CHICKEN FRICASSEE WITH DUMPLINGS
If your family is craving old-fashioned comfort food, give this recipe a try. With plenty of chicken, veggies and dumplings on top, it's a complete meal in one.-Lena Hrynyk, Sherwood Park, Alberta
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 6-8 servings.
Number Of Ingredients 20
Steps:
- Place the bay leaf, peppercorns and cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Set aside. In a large resealable bag, combine flour, salt and marjoram. Add chicken, a few pieces at a time, and shake to coat., In a Dutch oven, brown chicken in butter in batches. Remove and keep warm. In the drippings, saute the carrots, onions and celery for 5-6 minutes or until onions begin to brown. , Stir in the broth, water and spice bag. Bring to a boil; add chicken. Reduce heat; cover and simmer for 40 minutes or until chicken juices run clear. Discard spice bag., For dumplings, in a small bowl, combine biscuit mix and chives. Combine egg and milk; add to biscuit mix just until moistened. Drop by heaping tablespoonfuls onto simmering chicken mixture. Cook, uncovered, for 10 minutes. Cover and cook 10 minutes longer or until a toothpick inserted into dumplings comes out clean., Using a slotted spoon, carefully remove chicken and dumplings; keep warm. Combine flour and cream until smooth; stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken and dumplings.
Nutrition Facts :
CHICKEN FRICASSEE WITH DUMPLINGS
Steps:
- Put the chicken in a large pot with broth, onion, celery, bay leaf, seasoned salt and pepper. Bring to a boil, reduce heat and simmer for 40 to 45 minutes or until chicken is tender. Thicken liquid in pot with flour mixed with 3 tablespoons water. Simmer for a few minutes more. Add a few drops of yellow food coloring.
- Dumpling Batter: Into a large bowl sift together the cake flour, baking powder and salt, and using a fork or pastry blender cut in vegetable shortening. Add parsley and green onion tops. In a separate bowl beat egg with milk. Stir wet ingredients into dry and blend together into a drop biscuit batter. Drop batter by teaspoonful onto simmering chicken. Cover pot and steam for 10 minutes, or until dumplings test clean with a toothpick. Garnish with parsley.
DELICIOUS CHICKEN AND DUMPLINGS
Tired of super salty, quick-prep chicken and dumplings, my hubby and I set out to create a simple homemade version. In 2004 we came up with this, and we've been making it (to rave reviews from guests) ever since! Straight forward and simple, the trickiest part is remembering to put the flour and milk in AND remove the Bay Leaf. We hope you enjoy this "comfort food" as much as we do!
Provided by SiouxzQzz
Categories Stew
Time 1h
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Heat oil in Dutch oven (or a nice big pt that you have a lid for) on medium high heat, add cubed chicken and garlic. Stir; cooking until chicken is white.
- Add broth, bouillon, salt, pepper, bay leaf, and fresh vegetables to create a stew. Bring to a boil.
- Reduce heat on stew; simmer on low, covered, 30 minutes, or until chicken and vegetables are tender.
- While stew simmers, open biscuits and set out on a plate (to rise) or make your own biscuits.
- In separate container, mix flour and milk. After 30 minutes of simmering, remove bay leaf from broth, then whisk flour and milk into broth on stove. Stir well.
- Add biscuits to top of stew. Cover and continue cooking on low heat 15 minutes.
- Let stand a few minutes before serving.
- VARIATION: Make homemade or Biquick biscuits instead of canned.
Nutrition Facts : Calories 701, Fat 37.3, SaturatedFat 9.5, Cholesterol 81.9, Sodium 1867.2, Carbohydrate 63.2, Fiber 4.8, Sugar 12.9, Protein 28.7
CHICKEN FRICASSEE WITH CHIVE DUMPLINGS
Make and share this Chicken Fricassee With Chive Dumplings recipe from Food.com.
Provided by NELady
Categories Chicken Thigh & Leg
Time 5h30m
Yield 1 Casserole, 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Wash chicken pieces and pat dry. Mix 1 cup flour, the salt, pepper and paprika. Coat chicken with flour mixture. Heat thin layer of salad oil in large skillet; brown chicken on all sides. Drain off fat; reserve.
- To skillet, add water and, if desired, chopped onion, lemon juice or herbs, such as rosemary or thyme leaves. Cover tightly; cook chicken slowly 2 1/2 - 3 1/2 hours or until fork-tender, adding water if necessary. Remove chicken to warm platter; keep warm. Pour off liquid in skillet; reserve.
- To make gravy, heat 3 tablespoons reserved fat in skillet. Blend in 3 tablespoons flour. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Add enough milk to reserved liquid to measure 3 cups; pour into skillet. Heat to boiling, stirring constantly. Boil and stir 1 minute. Return chicken to gravy. Prepare dough for Dumplings, drop by spoonfuls onto hot chicken. Cook uncovered 10 minutes; cover and cook 20 minutes longer.
- For Dumplings: Measure flour, baking powder, chives and salt into bowl. Cut in shortening thoroughly until mixture looks like meal. Stir in milk.
Nutrition Facts : Calories 807.8, Fat 49.5, SaturatedFat 14, Cholesterol 148.6, Sodium 1348.3, Carbohydrate 45, Fiber 1.8, Sugar 0.2, Protein 42.6
CHICKEN FRICASSEE AND HERB DUMPLINGS RECIPE - (4.5/5)
Provided by á-20995
Number Of Ingredients 14
Steps:
- Mix Bisquick, salt, paprika and pepper in paper or plastic bag. Shake 2 or 3 pieces of chicken at a time in bag to coat thoroughly. In large skillet, brown chicken in hot shortening and melted margarine. Remove chicken pieces; pour excess fat from skillet. Stir in soup and milk; add chicken pieces. Cover and heat to boiling. Lower heat and cook 1 hour or until chicken in tender. Mix Dumpling Dough together and drop dough by sponnfuls into hot soup mixture 20 miniutes before chicken is done. Cook, uncovered, over low heat 10 minutes. Cover and cook 10 minutes longer.
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