Bigthicketchickenanddumplings Recipes

THE BEST CHICKEN AND DUMPLINGS

Steps:

• For the chicken: Heat the oil in a large Dutch oven or heavy-bottomed pot with a lid over medium-high heat until shimmering. Add the carrots, celery, onion, 1/2 teaspoon salt and about 10 grinds black pepper and cook, stirring occasionally, until the vegetables just begin to soften but don't take on any color, 4 to 5 minutes.
• Stir in the garlic and thyme and cook until fragrant, about 1 minute. Add the wine and simmer until completely evaporated, 4 to 5 minutes. Stir in the butter until completely melted. Sprinkle the flour over the vegetables and stir until it is completely incorporated and a sandy paste forms. Pour in the milk and stir until the flour has been smoothly incorporated into the liquid.
• Add the chicken and the chicken stock to the pot and stir to combine. Bring the mixture to a boil then lower the heat to medium-low and simmer until the chicken is cooked through, 15 to 20 minutes. Stir in the parsley and peas and remove from the heat.
• For the dumplings: Whisk together the flour, baking powder, garlic salt, 1/2 teaspoon salt and about 10 grinds black pepper in a medium bowl. Stir in the melted butter until just combined, then add the milk and stir until a ball of dough forms.
• Use a small ice cream scoop or measuring cup to scoop 10 balls of dough into the pot (about 2 tablespoons each). Cover the pot and simmer over medium-low until the dumplings have puffed up and a toothpick inserted into the center comes out clean, 10 to 15 minutes. Divide among bowls and sprinkle with more parsley.

THE BEST CHICKEN & DUMPLINGS

Steps:

• In a shallow bowl, mix 1/2 cup flour, salt and pepper. Add chicken, 1 piece at a time, and toss to coat; shake off excess. In a 6-qt. stockpot, heat oil over medium-high heat. Brown chicken in batches on all sides; remove from pan., Add onion, carrots and celery to same pan; cook and stir 6-8 minutes or until onion is tender. Add garlic; cook and stir 1 minute longer. Stir in 1/4 cup flour until blended. Gradually add stock, stirring constantly. Stir in wine, sugar, bay leaves and peppercorns. Return chicken to pan; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until chicken juices run clear., For dumplings, in a bowl, whisk flour, baking powder and salt. In another bowl, whisk milk and melted butter until blended. Add to flour mixture; stir just until moistened (do not overmix). Drop by rounded tablespoonfuls onto a parchment-lined baking sheet; set aside., Remove chicken from stockpot; cool slightly. Discard bay leaves and skim fat from soup. Remove skin and bones from chicken and discard. Using 2 forks, coarsely shred meat into 1- to 1-1/2-in. pieces; return to soup. Cook, covered, on high until mixture reaches a simmer., Drop dumplings on top of simmering soup, a few at a time. Reduce heat to low; cook, covered, 15-18 minutes or until a toothpick inserted in center of dumplings comes out clean (do not lift cover while simmering). Gently stir in cream, parsley and thyme. Season with additional salt and pepper to taste.

QUICK AND SUPER EASY CHICKEN AND DUMPLINGS

Steps:

• In a medium bowl, stir together the biscuit mix and milk just until it pulls together. Set aside.
• Pour the cans of chicken broth into a saucepan along with the chicken; bring to a boil. Once the broth is at a steady boil, take a handful of biscuit dough and flatten it in your hand. Tear off 1 to 2 inch pieces and drop them into the boiling broth. Make sure they are fully immersed at least for a moment. Once all of the dough is in the pot, carefully stir so that the newest dough clumps get covered by the broth. Cover, and simmer over medium heat for about 10 minutes, stirring occasionally.

COZY CHICKEN AND DUMPLINGS RECIPE BY TASTY

Steps:

• In a 6-quart Dutch oven, heat the vegetable oil over medium-high heat. Add the chicken and cook until browned on both sides. Remove from the pot and set aside.
• Add carrot and onion and cook until just tender, about 3 minutes.
• Add the garlic and stir for another minute, until fragrant.
• Reduce the heat to medium-low and add the butter and flour, stirring constantly for 3 minutes to prevent lumps from forming.
• Add the chicken and any accumulated juices back to the pot and stir to coat in the roux.
• Add the chicken broth, cream, thyme, and bay leaves and bring to a simmer. Once soup is at a simmer, add the frozen peas, cover, and cook for 15 minutes.
• Make the dumplings: In a large bowl, combine the flour, baking powder, salt, pepper, and cream. Stir until mixture comes together into single mass of dough.
• Using a large spoon or ice cream scoop, form the dough into small round balls about 1 inch (2 ½ cm) in diameter (the dough should yield 14-16 dumplings).
• Place the dough balls in the simmering soup (making sure they don't touch), add the parsley, and cover. Let the soup simmer for 15 minutes, or until the dumplings are cooked through.
• Ladle into bowls, giving 1-2 dumplings per serving.
• Enjoy!

BIG THICKET CHICKEN AND DUMPLINGS

Steps:

• Place whole chicken and water into large pot or dutch oven.
• Add poultry seasoning, garlic powder& pepper.
• Bring to boil and reduce heat to medium.
• Cook chicken for about 1 hour or until tender.
• When done, carefully remove chicken from pot; set aside to cool.
• Remove 2 cups of stock and set aside to cool.
• Add celery, onion, carrot and bouillon cubes to remaining stock and continue to cook on simmer.
• While chicken is cooling, prepare dumplings.
• Into large mixing bowl, combine flour, baking powder, poultry seasoning and salt.
• Add margarine and combine until mixture is coarse and crumbly.
• (use a hand mixer) Add eggs and cooled chicken stock (be sure your stock has cooled to"just barely warm") then stir by hand to form a dough.
• Turn out onto floured surface and knead slightly until smooth.
• You may need to divide dough in half and only roll out half at a time.
• Roll out to approximately 1/8-inch thickness.
• Using a sharp knife or pizza cutter, cut dough in vertical strips about an inch wide.
• Then repeat the process, cutting horizontal strips, which will give you little square dumplings.
• Return chicken stock to a boil; drop dumplings in, a few at a time, as quickly as possible.
• Cook about 15 minutes, stirring occasionally to prevent dumplings from sticking to bottom of pan.
• When done, remove from heat and cover pan.
• Remove skin and debone cooled chicken.
• Cut into bite size pieces then fold into hot dumplings & broth.
• This recipe will serve a family of 4 two main course meals.
• Leftovers can be frozen.

BISQUICK™ CHICKEN AND DUMPLINGS RECIPE

Steps:

• Heat a large stock pot on the stove over medium-high heat. Add in the olive oil, onion, potato, carrots, and celery. Cook until the vegetables are softened (about 5 minutes), stirring frequently. Add the garlic 1 minute before vegetables are fully softened.
• Next, add in the seasonings (chives, rosemary, thyme, salt & pepper to taste), chicken broth, heavy cream, sweet corn, and chunks of chicken. Stir to combine. Bring the mixture to a full boil, then reduce to low heat and allow it to simmer for 10 minutes while preparing your biscuits.
• In a small mixing bowl, combine milk and Bisquick. Use a metal whisk or fork to mix until dough forms.
• Drop heaping tablespoon-sized portions of the dough into the simmering liquid, leaving space for the dumplings to expand. Allow it to simmer on low temp uncovered for 10 minutes, then cover with a tight-fitting lid and allow it to simmer for 10 additional minutes. Remove from heat and serve.

CHICKEN AND DUMPLINGS RECIPE BY TASTY

Steps:

• Season the chicken thighs all over with 2 teaspoons of salt, 1 teaspoon of pepper, and the poultry seasoning.
• In a large Dutch oven, heat the vegetable oil over medium heat. Place seasoned chicken, skin-side down, in the hot oil and begin to render the chicken fat, about 5 minutes. Once the skin in crispy, flip the chicken and continue cooking for 3 minutes more. Remove the chicken from pot and set aside. Pour the chicken fat into a small bowl and reserve.
• Add the water, onion, the chopped carrot, chopped celery, and parsley stems to the pot. Return the chicken thighs to the pot and bring to a boil over medium high heat. Once boiling, reduce the heat to low and simmer for 30 minutes, or until the chicken is cooked through.
• Remove the chicken from the pot and discard the skin and bones. Shred the meat and set aside. Strain the stock through a fine-mesh sieve and discard the vegetables.
• Add 1 tablespoon of the reserved chicken fat to the pot over medium heat, along with the sliced carrots, sliced celery, garlic, and 2 tablespoons of flour. Stir to combine.
• Slowly add the reserved chicken stock, 2 teaspoons of salt, 1 teaspoon of pepper, and the garlic powder. Add the shredded chicken back to the pot and bring to a simmer over low heat and continue cooking for 20 minutes or until the vegetables are tender.
• Meanwhile, make the dumplings: In a medium bowl, combine the remaining cups of flour, the baking powder, remaining teaspoon of salt, remaining ½ teaspoon of pepper, and the remaining 3 tablespoons of reserved chicken fat. Mix with a fork to combine. Add the buttermilk and mix to incorporate, then knead for 2 minutes, until the dough comes together.
• Pull off about 1 tablespoon of dough at a time and add to the soup. Continue cooking until the dumplings are cooked through, about 10 minutes.
• Ladle into bowls and garnish with the parsley leaves.
• Enjoy!

EASY CHICKEN & BISCUIT DUMPLINGS

Steps:

• Place chicken broth, cooked chicken (add more for a really hearty meal!) and poultry seasoning in a large dutch oven. Add salt and pepper to taste.
• Bring to a boil, then turn down to medium low. Taste the broth after 5 minutes and see if you need more poultry seasoning. It really depends on how your chicken was cooked initially.
• While the chicken is simmering in the broth, place the flour in the center of a plate.
• Open the biscuits (make sure they are not the "flaky" kind -- more the homestyle or buttermilk type), and flatten each one to about 1/4 to 1/8 inch thick. Then dredge the biscuits through the flour. This will thicken your broth and make for a really good gravy for your chicken and dumplings. You might want to add some salt and pepper and poultry seasoning to your flour. It all depends on how your chicken was initially seasoned.
• Make sure your chicken and broth is boiling. If not, turn the heat up on your stove until it boils.
• Then take each biscuit and tear into bite size pieces and drop into the broth. Stir it occasionally so that the pieces do not stick together.
• Once all the biscuits are torn up and are placed in the dutch oven, lower the heat to a simmer. Cook for about 15 minutes, or until the "dumplings" are tender. Enjoy!