CHICKEN AND DUMPLINGS
Chicken and dumplings are a family favorite! I remember when my mom used to make this dish using store-bought biscuits and a whole chicken. This is my version--made with boneless, skinless chicken thighs and homemade chive dumplings with dough that won't make you miss the pre-made kind!
Provided by Food Network
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 18
Steps:
- For the chicken: Heat a large braiser or Dutch oven over medium-high heat and add 4 tablespoons butter. Sprinkle the chicken thighs with salt and pepper and add to the pan. Cook until golden, turning once, about 3 minutes per side. Remove to a plate.
- Add the remaining 2 tablespoons butter, the onion, celery and carrots and season with salt and pepper. Cook, stirring frequently and scraping up the brown bits that cling to the bottom of the pan with a wooden spoon, until the vegetables are coated in fat and slightly golden, about 3 minutes. Add the flour and stir until the vegetables are coated. Add the garlic and cook until fragrant, about 30 seconds. Add the chicken stock, bay leaf and browned chicken, along with any chicken juices at the bottom of the plate. Bring to a boil, lower to a simmer, cover and simmer until the chicken is tender and cooked through, about 45 minutes.
- For the dumplings: Whisk together the flour, baking powder and salt in a large bowl. Using a fork, cut the shortening into the flour mixture. Slowly add the buttermilk, gently mixing to incorporate. Fold in the chives.
- Use 2 forks to shred the chicken. When the chicken is ready, use 2 spoons sprayed with cooking spray if desired to add scoops of dumpling dough over the top of the stew, about 1 tablespoon each. Cover and simmer until the dumplings double in size, about 15 minutes. Remove from the heat, discard the bay leaf and garnish with parsley.
THE BEST CHICKEN & DUMPLINGS
Homemade chicken and dumplings from scratch harken back to my childhood and chilly days when we devoured those cute little balls of dough swimming in hot, rich broth. It's one of those types of soup you'll want to eat again and again. -Erika Monroe-Williams, Scottsdale, Arizona
Provided by Taste of Home
Time 1h35m
Yield 8 servings (3 quarts).
Number Of Ingredients 25
Steps:
- In a shallow bowl, mix 1/2 cup flour, salt and pepper. Add chicken, 1 piece at a time, and toss to coat; shake off excess. In a 6-qt. stockpot, heat oil over medium-high heat. Brown chicken in batches on all sides; remove from pan., Add onion, carrots and celery to same pan; cook and stir 6-8 minutes or until onion is tender. Add garlic; cook and stir 1 minute longer. Stir in 1/4 cup flour until blended. Gradually add stock, stirring constantly. Stir in wine, sugar, bay leaves and peppercorns. Return chicken to pan; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until chicken juices run clear., For dumplings, in a bowl, whisk flour, baking powder and salt. In another bowl, whisk milk and melted butter until blended. Add to flour mixture; stir just until moistened (do not overmix). Drop by rounded tablespoonfuls onto a parchment-lined baking sheet; set aside., Remove chicken from stockpot; cool slightly. Discard bay leaves and skim fat from soup. Remove skin and bones from chicken and discard. Using 2 forks, coarsely shred meat into 1- to 1-1/2-in. pieces; return to soup. Cook, covered, on high until mixture reaches a simmer., Drop dumplings on top of simmering soup, a few at a time. Reduce heat to low; cook, covered, 15-18 minutes or until a toothpick inserted in center of dumplings comes out clean (do not lift cover while simmering). Gently stir in cream, parsley and thyme. Season with additional salt and pepper to taste.
Nutrition Facts : Calories 470 calories, Fat 24g fat (8g saturated fat), Cholesterol 104mg cholesterol, Sodium 892mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 2g fiber), Protein 32g protein.
OLD FASHIONED CHICKEN AND DUMPLINGS
This is comfort food that can't be beat!
Provided by Karena
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Yield 20
Number Of Ingredients 13
Steps:
- In a large pot place chicken pieces and add the chicken stock, onion, celery and 2 teaspoons of the salt. Put heat on medium low and simmer, partially covered, 15 to 20 minutes or until chicken is tender.
- To Prepare Dumplings: In a large mixing bowl beat together the egg and milk. Add 1 cup flour, remaining salt and baking powder and mix all together. Cut the butter into the flour mixture until the mixture is crumbly. Add 1 tablespoon of the parsley and mix. In 6 large spoonfuls, drop dumpling mixture onto the top of the simmering chicken. Cover the pot and let all simmer for 10 minutes more.
- To Make Gravy: Remove chicken and dumplings to a large serving bowl. Cover and set aside, keeping warm. Strain the stock left in the pot, pressing out any 'veggie liquid'. Return stock to pot. Combine water with remaining flour, then stir into the strained stock. Bring all to a boil, stirring constantly, to thicken. Return chicken and dumplings to pot, combing all gently. Serve with remaining parsley.
Nutrition Facts : Calories 399.9 calories, Carbohydrate 8.9 g, Cholesterol 132.8 mg, Fat 25.6 g, Fiber 0.6 g, Protein 31.3 g, SaturatedFat 7.7 g, Sodium 699.5 mg, Sugar 1 g
TURKEY AND DUMPLINGS
It's the day after Thanksgiving and you're staring at a mountain of leftovers. What do you do with them all? Easy! Make Turkey and Dumplings! This recipe is so easy to make and SO good. It's comfort food at its finest. These are so good, you might end up baking another turkey just to have more leftovers. Well, maybe that's stretching it. They are good though. Enjoy -- and happy eating!
Provided by Cooking Ventures
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Measure out 4 cups of turkey broth or leftover turkey gravy. If using gravy instead of stock, it needs to be quite thin. If the gravy was on the thick side even when it was hot last night at dinner, thin it down with a little chicken stock. If you do not have enough turkey broth or leftover turkey gravy, measure what you have and add some chicken broth until you have approximately 4 total cups of liquid. When I made it last time, I had to add nearly 1 cup of chicken broth because I only had 3 cups of leftover turkey gravy. It tasted just fine.
- In a 10" skillet with straight sides, melt the butter over medium heat. Add the scallions, peas, and carrots and cook for 2 minutes. Add the garlic and cook 1 minute longer. Add the turkey then the turkey broth/gravy/chicken broth and stir to combine. Bring to a simmer and taste for seasoning. Add salt and pepper to taste. Don't under season the broth. Once the dumplings are added, the flavors will be muted so season the broth a little more robustly than you normally would.
- While you are waiting for the broth to come to a simmer, make the dumplings by whisking together the flour, baking powder, and salt. When the broth mixture comes to a simmer and you have adjusted the seasonings, add the milk and melted butter to the flour mixture and use a spoon to stir everything together until it is just combined. Don't over mix or you'll toughen the dumplings.
- I use two soup spoons to add the dumpling dough to the broth. I scoop up some of the dough with one spoon and push it off into the broth with the other. Continue adding dough as quickly as you can - leaving a little room between dumplings, if possible. It'll be a tight squeeze to get all of the dough into the broth but it'll fit. IMMEDIATELY cover the dumplings with a tight fitting lid and cook for 20 minutes. Whatever you do, DON'T PEEK while they're cooking. The dumplings should lightly simmer while cooking. I normally reduce the heat to someplace between medium low and medium after the first 5 minutes of cooking so the liquid does not simmer too aggressively.
- After 20 minutes, take the skillet off the heat and serve piping hot. This is an EXCELLENT way to use up Thanksgiving leftovers. Delicious and easy!
- TIP: This recipe has a high ratio of dumplings to broth - which means that it is not particularly soupy when fully cooked. If you like a lot of soup with your dumplings, use the same amount of gravy base but halve the dumpling recipe.
EASY CHICKEN OR TURKEY WITH DUMPLINGS
this is a delicious comfort food meal that takes a very short time to put together and will work well using leftover cooked chicken or turkey, you may use your choice of small frozen veggies such as cut green beans, peas, corn, carrots or baby onions or use a mixture.
Provided by Kittencalrecipezazz
Categories Chicken
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a bowl mix the chicken soup with water to measure 5 cups then add/whisk in the 2 cans of undiluted cream of chicken soup and garlic powder until smooth and combined.
- Transfer to a Dutch oven then add in cooked chicken or turkey and frozen vegetables and black pepper; bring to a boil over medium heat-high stirring.
- Separate the biscuits in half forming 2 rounds, then slice each round in half.
- Drop the biscuits into the simmering mixture one piece at a time then gently stir.
- Cover and reduce the heat to low and simmer for about 15-20 minutes, stirring gently a few times during cooking.
Nutrition Facts : Calories 533.3, Fat 23.7, SaturatedFat 6.5, Cholesterol 91.5, Sodium 1728.7, Carbohydrate 42.8, Fiber 2.7, Sugar 4.9, Protein 36.8
HOMEMADE CHICKEN AND DUMPLINGS (OR TURKEY)
Today,in our world of fast and convenience foods,we can forget that simple foods made with basic ingredients are usually more delicious and satisfying. Donna,a DaVita renal dietitian from Texas,shares her down home recipe for Homemade Chicken and Dumplings and invites you to add this meal to your healthy renal diet. Here's a recipe you can follow for a dish that will be scrumptious and keep you successful on your dialysis diet.
Provided by DaVita renal dietitian Donna from Texas.
Yield 8
Number Of Ingredients 1
Steps:
- Peel and slice potatoes. Soak in a lage pot of water for 3-4 hours to remove some of the potassium, or boil potatoes for 5 minutes, drain water, then add fresh water and cook until tender.Place chicken or turkey pieces in Dutch oven with 6 cups water. Add celery, salt, pepper and herb seasoning. Bring to boil. Reduce heat and simmer, covered for 60 minutes or until tender. Remove meat from bones and set aside.
- Add leached or double-boiled potatoes and onion to broth. Bring broth to a boil and cook until potatoes are tender, approximately 15 minutes. Remove vegetables with slotted spoon and set aside.
- In a large bowl, mix flour and butter together with a fork. Add egg and 2 tablespoons water; mix with fork until ingredients are moistened.
- Roll out dough 1/3" thick. With a sharp knife, cut dough into strips.
- Add noodle strips to broth and cook for 15 minutes (If using prepackaged dumpling noodles, simply add them to the broth at this time.)
- Add vegetables and meat to the broth and simmer for 5 minutes.
- Sprinkle with fresh parsley and serve.
Nutrition Facts : Calories 285, Carbohydrate 23 g, Cholesterol 105 mg, Fat 9 g, Fiber 1.1 g, Protein 29 g, ServingSize 1-1/4 cups, Sodium 244 mg
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(OR TURKEY) AND DUMPLINGS
This has always been a childhood and adulthood favorite. Super simple, but super tasty. Thanks, mom! =]
Provided by Jenny White
Categories Turkey
Number Of Ingredients 8
Steps:
- 1. Take dutch oven and place chicken inside. Fill with water until it covers the poultry. Season water with onion salt and pepper(not too much because you can always add more later). Turn on med-hi and cover.
- 2. Boil chicken until it starts to fall off the bone. Remove chicken from water(broth) and set aside to cool.
- 3. You may need to add a some water at this point because the broth will reduce as it cooks. (I added about a cup and a half) Add as you feel necessary, but don't over-do it and dilute the flavor.
- 4. Cut up celery stalks(and leaves), carrots and onions and place in simmering chicken broth with the can of chicken broth. Cover and cook until tender.
- 5. While veggies are cooking, pull cooled chicken off of the bone and tear into bite sized pieces, removing gristle, skin, and fat as you go. Set aside.
- 6. When veggies are tender, add cooked chicken and let simmer about ten minutes.
- 7. Mix dumpling according to box. Set Aside.
- 8. After about ten minutes, taste broth. Add more onion salt or pepper to taste.
- 9. Reduce heat to medium or med-lo(keep at a simmer). Drop heaping tablespoons fulls of dumpling batter on top of broth. Cook uncovered for ten minutes, then cook covered for ten minutes.
- 10. Remove from heat and let cool a few minutes.
DUMPLINGS
Quick, easy and downright delicious...what's not to love about these classic Bisquick dumplings? They're a comforting choice for any day of the week and only take 5 minutes of prep! Believe us, these little bites are packed with irresistible flavor.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 10
Number Of Ingredients 2
Steps:
- Stir ingredients until soft dough forms.
- Drop by spoonfuls onto boiling stew; reduce heat.
- Cook uncovered 10 minutes. Cover and cook 10 minutes.
Nutrition Facts : Calories 105, Carbohydrate 15 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Dumpling, Sodium 350 mg
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