Paula Deen Chicken And Dumplings Recipes

PAULA DEEN CHICKEN AND DUMPLINGS

Steps:

• Melt the butter in a 2-quart saucepan over medium-high heat. Saute the onion, celery, and carrot, stirring often, for about 6 minutes, or until tender.
• Add the flour and stir constantly for 2 minutes. Pour the chicken broth in and bring to a boil.
• Stir in the dumplings in three batches, stirring regularly to prevent them from sticking to the bottom of the pan.
• Bring the soup to a boil and reduce heat to medium-low. Cover the pan and let the mixture simmer, stirring occasionally. Cook for 30 minutes or until the dumplings are tender.
• Mix in the chicken, thyme, and parsley and continue to cook for 10 more minutes. Serve hot, and enjoy!

EASY CHICKEN AND DUMPLINGS

Steps:

• In a large saucepan, melt butter over medium-high heat. Add onion, celery, and carrot. Cook, stirring frequently, until tender, about 6 minutes. Stir in flour; cook, stirring constantly, for 2 minutes. Stir in broth, and bring to a boil.
• Stir in frozen dumplings in batches, continuing to stir to keep dumplings from sticking to bottom of pan. Return to a boil. Reduce heat to medium-low. Cover and simmer, stirring occasionally, until dumplings are tender, about 30 minutes. Stir in chicken, thyme, and parsley, and cook for 10 minutes. Serve immediately.

CHICKEN 'N' DUMPLINGS

Steps:

• In a large Dutch oven, bring 1 quart water, chicken, and next 5 ingredients to a boil over medium-high heat; reduce heat, and simmer for 10 to 12 minutes or until chicken is done. Stir in soup, and bring to a boil over medium-high heat. Reduce heat, and simmer. Drop strips of Rolled Dumplings, one at a time, into simmering liquid, and cook (do not stir) for 6 to 8 minutes or until dumplings are tender and float to the top. Discard bay leaves before serving.
• In a large bowl, whisk together flour and salt. Sprinkle a small amount of ice water in center of flour. Work mixture with your fingers from center of bowl to sides of bowl, adding a small amount of water as you move to sides of bowl. Knead dough, and shape into a ball. On a lightly floured work surface, roll dough to 1/8-inch thickness (dough will be firm). Cut dough into 2x1-inch strips.
• In a small bowl, combine all ingredients. Store in an airtight container for up to 6 months.

LADY AND SON'S CHICKEN AND DUMPLINGS - PAULA DEEN

Steps:

• To start the chicken: Place the chicken, celery, onion, bay leaves, bouillon, and House Seasoning in a large pot. Add 4 quarts of water and in water and bring to a simmer over medium heat. Simmer the chicken until it is tender and the thigh juices run clear, about 40 minutes. Remove the chicken from the pot and, when it is cool enough to handle, remove the skin and separate the meat from the bones. Return the chicken meat to the pot. Keep warm over low heat.
• To prepare the dumplings: Mix the flour with the salt and mound together in a mixing bowl. Beginning at the center of the mound, drizzle a small amount of ice water over the flour. Using your fingers, and moving from the center to the sides of the bowl, gradually incorporate about 3/4 cup of ice water. Knead the dough and form it into ball.
• Dust a good amount of flour onto a clean work surface. Roll out the dough (it will be firm), working from center to 1/8-inch thick. Let the dough relax for several minutes.
• Add the cream of celery soup to the pot with the chicken and simmer gently over medium-low heat.
• Cut the dough into 1-inch pieces. Pull a piece in half and drop the halves into the simmering soup. Repeat. Do not stir the chicken once the dumplings have been added. Gently move the pot in a circular motion so the dumplings become submerged and cook evenly. Cook until the dumplings float and are no longer doughy, 3 to 4 minutes.
• To serve, ladle chicken, gravy, and dumplings into warm bowls.
• Cook's Note: If the chicken stew is too thin it can be thickened before the dumplings are added. Simply mix together 2 tablespoons cornstarch and 1/4 cup of water then whisk this mixture into the stew.