Chicken, Dinner Menu

Poached Chicken in White Wine with Dumplings and Beet Puree



I don’t think this is the exception, but maybe just a little bit more involved. Don’t immediately write this post off as something you think you cannot make! TRY IT and you will be pleasantly surprised at your accomplishments.

I don’t know what it is like in your house, but chicken is a struggle in this house. I think you will agree chicken is usually reserved for baking, roasting or frying.

Today, thanks to some inspiration from an article from Christopher Kimballs Milk Street, we are going to go with a tried and true method of poaching. This will give you a wonderful moist piece of chicken.

Why this recipe?

It’s simple, we were in the produce isle AND THAT’S WHEN THE INSPIRATION HIT….(Remember we have said before, you never know when the inspiration will hit).  We have never done this combination of foods before, but were looking around at the produce and thinking of ways we could put things together. And there you have it, that is how our idea for a Beet and Radish Puree was born…

As for the dumplings, that hit Roger this morning over coffee.

I guess we may be weird in some ways, but our minds think about food quite often. Not just that we want to eat, but what can we create from new ingredients to liven up the usual foods.

Let us know what inspirations you have had with your menu ideas.  We would love to hear from you.


(this post contains some affiliate links.  Click here to read my full disclosure)


Print Recipe
Chive and Red Onion Dumplings
Roasted Beet and Radish Puree
Chive and Red Onion Dumplings
Roasted Beet and Radish Puree
Poached Chicken
  1. In a large Dutch Oven combine wine, stock and scallions. Bring to a boil. Turn off heat and let sit for an hour.
  2. Add chicken, add heat and let simmer for an hour.
  3. If you need more liquid just add water.
  4. We will be using this stock for the beet puree so do not discard this stock. (You will also want this stock because when you add the dumplings they will combine with the stock and make a wonderful gravy).
  5. Add dumplings to pan
Chive and Red Onion Dumpling
  1. Add dry ingredients and whisk to combine
  2. Add Crisco mix until well combined
  3. Add the Sour Cream, Red Onion and Chives
  4. Reserve 2 cups of broth and set aside before you add the Dumplings to the Pot.
  5. Drop by Spoonful on top of Chicken. Cover Pot and Simmer until Dumplings are cooked about 30-40 minutes.
Roasted Beet and Radish Puree
  1. Mix Beets and Radishes with Olive Oil and Kosher Salt. Roast in Oven for 1 hour.
  2. Remove from Oven and let cool off a bit. Peel Beets (when cool enough to handle).
  3. Add beets, radishes, honey and reserved wine/stock (add 1 cup at a time adding more liquid to consistency you desire) to Food Processor and combine until blended. Set aside to serve.
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