Chicken And Dumplings For 2 Recipes

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CHICKEN AND DUMPLINGS



Chicken and Dumplings image

Provided by Ree Drummond : Food Network

Time 1h20m

Yield 8 servings

Number Of Ingredients 18

2 tablespoons butter
2 tablespoons olive oil
1 whole chicken, cut into pieces (cut-up fryer)
Salt and freshly ground black pepper
1/2 cup finely diced carrots
1/2 cup finely diced celery
1 medium onion, finely diced
1/2 teaspoon ground thyme
1/4 teaspoon turmeric
6 cups low-sodium chicken broth
1 1/2 cups all-purpose flour
1/2 cup yellow cornmeal
1 heaping tablespoon baking powder
1 teaspoon kosher salt
2 cups half-and-half
2 tablespoons all-purpose flour
2 tablespoons minced fresh parsley, optional
Salt, as needed

Steps:

  • For the chicken: Melt the butter in a pot over medium-high heat and add the olive oil. Sprinkle the chicken with salt and pepper. In 2 batches, brown the chicken on both sides and remove to a clean plate.
  • In the same pot, add the diced carrots, celery and onions. Stir and cook for 3 to 4 minutes over medium-low heat. Stir in the ground thyme and turmeric, then pour in the chicken broth. Stir to combine, then add the browned chicken. Cover the pot and simmer for 20 minutes.
  • For the dumplings: While the chicken is simmering, make the dough for the dumplings. Sift together the flour, cornmeal, baking powder and salt in a bowl, then add 1 1/2 cups of the half-and-half, stirring gently to combine. Set aside.
  • Remove the chicken from the pot and set aside on a plate. Use 2 forks to remove the chicken from the bones. Shred the chicken, then add it back to the pot. Mix together the remaining 1/2 cup half-and-half and flour, then add it to the pot and stir to combine.
  • Drop tablespoons of dumpling dough into the simmering pot. Add the minced parsley if using. Cover the pot and continue to simmer for 15 minutes. Check the seasoning; add salt if needed. Allow to sit for 10 minutes before serving.

CHICKEN AND DUMPLINGS



Chicken and Dumplings image

This comfort-food recipe combines chicken thighs, plump dumplings, and plenty of vegetables for a meal that's warm and filling. Everything is ready in about an hour, so try them for a weekend meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 1h

Number Of Ingredients 12

3 tablespoons butter
1 medium onion, cut into 1-inch pieces
5 medium carrots, cut crosswise into 1 1/2-inch pieces
1/2 teaspoon dried thyme
1 cup (spooned and leveled) all-purpose flour
1 can (14.5 ounces) reduced-sodium chicken broth
Coarse salt and freshly ground pepper
1 1/2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
2 tablespoons chopped fresh dill, or 3/4 teaspoon dried dill weed
1 3/4 teaspoons baking powder
1/2 cup plus 2 tablespoons milk
1 package (10 ounces) frozen peas

Steps:

  • In a Dutch oven (or a 5- to 6-quart heavy pot with a tight-fitting lid), heat butter over medium. Add onion, carrots, and thyme. Cover and cook, stirring occasionally, until onion is soft, about 5 minutes.
  • Add 1/4 cup flour and cook, stirring, 30 seconds. Add broth and bring to a boil, stirring constantly; season with salt and pepper. Nestle chicken in pot; reduce heat to medium-low. Cover and cook, stirring occasionally, 20 minutes.
  • Meanwhile, make dumplings: In a medium bowl, whisk together remaining 3/4 cup flour, dill, baking powder, and 1/2 teaspoon salt. With a fork, gradually stir in 1/2 cup milk to form a moist and soft batter. It should be just a little thicker than pancake batter and should easily drop from the tip of a spoon. (Add additional 2 tablespoons milk if too thick.) Set aside.
  • Stir peas into pot. Drop batter in simmering liquid in 10 heaping tablespoonfuls, keeping them spaced apart (dumplings will swell as they cook). Cover, and simmer until chicken is tender and dumplings are firm, 20 minutes. Serve.

CHICKEN AND DUMPLINGS



Chicken and Dumplings image

Heartier than chicken soup, this classic comfort dish is decidedly more stewlike, thanks to a golden-brown roux, a densely flavored chicken broth, and, of course, the dumplings. Think of them as a biscuit meeting a matzo ball: fluffy little clouds made from a quick mixture of flour, baking powder, buttermilk, butter and an egg for springiness. They're cooked right on top of the chicken stew, partly poaching and partly steaming.

Provided by Alison Roman

Categories     dinner, poultry, soups and stews, main course

Time 2h

Yield 6 servings

Number Of Ingredients 19

2 pounds bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
1 large yellow onion, diced
4 stalks celery, chopped
6 medium carrots (about 1 1/2 pounds), peeled and sliced 1/4-inch thick
4 sprigs thyme
1 tablespoon unsalted butter, plus more as needed
1/4 cup all-purpose flour
2 large leeks, white and light green parts thinly sliced
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
3/4 cup buttermilk
1 large egg
2 tablespoons unsalted butter, melted
1/2 cup parsley, tender leaves and stems, finely chopped (optional)
1/4 cup chives, finely chopped (optional)

Steps:

  • Season chicken on both sides with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Working in batches if needed, sear chicken, skin-side down, until deeply golden brown, 8 to 10 minutes. Flip chicken and continue to cook until it is browned on the other side, another 5 to 8 minutes. Transfer chicken to a large plate, and pour off all fat into a measuring cup. (You should have about 5 tablespoons, depending on the fattiness of the chicken.)
  • Leaving all the browned bits in the pot, return 2 tablespoons of fat to the pot. Add onions, celery and half the carrots. Season with salt and pepper and cook on medium heat, stirring to scrape up all the bits on the bottom of the pot. Cook until vegetables start to soften, about 4 minutes or so. Return chicken to the pot along with thyme and 8 cups of water. Simmer, uncovered, until chicken is completely tender and liquid has reduced by about 1/4, about 30 to 40 minutes.
  • Transfer chicken to a plate or cutting board to cool. Strain the stock (you should have about 5 cups; if you have less, you can add water to make up the difference) and wipe out the pot.
  • Heat remaining 3 tablespoons chicken fat along with 1 tablespoon butter (if you don't have enough chicken fat, use enough butter to equal 4 tablespoons of fat) over medium heat. Sprinkle in flour and stir constantly until it's all a pale golden brown, about 2 to 3 minutes.
  • Slowly whisk in reserved chicken stock until no lumps remain (it will thicken considerably at first) and bring to a boil. Add leeks and remaining carrots, season with salt and pepper and lower the heat to simmer.
  • Remove and discard the skin and bones from the chicken. Shred the meat and add to the pot. Cook, stirring occasionally, until liquid is nicely thickened and carrots and leeks are tender, 10 to 12 minutes.
  • Make the dumplings: In a medium bowl, whisk together flour, baking powder, salt and pepper. In a small bowl, whisk together buttermilk and egg and add to dry ingredients, followed by melted butter. Using a wooden spoon or spatula, stir just to combine. (Do not overmix.)
  • Using a spoon, drop generous quarter-size dollops of the dumpling dough into the pot (they should just sit right on top; they will not sink), spacing them apart as much as possible (it's O.K. if they touch). Cover the pot and reduce heat to low. Cook, undisturbed, until the dumplings are puffed and totally cooked through, 18 to 22 minutes. (Test a dumpling by cutting it in half; it should look slightly biscuity, but with no raw bits of dough. If it needs more time, continue to cook.)
  • Remove lid and divide among bowls; sprinkle with parsley and chives, if using.

Nutrition Facts : @context http, Calories 668, UnsaturatedFat 23 grams, Carbohydrate 49 grams, Fat 37 grams, Fiber 6 grams, Protein 33 grams, SaturatedFat 11 grams, Sodium 1035 milligrams, Sugar 9 grams, TransFat 0 grams

CHICKEN AND DUMPLINGS I



Chicken and Dumplings I image

A traditional, classic soup dish - mouthwatering and simple to make!

Provided by Lillian

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 2h20m

Yield 6

Number Of Ingredients 5

1 (2 to 3 pound) whole chicken
2 cups all-purpose flour
1 teaspoon baking powder
1 cup hot chicken broth
1 egg

Steps:

  • In a large stockpot or Dutch oven cover the chicken with salted water and simmer until cooked through. When tender, remove chicken from pot. Remove meat from bones and keep warm while making the dumplings.
  • TO MAKE DUMPLINGS: Sift about 2 cups of flour and 1 teaspoon baking powder into a large mixing bowl. Make a well in the flour/powder mixture; pour in 1 cup of hot chicken broth, mixing first with a fork, then with your fingers. Add the egg and mix well again.
  • Knead the dough for a few seconds on a floured board. Separate the dough into 4 or 5 parts and roll as thin as possible. Cut into 1 1/2 or 2 inch wide pieces. Break these into 2 inch long strips. Drop into boiling chicken broth and simmer for 10 to 15 minutes. Serve with previously prepared meat.

Nutrition Facts : Calories 348.8 calories, Carbohydrate 32.1 g, Cholesterol 82.2 mg, Fat 13.5 g, Fiber 1.1 g, Protein 22.8 g, SaturatedFat 3.6 g, Sodium 141.1 mg, Sugar 0.2 g

THE BEST CHICKEN & DUMPLINGS



The Best Chicken & Dumplings image

Homemade chicken and dumplings from scratch harken back to my childhood and chilly days when we devoured those cute little balls of dough swimming in hot, rich broth. It's one of those types of soup you'll want to eat again and again. -Erika Monroe-Williams, Scottsdale, Arizona

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h35m

Yield 8 servings (3 quarts).

Number Of Ingredients 25

3/4 cup all-purpose flour, divided
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 broiler/fryer chicken (about 3 pounds), cut up
2 tablespoons canola oil
1 large onion, chopped
2 medium carrots, chopped
2 celery ribs, chopped
3 garlic cloves, minced
6 cups chicken stock
1/2 cup white wine or apple cider
2 teaspoons sugar
2 bay leaves
5 whole peppercorns
DUMPLINGS:
1-1/3 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
2/3 cup 2% milk
1 tablespoon butter, melted
SOUP:
1/2 cup heavy whipping cream
2 teaspoons minced fresh parsley
2 teaspoons minced fresh thyme
Additional salt and pepper to taste

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.

Nutrition Facts : Calories 470 calories, Fat 24g fat (8g saturated fat), Cholesterol 104mg cholesterol, Sodium 892mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 2g fiber), Protein 32g protein.

CHICKEN AND DUMPLINGS FOR TWO (COOK'S COUNTRY)



Chicken and Dumplings for Two (Cook's Country) image

Make and share this Chicken and Dumplings for Two (Cook's Country) recipe from Food.com.

Provided by gailanng

Categories     One Dish Meal

Time 1h10m

Yield 2 serving(s)

Number Of Ingredients 16

2 tablespoons unsalted butter
2 carrots, peeled and sliced 1/4 inch thick
1 small onion, chopped fine
1 garlic clove, minced
1/2 teaspoon minced fresh thyme
salt and pepper
1 tablespoon all-purpose flour
1/4 cup dry sherry
2 cups chicken broth
1 lb boneless skinless chicken thighs, trimmed and cut into 1-inch pieces
1/3 cup frozen peas
1/2 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup chicken broth
1 tablespoon unsalted butter, melted

Steps:

  • Note: Make the dumplings just before adding them to the stew.
  • For the stew: Melt butter in medium saucepan over medium-high heat. Add carrots and onion and cook until lightly browned, 5 to 8 minutes. Add garlic, thyme, 1/2 teaspoon salt, and 1/2 teaspoon pepper and cook until fragrant, about 30 seconds. Add flour and cook, stirring, for 1 minute. Stir in sherry, scraping up any browned bits, and cook until nearly dry, about 1 minute. Slowly stir in broth and bring to boil. Add chicken, reduce heat to medium-low, cover, and simmer until chicken is cooked through and tender, about 15 minutes.
  • For the dumplings: Combine flour, baking powder, and salt in bowl. Stir in broth and melted butter until just incorporated.
  • Season stew with salt and pepper to taste. Increase heat to medium. Using 2 spoons, drop eight 1-inch dumplings into stew about 1 inch apart. Cover and simmer for 5 minutes. Sprinkle peas around dumplings, cover, and cook 5 minutes longer. Remove from heat and let cool slightly, uncovered, about 10 minutes. Serve.

CHICKEN AND DUMPLINGS FOR 2



Chicken and Dumplings for 2 image

I found this recipe in a local newspaper that was doing an article on cheap foods. It is really good but be careful not to add much, if any salt. The broth reduces alot and concentrates the salt.

Provided by budgiesntiels

Categories     < 30 Mins

Time 25m

Yield 2 serving(s)

Number Of Ingredients 12

2 tablespoons flour
2 tablespoons water
1 cup chicken broth
1 cup chicken, cooked and diced
1/4 teaspoon salt
1/8 teaspoon pepper
dumplings
1/3 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon pepper
1/3 cup milk

Steps:

  • In a small skillet, whisk together the water, and flour until smooth.
  • Slowly stir in the broth, heating over medium heat, stirring constantly until thickened.
  • Add chicken, salt, and pepper.
  • Cover, and reduce heat to low.
  • Meanwhile, make the dumplings.
  • In a small bowl, combine the flour, baking powder, salt and pepper.
  • Stir in the milk unitl the mixture forms a thick batter.
  • Drop the batter on top of the chicken a tablespoonful at a time.
  • Cover and cook on low, 15 minutes or until the dumplings are cooked through.

Nutrition Facts : Calories 150.7, Fat 2.5, SaturatedFat 1.2, Cholesterol 5.7, Sodium 1074.6, Carbohydrate 24.6, Fiber 0.8, Sugar 0.4, Protein 6.7

CHICKEN AND DUMPLINGS FOR TWO



Chicken and Dumplings for Two image

I think I saw this in Cooking Light - the library's copier was broken, so I scribbled down the ingredients and directions on a slip of paper. I don't usually have celery, so used green beans and added a teaspoonful or so of dry celery leaves for flavor. I've also made it with leftover chicken, added mushrooms, used fresh herbs or different herbs, and made other changes on the fly. I love that it makes a small quantity for those of us with small households. Update: I recently served this over hot cooked noodles, and that was another nice way to have this dish.

Provided by duonyte

Categories     Chicken Thigh & Leg

Time 1h

Yield 2 serving(s)

Number Of Ingredients 13

8 ounces boneless skinless chicken thighs, cut into bite-sized pieces
3/4 cup celery, sliced 1/4 in. thick
1/2 cup carrot, sliced 1/4 in. thinck
1/2 cup chopped onion
1/8 teaspoon dried thyme
3 parsley sprigs
1 bay leaf
3 cups low sodium chicken broth
2 1/4 ounces flour, about 1/2 cup
1 tablespoon chopped parsley
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 cup low-fat milk

Steps:

  • Heat a saucepan, spray with cooking spray, add the chicken and cook it for 4 minutes, browning well on all sides. Remove and keep warm.
  • Add the next six ingredients (celery through bay leaf) to the pan and saute until the onion is tender, about 5 minutes.
  • Return the chicken to the pan, cook 1 minute, then add the broth , bring it to a boil, cover, reduce the heat and simmer 30 minutes.
  • A few minutes before the 30 minutes are up, stir together the flour, baking powder, parsley and salt. Add the milk, stirring just until everything is moist.
  • Spoon the dough by heaping teaspoonfulls into the saucepan. Cover and simmer 10 more minutes, or until the dumplings are done.
  • Discard the parsley sprigs and serve.

DUMPLINGS WITH CHICKEN



Dumplings with Chicken image

This is a treasured and comforting main-dish classic. The recipe's a real keeper, so we pared it down to make it perfect for a pair. Enjoy! -Willa Govoro, Nevada, Missouri

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 2 servings.

Number Of Ingredients 20

2 bone-in chicken breast halves (8 ounces each)
1/3 cup all-purpose flour
2 teaspoons canola oil
1 celery rib, cut into 1-inch pieces
1 medium carrot, cut into 1-inch pieces
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon dried thyme
1/8 teaspoon pepper
6 to 8 cups water
DUMPLINGS:
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons beaten egg
GRAVY:
4-1/2 teaspoons all-purpose flour
1/4 teaspoon salt
3 tablespoons water

Steps:

  • Coat chicken with flour. In a large saucepan, brown chicken in oil. Add celery, carrot, parsley, salt, garlic powder, thyme and pepper. Add enough water to cover. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until chicken is tender. Remove chicken and vegetables to a serving dish; keep warm. , Set aside 1/4 cup broth; cool. Bring remaining broth to a simmer. For dumplings, combine the flour, baking powder and salt; stir in egg and reserved broth just until moistened. Drop batter in four mounds onto simmering broth. Cover and simmer for 5-7 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering). Remove dumplings and keep warm. , For gravy, transfer 1-1/3 cups broth to a small saucepan (save remaining broth for another use). Bring to a boil. Combine the flour, salt and water until smooth; stir into broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over chicken, vegetables and dumplings. Serve immediately.

Nutrition Facts : Calories 536 calories, Fat 17g fat (4g saturated fat), Cholesterol 176mg cholesterol, Sodium 1128mg sodium, Carbohydrate 45g carbohydrate (3g sugars, Fiber 3g fiber), Protein 47g protein.

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Easy Chicken and Dumplings with Vegetables. 22. For a cold night or if you have a cold! My mom's Southern chicken and dumplings simplified with biscuit dough (preservative-free!) and boned chicken. It's also healthier with skinless chicken and added mirepoix. Adjust seasonings as …
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OLD FASHIONED CHICKEN AND DUMPLINGS - SPEND WITH PENNIES
2017-09-18 Season to taste. Add chicken broth. Bring to a boil, reduce heat, and simmer covered 45-60 minutes or until chicken is tender. While broth is simmering, prepare dumplings below. Remove chicken and vegetables from broth. Discard skin and bones and chop remaining chicken, set aside. Gently add dumplings to broth.
From spendwithpennies.com


EASY CHICKEN AND DUMPLINGS RECIPE - THE GIRL WHO ATE EVERYTHING
2022-03-12 While the chicken broth is simmering, make the dumplings. For the dumplings: In a medium bowl, combine flour, baking powder, and salt. Cut in the cold butter with two forks, a pastry cutter, or your hands. Add the milk and mix until combined. On a floured surface, roll out the dough to ¼ inch thick.
From the-girl-who-ate-everything.com


CHICKEN AND DUMPLINGS RECIPE - TWO PEAS & THEIR POD
2018-09-24 In the same Dutch oven, heat the remaining 2 tablespoons oil and the butter over medium-high heat. Add the onion, carrots, and celery and cook, stirring, until the carrots begin to soften, about 6 minutes.
From twopeasandtheirpod.com


CHICKEN AND DUMPLINGS FOR TWO RECIPE - FOOD NEWS
Place chicken breast on the baking sheet and Drizzle a little olive oil on the chicken and season with salt and pepper. Bake chicken for about 45 minutes. Once the chicken is cooked, shred it with two forks. Pour 2 quarts of chicken stock or broth into a large pot and start warming it up on the stove top while you make the dumplings..
From foodnewsnews.com


QUICK AND EASY CHICKEN AND DUMPLINGS RECIPE – MY ROI LIST
2022-07-08 Instructions Heat chicken broth in pot on medium-high heat and cook until gently boiling. Add cream of chicken soup and stir. Add chicken. Cut biscuits into small pieces and place in chicken broth mixture. Stir well. Put a small layer of pepper over dumplings. Stir well and let simmer for 5-10 ...
From myroilist.com


CHICKEN AND DUMPLINGS RECIPES - FOOD NETWORK
2022-07-01 All Chicken and Dumpling Recipes Ideas. Showing 1-18 of 78. Ree's Chicken and Dumplings. Video | 03:58. Enjoy comfort in a bowl with Ree's Chicken and Dumplings. Sandra's Chicken and Dumplings.
From foodnetwork.com


HOMEMADE CHICKEN AND DUMPLINGS - A FAMILY FEAST®
2022-01-05 Make dumplings: In a food processor, place flour, baking powder, salt and sage and pulse to mix. Add shortening and again pulse to mix. Add milk and pulse until combined into a sticky dough. Flour your counter and scrape dough out from food processor. Lightly flour the top and roll to 10×12 inches in size.
From afamilyfeast.com


EASY CHICKEN AND DUMPLINGS FOR TWO | RECIPE CART
Step 1. In medium saucepan, heat soup just to boiling over medium-high heat. Step 2. Meanwhile, place frozen biscuits on microwaveable plate. Microwave on High 15 to 30 seconds or just until biscuits begin to thaw. Cut each biscuit into 6 pieces. Step 3. Place biscuit pieces on top of simmering soup. Reduce heat to low; cover and simmer 6 to 7 ...
From getrecipecart.com


CHAPTER 187: CHICKEN AND DUMPLINGS - THE NEW FOOD DEHYDRATOR …
Chicken And Dumplings . Preparation time: 10 minutes . Cooking time: 10 minutes . Servings: 2 . Ingredients: 6 tablespoon of dried mixed vegetables . 8 ounces dehydrated chicken . 1 chicken bouillon cube . 1 cup flour . 4 tablespoon dry milk powder . 4 tablespoon whole egg powder . Salt, pepper, and favorite seasonings, to taste . Directions: 1.
From zoboko.com


CHICKEN AND DUMPLING RECIPE
2021-09-15 Chicken And Dumpling Recipe 2 tablespoons canola oil, divided 1 to 1 ½ pounds boneless skinless chicken thighs ½ medium yellow onion, chopped 1 cup celery, chopped 1 cup carrots, chopped 2 ½ teaspoons kosher salt, divided 4 ½ tablespoons butter, divided 1 ¼ cup all-purpose flour, divided 1 teaspoon ...
From cardcds.bobinakit.com


CHICKEN AND DUMPLINGS FOR TWO RECIPE - FOOD NEWS
Add the bay leaves, thyme, parsley, peas, and cream. Add the chicken back to the pan. Simmer for 30 minutes. Taste the sauce and add salt and pepper as needed.
From foodnewsnews.com


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