CHICKEN AND DUMPLINGS
Provided by Mike Lata
Categories Soup/Stew Chicken Appetizer Kid-Friendly Low Cal Dinner Lunch Ricotta Winter Simmer Boil Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield Makes 6 to 8 servings
Number Of Ingredients 22
Steps:
- For gnocchi:
- If using fresh ricotta that has excess liquid, you may need to drain it overnight. Line a fine-mesh strainer with cheesecloth and set it over a medium bowl. Add ricotta; cover with plastic wrap and let drain overnight in refrigerator. If using supermarket ricotta, proceed with recipe; no draining required.
- Gently mix ricotta, 1/2 cup plus 2 tablespoons flour, egg, Parmesan, nutmeg, and salt in a large bowl just to blend (do not overwork). Form dough into a ball (it will be sticky); wrap in plastic and chill for at least 1 hour and up to 1 day.
- Line a baking sheet with parchment paper; set aside. Place dough on a lightly floured work surface. Divide dough into 4 equal portions and cover with a clean kitchen towel. Using your hands, roll 1 portion into a 1/2"-diameter rope; cut crosswise into 1/2"-thick pieces. Lightly dust gnocchi with flour and transfer to prepared baking sheet. Repeat with remaining portions of dough. Cover gnocchi with a kitchen towel and chill until ready to cook. DO AHEAD: Can be made 2 months ahead. Freeze on sheets, then store, frozen, in an airtight container.
- For chicken and gravy:
- Bring broth to a boil in a large saucepan. Add chicken; reduce heat to low, cover, and gently simmer until chicken is tender and cooked through, 20-30 minutes. Remove chicken; let cool slightly and shred into bite-size pieces. Bring broth to a boil and cook until reduced to 8 cups, about 15 minutes.
- Meanwhile, melt butter in a small heavy saucepan over low heat. Whisk in flour until smooth and cook, whisking constantly, until roux is pale beige in color, about 15 minutes (do not brown).
- Scrape roux into simmering broth; whisk until thickened and broth coats the back of a spoon. Reduce heat to low and add vegetables. Cook until tender, about 5 minutes. Add shredded chicken and herbs. Season with salt and pepper. DO AHEAD: Can be made 2 days ahead. Chill, uncovered, until cold; cover and keep chilled. Rewarm before serving.
- Cook gnocchi in a large pot of boiling salted water, stirring occasionally, until gnocchi float to the surface, about 2 minutes (slightly longer if frozen). Using a slotted spoon, transfer gnocchi to bowls, dividing equally. Ladle chicken and vegetables with gravy over. Season with pepper and top with Parmesan.
CHICKEN AND DUMPLINGS
Provided by Victoria Granof
Categories Soup/Stew Milk/Cream Chicken Sauté Kid-Friendly Quick & Easy Lunch Carrot Fall Winter Cookie Peanut Free Tree Nut Free Soy Free Small Plates
Yield Makes 6 servings
Number Of Ingredients 20
Steps:
- 1. In a wide, heavy pot with a tight-fitting lid, heat the olive oil.
- 2. Dredge the chicken pieces in the seasoned flour, then brown them in the oil over medium heat, about 2 minutes a side. Remove and set aside.
- 3. Add the onion to the pot and cook for 2 minutes.
- 4. Add the carrots, celery, bay leaf, thyme, turmeric, salt, and pepper and cook for 1 minute more.
- 5. Stir in the broth.
- 6. Return the chicken to the pot, cover, and simmer for 15 minutes.
- 7. Meanwhile, in a large bowl, combine the first five dumpling ingredients.
- 8. Add the cream and mix until just combined.
- 9. Drop about 12 heaping tablespoons of the dumpling mixture into the pot. Cover and simmer for 12 minutes more.
- 10. To serve, scoop the dumplings and chicken into bowls, then cover with broth. Garnish with the parsley.
CHICKEN AND DUMPLINGS WITH MUSHROOMS
Provided by Bon Appétit Test Kitchen
Categories Soup/Stew Chicken Mushroom Poultry Braise Kid-Friendly Dinner Lunch Fall Winter Bon Appétit Peanut Free Tree Nut Free Soy Free Small Plates
Yield Makes 6 servings
Number Of Ingredients 20
Steps:
- For chicken stew:
- Crisp bacon in a large Dutch oven over medium heat; transfer to a paper towel-lined plate.
- Place flour in a shallow bowl. Season chicken with salt and pepper and dredge in flour. Working in batches, cook chicken, skin side down, in same pot over medium heat until deep golden brown and crisp (do not turn), 12-15 minutes. Transfer to a plate.
- Working in 2 batches, cook mushrooms in same pot, seasoning with salt and pepper and stirring occasionally, until brown, 5-8 minutes. Transfer to a bowl. Add onion and garlic to pot; cook, stirring occasionally, until onion is soft and translucent, 5-8 minutes.
- Add wine to pot; simmer until reduced by half, about 5 minutes. Add chicken, bacon, thyme, bay leaves, and broth; season with salt and pepper. Bring to a boil, reduce heat, and gently simmer, partially covered, skimming occasionally, until chicken is falling off the bone, 2-2 1/2 hours. Add mushrooms and simmer until flavors meld, 10-15 minutes; season with salt and pepper.
- For dumplings and assembly:
- Bring a medium pot of salted water to a boil. Whisk flour, baking powder, nutmeg, pepper, and 3/4 teaspoons salt in a medium bowl. Whisk in eggs and milk (batter will be slightly lumpy). Reduce heat until water is at a strong simmer. Drop teaspoonfuls of batter into water; cook until dumpling are cooked through and doubled in size, about 5 minutes. Remove with slotted spoon; add to stew just before serving.
- DO AHEAD: Stew (without dumplings) can be made 3 days ahead. Let cool; cover and chill.
CHICKEN AND DUMPLINGS
Steps:
- Dredge chicken parts in seasoned flour, shaking off excess, and put on a rack.
- In a large heavy kettle melt butter with oil over moderately high heat until foam subsides and brown chicken in batches (do not crowd), transferring it to a plate as done, about 5 minutes on each side.
- Stir in leeks and shallots and cook 3 minutes, scraping the bottom and stirring occasionally. Stir in carrots, celery, bay leaf, and thyme and cook 3 minutes. Stir in broth, cider, and chicken and bring liquid to a boil. Reduce heat and simmer, covered partially, until chicken is cooked through, 10 to 15 minutes.
- Make dumplings while chicken is cooking:
- Into a bowl sift together flour, cornmeal, baking powder, and salt and stir in dill. With a fork stir in half-and-half until dough is just blended.
- With a large soup spoon scoop out 12 dumplings and arrange over chicken mixture. Simmer chicken and dumplings, covered, 9 minutes. Sprinkle in peas and cook until dumplings are done, about 3 minutes more. (Dumplings are done when a wooden pick inserted in center comes out clean.) Discard bay leaf.
CHICKEN AND DUMPLINGS
You can ask almost any southerner about the comforting savor found in a bowl of chicken and dumplings-or just see for yourself. This version is quick, light, and embellished with mushrooms.
Time 50m
Yield Makes 2 servings
Number Of Ingredients 10
Steps:
- Bring broth and water to a simmer in a medium saucepan. Add chicken and poach at a bare simmer until just cooked through, about 6 minutes. Transfer chicken with a slotted spoon to a bowl. Reserve 3 1/2 cups poaching liquid.
- Meanwhile, whisk eggs with 2 tablespoons butter in a small bowl. Stir in flour, dill, and 1/4 teaspoon salt until just combined (do not overmix).
- Cook mushrooms and garlic in remaining tablespoon butter with 1/8 teaspoon each of salt and pepper in medium saucepan, stirring occasionally, until softened, 3 to 4 minutes. Add reserved poaching liquid and bring to a simmer.
- Drop batter by tablespoons into simmering liquid, spacing dumplings evenly. Simmer, covered, until dumplings are puffed and cooked through, about 30 minutes. Slice chicken and add to soup, submerging it, then cook until heated through, about 1 minute.
CREAMY MUSHROOM CHICKEN AND DUMPLINGS
A yummy twist on a southern classic. I decided to throw a can of golden mushroom soup into my chicken & dumplings one day and it was delicious!
Provided by Atherine
Categories Chicken
Time 45m
Yield 1 pot, 3-6 serving(s)
Number Of Ingredients 5
Steps:
- Boil chicken in water until fully cooked, shred up and set aside.
- Combine soups and water as directed on cans, bring to a heavy boil.
- In a bowl, prepare dumpling mixture combining bisquick and milk as directed on package (it will say: "for biscuits or dumplings") .
- Add chicken to soup, drop in heaving spoonfuls of dumpling mixture.
- Continue boiling soup for another 5-10 minutes or until dumplings are cooked through and fluffy in the middle (not doughy). Add pepper to taste.
Nutrition Facts : Calories 541.9, Fat 31, SaturatedFat 9.3, Cholesterol 118.8, Sodium 2627.8, Carbohydrate 25.4, Fiber 0.1, Sugar 3.7, Protein 38.7
MUSHROOMS AND DUMPLINGS
This hearty vegetarian riff on chicken and dumplings uses meaty fresh mushrooms and concentrated dried mushrooms to quickly build layers of rich flavor. Dried shiitakes, normally rehydrated before using, are grated into a fine powder that dissolves and fortifies the broth with intense mushroom umami. Make the dumpling mixture while the stew cooks and allow it to rest in the fridge for more tender dumplings. Once simmered, they emerge light and spongy on the outside, and slightly chewy on the inside. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Kay Chun
Categories dinner, soups and stews, vegetables, main course
Time 50m
Yield 4 Servings
Number Of Ingredients 22
Steps:
- Prepare the mushrooms: In a large Dutch oven, melt 1 tablespoon of the butter in 1 tablespoon of the oil over medium-high. Add leeks, season with salt and pepper, and cook, stirring occasionally, until softened, 3 minutes. Stir in garlic until fragrant, 1 minute. Add fresh mushrooms, carrots, the remaining 2 tablespoons butter and 1 tablespoon oil, and season with salt and pepper. Reduce heat to medium and cook, stirring occasionally, until mushrooms are softened and lightly golden, about 5 minutes.
- Stir in grated shiitake powder and flour until mushrooms are evenly coated, about 1 minute. Add broth, 2 cups of water and thyme, and bring to a boil over high. Reduce heat to medium and simmer, partially covered, for 10 minutes. Uncover and simmer until reduced and slightly thickened, about 5 to 10 minutes longer. Discard thyme sprigs, and stir in cream.
- As the mushrooms simmer, make the dumplings: In a medium bowl, whisk flour, salt, baking powder, black pepper and baking soda until well combined. In a small bowl, whisk egg, milk and butter until well blended, then add to dry mixture and fold just until a dough forms. Refrigerate until ready to use.
- Drop 12 equal spoonfuls of the dough into the pot, leaving some space in between. Cover and simmer gently over low heat until dumplings are puffed and cooked through, about 15 minutes. Divide among 4 bowls and garnish with chives.
CHICKEN & BISCUIT DUMPLINGS
This is the very best dumplings you will ever have, or pretty darn close. These are soooo good, and better on a cold day. Please let me know how you like it.
Provided by Krystal Shankle
Categories Chicken
Time 1h15m
Yield 14 serving(s)
Number Of Ingredients 13
Steps:
- Boil thighs in 2 quarts water until done (until juice is clear when you poke it).
- Take chicken pieces out put into separate dish.
- Add your onion, celery, peas and carrots.
- Now add your wine.
- Cook until boiling.
- It's time to add your biscuits by pinching off small pieces of each biscuit and dropping them into boiling water.
- Now you need to give it a good stir to separate the biscuit pieces.
- Let it boil for a couple of minutes, then add your soups.
- Stir until soup is pretty much dissolved.
- The boiling will slow down when you add your soups so let it get to a rapid boil again.
- Now turn your heat down and let simmer for about 20-25 minute until desired texture of your dumplings.
- Tear your chicken into bite size pieces, add back to soup.
- Stir then serve.
Nutrition Facts : Calories 215, Fat 11.6, SaturatedFat 3.1, Cholesterol 25.2, Sodium 506.7, Carbohydrate 18.6, Fiber 1, Sugar 1.9, Protein 8
More about "chicken and dumplings with mushrooms recipe epicuriouscom"
CHICKEN MUSHROOM DUMPLINGS RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
CHICKEN AND DUMPLINGS WITH MUSHROOMS | RECIPE | STUFFED …
From pinterest.co.uk
CREAMY MUSHROOM CHICKEN AND DUMPLINGS RECIPE - FOOD NEWS
From foodnewsnews.com
THE ULTIMATE CHICKEN DUMPLINGS - CANADIAN LIVING
From canadianliving.com
CHICKEN AND MUSHROOM DUMPLINGS RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
41 MARVELOUS MUSHROOM RECIPES | CHICKEN AND DUMPLINGS, …
From pinterest.com
CHICKEN AND DUMPLINGS WITH MUSHROOMS
From pinterest.com
CHICKEN AND DUMPLINGS WITH MUSHROOMS | CHEF WORKS BLOG
From blog.chefworks.com
CHICKEN & DUMPLINGS WITH MUSHROOMS – MUSHROOM COUNCIL
From mushroomcouncil.com
RUSTIC CHICKEN AND DROP DUMPLINGS WITH MUSHROOMS
From thegourmetbonvivant.com
CHICKEN AND DUMPLINGS WITH WITH MUSHROOMS | RECIPE BY
From fungiwoman.com
CHICKEN AND DUMPLINGS WITH MUSHROOMS - BELL' ALIMENTO
From bellalimento.com
CHICKEN DUMPLINGS WITH SHIITAKE MUSHROOMS - THE WOKS …
From thewoksoflife.com
CHICKEN AND DUMPLINGS RECIPE | EPICURIOUS.COM | CHICKEN AND …
From pinterest.com
CHICKEN AND MUSHROOM CASSEROLE WITH CRUSTY DUMPLINGS
From theenglishkitchen.co
CHICKEN AND DUMPLINGS WITH MUSHROOMS | PUNCHFORK
From punchfork.com
CHICKEN AND DUMPLINGS WITH MUSHROOMS RECIPE | BON …
From bonappetit.com
CREAMY DRUNKEN CHICKEN WITH MUSHROOMS - SERVING DUMPLINGS
From servingdumplings.com
CHICKEN AND DUMPLINGS WITH MUSHROOMS - MASTERCOOK
From mastercook.com
CHICKEN AND DUMPLINGS RECIPE | EPICURIOUS.COM IN 2021 | CHICKEN …
From pinterest.com
CHICKEN AND DUMPLINGS WITH MUSHROOMS - MASTERCOOK
From mastercook.com
CHICKEN AND DUMPLINGS FROM SCRATCH - FREUTCAKE
From freutcake.com
EPICURIOUS CHICKEN AND DUMPLINGS - THERESCIPES.INFO
From therecipes.info
CHICKEN AND DUMPLINGS WITH MUSHROOMS | RECIPE | MUSHROOM …
From pinterest.ca
EPICURIOUS CHICKEN AND DUMPLINGS : OPTIMAL RESOLUTION LIST
From recipeschoice.com
QUICK CHICKEN AND DUMPLINGS RECIPE: HOW TO MAKE IT
From stage.tasteofhome.com
CHICKEN AND DUMPLINGS WITH MUSHROOMS - THINGS I MADE TODAY
From thingsimadetoday.com
CHICKEN AND DUMPLINGS WITH MUSHROOMS - FOXES LOVE LEMONS
From foxeslovelemons.com
CHICKEN AND DUMPLINGS WITH MUSHROOMS | COOKING RECIPES, DUTCH …
From pinterest.co.uk
CHICKEN & DUMPLINGS WITH MUSHROOMS - M'S BELLY
From msbelly.com
A ONE-POT MEAL THAT'S HEARTY AND DELICIOUS - BON APPéTIT
From bonappetit.com
CHICKEN AND DUMPLINGS WITH MUSHROOMS - LUNCH RECIPES
From fooddiez.com
PANFRIED DUMPLINGS STUFFED WITH CHICKEN AND MUSHROOM
From plain.recipes
CHICKEN AND DUMPLINGS WITH MUSHROOMS
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love