OLD FASHIONED CHICKEN AND DUMPLINGS
This is comfort food that can't be beat!
Provided by Karena
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Yield 20
Number Of Ingredients 13
Steps:
- In a large pot place chicken pieces and add the chicken stock, onion, celery and 2 teaspoons of the salt. Put heat on medium low and simmer, partially covered, 15 to 20 minutes or until chicken is tender.
- To Prepare Dumplings: In a large mixing bowl beat together the egg and milk. Add 1 cup flour, remaining salt and baking powder and mix all together. Cut the butter into the flour mixture until the mixture is crumbly. Add 1 tablespoon of the parsley and mix. In 6 large spoonfuls, drop dumpling mixture onto the top of the simmering chicken. Cover the pot and let all simmer for 10 minutes more.
- To Make Gravy: Remove chicken and dumplings to a large serving bowl. Cover and set aside, keeping warm. Strain the stock left in the pot, pressing out any 'veggie liquid'. Return stock to pot. Combine water with remaining flour, then stir into the strained stock. Bring all to a boil, stirring constantly, to thicken. Return chicken and dumplings to pot, combing all gently. Serve with remaining parsley.
Nutrition Facts : Calories 399.9 calories, Carbohydrate 8.9 g, Cholesterol 132.8 mg, Fat 25.6 g, Fiber 0.6 g, Protein 31.3 g, SaturatedFat 7.7 g, Sodium 699.5 mg, Sugar 1 g
CHICKEN WITH DUMPLINGS AND PAN GRAVY
This recipe goes back quite a few years, it's total comfort food at it's best! I make this in my electric frypan.
Provided by Kittencalrecipezazz
Categories Chicken
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Season the chicken pieces with seasoning salt and pepper.
- Heat oven to 200° (to keep the chicken warm).
- Heat oil in a large skillet over medium heat and brown the chicken pieces well on both sides (about 7 minutes per side).
- Arrange the chicken skin-side up in the skillet and add in onion, then wine; bring to a boil, reduce heat and simmer for about 20 minutes, or until chicken is just cooked through.
- Transfer the chicken to a oven-proof platter or dish and keep warm in the oven at 200 degrees (do not discard the pan juices, leave in the skillet).
- To make the dumplings: Sift together flour, cornmeal, baking powder, baking soda, salt and pepper in a bowl.
- Blend in butter with your hands or a pastry blender until mixture resembles coarse meal.
- Stir in green onion and parsley.
- Add in the buttermilk, stirring just until the dough is moistened (don't over mix!).
- Skim any fat from the skillet.
- Add in 2-3/4 cups stock; bring to a boil.
- In a small bowl whisk together cream, flour and remaining 1/4 cup stock until smooth, then whisk into boiling stock in the skillet.
- Season with salt and pepper.
- Drop 8 heaping tablespoons of dumpling dough into simmering gravy, allowing about 2-inches apart to expand (and believe me these WILL expand!).
- Reduce heat cover and gently simmer the dumplings about 12-15 minutes, or until the tops of the dumplings are dry.
- Remove the platter of chicken from the oven.
- Serve the chicken, gravy and dumplings as desired.
Nutrition Facts : Calories 1151.1, Fat 79.8, SaturatedFat 24.6, Cholesterol 281.1, Sodium 1211.1, Carbohydrate 33.1, Fiber 1.8, Sugar 3.8, Protein 66.4
CHICKEN AND DUMPLINGS WITH GRAVY
My family really loves this meal. It is often requested.-Edna Hoffman, Hebron, Indiana
Provided by Taste of Home
Categories Dinner
Time 2h5m
Yield 4 servings.
Number Of Ingredients 22
Steps:
- In a large Dutch oven, combine the first eight ingredients. Slowly bring to a boil over low heat. Cover and simmer for 45-60 minutes or until meat is tender, skimming the surface as foam rises., In a large bowl, combine the flour, parsley, baking powder, salt and nutmeg; stir in milk, egg and oil just until moistened. , Drop batter by tablespoonfuls onto simmering broth. Cover and simmer for 12-15 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering). Remove the dumplings and chicken with a slotted spoon to a serving dish; keep warm. , Strain broth, discarding vegetables and bay leaf; reserve 2 cups for gravy. (Remaining broth can be covered and refrigerated for up to 3 days or frozen for 4 to 6 months.) , Place reserved broth in a small saucepan; bring to a boil. Combine the flour, water, salt and pepper until smooth; gradually stir into broth. Cook and stir over medium heat for 2 minutes or until thickened. Serve with chicken and dumplings.,
Nutrition Facts : Calories 606 calories, Fat 30g fat (8g saturated fat), Cholesterol 209mg cholesterol, Sodium 1144mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 1g fiber), Protein 54g protein. Diabetic Exchanges
CHICKEN AND ROLLED DUMPLINGS
Provided by Alton Brown
Categories main-dish
Time 11h55m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Special equipment: 7-quart pressure cooker
- Whisk the flour, baking powder, and 1 teaspoon of the salt together in a medium mixing bowl. Rub the shortening into the flour mixture using your fingertips until it resembles coarse crumbs. Add the milk, 1-ounce at a time, just until you have a rough ball of workable dough. Knead the dough 3 to 4 times, until it is mostly smooth, but do not overwork.
- Divide the dough into 2 equal pieces. Roll out each piece of dough, using a floured rolling pin, to a sheet about 1/16-inch thick, on floured piece of waxed paper or parchment paper.
- Cover the dough, still on the waxed paper or parchment, with a tea towel, and dry for at least 8 hours. This can be done the night before or early in the morning.
- Two to three hours before the dumplings are ready to cook, put the hen, water, and the remaining tablespoon of salt in a 7-quart pressure cooker. Do not fill above the cooker's "maximum fill" line, or 2/3 full. Cover and lock the lid. Bring to pressure over high heat, approximately 20 minutes. Reduce the heat to low, so that you barely hear hissing from the pot. Cook for 45 minutes.
- Release the pressure using the cooker's release device (read the manual!) or cool the cooker by running cold water over the lid for 5 minutes. Open carefully. Remove the hen from the broth and set aside to cool. The meat should be tender and falling away from the bone. Once the hen is cool enough to handle, pull the meat from the bones in small pieces, cover and set aside. Discard the skin and bones.
- Set a cheesecloth-lined colander in a large container and pour in the broth, discarding the solids. Taste and season the broth with additional salt, if needed. Return the broth to the pressure cooker, cover and bring to a boil over high heat. Reduce the heat to medium to maintain a gentle boil.
- Cut the dough into 1/2-inch wide strips, break into 1 1/2-inch long pieces, and drop into the boiling broth. When all the dough has been used, gently push all of the dumplings down into the broth with a slotted spoon. Do not stir the dumplings. Cook the dumplings until they are cooked through, but not falling apart, about 10 minutes. Turn off the heat and add the meat. Serve in bowls with freshly ground black pepper.
CHICKEN AND DROPPED DUMPLINGS
Steps:
- Special equipment: 7-quart pressure cooker
- Put the hen and 3 teaspoons of the salt in a 7-quart pressure cooker. Add water just to cover the hen. Do not fill above the cooker's "maximum fill" line, or 2/3 full. Cover and lock the lid. Bring to pressure over high heat, approximately 20 minutes.
- Reduce the heat to low, so that you barely hear hissing from the pot. Cook for 45 minutes.
- Release the pressure using the cooker's release device (read the manual!) or cool the cooker by running cold water over the lid for 5 minutes. Open carefully. Remove the hen from the broth and set aside to cool. The meat should be tender and falling away from the bone. Once the hen is cool enough to handle, pull the meat from the bones in small pieces, cover and set aside. Discard the skin and bones.
- Set a cheesecloth-lined colander in a shallow, wide, 6-quart pot and strain the broth, discarding the solids. Taste and season the broth with additional salt, if needed.
- Put 1/2 cup of the broth, the butter, and remaining 1/2 teaspoon of salt in a 2-quart saucier, set over high heat, and bring to a boil. As soon as it boils, add all of the flour at once and stir with a wooden spoon until the mixture starts to come together, approximately 1 minute. Decrease the heat to low and continue stirring until the mixture forms a ball and is no longer sticky, approximately 3 minutes. Transfer the mixture to a medium bowl and mix, on low speed, for 5 minutes with an electric hand mixer. Beat until cool and there is no more steam rising. Continue to mix on low, and add the eggs, 1 at a time, making sure each is completely incorporated before adding another. You may need to stop occasionally and scrape down the sides of the bowl. Before adding the last egg, check the mixture for consistency: It should tear slightly as it falls from the beater, creating a "V" shape. Transfer the dough to a 1-gallon resealable plastic bag. Cut off 1 corner of the bag to make a quarter-sized opening.
- Bring the broth to a slight simmer over medium heat. Pipe 1-inch of the mixture and cut with kitchen shears directly over the broth. Repeat with the remaining batter. Cook, covered, until the dumplings are cooked through, about 8 to 10 minutes. Turn off the heat, add the meat and wait for 2 to 3 minutes before serving. Serve in bowls with freshly ground black pepper.
CHICKEN DUMPLINGS - SIMPLE!
Chicken Dumplings made great and simple! I found this recipe in a Betty Crocker's Cookbook, with variation made to fit my family. I never have left overs when I make this! My guests are always asking for the recipe... it's that great! Happy Cooking!!
Provided by HeliWif
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in large non-stick saucepan over medium heat.
- Cook chicken until golden brown, stirring frequently.
- Stir in the water, milk, gravy mix (dry), marjoram, salt, and frozen vegetables.
- Heat chicken mixture over high heat until boiling.
- Once boiling, reduce heat until mixture boils gently.
- Meanwhile prepare dumplings.
- Mix according to Bisquick directions.
- Drop dumplings by the spoonful into the chicken mixture.
- Cook uncovered 10 minutes.
- Cook and cover 10 minutes longer.
- (It seems unnatural to not stir the mixture, but I have found that if you stir the mixture the dumplings will be doughy).
- Enjoy-- great accompanying side dishes are cheese grits, applesauce, fried apples, and of course, sweet tea!
Nutrition Facts : Calories 500.6, Fat 18.4, SaturatedFat 5.7, Cholesterol 82.4, Sodium 1438.1, Carbohydrate 46.6, Fiber 1.3, Sugar 7, Protein 35
CHICKEN 'N' DUMPLINGS WITH SOUR CREAM GRAVY
This recipe has been in my family for years. My mother, who is of Czech descent, made this saucy chicken when I was a child. Now my daughters make it for their own families.
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 6 servings.
Number Of Ingredients 18
Steps:
- In a large resealable plastic bag, combine the flour, 2 teaspoons of paprika and salt; add chicken, a few pieces at a time. Seal bag and toss to coat. In a Dutch oven, brown chicken in butter, a few pieces at a time. Remove and set aside. , In the same pan, saute the celery, onion and green pepper until tender. Add the broth, chicken and remaining paprika. Cover and simmer for 45 minutes or until chicken juices run clear. Remove chicken to a serving platter and keep warm. , For dumplings, combine the flour, baking powder and salt. Beat egg and milk; stir into flour mixture and mix well. Drop dough, 2 tablespoonfuls at a time, into simmering broth. Cover and simmer for 10 minutes. Remove dumplings to a serving dish and keep warm. , For gravy, combine cornstarch and water; stir into broth. Bring to a boil; cook for 2 minutes. Reduce heat; add sour cream and parsley. Serve with chicken and dumplings.
Nutrition Facts :
CHICKEN WITH PAN GRAVY AND CORNMEAL DUMPLINGS
Steps:
- Cook chicken:
- Preheat oven to 200°F.
- Pat chicken dry and season with salt and pepper.
- Heat butter and oil in a 12-inch deep heavy skillet over moderately high heat until foam subsides, then brown chicken well, about 8 minutes total. Arrange skin-sides up, then sprinkle with shallot. Add wine and bring to a boil. Reduce heat and simmer, covered, until chicken is just cooked through, 20 to 25 minutes. Transfer chicken with tongs to a heatproof platter, reserving juices in skillet. Cover chicken with foil and keep warm in oven.
- Make dumplings:
- Sift together flour, cornmeal, baking powder and soda, salt, and pepper into a bowl. Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal. Stir in 2 tablespoons chives and 1 tablespoon parsley, then add buttermilk, stirring just until dough is moistened (do not overmix).
- Make gravy and cook dumplings:
- Skim fat from juices in skillet. Add 2 3/4 cups stock and bring to a boil. Whisk together cream, flour, and remaining 1/4 cup stock in a small bowl until smooth, then whisk into boiling stock and season with salt and pepper.
- Drop 8 heaping tablespoons of dough into simmering gravy, about 2 inches apart to allow dumplings to expand. Reduce heat and gently simmer dumplings, covered, until tops are dry to the touch, 15 to 20 minutes.
- Sprinkle chicken, dumplings, and gravy with remaining herbs.
EASY INSTANT POT CHICKEN AND DUMPLINGS RECIPE
You'll love this Easy Instant Pot Chicken and Dumplings Recipe it is some of the best home-cooked creamy chicken dumplings you will have.
Provided by Camille Beckstrand
Categories Main Course
Time 1h
Number Of Ingredients 17
Steps:
- Press the SAUTE button on the Instant Pot.
- When the pot is hot, add the olive oil and the butter.
- Add the onion and celery to the pot and saute for a few minutes. Add in the carrots and potatoes, stir.
- Add in the garlic. Cook for 1 minute, scraping the bottom of the pot to get up any brown bits (deglaze).
- Add chicken and 2 cups of chicken broth and continue to scrape the bottom of the pot again (to deglaze it to keep it from burning).
- Season with salt, pepper, poultry seasoning, sage, and thyme. Cook for a few seconds to let the spices become fragrant.
- Place the Instant Pot lid on top, move the valve to SEALING, press the PRESSURE COOK or MANUAL button and set timer for 15 minutes.
- While food is cooking, prepare your biscuits. Roll each canned biscuit flat and cut into 6 equal pieces. Do this to all 6 biscuits and set aside (you can also just cut them and not roll them flat).
- When cooking time is done, do a QUICK RELEASE of the pressure and remove the lid.
- Dump in the remaining 2 cups of chicken broth and then add the sliced biscuits into the pot.
- Carefully place the cut biscuits on top of the liquid in the pot, spreading them out as best as you can. Once all your biscuits are in the pot, DO NOT mix it all together - leave the biscuits sitting on top of the liquid.
- Press the CANCEL button.
- Place the lid on the pot and lock in place. Turn the valve to SEALING. Press the PRESSURE COOK or MANUAL button and set the timer for 10 minutes.
- When the cooking cycle has finished, do a QUICK RELEASE.
- Open the lid and carefully stir in the frozen peas and heavy cream. Let it sit for a minute or two so that it thickens up and then taste and add salt and pepper if needed.
Nutrition Facts : Calories 402 kcal, Carbohydrate 29 g, Protein 30 g, Fat 18 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 103 mg, Sodium 1408 mg, Fiber 4 g, Sugar 6 g, UnsaturatedFat 9 g, ServingSize 1 serving
COZY CHICKEN AND DUMPLINGS RECIPE BY TASTY
It's the end of yet another long day and well, you're ready to put your feet up, relax, and tuck into a comforting meal. Delivery might be calling your name, but you've got a ton of chicken lying around and with not much else to do, now's the perfect time to whip up a batch of these simple and cozy chicken and dumplings. Tuck in now.
Provided by Jordan Kenna
Categories Dinner
Time 35m
Yield 6 servings
Number Of Ingredients 19
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!
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CHICKEN & FLUFFY DUMPLINGS WITH GRAVY - MY COUNTRY TABLE
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5/5 (1)Category DinnerAuthor Sherry RobertsonTotal Time 2 hrs
- Place the chicken thighs in a large deep pot. Cover with at least 12 cups of water. The pot should be 2/3 full of water. Add the bouillon cubes, salt, pepper, and thyme. Bring to a boil over high heat, keeping an eye on the pot so it doesn’t boil over. Reduce heat to medium and cook covered with a lid until the chicken is done about 1 hour. Transfer the chicken to a bowl and turn off the heat under the broth. Cover the chicken with a foil tent and allow the chicken to rest for at least 15 minutes. Remove the skins, allow the chicken to cool enough to handle, remove it from the bones and cut it into bite-size pieces. Cover the chicken to prevent it from drying out while you make the dumplings.
- Add the chicken broth, milk, cornstarch & salt to a medium saucepan. Whisk over medium heat until the sauce thickens, about 8 to 10 minutes. Remove from heat and set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Using two forks or a pastry blender, cut in the shortening. Add the buttermilk and chicken broth and mix just to combine. The mixture should be pretty wet.
- Meantime, bring the broth in the pot back to a boil over medium-high heat. Drop the dumplings by large spoonfuls into the broth, separating them from each other in the broth. I use a 1/2 cup large ice cream/cookie scoop to drop the dumplings, to make sure they are all the same size, so they cook through at the same time. Cover the pot with a lid and reduce the heat to low. Simmer for 10 minutes. DO NOT PEAK OR REMOVE THE LID during this time. Remover lid after 10 minutes. Gently ladle some of the broth over the top of the dumplings and allow them to cook for an additional minute. Add the chicken and gravy to the pot and very gently mix to combine.
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