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Chicken and Sweet
Potato-Orange Dumplings

Soup:
1 whole chicken, cut into parts
2 tsp. salt
1 tsp. black pepper
1 Tbsp. canola oil
1/2 cup white wine
8 cups low-sodium chicken broth
2 bay leaves
1 onion, chopped
2/3 cup chopped carrots
1/3 cup chopped celery
1/2 cup chopped parsley

Dumplings:
1 large sweet potato, peeled and diced
1 cup flour
1 egg, beaten
1 tsp. olive oil
1 Tbsp. plus one tsp. orange zest

Sprinkle salt and pepper on chicken. In heavy stockpot or Dutch oven, warm oil over medium-high heat. Place chicken pieces in oil and cook, turning, until golden brown, about 3 to 5 minutes per side. Remove to plate and reserve. Pour wine into pot and scrape brown bits from bottom of pan. Cook wine over medium heat to reduce by one-half, about 3 minutes. Add chicken broth, bay leaves, onion, carrots, celery, and chicken pieces. Cover and bring to low boil. Uncover, turn heat to low, and simmer gently until chicken is cooked, about 40 minutes. While soup cooks, prepare dumplings by steaming sweet potato pieces, until soft, in microwave or by boiling over low heat. Transfer potato pieces to large bowl; mash to puree with whisk or wooden spoon. Cool. Add flour, egg, olive oil, and orange zest and mix thoroughly until the dough comes together in a ball. Using a rolling pin, roll dough on floured surface to 1/8-inch thickness. Cut into strips that are 3/4 inches wide and 2 inches long. Remove chicken to plate and let cool. Shred cooled chicken to bite-size pieces and return to pot. Reduce heat to low and add dumplings to the soup mixture. Simmer until cooked through, about 5 to 8 minutes. (Freeze any unneeded dumplings between sheets of waxed paper in airtight container.) Serve in large bowls, garnished with parsley. Serves 4.

 


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