PRESSED FOR THYME CHICKEN AND DUMPLINGS
"Pressed" for "Thyme" Chicken & Dumplings is a 2013 Bisquick Family Favorites Recipe Contest award-winning recipe developed by Heidi Russell, 3rd Place, 2013 San Diego County Fair (CA).
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 8
Number Of Ingredients 12
Steps:
- In large resealable food-storage plastic bag, mix flour, salt and 1 teaspoon of the fresh thyme (1/3 teaspoon dried). Add chicken to the bag, several pieces at a time, and shake to coat completely. In 5-quart Dutch oven, heat 2 tablespoons of the oil over medium-high heat. Add 4 pieces of chicken; cook 5 to 7 minutes, turning once, until browned. Transfer chicken to plate. Repeat with remaining chicken.
- Add onion to remaining flour in bag; shake to coat completely. Reduce heat to medium; add remaining 1 tablespoon oil to Dutch oven. Add onion; cook 6 to 7 minutes or until light golden brown. Add chicken back to Dutch oven. Sprinkle with 1 teaspoon fresh thyme (1/3 teaspoon dried). Add chicken broth. Heat to boiling; cover, and reduce heat to low. Simmer 45 minutes.
- Add celery, carrots and pepper to Dutch oven. In medium bowl, stir Bisquick mix, milk and remaining 1 teaspoon fresh thyme (1/3 teaspoon dried) until soft dough forms. Drop by tablespoonfuls onto chicken. Cook uncovered 10 minutes. Cover; cook 10 minutes longer.
Nutrition Facts : Calories 390, Carbohydrate 37 g, Cholesterol 50 mg, Fat 2, Fiber 2 g, Protein 22 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 1070 mg, Sugar 9 g, TransFat 1 g
MOMMA'S BEST CHICKEN AND DUMPLINGS
There's a lot of love in those dumplings! This is comfort food at its best and so worth the time and effort. I love the ohhs, awws, and OMGs, smiles, and sighs of total satisfaction that come with this bowl of heaven.
Provided by MA McBridges
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 2h33m
Yield 8
Number Of Ingredients 16
Steps:
- Melt butter in a stock pot over medium-high heat. Add celery, carrot, onion, garlic, bay leaves, thyme, salt, pepper, and poultry seasoning; cook and stir until flavors combine, about 5 minutes. Push vegetable mixture to the sides and add chicken; cook until browned, 3 to 5 minutes per side.
- Pour enough water over the chicken to cover by 3 inches; bring to a boil. Stir, scraping the browned bits off of the bottom of the pot. Reduce heat; simmer until chicken is tender, about 1 hour. Transfer chicken and carrots to a serving plate with a large slotted spoon; let cool.
- Ladle 1/4 cup cooking liquid into a bowl; cool slightly, about 5 minutes. Mix in 2 tablespoons flour. Stir back into the pot.
- Place 2 cups flour in a large bowl; cut in shortening with 2 knives until mixture forms pea-sized bits. Mix in chilled chicken broth until dough is combined.
- Turn dough out onto a floured work surface. Knead 5 to 6 times; pat down to 1-inch thickness. Sprinkle lightly with flour; roll out to about 1/8-inch thickness. Cut dough into squares with a sharp knife.
- Drop squares, in batches, into simmering cooking liquid, moving squares to the side with each addition. Partially cover pot; simmer until dumplings are firm, about 12 minutes. Separate any dumplings that stick together. Remove from heat; keep covered.
- Bone chicken; cut into bite-sized pieces and return to the pot. Chop carrot; return to the pot. Cool chicken and dumplings, about 30 minutes, before serving.
Nutrition Facts : Calories 405.4 calories, Carbohydrate 28.4 g, Cholesterol 83 mg, Fat 19.3 g, Fiber 1.7 g, Protein 27.9 g, SaturatedFat 7.2 g, Sodium 718.1 mg, Sugar 1.2 g
NOSTALGIC CHICKEN AND DUMPLINGS
Enjoy old-fashioned goodness without all the fuss when you fix this supper in your slow cooker. It features tender chicken, wonderfully light dumplings and a full-flavored sauce. -Brenda Edwards of Hereford, Arizona
Provided by Taste of Home
Categories Dinner
Time 5h20m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- Place the chicken in a 5-qt. slow cooker. Insert cloves into one onion; add to slow cooker. Add bay leaf and remaining onions. Sprinkle mixture with the garlic, salt, thyme, marjoram and pepper. Add broth and wine if desired. Cover and cook on low for 4-1/2 to 5 hours or until meat is tender., Remove chicken to a serving platter and keep warm. Discard cloves and bay leaf. In a small bowl, combine the cornstarch, water and browning sauce if desired until smooth. Stir into slow cooker. Cover and cook on high until mixture reaches a simmer., Meanwhile, combine the biscuit mix, milk and parsley. Drop by tablespoonfuls onto simmering liquid. Reduce heat to low; cover and cook for 20-25 minutes or until a toothpick inserted into dumplings comes out clean (do not lift cover while simmering). Serve with chicken and sauce.
Nutrition Facts :
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
EASY INSTANT POT CHICKEN AND DUMPLINGS RECIPE
You'll love this Easy Instant Pot Chicken and Dumplings Recipe it is some of the best home-cooked creamy chicken dumplings you will have.
Provided by Camille Beckstrand
Categories Main Course
Time 1h
Number Of Ingredients 17
Steps:
- Press the SAUTE button on the Instant Pot.
- When the pot is hot, add the olive oil and the butter.
- Add the onion and celery to the pot and saute for a few minutes. Add in the carrots and potatoes, stir.
- Add in the garlic. Cook for 1 minute, scraping the bottom of the pot to get up any brown bits (deglaze).
- Add chicken and 2 cups of chicken broth and continue to scrape the bottom of the pot again (to deglaze it to keep it from burning).
- Season with salt, pepper, poultry seasoning, sage, and thyme. Cook for a few seconds to let the spices become fragrant.
- Place the Instant Pot lid on top, move the valve to SEALING, press the PRESSURE COOK or MANUAL button and set timer for 15 minutes.
- While food is cooking, prepare your biscuits. Roll each canned biscuit flat and cut into 6 equal pieces. Do this to all 6 biscuits and set aside (you can also just cut them and not roll them flat).
- When cooking time is done, do a QUICK RELEASE of the pressure and remove the lid.
- Dump in the remaining 2 cups of chicken broth and then add the sliced biscuits into the pot.
- Carefully place the cut biscuits on top of the liquid in the pot, spreading them out as best as you can. Once all your biscuits are in the pot, DO NOT mix it all together - leave the biscuits sitting on top of the liquid.
- Press the CANCEL button.
- Place the lid on the pot and lock in place. Turn the valve to SEALING. Press the PRESSURE COOK or MANUAL button and set the timer for 10 minutes.
- When the cooking cycle has finished, do a QUICK RELEASE.
- Open the lid and carefully stir in the frozen peas and heavy cream. Let it sit for a minute or two so that it thickens up and then taste and add salt and pepper if needed.
Nutrition Facts : Calories 402 kcal, Carbohydrate 29 g, Protein 30 g, Fat 18 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 103 mg, Sodium 1408 mg, Fiber 4 g, Sugar 6 g, UnsaturatedFat 9 g, ServingSize 1 serving
CHICKEN AND DUMPLINGS
This is the very best Chicken and Dumplings recipe to use when you want to create a warm, cozy feast for your family. What makes this version of classic Chicken and Dumplings extra delicious is its long and slow simmer time. The chicken, celery, carrot, onion and parsley in this dish make for a meaty, flavorful slow-cooked broth. And using Bisquick™ original mix to make quick dumplings not only saves time but also produces light, fluffy dumplings for the topping. While this Chicken and Dumplings recipe will take about three hours to cook, everything comes together in a single Dutch oven, meaning this one-pot meal will require little cleanup afterwards.
Provided by Betty Crocker Kitchens
Categories Entree
Time 3h5m
Yield 4
Number Of Ingredients 10
Steps:
- Remove and discard excess fat from chicken. In 4-quart Dutch oven, place chicken, giblets (except discard liver) and neck. Add celery, carrot, onion, parsley, salt, pepper and water. Cover; heat to boiling; reduce heat. Simmer about 2 hours or until juice of chicken is clear when thickest part is cut to bone (at least 165°F).
- Remove chicken and vegetables from Dutch oven. Discard giblets and neck. Skim 1/2 cup fat from broth; reserve. Transfer broth to large bowl; reserve 4 cups (reserve remaining broth for another use).
- In Dutch oven, heat reserved 1/2 cup fat over low heat. Stir in 1/2 cup of the Bisquick™ mix. Cook and stir until mixture is smooth and bubbly; remove from heat. Stir in reserved 4 cups broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Add chicken and vegetables; reduce heat to low. Heat about 20 minutes or until hot.
- In medium bowl, stir remaining 2 cups Bisquick™ mix and the milk with wire whisk or fork until soft dough forms. Drop dough by spoonfuls onto hot chicken mixture (do not drop directly into liquid). Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer.
Nutrition Facts : Calories 680, Carbohydrate 55 g, Cholesterol 130 mg, Fat 2 1/2, Fiber 3 g, Protein 47 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1680 mg, Sugar 6 g, TransFat 3 1/2 g
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