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Source: Food and Wine Quick from Scratch

Chicken and Cavatelli
So comforting and yummy, this dish reminds us of Grandma’s chicken and dumplings. In fact, you can substitute frozen dumplings for the cavatelli.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 30 to 35 minutes
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5 cups canned low sodium chicken broth
1 bay leaf
1 onion, cut into thin slices
2 ribs celery, cut into 1/2-inch pieces
3 carrots, cut into 1/2-inch pieces
1 teaspoon dried sage
1 1/2 teaspoons salt
1/4 teaspoon fresh ground black pepper
4 Bone-in chicken breasts, (about 2 1/4 pounds in all)
3/4 pound frozen cavatelli, (or egg noodles, or dumplings)
2 tablespoons butter, softened
2 tablespoons all-purpose flour




In a large pot, bring the broth, bay leaf, onion, celery, and carrots to a simmer. Simmer for 5 minutes. Add the sage, salt, pepper, and chicken breasts and simmer, partially covered, until just done, about 25 minutes. Turn the chicken breasts a few times during cooking.

Meanwhile, in a large pot of boiling, salted water, cook the cavatelli until just done, about 10 minutes. Drain.

In a small bowl, stir the butter and flour together to form a paste. Remove the bay leaf from the pot, push the chicken to the side and then whisk the butter mixture into the liquid. Simmer until thickened, 1 to 2 minutes. Stir in the cooked cavatelli and simmer until just heated through.


Wine Recommendation: Because this dish has no bold or assertive flavors to compete with the wine, options are unlimited: red or white, full-flavored or light-bodied. Three good choices would be a merlot or a chardonnay from California or a Meursault.


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Source: Food and Wine Quick from Scratch
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The oil must be really hot when the fish hits the pan for the skin to turn crisp and golden. Shake the pan back and forth on the burner occasionally to keep the trout from sticking to the bottom and tearing the skin.
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Source: Food and Wine Quick from Scratch
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