CHICKEN AND DUMPLINGS FOR TWO (COOK'S COUNTRY)
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
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 TWO
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
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.
THE BEST CHICKEN AND DUMPLINGS
This is pure comfort food at its finest. Tender chunks of chicken and vegetables come together in a creamy, richly-flavored sauce with pillowy dumplings baked right on top. It's hearty but not too heavy and comes together from scratch in about an hour.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 21
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
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
Time 1h35m
Yield 8 servings (3 quarts).
Number Of Ingredients 25
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 I
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
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
DUMPLINGS WITH CHICKEN
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
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.
EASY CHICKEN AND DUMPLINGS
From Betty's Soul Food Collection... Get ready, get set, done! In just a few minutes, you can turn last night's leftover chicken into tonight's scrumptious dinner, complete with rich, creamy sauce and tender dumplings.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- In 3-quart saucepan, heat 1 1/2 cups milk, the frozen peas and carrots, chicken and soup to boiling.
- In small bowl, stir together Bisquick® mix and 1/3 cup milk until soft dough forms. Drop dough by 8 spoonfuls onto chicken mixture (do not drop directly into liquid). Sprinkle with paprika.
- Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer.
Nutrition Facts : Calories 290, Carbohydrate 35 g, Cholesterol 35 mg, Fat 1/2, Fiber 1 g, Protein 18 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 950 mg, Sugar 11 g, TransFat 0 g
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