Dutch Oven Chicken and Herbed Dumplings
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 6g||9 %|
|Saturated Fat 4g||20 %|
|Cholesterol 15g||5 %|
|Sodium 210mg||9 %|
|Total Carbs 54g||18 %|
|Dietary Fiber 6g||24 %|
|Vitamin A 8%|
|Vitamin C 50%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
|1||PERDUE® Oven Ready Whole Seasoned Roaster (6 lbs.)|
|8||small red skinned potatoes or 4 medium red skinned potatoes|
|2||tablespoons unsalted butter or olive oil|
|1/4||cup fresh mixed herbs|
|water, as needed|
|salt and pepper to taste|
Scrub and cut potatoes in half (quarter if medium size). Arrange potatoes in a single layer in a large skillet or saute pan with a tight fitting lid. Add 1/4 inch of water, butter, salt and pepper to the pan.
TIP: Nutrition facts do not include protein shown in image.
|2||Put lid on saute pan and bring water to a boil over high heat. When steam escapes from under the lid, reduce heat to low and continue to cook, shaking the pan occasionally, 5-18 minutes. When you hear a sizzle, remove potatoes from heat and toss with fresh chopped herbs.|
|3||Serve 1 cup potatoes with 4 oz. chicken.|