Cuisinart EPC-1200PC Instructions and Recipes - Page 22

Nutritional information per serving: Calories 467 (43% from fat) • carb. 19g • pro. 47g • fat 22g • sat. fat 6g • chol. 155mg • sod. 282mg • calc. 104mg • fiber 6g Chicken with Herb Dumplings Old-fashioned comfort food in just a little bit of time. Makes 4 servings ¼ cup unbleached all-purpose flour 1½ teaspoons kosher salt, divided ½ teaspoon freshly ground black pepper 8 skinless chicken thighs (about 3 pounds), bone in, trimmed of all visible fat 2 tablespoons unsalted butter 1½ cups chopped onion 1 cup sliced celery 1 teaspoon dry thyme or fines herbes 12 ounces baby cut carrots 2½ cups low-sodium chicken stock or broth ½ cup dry white wine 2 to 3 sprigs fresh parsley 1 bay leaf 1 recipe Herb Dumplings (follows) Combine flour, ½ teaspoon of the salt, and pepper. Dust chicken lightly with seasoned flour. Place half the butter in cooking pot of the Cuisinart® Electric Pressure Cooker and select Browning. When butter is melted and bubbly, add 4 chicken thighs to the cooking pot. Cook for 3 to 4 minutes on each side to brown. Transfer to a platter and repeat with remaining chicken. Select Sauté. Add onion, celery and thyme. Cook, stirring, until onion is translucent. Stir in carrots, chicken stock/broth, and wine. Return browned chicken and any accumulated juices to the cooking pot. Lay fresh parsley over the top and tuck in bay leaf. Cover and lock lid in place. Select High Pressure and set timer for 10 minutes. While chicken is cooking, prepare Herb Dumplings. When audible beep sounds, use Quick Pressure Release to release pressure. When float valve drops, remove lid carefully, tilting away from you to allow steam to disperse. Remove and discard parsley sprigs and bay leaf. Select Sauté. When chicken mixture begins to bubble, arrange dumplings on top. Cover loosely (do not lock lid in place), and cook for 10 to 15 minutes, until dumplings are puffed and cooked through. Serve hot. Nutritional information per serving (including dumplings): Calories 776 (35% from fat) • carb. 77mg • pro. 43g • fat 30g • sat. fat 15g • chol. 227mg • sod. 202mg • calc. 359mg • fiber 5g Herb Dumplings Makes 8 dumplings 2 cups unbleached all-purpose flour 1 tablespoon baking powder ½ teaspoon salt 5 tablespoons unsalted butter 1 large egg, lightly beaten ¾ cup buttermilk Place flour, baking powder, and salt in a medium bowl; stir to combine. Use a pastry blender or 2 forks to cut in butter until mixture resembles a coarse meal. (This may also be done in a food processor fitted with the metal chopping blade.) Stir in egg and buttermilk, and mix until the dough just comes together. Place on a floured surface and dust with flour. Using floured hands, turn and fold 4 times. Pat out to a 1-inch thickness. Cut into 8 equal pieces. This recipe may also be used to make biscuits. Roll out to ¾-inch thickness and cut into 12 pieces. Bake on a parchment lined baking sheet in a preheated 400°F oven for 18 to 22 minutes. Nutritional information per serving (2 dumplings): Calories 393 (38% from fat) • carb. 51g • pro. 10g • fat 17g • sat. fat 10g • chol. 93mg • sod. 725mg • calc. 276mg • fiber 2g 22