CHICKEN STEW WITH DUMPLINGS
I've been dying to do a chicken and dumpling dish for a while. Could there be a better time than winter for a true comfort dish?
Provided by 2ND COURSE
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 1h5m
Yield 8
Number Of Ingredients 18
Steps:
- De-bone chicken and cut into chunks or shred. Set aside.
- Melt 2 tablespoons butter in a large Dutch oven over medium heat; cook and stir onion and celery until soft, about 10 minutes. Sprinkle in 2 tablespoons flour and whisk continuously to make a thick roux, about 2 minutes. Slowly pour in chicken broth, whisking to remove any lumps. Add 1 teaspoon salt, black pepper, basil, thyme, potatoes, and mixed vegetable. Cover and cook the stew over medium heat until vegetables are tender, 15 to 20 minutes. Stir in chicken meat and continue to simmer.
- Meanwhile, combine 1 1/2 cups flour, baking powder, and 1/2 teaspoon salt in a large bowl; cut in 3 tablespoons butter until the mixture resembles coarse crumbs. Stir in milk and dill. Drop rounded tablespoonfuls of dough into the simmering stew. Cook, uncovered, for 10 minutes. Cover and cook until the dumplings are tender, 8 to 10 minutes more.
Nutrition Facts : Calories 463.8 calories, Carbohydrate 37.9 g, Cholesterol 95.9 mg, Fat 21.3 g, Fiber 4.2 g, Protein 29.7 g, SaturatedFat 8.5 g, Sodium 1161.2 mg, Sugar 3.4 g
SAVORY CHICKEN STEW AND DUMPLINGS (COOKING FOR 2)
♥ Bisquick Heart Smart® recipe! Savor a homemade chicken dinner that's "weeknight quick" to make.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 3
Number Of Ingredients 11
Steps:
- In 2-quart saucepan, mix flour, sage, thyme and pepper. Gradually stir in broth with wire whisk until blended. Heat to boiling over medium heat, stirring constantly. Stir in vegetables and chicken; heat to boiling.
- In small bowl, stir together Bisquick® mix, onions and onion powder. Stir in milk just until moistened. Drop by 6 spoonfuls onto boiling stew; reduce heat.
- Simmer uncovered 10 minutes; cover and simmer 10 minutes longer.
Nutrition Facts : Calories 310, Carbohydrate 46 g, Cholesterol 40 mg, Fiber 2 g, Protein 20 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 560 mg, Sugar 9 g, TransFat 0 g
CHICKEN THIGH AND DUMPLING STEW
Chicken thighs produce the tastiest shredded/chopped chicken to use in recipes like this. A perfect version of a good ol' comfort food recipe. Goes well with fresh green beans.
Provided by averyfern
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 1h25m
Yield 8
Number Of Ingredients 15
Steps:
- In a large skillet over medium-high heat, melt the butter and cook the chicken thighs until the meat is just cooked through. Remove the chicken pieces from the skillet and allow to cool. Using forks, pull meat from the bones and cut into small pieces or shred. Set aside.
- Meanwhile, in a medium skillet, cook the bacon over medium heat until nicely browned and crispy. Remove strips from bacon grease and drain on a paper towel. Crumble the drained and cooled bacon and set aside. Reserve 1 tablespoon of the bacon drippings.
- Scrape the chicken drippings from the large skillet into a large stock pot or Dutch oven. Cook the celery, carrots, red onion, and garlic over medium heat until the red onions are soft and transparent. Add the vegetable broth, chicken, and 1 tablespoon reserved bacon grease. Simmer over medium heat for 12 minutes, then stir in paprika, heavy cream, cream of chicken soup, and water. Heat through, stirring regularly, about 5 minutes. Stir in the sweet corn and ground pepper.
- Tear each buttermilk biscuit into quarters and drop into the chicken stew. Reduce heat to medium-low; stir occasionally until dough is cooked though, forming dumplings at the top of the stew, about 10 minutes. Remove from heat and serve with a garnish of crumbled bacon.
Nutrition Facts : Calories 532.7 calories, Carbohydrate 33.4 g, Cholesterol 118 mg, Fat 31.7 g, Fiber 2.2 g, Protein 28.8 g, SaturatedFat 12.3 g, Sodium 1473 mg, Sugar 6.5 g
HEARTY CHICKEN STEW WITH DUMPLINGS (COOKING FOR 2)
♥ Bisquick Heart Smart® recipe! Cozy up to a hearty stew that goes together quickly and is ready in 30 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 3
Number Of Ingredients 12
Steps:
- In 2-quart saucepan, heat vegetables, chicken, water, ketchup, Italian seasoning, 1/8 teaspoon garlic salt, the pepper and tomatoes to boiling, stirring occasionally.
- In small bowl, stir Bisquick® mix, milk, parsley flakes and 1/8 teaspoon garlic salt until soft dough forms. Drop by 6 spoonfuls onto boiling stew; reduce heat.
- Simmer uncovered 10 minutes; cover and simmer 10 minutes longer.
Nutrition Facts : Calories 300, Carbohydrate 43 g, Cholesterol 40 mg, Fat 1/2, Fiber 3 g, Protein 22 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 13 g, TransFat 0 g
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 STEW WITH SOUR CREAM DUMPLINGS
I combined several recipes many years ago to come up with this one. I love savory foods, and both the stew and the dumplings fit that bill!
Provided by davianng
Categories One Dish Meal
Time 3h30m
Yield 1 pot, 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Place chicken, carrots, celery,onion, boullion cubes or granules, salt, and pepper in stock pot or dutch oven with enough water to cover.
- Bring to boil, lower heat, simmer 3 hours covered.
- Remove chicken, cool enough to handle, then strip meat from bones.
- Remove veggies.
- At this point, make dumplings:.
- Mix 1 1/2 cups flour,baking powder,3/4 t. salt, and thyme together.
- Mix sour cream, 3/4 cup milk and oil together.
- Fold sour cream mix into flour mix. Beat by hand until thoroughly mixed. Set aside.
- Bring broth to boil.
- Mix 1/2 cup flour, 1 cup milk and Kitchen Bouquet; add to boiling broth.,.
- Cook, whisking constantly, until thick and bubbly.
- Return chicken meat and veggies to broth.
- Drop dumpling mix by serving-spoonfuls on simmering stew.
- Cover tightly, cook 20 minutes without lifting cover.
- Pick will come out clean when dumplings are done.
CHICKEN STEW WITH PARSLEY DUMPLINGS
Provided by Robin Miller : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a large stock pot or Dutch oven over medium high heat, add the oil. Add the onions and carrots and saute for 1 minute. Add the chicken and cook just until the chicken starts to brown, but is not cooked through. Add the mushrooms, peas, and 1/4 teaspoon salt and stir to combine. Add the chicken broth and set pan over high heat. Bring to a boil. Let simmer 10 minutes.
- Meanwhile, in a medium bowl, combine flour, baking powder, baking soda, parsley, 1/4 teaspoon salt and pepper. Add buttermilk and oil and stir with a fork until mixture comes together. Using a large spoon or a small ice cream scoop, drop 8 golf ball size (mold with your hands, if necessary) dumplings into simmering liquid. Cover pan and cook 5 minutes (no peeking!), until dumplings are puffed up and cooked through.
CHICKEN STEW WITH PARSLEY DUMPLINGS
Provided by Robin Miller : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a large stock pot or Dutch oven over medium high heat, add the oil. Add the onions and carrots and saute for 1 minute. Add the chicken and cook just until the chicken starts to brown, but is not cooked through. Add the mushrooms, peas, and 1/4 teaspoon salt and stir to combine. Add the chicken broth and set pan over high heat. Bring to a boil. Let simmer 10 minutes.
- Meanwhile, in a medium bowl, combine flour, baking powder, baking soda, parsley, 1/4 teaspoon salt and pepper. Add buttermilk and oil and stir with a fork until mixture comes together. Using a large spoon or a small ice cream scoop, drop 8 golf ball size (mold with your hands, if necessary) dumplings into simmering liquid. Cover pan and cook 5 minutes (no peeking!), until dumplings are puffed up and cooked through.
EASY CHICKEN STEW AND DUMPLINGS
Make and share this Easy Chicken Stew and Dumplings recipe from Food.com.
Provided by Garnet
Categories Stew
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place the onion in a skillet with the butter, poultry seasoning and water.
- Simmer for 10 minutes.
- In a large pot or dutch oven, put cream of chicken soup, milk, mixed vegetables, onions and chicken.
- Simmer another 10 minutes.
- Mix the bisquick with the 2/3 cup milk, for the dumplings, and spoon large spoonfuls on top of the stew.
- Simmer, covered, for an additional 10 minutes.
CHICKEN STEW WITH DUMPLINGS
My mother usually didn't care for dumplings. But she raved about this stew...dumplings and all. It's a down-home delicious meal that I make often for my family.
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 8 servings.
Number Of Ingredients 18
Steps:
- Place chicken and water in a 5-qt. Dutch oven. Cover and cook over medium heat for 1 to 1-1/2 hours or until chicken is tender. , Skim fat. Remove chicken from broth; allow to cool. Debone chicken and cut into chunks; return to broth. Add next nine ingredients. Cover and cook over medium heat for 15-20 minutes or until vegetables are tender. , Meanwhile, combine the flour, baking powder and salt in a bowl; cut in butter until mixture resembles coarse crumbs. Stir in milk and parsley. Drop dough by rounded tablespoonfuls into simmering stew. Cook, uncovered, for 10 minutes. Cover and cook for 8-10 minutes or until the dumplings are tender.
Nutrition Facts : Calories 340 calories, Fat 12g fat (5g saturated fat), Cholesterol 72mg cholesterol, Sodium 706mg sodium, Carbohydrate 35g carbohydrate (7g sugars, Fiber 4g fiber), Protein 23g protein.
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