First rainy ☔ day in #Vancouver this week so we are making quick chicken and dumplings… with focaccia bread 😁 Does anyone have a good focaccia recipe for us to try? The one on @allrecipes has so many reviews but ours was an epic fail 😂
For those interested in the Foccacia recipe we used, use the button below to view it on AllRecipes.com We do recommend proofing the yeast with a little bit of warm water and not just adding it dry or else your bread won’t rise like ours!
3 tbsp unsalted butter
3 medium-sized carrots chopped into 1/2 inch pieces
1 medium leek, trimmed, white and pale green parts halved lengthwise and thinly sliced
3 medium celery stalks, sliced 1/2 inch thick
5 garlic cloves
1 tbsp of chopped fresh rosemary
2 tsp of fresh thyme leaves (or 1 tspns of dry thyme leaves)
salt and black pepper
3 tbsp of all-purpose flour
6 cups of chicken stock
1 cup of heavy cream or whole milk
1 (16 oz) package of store-bought gnocchi
1/2 small (3 pounds) store-bought rotisserie chicken, bones discarded, meat torn into bite size pieces (approximately 2 cups)
Garnish: Fresh dill, taragon, or parsley (optional)
- In a large pot, melt the butter over medium heat. Add carrots, leek, celery, garlic, thyme, and rosemary. Season generally with salt and pepper. Stir occasionally and cook until vegetables are slightly softened (approximately 5 minutes)
- Sprinkle in flour and cook, stirring for about 2 minutes. Gradually pour in the stock and cream. Bring to a boil over high heat.
- Once the mixture boils, stir in the gnocchi, reduce the heat to medium and cook until gnocchi and vegetables are tender, about 5 minutes. Stir in the chicken in the last few minutes of cooking. Season to taste with salt and pepper. You can garnish with fresh dill or tarragon.