|2 servings||calories per servings 497||protein serving 43 g||carbs per serving 45 g||total fat per serving 13 g|
A fun and easy(er) take on a classic southern dish, our C&D is creamy but light. It’s somewhat more technical than the average PeachDish menu, but very rewarding. The White Lilly flour in the dumplings is in most southern cooks’ pantries, having been established in 1883.
|Nutrition Facts||/ Per Serving|
|Total Fat||13 g|
|Saturated Fat||5 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||2 g|
|Monounsaturated Fat||5 g|
|Total Carbohydrates||45 g|
|Dietary Fiber||6 g|
1. Please read through the entire recipe before beginning.
2. Season the chicken breasts with 1/2 teaspoon PeachDish salt. Heat a pan over medium heat, and add cooking oil. Place the chicken in the pan, and cook without turning 4-5 minutes, or until the chicken is lightly browned and cooked about 2/3 through. Flip and cook 1-2 minutes more, then remove from the heat, and set aside.
3. Place 3 cups water in a small saucepan and add bouillon and thyme sprigs, and place over high heat.
4. Trim green onions and celery. Peel the carrot, then halve lengthwise. Crush and peel garlic. Add whole green onions and celery, carrot halves and garlic cloves to the pot. Stir in field peas.
5. When the water comes to a boil, reduce the heat to low. Cook 15-20 minutes, or until the celery and carrot are fully cooked and tender, but not mushy. Use a slotted spoon to move green onion, celery and carrot to a bowl or platter and set aside. Discard the thyme stems.
6. While the vegetables are cooking, prepare the dumplings: In a small bowl, combine 1/2 cup flour, baking powder, and 1/4 teaspoon PeachDish salt. Add remaining 1/4 cup water, and mix gently, just to combine. Do not overmix. Spread some of the extra flour on a work surface and gently roll the dough into a snake about 1 inch in diameter. Cut it into 1/4-inch thick pieces. Coat the cut pieces generously in the remaining extra flour and toss gently to separate.
7. Stir the raw dumplings into the simmering broth, and cover the pot. While the dumplings are cooking, cut the chicken, green onions, celery and carrot into small dice, and chop the parsley.
8. Cook the dumplings 10-15 minutes, gently stirring every 5 minutes. When the dumplings are cooked through and tender, add the cut chicken, vegetables and parsley to the pot. Remove from the heat, and stir in the sour cream. Season to taste with salt and pepper.
9. Serve and enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...