CHICKEN STEW WITH CLASSIC DUMPLINGS
Savor classic comfort food with this chicken and dumplings favorite.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 8
Number Of Ingredients 11
Steps:
- In Dutch oven or large saucepan, heat oil over medium-high heat. Add celery, carrots and onion; cook, stirring frequently, until tender. Stir in chicken, pepper and 6 cups broth. Heat to boiling. Reduce heat to medium-low; simmer 15 minutes.
- Meanwhile, place flour in medium bowl. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture resembles coarse crumbs. Stir in parsley. Add 1/2 cup broth; stir just until dry ingredients are moistened.
- Drop dough by tablespoonfuls onto chicken or vegetables in simmering stew. Cover; cook over medium-low heat 10 to 15 minutes or until dumplings are firm.
Nutrition Facts : Calories 310, Carbohydrate 23 g, Cholesterol 45 mg, Fat 2, Fiber 2 g, Protein 21 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 1210 mg, Sugar 2 g, TransFat 1 g
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
ONE-POT CHICKEN AND DUMPLINGS
When you don't have time to make chicken pot pies, enter this every-bit-as-satisfying substitute: chicken and dumplings, ready in about 45 minutes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 12
Steps:
- In a large saucepan, melt 3 tablespoons butter over medium-high. Add onion, celery, and carrots and cook until onion is translucent, about 4 minutes. Add 1/4 cup flour and cook, stirring, 1 minute. Gradually add broth, stirring constantly, then bring to a boil. Reduce heat and simmer 5 minutes. Stir in chicken and green beans and season with salt and pepper.
- Make dumplings: Whisk together 1 cup flour, baking powder, 1 teaspoon coarse salt, and 2 tablespoons parsley. Cut in 2 tablespoons butter. Stir in milk. Drop heaping spoonfuls batter on top of chicken mixture. Cover and simmer until dumplings are cooked through, about 12 minutes. Serve topped with additional chopped parsley.
Nutrition Facts : Calories 273 g, Fat 12 g, Fiber 3 g, Protein 15 g, SaturatedFat 7 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
EASY CHICKEN AND DUMPLINGS
A super easy way to make chicken and dumplings. My husband and kids loved it.
Provided by Jen
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Dumpling Recipes
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Combine chicken broth, chicken breast cubes, onion, carrots, celery, bay leaf, salt, and pepper in a large pot; bring to a boil. Reduce heat, cover pot, and simmer until chicken is no longer pink in the center and the vegetables are tender, 20 to 25 minutes.
- Mix baking mix and milk in a bowl until dough is sticky; drop golf ball-sized pieces of dough into the soup. Cover pot and cook until dumplings are cooked through, about 10 minutes.
Nutrition Facts : Calories 309.7 calories, Carbohydrate 35.4 g, Cholesterol 44.9 mg, Fat 9.4 g, Fiber 2.4 g, Protein 20.1 g, SaturatedFat 2.6 g, Sodium 1361.9 mg, Sugar 5.6 g
EASY CHICKEN STEW AND DUMPLINGS
Make and share this Easy Chicken Stew and Dumplings recipe from Food.com.
Provided by PaulaG
Categories Chicken Breast
Time 45m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- In a 1 1/2 qt nonstick saucepan, stir together the flour, sage, thyme and pepper. Stir until mixture begins to brown, watching carefully so the flour doesn't burn.
- Whisk in the broth and onion flakes, heat to boiling over medium heat, stirring constantly; stir in the vegetables and chicken, bring to a boil.
- In a small dish, mix together the biscuit mix, chopped onion and milk until well moistened; drop by rounded teaspoonfuls onto boiling stew; reduce heat to low and simmer uncovered for 10 minutes.
- Cover and simmer an additional 10 minutes; sprinkle with dried parsley the last few minutes of cooking.
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.
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.
EBONY'S STEWED CHICKEN AND DUMPLINGS
This warming dish remains a constant in African American cuisine. Comforting and indulgent, it follows a formula that was familiar to Ebony's audience. Published in 1962, the original recipe from the food editor Freda DeKnight called for a 4 1/2- to 5-pound stewing hen which, she wrote, could take 2 to 3 1/2 hours to cook "depending on the age and quality of the bird." Today, smaller, fresh young chickens are readily available in most supermarkets, so the meat becomes tender much more quickly, making it easier to dig into this one-bowl meal even faster.
Provided by Kayla Stewart
Time 1h15m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Prepare the chicken: Cut the chicken into 8 pieces with the back bones (2 breasts, 2 thighs, 2 drumsticks, 2 wings). You also can buy the chicken already cut up. Place in a large, heavy cooking pot or Dutch oven and add the onion, celery, salt, flavor enhancer, garlic salt, paprika and enough cold water to just cover the meat (about 4 cups).
- Cover and bring to a boil over high heat. Skim any foam from the surface, then reduce the heat to low and simmer gently until the chicken is almost completely tender, about 45 minutes.
- When the chicken is almost done, make the dumplings: Whisk the flour, baking powder, sugar and salt in a medium bowl. Add the milk and stir to form a thick, smooth batter.
- Uncover the pot and drop heaping teaspoons of the dumpling batter on top of the chicken, spacing apart slightly. Sprinkle with the parsley and cover the pot. Cook for 20 minutes without lifting the lid. If you cut into a dumpling, the dough should be cooked through to the center. Serve the chicken and dumplings on a platter or in serving dishes, garnished with more parsley.
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