a thickening agent.
Tried this recipe?Let us know how it was!
