CHICKEN AND DUMPLINGS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Dice tenders into bite size pieces and set aside. Wash hands.
- Place a large pot on stove over medium high heat. Add oil, butter, vegetables and bay leaf and cook 5 minutes, stirring frequently. Season mixture with salt, pepper and poultry seasoning. Add flour to the pan and cook 2 minutes. Stir broth or stock to the pot and bring to a boil. Add chicken to the broth and stir.
- Place biscuit mix in a bowl. Combine with 1/2 cup warm water and parsley. Drop tablespoonfuls of prepared mix into the pot, spacing dumplings evenly. Cover pot tightly and reduce heat to medium low. Steam dumplings 8 to 10 minutes. Remove cover and stir chicken and dumplings to thicken sauce a bit. Stir peas into the pan, remove chicken and dumplings from heat and serve in shallow bowls.
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!
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
CHICKEN AND DUMPLINGS
My mom made a similar recipe for this comforting dish, and I still remember the wonderful aroma of chicken and dumplings cooking throughout the house. She didn't make it often, but when she did, what a treat. I especially loved the light, tender dumplings, which is still my most favorite part of this dish. (In a pinch, Bisquick dumplings are also very good). For those of you, like my good friend Cindy, who like a more Southern style of dumpling (heavier, chewier), the recipe is at the bottom. This recipe is from Steph's Country Kitchen Goodness. This is my favorite website for recipes.
Provided by Dawn Vezina
Categories Stew
Time 3h
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Combine chicken, celery, carrots, onion, chicken broth, parsley, chicken bouillon granules, salt and pepper in a large pan or dutch oven; add enough water to cover chicken.
- Bring to a boil; reduce heat, cover and simmer for 2 hours or until chicken is done.
- Remove chicken and let stand until cool enough to handle.
- Remove skin from chicken and tear meat away from bones.
- Return meat to soup; discard skin and bones.
- Add more salt and pepper to taste, if desired.
- Return soup to a simmer.
- In a mixing bowl, combine dumpling ingredients and mix well to form a stiff dough.
- Drop by tablespoonfuls into simmering soup.
- Cover and simmer for 15 to 20 minutes.
- Serve immediately.
- Yield: 4 to 6 servings.
- *SOUTHERN STYLE DUMPLINGS (heavier and chewier) 2 cups flour, 1 cup chicken broth, 2 tsp baking powder, 2 beaten eggs. Combine flour, broth, baking powder and eggs; mix well to form a stiff batter. Drop by tablespoonfuls into simmering soup. Cover and simmer for 15 to 20 minutes.
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
Heartier than chicken soup, this classic comfort dish is decidedly more stewlike, thanks to a golden-brown roux, a densely flavored chicken broth, and, of course, the dumplings. Think of them as a biscuit meeting a matzo ball: fluffy little clouds made from a quick mixture of flour, baking powder, buttermilk, butter and an egg for springiness. They're cooked right on top of the chicken stew, partly poaching and partly steaming.
Provided by Alison Roman
Categories dinner, poultry, soups and stews, main course
Time 2h
Yield 6 servings
Number Of Ingredients 19
Steps:
- Season chicken on both sides with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Working in batches if needed, sear chicken, skin-side down, until deeply golden brown, 8 to 10 minutes. Flip chicken and continue to cook until it is browned on the other side, another 5 to 8 minutes. Transfer chicken to a large plate, and pour off all fat into a measuring cup. (You should have about 5 tablespoons, depending on the fattiness of the chicken.)
- Leaving all the browned bits in the pot, return 2 tablespoons of fat to the pot. Add onions, celery and half the carrots. Season with salt and pepper and cook on medium heat, stirring to scrape up all the bits on the bottom of the pot. Cook until vegetables start to soften, about 4 minutes or so. Return chicken to the pot along with thyme and 8 cups of water. Simmer, uncovered, until chicken is completely tender and liquid has reduced by about 1/4, about 30 to 40 minutes.
- Transfer chicken to a plate or cutting board to cool. Strain the stock (you should have about 5 cups; if you have less, you can add water to make up the difference) and wipe out the pot.
- Heat remaining 3 tablespoons chicken fat along with 1 tablespoon butter (if you don't have enough chicken fat, use enough butter to equal 4 tablespoons of fat) over medium heat. Sprinkle in flour and stir constantly until it's all a pale golden brown, about 2 to 3 minutes.
- Slowly whisk in reserved chicken stock until no lumps remain (it will thicken considerably at first) and bring to a boil. Add leeks and remaining carrots, season with salt and pepper and lower the heat to simmer.
- Remove and discard the skin and bones from the chicken. Shred the meat and add to the pot. Cook, stirring occasionally, until liquid is nicely thickened and carrots and leeks are tender, 10 to 12 minutes.
- Make the dumplings: In a medium bowl, whisk together flour, baking powder, salt and pepper. In a small bowl, whisk together buttermilk and egg and add to dry ingredients, followed by melted butter. Using a wooden spoon or spatula, stir just to combine. (Do not overmix.)
- Using a spoon, drop generous quarter-size dollops of the dumpling dough into the pot (they should just sit right on top; they will not sink), spacing them apart as much as possible (it's O.K. if they touch). Cover the pot and reduce heat to low. Cook, undisturbed, until the dumplings are puffed and totally cooked through, 18 to 22 minutes. (Test a dumpling by cutting it in half; it should look slightly biscuity, but with no raw bits of dough. If it needs more time, continue to cook.)
- Remove lid and divide among bowls; sprinkle with parsley and chives, if using.
Nutrition Facts : @context http, Calories 668, UnsaturatedFat 23 grams, Carbohydrate 49 grams, Fat 37 grams, Fiber 6 grams, Protein 33 grams, SaturatedFat 11 grams, Sodium 1035 milligrams, Sugar 9 grams, TransFat 0 grams
CHRIS' CHICKEN AND DUMPLINGS
This is a recipe that I have been working on for a long time I hope you enjoy. If you try different variations please let me know how they work. This recipe can be frozen and reheated at a later time.
Provided by srooc1
Categories Chicken
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Place Chicken into large pot of boiling water.
- Add First 8 ingredients and cook over medium heat until chicken is done and tender.
- Remove chicken and cut into bite size pieces.
- Return chicken pieces to pot and add both soups and simmer for 15 minutes.
- In a mixing bowl, add 4 dumpling ingredients and mix well.
- Cut the butter crisco in to flour mixture.
- Add milk and mix well forming a dough ball.
- Use a rolling pin to roll the dough to about 1/8" thick.
- Cut into squares.
- After Chicken mixture has cooked for the 15 minutes stated above -- drop dumplings in one piece at a time.
- Cook over low heat for 15 - 20 minutes until dumplings are done.
- Serve and Enjoy!
Nutrition Facts : Calories 704.9, Fat 29.9, SaturatedFat 13, Cholesterol 117.6, Sodium 2505.4, Carbohydrate 68.9, Fiber 3.8, Sugar 4.7, Protein 39
CHICKEN AND DUMPLINGS RECIPE BY TASTY
Here's what you need: bone-in, skin-on chicken thighs, kosher salt, black pepper, McCormick® Poultry Seasoning, vegetable oil, water, small yellow onion, medium carrot, celery, fresh parsley, garlic, McCormick® Garlic Powder, all-purpose flour, baking powder, schmaltz, buttermilk
Provided by Chris Salicrup
Categories Dinner
Time 1h30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Season the chicken thighs all over with 2 teaspoons of salt, 1 teaspoon of pepper, and the poultry seasoning.
- In a large Dutch oven, heat the vegetable oil over medium heat. Place seasoned chicken, skin-side down, in the hot oil and begin to render the chicken fat, about 5 minutes. Once the skin in crispy, flip the chicken and continue cooking for 3 minutes more. Remove the chicken from pot and set aside. Pour the chicken fat into a small bowl and reserve.
- Add the water, onion, the chopped carrot, chopped celery, and parsley stems to the pot. Return the chicken thighs to the pot and bring to a boil over medium high heat. Once boiling, reduce the heat to low and simmer for 30 minutes, or until the chicken is cooked through.
- Remove the chicken from the pot and discard the skin and bones. Shred the meat and set aside. Strain the stock through a fine-mesh sieve and discard the vegetables.
- Add 1 tablespoon of the reserved chicken fat to the pot over medium heat, along with the sliced carrots, sliced celery, garlic, and 2 tablespoons of flour. Stir to combine.
- Slowly add the reserved chicken stock, 2 teaspoons of salt, 1 teaspoon of pepper, and the garlic powder. Add the shredded chicken back to the pot and bring to a simmer over low heat and continue cooking for 20 minutes or until the vegetables are tender.
- Meanwhile, make the dumplings: In a medium bowl, combine the remaining cups of flour, the baking powder, remaining teaspoon of salt, remaining ½ teaspoon of pepper, and the remaining 3 tablespoons of reserved chicken fat. Mix with a fork to combine. Add the buttermilk and mix to incorporate, then knead for 2 minutes, until the dough comes together.
- Pull off about 1 tablespoon of dough at a time and add to the soup. Continue cooking until the dumplings are cooked through, about 10 minutes.
- Ladle into bowls and garnish with the parsley leaves.
- Enjoy!
Nutrition Facts : Calories 602 calories, Carbohydrate 65 grams, Fat 12 grams, Fiber 3 grams, Protein 53 grams, Sugar 5 grams
More about "chris chicken and dumplings recipes"
OUR BEST CHICKEN AND DUMPLINGS RECIPES | TASTE OF HOME
From tasteofhome.com
RECIPE: CROCK POT CHICKEN AND DUMPLINGS - CHRIS FREYTAG
From gethealthyu.com
CLASSIC CHICKEN AND DUMPLINGS RECIPE | REAL SIMPLE
From realsimple.com
CHICKEN AND DUMPLINGS IN 30 MINUTES + VIDEO
From theslowroasteditalian.com
CHICKEN SOUP AND DUMPLINGS RECIPE - LOVEFOOD.COM
From lovefood.com
EASY CHICKEN AND DUMPLINGS RECIPE - SHE WEARS MANY HATS
From shewearsmanyhats.com
CHICKEN AND DUMPLINGS RECIPE | THE RECIPE CRITIC
From therecipecritic.com
CHRIS HASTINGS' CHICKEN AND DUMPLINGS RECIPE | MYRECIPES
From myrecipes.com
4.5/5 (3)Total Time 4 hrs 35 minsServings 6-8
- Prepare Chicken and Chicken Stock: Bring chicken, next 6 ingredients and water to cover to a boil in a Dutch oven over medium heat. Reduce heat to medium-low, and simmer 45 minutes or until chicken is done. Remove chicken, reserving liquid and vegetables in Dutch oven. Cool chicken 30 minutes; skin, bone, and shred chicken. Reserve bones; loosely cover chicken, and refrigerate until ready to use.
- Place reserved chicken bones into Dutch oven with reserved liquid and vegetables, and cook over medium heat 1 hour. Pour liquid through a wire-mesh strainer into a 3-qt. saucepan, discarding solids. Reserve 1 1/2 qt. chicken stock in saucepan.
- Prepare Vegetables: Bring reserved stock to a boil over medium-high heat. Add turnips, carrots, and mushrooms, and cook 3 to 4 minutes or until crisp-tender. Remove from stock. Add red pearl onions and next two ingredients to stock, and cook 7 to 8 minutes or until crisp-tender. Remove onion mixture from stock, reserving 4 cups stock.
- Prepare Chicken Sauce: Melt butter in a heavy 2-qt. saucepan over medium heat. Reduce heat to low, whisk in flour, and cook, stirring often, 10 minutes or until golden. Increase heat to medium-high, and slowly whisk in 4 cups reserved chicken stock until combined. Cook, stirring often, 15 minutes or until thoroughly heated.
CHRIS HASTINGS' CHICKEN AND DUMPLINGS | SOUTHERN LIVING
From southernliving.com
Estimated Reading Time 3 mins
CHICKEN AND DUMPLING RECIPES | ALLRECIPES
From allrecipes.com
CHICKEN AND DUMPLINGS RECIPES - REDCIPES
From redcipes.com
CHRISSY TEIGEN VS. DOLLY PARTON: WHOSE CHICKEN & DUMPLINGS ...
From delish.com
SOUTHERN CHICKEN AND DUMPLINGS | KEVIN IS COOKING
From keviniscooking.com
CHICKEN AND DUMPLINGS - PIONEER
From pioneerbrand.com
CHICKEN AND DUMPLINGS - YOUTUBE
From youtube.com
KEVIN BELTON CHICKEN AND DUMPLING RECIPE - THERESCIPES.INFO
From therecipes.info
OLD FASHIONED CHICKEN AND DUMPLINGS RECIPE | LITTLE HOUSE ...
From littlehousebigalaska.com
CHRIS HASTINGS' CHICKEN AND DUMPLINGS RECIPE | RECIPE ...
From pinterest.com
CHRISCOOK4U2 RECIPES CHICKEN AND DUMPLINGS - CREATE THE ...
From recipeshappy.com
CHRISCOOK4U2 CHICKEN AND DUMPLINGS - CREATE THE MOST ...
From recipeshappy.com
CHICKEN AND DUMPLINGS RECIPES - FOOD NETWORK
From foodnetwork.com
DUMP-AND-BAKE CHICKEN AND DUMPLINGS - THE SEASONED MOM
From theseasonedmom.com
OLD FASHIONED CHICKEN AND DUMPLINGS
From thestayathomechef.com
CHICKEN AND DUMPLINGS - YOUTUBE
From youtube.com
EASY CHICKENLESS CHICKEN AND DUMPLINGS – THE MORMON GOURMET
From mormongourmet.wordpress.com
CROCKPOT CHICKEN AND DUMPLINGS - THESTAYATHOMECHEF.COM
From thestayathomechef.com
CHICKEN AND DUMPLINGS — DALE KNOWS HOW TO HOST
From daleknowshowtohost.com
CHRIS' CHICKEN AND DUMPLINGS RECIPE - FOOD.COM | RECIPE ...
From pinterest.ca
CHICKEN AND DUMPLINGS - RECIPECIRCUS.COM
From recipecircus.com
CHRIS COOK 4U2 PEACH DUMPLINGS - THERESCIPES.INFO
From therecipes.info
CHRISSY TEIGEN'S CHICKEN AND DUMPLINGS - YOU MAGAZINE
From you.co.uk
THIS CHICKEN AND DUMPLINGS RECIPE IS THE HANDS-DOWN BEST
From tasteofhome.com
OLD FASHIONED CHICKEN AND DUMPLINGS - SPEND WITH PENNIES
From spendwithpennies.com
CHICKEN AND DUMPLINGS RECIPE - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
HOW TO MAKE CHRIS HASTINGS' CHICKEN & DUMPLINGS VIDEO ...
From myrecipes.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
Related Search