- 1 whole chicken, cut into parts
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 tablespoon 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
- 1 large sweet potato, peeled and diced
- 1 cup flour
- 1 egg, beaten
- 1 teaspoon olive oil
- 1 tablespoon plus one teaspoon 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.
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.
Prepare dumplings by steaming sweet potato pieces until soft.
Transfer to large bowl; mash to puree and cool.
Add flour, egg, olive oil and orange zest and mix thoroughly. Roll dough on floured surface to 1/8-inch thickness.
Cut into strips that are 3/4 inches wide and 2 inches long.
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.
Yield: 4 servings
Courtesy of Family Features