Chicken And Dumplings With Vegetables Recipes

EASY CHICKEN AND DUMPLINGS WITH VEGETABLES

Steps:

• Combine water, carrots, onion, celery, thyme, rosemary, salt, and black pepper in a large pot; bring to a boil. Reduce heat and simmer until vegetables are tender, about 15 minutes. Add chicken to soup and cook until no longer pink in the center, about 10 minutes.
• Drop biscuit pieces into soup and cook until dumplings are cooked through, 10 to 20 minutes.

CHICKEN AND DUMPLINGS WITH VEGETABLES

Steps:

• Melt butter in a 4 quart saucepan or Dutch oven over medium-high heat.
• Add the chicken, onions, celery and garlic and saute for 12-15 minutes until all the pink is gone in the chicken pieces.
• Add the mixed vegetables, broth, parsley and poultry seasoning; mix well bringing to a boil.
• In a small bowl combine the milk and flour blending until smooth; add to the chicken mixture, cooking and stirring until thickened and bubbly.
• Reduce heat to low.
• Cut the biscuits in half and arrange on top of the chicken mixture in a spiral formation- starting at the center.
• Cover tightly and cook 25-30 minutes or until biscuits are fluffy and no longer doughy.

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.

CHICKEN WITH VEGETABLES AND CHEESY DUMPLINGS

Steps:

• Sprinkle the chicken with 1/2 teaspoon salt and a few grinds of pepper. Heat the oil and 2 tablespoons of the butter in a large pot or Dutch oven over medium-high heat. Add the chicken, and cook until browned in spots but not cooked through, about 2 minutes per side. Remove to a plate; set aside. Add the mushrooms, carrots, leeks, 1/2 teaspoon salt and a few grinds of pepper to the pot, and cook, stirring, until all the vegetables are tender, about 6 minutes. Sprinkle in 3 tablespoons of the flour and stir until absorbed. Add the chicken broth and 2 cups of water, and scrape up any brown bits on the bottom of the pot. Bring to a simmer. Add the chicken, cauliflower and thyme; return to a simmer and cook, stirring occasionally, until the chicken is cooked through and the sauce is about the consistency of heavy cream, about 15 minutes. Discard the thyme. Remove the chicken and use 2 forks to shred the meat. Stir the shredded chicken back into the sauce, along with 1 cup of the Cheddar. Continue to stir until the Cheddar has completely melted. Season with 3/4 teaspoon salt and a few grinds of pepper. While the sauce is simmering, combine the remaining 3/4 cup flour, 1/2 cup of the remaining Cheddar, 2 tablespoons of the chives, the baking soda, 1/2 teaspoon salt and a few grinds of pepper in a small bowl. Break up the remaining 2 tablespoons butter into small pieces, and work into the flour mixture with your fingers until it's completely absorbed. Add the milk, and stir to combine into a wet dough. Drop tablespoonfuls of the dough all over the surface of the sauce. Bring to a low simmer, cover and cook until the dumplings are cooked through, 12 to 15 minutes. Sprinkle the remaining 1 tablespoon chives and some of the remaining 1/2 cup Cheddar on top, and serve family style or in individual bowls.

VEGETARIAN CHICKEN AND DUMPLINGS

Steps:

• Add broth and cream of mushroom soup (minus 1/2 cup reserved for the dumplings) to a large soup pot.
• Bring to a simmer, and add chik'n, potatoes and carrots. Simmer for 10 minutes or until potatoes are just tender.
• While simmering, put flour, baking powder and salt in a bowl.
• Add shredded basil leaves and soup to flour blend and mix well.
• If dough is too dry add up to 1/4 cup more water.
• Add broccoli, kale, and zucchini to soup pot. Stir well, then add dumplings by the spoonful. Cover and simmer for 15 minutes.
• Buen Provecho!

SLOW-COOKER CHICKEN AND VEGETABLES WITH DUMPLINGS

Steps:

• Place chicken, potatoes, onion and carrots in 6-quart slow cooker. Add broth.
• Cover and cook on low heat setting 9 to 10 hours.
• Increase heat setting to high. Stir together Bisquick mix, water and parsley in medium bowl. Drop dough by rounded tablespoonfuls onto hot chicken mixture. Cover and cook 45 to 50 minutes or until dumplings are dry in center.

CHICKEN WITH VEGETABLES AND PARSLEY DUMPLINGS

Steps:

• Preheat oven to 400°F. Heat oil in large ovenproof skillet over medium heat. Sprinkle chicken leg-thigh pieces with salt and pepper. Add chicken to skillet and cook until golden brown, about 5 minutes per side. Add 1-inch pieces of celery, onion, and carrot, and bay leaf. Cook until vegetables begin to soften, stirring occasionally, about 8 minutes. Add wine and stir 1 minute, scraping up browned bits. Add broth, cover, and braise in oven until chicken is tender, about 40 minutes.
• Transfer chicken to plate. Strain broth into medium bowl, pressing on solids to release liquid. Discard solids in strainer. Remove meat from leg-thigh chicken pieces and transfer to bowl. Discard skin and bones. DO AHEAD: Broth and chicken can be made 1 day ahead. Cover broth and chicken separately and refrigerate.
• Cook sugar snap peas and chopped celery in large saucepan of boiling salted water until crisp-tender, about 1 minute. Using slotted spoon, transfer vegetables to bowl of ice water to cool. Cook baby carrots in same water until crisp-tender, about 5 minutes. Using slotted spoon, transfer to same bowl of ice water to cool. Cook pearl onions in same water until tender, about 8 minutes. Using slotted spoon, transfer to bowl of ice water to cool. Trim root end of onions; peel. Transfer sugar snap peas, celery, baby carrots, and pearl onions to medium bowl. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.
• Melt butter in heavy very large skillet or large pot over medium-high heat. Sprinkle chicken breast pieces with salt and pepper; add chicken to skillet and sauté 2 minutes. Sprinkle with flour and stir over medium-low heat until chicken is just cooked through, about 8 minutes. Stir in reserved chicken leg-thigh meat, chicken broth, sugar snap peas, celery, carrots, pearl onions, cream, parsley, and thyme. Stir until vegetables are warm and sauce thickens slightly, about 5 minutes. Season chicken and vegetables to taste with salt and pepper. Stir in dumplings and simmer until dumplings are warmed through, about 1 minute.