Cuisinart EPC-1200 Series, Instruction Booklet

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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 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 1 pieces. Bake on a parchment
lined baking sheet in a preheated 400°F
oven for 18 to 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