Pressure Cooker Chicken and DumplingsPT90Mhttps://img5.recipesrun.com/201907/2019/0822/ca/b/943118/300x200x90.jpg It doesn’t get more comforting than a simmering pot of chicken and soft, fluffy dumplings. This one is relatively classic, though I’ve added some chives to the dumplings for color and freshness. But feel free to leave them out for something more traditionally beige. Or stir in a handful of thawed frozen peas at the end for sweetness and a touch of green.
I prefer using all dark meat here—a combination of drumsticks and thighs gives great flavor and won’t overcook as readily as white meat. But use whatever pieces you like, or a combination. If using all white meat, cook it for a minute or two less.4 servings
Ingredients:
3/4 cup Whole milk2 tbsp. Butter, melted1/4 tsp. Freshly ground black pepper3/4 tsp. Kosher salt2 tsp. Baking powder1/4 cup Minced fresh chive (optional)1/2 cup Fine cornmeal1 1/2 cups All-purpose flour Chopped fresh parsley or celery leaves, for serving1 quart Chicken stock, preferably homemade1/4 cup All-purpose flour4 cloves Garlic, smashed1 Turnip, peeled and diced1 Spanish onion, diced2 Celery stalks, diced2 Carrots, diced4 tbsp. Unsalted butter1/2 tsp. Freshly ground black pepper1 1/2 tsp. Kosher salt3 1/2 pounds Bone-in chicken pieces, preferably dark meat
It doesn’t get more comforting than a simmering pot of chicken and soft, fluffy dumplings. This one is relatively classic, though I’ve added some chives to the dumplings for color and freshness. But feel free to leave them out for something more traditionally beige. Or stir in a handful of thawed frozen peas at the end for sweetness and a touch of green.
I prefer using all dark meat here—a combination of drumsticks and thighs gives great flavor and won’t overcook as readily as white meat. But use whatever pieces you like, or a combination. If using all white meat, cook it for a minute or two less.
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