Whimsical Cookery is a site for adults who prefer to eat like children, or perhaps just need to cook for some children. This site contains an aversion to vegetables, a love of fried food and cupcakes, lazy shortcuts, some disturbing creations, and an ignorance of proper culinary practices...

Sunday, 19 September 2010

Marsala Chicken Dumplings

 Marsala Chicken Dumplings are a slightly different take on this traditional comfort food. The Marsala wine and pepper give these dumplings a bit of a zing. This is also a great recipe for incorporating vegetables into other tastes and textures that your palate may prefer. I am adding carrots and mushrooms to mine. But you may also wish to add peas, celery, and/or onions. (Remove onion powder from recipe if adding onions).

I broke the recipe down into three sections in order to avoid confusion.  So the first step is to prepare the dumpling dough!

Dumpling Recipe
You’ll need:
2 cups all-purpose
4 tsp baking powder
1 tsp salt
4 ½ Tbsp soft margarine or butter
1 cup of milk

1. Add flour, baking powder, and salt to a medium sized bowl.

2. Using two forks or a pastry blender to cut margarine into mixture.

3. Add milk and stir.

4. Cover with cling film and refrigerate.


Next, prepare the broth and chicken.

You will need:
3 medium skinless chicken breasts
4 cups chicken stock
(or 4 tsp chicken bouillon dissolved in 4 cups water)

1. Remove any fat from chicken breast and cut each in half (for faster cooking).

2. Bring chicken stock to a boil in a medium-sized pot and add chicken, reduce to a simmer and cook chicken thoroughly.


When chicken is nearly-cooked, begin sauce mixture.

Sauce Recipe
You will need:
6 Tbsp butter
8 Tbsp all-purpose flour
1/4 cup Marsala wine
1/4 tsp finely-crushed thyme (optional)
¼ tsp paprika
1 tsp black pepper
1/8 tsp onion powder
1/8 tsp cayenne pepper
1 carrot
5 oz. fresh mushrooms
1/4 cup heavy cream
The broth and chicken from previous section

1. Chop vegetables and refrigerate.

2. In a large pot, melt butter on medium heat. Mix in 8 Tbsp flour and brown for 3-4 minutes.

3. Add Marsala wine.

4. Holding a strainer over larger pot, add broth to pot while retaining the chicken (which you can return to the pot).

5. Add thyme, paprika, black pepper, onion powder, and cayenne pepper and stir. Allow sauce to thicken.

6. While sauce thickens, chop chicken into bite-size pieces.

7. Add chicken, mushrooms, carrots, and heavy cream to mixture.

8. Retrieve the dumpling dough and drop by the tablespoonful into the sauce (for smaller dumplings, drop by the teaspoonful).

9. Cover pot and allow to simmer on a low heat for 15 minutes, cooking the dumplings.