Debra Murray Recipes | HSN Cookbook | Print Friendly Version

Serving Size: 6
Preparation Time :10:00

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

1. Wash chicken parts and pat dry.
   
   
2. Sprinkle chicken with salt, pepper, and seasoning.
   
   
3. Press the cook button on the rice cooker*. Add olive oil.
   
   
4. When oil is hot add chicken pieces and brown both sides.
   
   
5. Add onions, celery, carrots, and mushrooms and saute for a minute.
   
   
6. Add remaining ingredient except for the dumplings. Stir, close lid, and let cook for 45 minutes. Make sure rice cooker is on cook.
   
   
7. 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