Delicious Chicken Fricassee Recipe With Dumplings

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CHICKEN FRICASSEE WITH DUMPLINGS



Chicken Fricassee With Dumplings image

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

1 bay leaf
9 whole peppercorns
4 whole cloves
1/3 cup all-purpose flour
1-1/2 teaspoons salt
1 teaspoon dried marjoram
1 broiler/fryer chicken (3 to 4 pounds), cut up
2 to 4 tablespoons butter
6 large carrots, cut into 1-inch pieces
1-1/2 cups chopped onions
2 celery ribs, cut into 1-inch pieces
1 can (14-1/2 ounces) chicken broth
1 cup water
DUMPLINGS:
1-1/2 cups biscuit/baking mix
2 tablespoons minced chives
1 egg, lightly beaten
1/4 cup milk
2 tablespoons all-purpose flour
1/2 cup half-and-half cream

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 AND DUMPLINGS (LIGHTER VERSION)



Chicken Fricassee and Dumplings (Lighter Version) image

This version of chicken fricassee was a family favorite growing up. I lightened it up a little, and now it is a favorite with my husband and son. I don't make it often, since even with my adaptations it's still pretty high in fat. But I do make it a few times a year--it's so satisfying in cold weather! I usually make double the gravy and 1-1.5 times the dumplings. It reheats tolerably well, although the dumplings will soak up the gravy like a sponge (which is why I double the gravy). This is my single exception to my "no baking mix" rule! I don't recommend using skinless chicken; the browning and simmering will make the chicken tough without the skin to protect it.

Provided by Halcyon Eve

Categories     Chicken

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 cup Bisquick Heart Smart mix
salt and pepper, to taste
1 teaspoon paprika
6 -8 chicken thighs (or 1 cut-up chicken)
canola oil
1 (10 3/4 ounce) can low-fat condensed cream of chicken soup
1 1/2 cups nonfat milk
2 cups Bisquick Heart Smart mix
2/3 cup nonfat milk
1/2 teaspoon dried parsley, crumbled
1/4 teaspoon poultry seasoning

Steps:

  • Combine 1 cup Bisquick, salt, pepper, and paprika in a gallon-size ziplock bag. Add chicken pieces, seal, and shake to coat.
  • In a very large, deep skillet or saute pan (one that has a lid), heat about 1/4-inch oil over medium-high heat. Add chicken pieces and cook until golden brown, turning at least once. Remove chicken to a paper-towel lined dish.
  • Drain fat from skillet. Add soup to skillet and gradually stir in 1 1/2 cups milk until smooth. Replace chicken, cover skillet, and bring just to boiling. Reduce heat and simmer gently over low heat for 45 minutes or until chicken is tender.
  • Blend together 2 cups Bisquick, 2/3 cup milk, parsley, and poultry seasoning.
  • Remove lid and drop dough by spoonfuls onto hot gravy (try not to overlap spoonfuls of dough).
  • Cook uncovered for about 10 minutes, or until top of dumplings looks set (not wet and doughy). Replace lid and cook an additional 10 minutes or until dumplings are cooked through.

Nutrition Facts : Calories 230.6, Fat 14.6, SaturatedFat 4.2, Cholesterol 80.7, Sodium 117.7, Carbohydrate 4.5, Fiber 0.1, Sugar 4.5, Protein 19.3

CHICKEN FRICASSEE AND DUMPLINGS



Chicken Fricassee and Dumplings image

This recipe was inspired by a recipe I found in a magazine, but I changed it quite a bit to reflect our tastes and memories of what the dish should be. It's a creamy chicken stew with fluffy light dumplings.

Provided by PanNan

Categories     Stew

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 20

3 1/2 lbs chicken parts (your choice, we prefer thighs without bone)
1 1/4 teaspoons kosher salt
3/4 teaspoon pepper
1 cup flour
1 1/2 teaspoons poultry seasoning (divided)
3 -4 tablespoons canola oil
1 small onion, chopped
4 carrots, sliced
1 (14 ounce) can chicken broth or 1 1/4 cups home made chicken broth
3/4 cup water
2 stalks celery, chopped
2 tablespoons flour
2 tablespoons melted butter
1 cup milk (or use 1 can of cream of chicken soup in place of white sauce)
1 cup frozen peas
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt (or use 1 1/2 cups biscuit mix instead of the above three ingredients)
3/4 cup whole milk
2 tablespoons parsley, chopped

Steps:

  • Sprinkle the chicken parts with 3/4 tsp salt and 1/2 tsp pepper.
  • Place the flour in a resealable bag with the flour and 1 tsp poultry seasoning; add about two pieces of chicken at a time and shake the bag to thoroughly coat the chicken, placing the coated chicken on a rack, repeating until all the pieces are coated with flour.
  • Heat one half of the oil in a large deep chicken fryer skillet, and add the chicken parts; brown for a few minutes on each side until a nicely golden brown color (depending on the size of the skillet, it might take two batches), and set chicken aside.
  • Add the rest of the oil to the skillet, heat, and add the onion, and carrot; saute until lightly browned and tender.
  • Add the chicken broth, water, browned chicken, celery, the remaining salt, pepper and poultry seasoning; cover and simmer 30 minutes.
  • Make the white sauce: Whisk 2 T flour in a saucepan with melted butter for about a minute, then add 1 cup milk, heating until thickened.
  • Add the white sauce (or can of cream of chicken soup) and frozen peas.
  • Make the dumplings, mixing all ingredients together and stirring until the dry ingredients are moistened.
  • Drop heaping tablespoon portions of the dumplings into the simmering chicken/liquid.
  • Cover and continue to simmer for 12 minutes, or until a toothpick inserted into the dumpling comes out clean.
  • Serve while hot.

Nutrition Facts : Calories 1429.6, Fat 69.5, SaturatedFat 20.3, Cholesterol 336.8, Sodium 2012.5, Carbohydrate 82, Fiber 6.3, Sugar 8.6, Protein 112.6

CHICKEN FRICASSEE WITH DUMPLINGS



Chicken Fricassee With Dumplings image

I serve this with rice as I don't eat the dumplings, hubby gets those. I also double the vegies, milk, soup, thyme and bay leaf as I like lots of gravy. Very nice hot meal for a cold rainy night.

Provided by Shirl

Categories     Stew

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 16

1/4 cup white flour
2 teaspoons salt
1 teaspoon paprika
1/8 teaspoon pepper
2 teaspoons garlic powder
3 -4 lbs chicken
3 tablespoons oil
2 stalks celery
2 carrots
1 yellow onion
1 teaspoon thyme
1 bay leaf
10 3/4 ounces cream of mushroom soup
1 1/2 cups milk
1/3 cup milk
1 cup Bisquick

Steps:

  • Cut chicken into pieces such as legs, thighs, wings, breast etc -- Chop onions, celery and thinly slice carrot.
  • In sturdy plastic bag mix first 5 ingredients flour, salt, paprika, pepper and garlic.
  • Drop chicken pieces in one or two at a time and shake to coat.
  • Heat to medium hot heavy skillet with oil, add chicken and brown on all sides, turning as needed.
  • As chicken browns remove and put into a large soup pot, layering if necessary. Continue until all chicken has been browned.
  • Toss onions, celery and carrots in bag with left over flour. Add vegetables and any left over flour with spices to heavy skillet with chicken drippings and saute for 5 minutes
  • Add thyme and bay leaf saute for another 5 minutes. (I usually add more garlic, personal preference.).
  • Add flour'd vegies to soup pot with chicken.
  • Pour milk and soup into skillet, heat. Scrappin up any excess flour or chicken drippings.
  • Pour soup mix into soup pot. Stir all ingredients together except the 1/3 cup milk and bisquick.
  • Turn burner to medium low and cook being careful not to burn, approxmately 45-60 minutes, until chicken is done.
  • Mix together 1/3 cup milk and bisquick.
  • The last 10 minutes of cooking drop dumpling dough into simmering pot by tablespoon fulls.
  • Cover and cook for 10 minutes or until dumplings have set.

Nutrition Facts : Calories 861.8, Fat 54.9, SaturatedFat 15.3, Cholesterol 171.5, Sodium 2275.7, Carbohydrate 43, Fiber 2.8, Sugar 8, Protein 47.6

CHICKEN FRICASSEE WITH CHIVE DUMPLINGS



Chicken Fricassee With Chive Dumplings image

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

4 1/2-5 lbs stewing chicken, cut up
1 cup all-purpose flour
2 teaspoons salt
1/4 teaspoon pepper
2 teaspoons paprika
salad oil
1 cup water
3 tablespoons flour
milk
1 1/2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
3 tablespoons shortening
3/4 cup milk
3 tablespoons chives, snipped

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 WITH HERB DUMPLINGS



Chicken Fricassee With Herb Dumplings image

An easy, thrifty recipe using Bisquick that I found in a little booklet I forgot I had. It's titled Strictly Thrifty Menus from Betty Crocker. I'm putting them all on here for safe keeping.

Provided by CJAY8248

Categories     Chicken

Time 1h40m

Yield 1 chicken, 4 serving(s)

Number Of Ingredients 13

1 cup Bisquick baking mix
2 teaspoons salt
1 teaspoon paprika
1/8 teaspoon pepper
3 lbs broiler-fryer chickens, cut up
2 tablespoons shortening
1 tablespoon butter
1 (10 1/2 ounce) can condensed cream of chicken soup
1 1/2 cups milk
2 cups Bisquick baking mix
2/3 cup milk
1/2 teaspoon parsley flakes
1/4 teaspoon poultry seasoning

Steps:

  • Blend 1 cup baking mix, salt, pepper, and paprika; coat chicken pieces.
  • Cook chicken in shortening and butter in skillet until light brown. Remove chicken and drain fat.
  • Mix soup and 1 1/2 cups milk in skillet; add chicken pieces. Cover and heat to boiling. Cook over low heat about 45 minutes or until chicken is tender.
  • Stir 2 cups baking mix, 2/3 cup milk, parsley flakes and poultry seasoning to a soft dough.
  • Drop dough by spoonfuls onto hot soup mixture. Cook uncovered over low heat 10 minutes; cover and cook 10 minutes longer.
  • Serve with tossed salad and apple pandowdy.

Nutrition Facts : Calories 1378.8, Fat 84.6, SaturatedFat 26.2, Cholesterol 289.4, Sodium 2985.9, Carbohydrate 72.7, Fiber 2.3, Sugar 11.7, Protein 77.3

DELICIOUS CHICKEN FRICASSEE



Delicious Chicken Fricassee image

This chicken fricassee recipe has wine and sour cream and mushrooms. I suggest serving this over wild rice. Yummy!

Provided by XAnnette

Categories     One Dish Meal

Time 1h

Yield 8 serving(s)

Number Of Ingredients 13

12 pieces skinless chicken
1 lb mushroom, sliced
1 medium onion, sliced
1 tablespoon garlic, minced
1/2 cup white wine (optional)
4 cups chicken broth
4 tablespoons cornstarch
1/2 teaspoon celery salt
1/4 teaspoon white pepper
1/2 teaspoon marjoram
1/2 teaspoon thyme
1 1/4 cups nonfat sour cream
3 tablespoons chopped fresh parsley (optional)

Steps:

  • Brown chicken over high heat in a deep saute pan or dutch oven coated with nonstick spray.
  • Remove chicken to a platter.
  • Add onion, mushrooms, and garlic to same pan and cook for at least 3 minutes, or until vegis are soft.
  • If you are using wine, add it now and cook over high heat 1 minute.
  • Add 3 cups of broth, and bring to a boil.
  • Reduce the heat to a simmer.
  • Combine the cornstarch with the remaining cup of broth mixing thoroughly.
  • Add to pan and stir until broth thickens slightly.
  • Return chicken to pan and cook until chicken is cooked through, about 15 minutes.
  • Removed from heat and add the spices and sour cream.
  • Sprinkle with parsley.

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