MUSHROOM-AND-DILL CHICKEN AND DUMPLINGS
Aromatic fresh dill brightens both the the tender dumplings and the hearty chicken-and-mushroom stew beneath them in this warming, winning dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 1h20m
Yield Serves 6 to 8
Number Of Ingredients 15
Steps:
- Combine chicken, 2 teaspoons salt, and 4 cups water in a medium saucepan. Bring to a boil, then reduce heat to medium-low and simmer, partially covered, until chicken is cooked, about 20 minutes. Transfer chicken to a plate; let cool 10 minutes. Discard skin and bones; shred meat into bite-size pieces (you should have 3 cups). Strain broth (you should have 4 cups; if not, add more water).
- Melt 4 tablespoons butter in a large pot over medium-high heat. Saute mushrooms until beginning to brown, about 5 minutes. Add onion, carrots, celery, potato, and marjoram. Cook, stirring, until onion is translucent, 3 to 4 minutes. Sprinkle with 1/4 cup flour; cook 30 seconds. Gradually stir in broth. Bring to a boil, then reduce heat to medium and simmer 2 minutes. Stir in chicken, peas, and 3 tablespoons dill. Season with salt and pepper.
- Meanwhile, whisk together remaining 1 2/3 cups flour, 3 tablespoons dill, baking powder, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper. Cut in remaining 4 tablespoons butter. Stir in milk until dough holds together. Drop 8 heaping spoonfuls of dough on top of chicken mixture. Cover and simmer until dumplings are cooked through, about 12 minutes. Serve with more chopped dill and lemon wedges.
CREAMY DILL CHICKEN AND MUSHROOMS
Quick and easy, warm and comforting, and full-bodied with a subtle dill flavor. Delicious served over rice, mashed potatoes, pasta, or polenta.
Provided by lutzflcat
Categories Chicken Thighs
Time 40m
Yield 4
Number Of Ingredients 14
Steps:
- Season chicken with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5 minutes.
- Reduce heat to medium and add onion; cook until translucent and soft, about 3 minutes. Add mushrooms and cook, stirring occasionally, for 4 to 5 minutes. Stir in garlic and sauté until fragrant, about 30 seconds.
- Pour in chicken broth, wine, and sherry and bring to a boil. Stir in Greek yogurt, 1/4 cup dill, and Dijon mustard until well incorporated. Add butter and stir until melted.
- Place flour in a small bowl. Add a ladle of hot broth and whisk until smooth and no lumps remain. Pour mixture into the skillet and stir until well incorporated.
- Reduce heat to low and simmer until the sauce starts to thicken, 3 to 4 minutes. Taste and adjust seasoning and/or add additional dill if necessary.
Nutrition Facts : Calories 295.3 calories, Carbohydrate 10.7 g, Cholesterol 111.9 mg, Fat 14.4 g, Fiber 1.5 g, Protein 27.7 g, SaturatedFat 5.8 g, Sodium 227.7 mg
CREAMY MUSHROOM CHICKEN AND DUMPLINGS
A yummy twist on a southern classic. I decided to throw a can of golden mushroom soup into my chicken & dumplings one day and it was delicious!
Provided by Atherine
Categories Chicken
Time 45m
Yield 1 pot, 3-6 serving(s)
Number Of Ingredients 5
Steps:
- Boil chicken in water until fully cooked, shred up and set aside.
- Combine soups and water as directed on cans, bring to a heavy boil.
- In a bowl, prepare dumpling mixture combining bisquick and milk as directed on package (it will say: "for biscuits or dumplings") .
- Add chicken to soup, drop in heaving spoonfuls of dumpling mixture.
- Continue boiling soup for another 5-10 minutes or until dumplings are cooked through and fluffy in the middle (not doughy). Add pepper to taste.
Nutrition Facts : Calories 541.9, Fat 31, SaturatedFat 9.3, Cholesterol 118.8, Sodium 2627.8, Carbohydrate 25.4, Fiber 0.1, Sugar 3.7, Protein 38.7
LEMON DILL CHICKEN WITH WILD MUSHROOMS OVER FETTUCCINI
Provided by Aaron McCargo Jr.
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 18
Steps:
- In a large stock pot over high heat, boil water for pasta. When boiling, salt the water heavily and add the pasta.
- Meanwhile, in a medium size bowl, mix kosher salt, black pepper, red pepper flakes, paprika and 1 teaspoon dill with 1/2 cup flour. In another medium bowl, add water. Wet chicken with water and then dredge in the flour mixture.
- In large saute pan over medium-high heat, melt 4 tablespoons of butter and saute chicken breasts, about 4 minutes on each side. After they are cooked, remove to a plate. Add to the same pan the shallots and remaining dill. Stir in remaining flour and mix until pasty. Add dry vermouth. After alcohol burns off, mix in mushrooms. Add chicken stock and lemon juice and cook for an additional 3 to 4 minutes. Turn off the heat and stir in the remaining 2 tablespoons butter and a pinch of parsley. Season with salt and pepper, to taste.
- Remove pasta from water after cooking for approximately 10 to 12 minutes. Toss in oil to coat the pasta and add lemon zest. Put pasta on serving platter, then lay chicken across top and pour the sauce over the top. Garnish with parsley.
CHICKEN AND DUMPLINGS WITH MUSHROOMS
Provided by Bon Appétit Test Kitchen
Categories Soup/Stew Chicken Mushroom Poultry Braise Kid-Friendly Dinner Lunch Fall Winter Bon Appétit Peanut Free Tree Nut Free Soy Free Small Plates
Yield Makes 6 servings
Number Of Ingredients 20
Steps:
- For chicken stew:
- Crisp bacon in a large Dutch oven over medium heat; transfer to a paper towel-lined plate.
- Place flour in a shallow bowl. Season chicken with salt and pepper and dredge in flour. Working in batches, cook chicken, skin side down, in same pot over medium heat until deep golden brown and crisp (do not turn), 12-15 minutes. Transfer to a plate.
- Working in 2 batches, cook mushrooms in same pot, seasoning with salt and pepper and stirring occasionally, until brown, 5-8 minutes. Transfer to a bowl. Add onion and garlic to pot; cook, stirring occasionally, until onion is soft and translucent, 5-8 minutes.
- Add wine to pot; simmer until reduced by half, about 5 minutes. Add chicken, bacon, thyme, bay leaves, and broth; season with salt and pepper. Bring to a boil, reduce heat, and gently simmer, partially covered, skimming occasionally, until chicken is falling off the bone, 2-2 1/2 hours. Add mushrooms and simmer until flavors meld, 10-15 minutes; season with salt and pepper.
- For dumplings and assembly:
- Bring a medium pot of salted water to a boil. Whisk flour, baking powder, nutmeg, pepper, and 3/4 teaspoons salt in a medium bowl. Whisk in eggs and milk (batter will be slightly lumpy). Reduce heat until water is at a strong simmer. Drop teaspoonfuls of batter into water; cook until dumpling are cooked through and doubled in size, about 5 minutes. Remove with slotted spoon; add to stew just before serving.
- DO AHEAD: Stew (without dumplings) can be made 3 days ahead. Let cool; cover and chill.
MUSHROOMS AND DUMPLINGS
This hearty vegetarian riff on chicken and dumplings uses meaty fresh mushrooms and concentrated dried mushrooms to quickly build layers of rich flavor. Dried shiitakes, normally rehydrated before using, are grated into a fine powder that dissolves and fortifies the broth with intense mushroom umami. Make the dumpling mixture while the stew cooks and allow it to rest in the fridge for more tender dumplings. Once simmered, they emerge light and spongy on the outside, and slightly chewy on the inside. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Kay Chun
Categories dinner, soups and stews, vegetables, main course
Time 50m
Yield 4 Servings
Number Of Ingredients 22
Steps:
- Prepare the mushrooms: In a large Dutch oven, melt 1 tablespoon of the butter in 1 tablespoon of the oil over medium-high. Add leeks, season with salt and pepper, and cook, stirring occasionally, until softened, 3 minutes. Stir in garlic until fragrant, 1 minute. Add fresh mushrooms, carrots, the remaining 2 tablespoons butter and 1 tablespoon oil, and season with salt and pepper. Reduce heat to medium and cook, stirring occasionally, until mushrooms are softened and lightly golden, about 5 minutes.
- Stir in grated shiitake powder and flour until mushrooms are evenly coated, about 1 minute. Add broth, 2 cups of water and thyme, and bring to a boil over high. Reduce heat to medium and simmer, partially covered, for 10 minutes. Uncover and simmer until reduced and slightly thickened, about 5 to 10 minutes longer. Discard thyme sprigs, and stir in cream.
- As the mushrooms simmer, make the dumplings: In a medium bowl, whisk flour, salt, baking powder, black pepper and baking soda until well combined. In a small bowl, whisk egg, milk and butter until well blended, then add to dry mixture and fold just until a dough forms. Refrigerate until ready to use.
- Drop 12 equal spoonfuls of the dough into the pot, leaving some space in between. Cover and simmer gently over low heat until dumplings are puffed and cooked through, about 15 minutes. Divide among 4 bowls and garnish with chives.
SOUR CREAM 'N' DILL CHICKEN
With six children and two boarders, it seems I'm always cooking for a crowd. So, almost every recipe I use is doubled or tripled. This one is an updated version of the Sunday dinner my mother would have prepared. You can easily get it ready Sunday morning and let it cook while you're away at church. -Rebekah Brown, Three Hills, Alberta
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Place chicken in a single layer in a 13x9-in. baking dish. Sprinkle with pepper. Combine the soup, soup mix, sour cream, lemon juice, dill and mushrooms; pour over chicken. Sprinkle with paprika. , Bake, uncovered, at 350° until chicken is tender, 1 hour. If desired, serve over egg noodles and sprinkle with additional dill.
Nutrition Facts : Calories 359 calories, Fat 21g fat (9g saturated fat), Cholesterol 98mg cholesterol, Sodium 1346mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 2g fiber), Protein 29g protein.
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
CHICKEN AND DUMPLINGS
You can ask almost any southerner about the comforting savor found in a bowl of chicken and dumplings-or just see for yourself. This version is quick, light, and embellished with mushrooms.
Time 50m
Yield Makes 2 servings
Number Of Ingredients 10
Steps:
- Bring broth and water to a simmer in a medium saucepan. Add chicken and poach at a bare simmer until just cooked through, about 6 minutes. Transfer chicken with a slotted spoon to a bowl. Reserve 3 1/2 cups poaching liquid.
- Meanwhile, whisk eggs with 2 tablespoons butter in a small bowl. Stir in flour, dill, and 1/4 teaspoon salt until just combined (do not overmix).
- Cook mushrooms and garlic in remaining tablespoon butter with 1/8 teaspoon each of salt and pepper in medium saucepan, stirring occasionally, until softened, 3 to 4 minutes. Add reserved poaching liquid and bring to a simmer.
- Drop batter by tablespoons into simmering liquid, spacing dumplings evenly. Simmer, covered, until dumplings are puffed and cooked through, about 30 minutes. Slice chicken and add to soup, submerging it, then cook until heated through, about 1 minute.
CHICKEN N' DUMPLINGS N' MUSHROOMS
This is a combination of some of my favorite chicken n' dumpling recipes... ease and quick to the table were important factors as well as trying to keep it generally healthy. This came out pretty darn good if I say so myself!
Provided by Raquel Grinnell
Categories Chicken
Time 1h
Yield 1 pot, 8-10 serving(s)
Number Of Ingredients 18
Steps:
- Remove skin and bones from rotisserie chicken and tear meat into pieces; reserve.
- Combine butter and oil over medium heat in dutch oven.
- Add mushrooms, celery, garlic, thyme and bay leaves. Saute until vegetables are soft (about 5-7 minutes). Stir in the flour and continue stirring for 3-4 minutes or until roux is very lightly browned and slightly drier.
- Slowly stir in chicken stock, one cup at a time, stirring well after each addition. Let sauce simmer until thick enough to coat back of a spoon, about 15 minutes. Stir in fat-free half and half, cover and heat back up to a simmer.
- Fold reserved shredded chicken in sauce and bring up to a simmer. Add salt and pepper to taste.
- In a mixing bowl, combine dumpling ingredients and mix well with a wooden spoon to form a stiff dough. Drop by tablespoonfuls into simmering soup. Cover and simmer for 15 to 20 minutes. Serve.
BAKED DIJON DILL CHICKEN WITH MUSHROOMS RECIPE - (4.4/5)
Provided by Lulubelle
Number Of Ingredients 10
Steps:
- 1. Clean chicken breasts and place them in a 9×13 glass baking dish. 2. Wash and slice mushrooms and place them in a small bowl. 3. Combine all other ingredients in a food processor. Pulse until combined to make the marinade. 4. Pour marinade into the bowl of mushrooms and toss to coat. 5. Pour mushroom and marinade mixture over the chicken breasts, cover, and refrigerate for at least 30 minutes. 6. Bake uncovered at 350 for 30-45 minutes depending on the thickness of your chicken breasts. Serves 4-6
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