| | | Chicken and Dumplings Serving Size: 6
Preparation Time :10:00 Ingredients 8 medium skinless chicken thighs or legs 1 teaspoon salt 1/8 teaspoon poultry seasoning 1/2 teaspoon pepper 1 teaspoon olive oil -- optional 1 cup diced onion 1 cup diced celery 1 cup baby carrots -- peeled 1 cup mushrooms -- sliced 3 cups chicken stock 1 10 3/4 ounce can cream of mushroom soup or chicken sprig thyme dumplings -- see recipe Directions - Wash chicken parts and pat dry.
- Sprinkle chicken with salt, pepper, and seasoning.
- Press the cook button on the rice cooker*. Add olive oil.
- When oil is hot add chicken pieces and brown both sides.
- Add onions, celery, carrots, and mushrooms and saute for a minute.
- Add remaining ingredient except for the dumplings. Stir, close lid, and let cook for 45 minutes. Make sure rice cooker is on cook.
- Prepare dumplings. Open rice cooker and spoon 6 mounds of dumpling batter over chicken close lid Press cook. Let it cook for 5 minutes. Turn rice cooker to keep warm until ready to eat.
* For use with Wolfgang Puck Bistro 10-Cup Rice Cooker - Item: 622-026 |
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