This is a perfect meal for a cozy camping afternoon next to the campfire. Apple Rosemary Chicken and Dumplings will be peak of the day for anyone who loves chicken and dumplings combination. Let’s get straight to the recipe.
Apple Rosemary Chicken and Dumplings
For the soup:
- 2 tablespoons olive oil divided
- 2 large boneless skinless chicken breast
- 2 carrots chopped
- 2 celery stalks chopped
- 1 medium sweet onion chopped
- 4 cups chicken broth
- 1 cup apple juice
- 1 cup water
- 2 sprigs fresh rosemary
- 1/4 - 1/2 teaspoon coarse salt
- Black pepper to taste
For the dumplings:
- 1 cup flour
- 1/4 cup cornmeal
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon coarse salt
- 3/4 cup coconut milk
- 1/2 - 1 tablespoon water
Whisk together dry dumpling ingredients. Add coconut milk, stir to combine.
In a Dutch oven or large skillet, heat 1 tablespoon olive oil to medium-high. Brown chicken until it easily releases from pan, about 3 minutes per side. Remove from pan and set aside.
Add remaining oil, onion, celery and carrot. Add a pinch of salt and sauté for about 5 minutes, stirring frequently to release brown bits from pan.
Return chicken to pan. Add apple juice, chicken broth, rosemary and salt & pepper. Cover pot and cook for 15 minutes. Remove and shred chicken. (Reduce heat to low to prevent liquid loss).
Return chicken to pot and drop dumpling mixture in 2 tablespoon scoops. Increase heat to medium, cover and cook for another 15 minutes or until dumplings are cooked.
Photo by Flickr/Kent Wang