Tuesday, January 25, 2011

Pressure Cooker: Chicken and Dumplings

I've been wanting to make Chicken and Dumplings for years, but I could never seem to get it right. This pressure cooker version came out very tasty, and I'll definitely be making it again and fine-tuning the recipe! I'm still looking for a reliable crockpot version, so please pass it along if you have one!

PC Chicken and Dumplings
1/4 cup flour
1/4 teaspoon salt
1/2 teaspoon pepper
2 large chicken breasts, whole
2 tablespoon butter
1 teaspoon dried thyme
3 stalks celery, chopped
1 bell pepper, chopped
1-1/2 cup onion, chopped
1 cup shredded carrot
2-1/2 cup chicken stock
1/2 cup dry white wine
1 teaspoon dried parsley
1 bay leaf
1 can buttermilk biscuits

Combine flour, salt and pepper, and coat chicken lightly with flour mixture. Melt half the butter in the pressure cooker on Browning mode, then cook chicken 5-6 minutes on each side to brown. Transfer chicken to platter and melt remaining butter, then select Saute mode. Add onions, celery, bell pepper, and thyme and cook until the onions are translucent.  Stir in carrots, chicken broth, wine, parsley and bay leaf and return chicken to the pot. Cover and lock lid in place. Select High Pressure and set timer for 10 minutes. When the timer sounds, use the Quick Pressure Release to release the pressure and remove lid carefully once pressure is released fully. Remove bay leaf. Select the Saute mode. Open the can of biscuits and tear each biscuit in half, rolling each half into a ball and dropping it into the pot. When all the biscuits are in the pot, cover loosely and cook for 10-15 minutes on Saute mode, until the dumplings are puffed and thoroughly cooked. 

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