Bumpin Chicken And Dumplings Recipes

NEELY'S CHICKEN AND DUMPLINGS

Steps:

• In a very large saucepan or Dutch oven, add chicken, chicken broth, thyme, and bay leaf to cover. Turn on heat to low and let simmer for 20 minutes, until the chicken is cooked through. *Cook's Note: You'll want to poach the chicken on a low simmer and start with cold stock so the chicken cooks evenly.
• Once the chicken is cooked, transfer to a 13 by 9-inch casserole dish and let cool. Reserve broth and discard the thyme and bay leaf. When chicken has cooled, shred. Use your hands or a fork and make sure to get all the meat off the bone. Discard the skin and bones.
• Add flour, salt and pepper, to taste, and baking powder to a large bowl and whisk together. In a small saucepan, bring heavy cream, butter and herbs to a low simmer then add to the dry ingredients. Stir with a rubber spatula until combined. Using your hands, form dough into dumplings.
• Heat a large Dutch oven over medium heat and add oil. Once oil is hot, add onions, carrots, celery and garlic. Saute until soft, 3 to 4 minutes. Add reserved broth to Dutch oven with vegetables and add the chicken. Bring to a low simmer. Add dumplings 1 at a time into the simmering soup. Cover pan with a lid and cook for 25 minutes. Add salt and pepper, to taste, if necessary.

THE BEST CHICKEN & DUMPLINGS

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.

MARBLE MOUNTAIN CHICKEN AND DUMPLINS

Steps:

• Rinse the chicken and pat dry. Season with 1 tablespoon salt and pepper. Add 2 tablespoons of the oil to a large stockpot over high heat. Add the chicken pieces and lightly brown evenly, removing and adding as necessary. Once all of the chicken is browned, add ingredients through smashed garlic. Brown the vegetables over high heat for 5 to 6 minutes, then add in the water, peppercorns, savory and bay leaf and bring to a boil. Reduce the heat to a strong simmer and after 20 minutes, check the chicken pieces, removing as they finish cooking. Remove the chicken, to a cutting board and cool until you are able to handle, then the strip meat and put bones back into pot.
• Simmer the stock and bone mixture, uncovered, for 45 minutes. Strain and adjust seasoning with additional salt, if needed. Chop the meat, discarding any skin, ligament or fat as you go and set aside.
• In a separate saute pan over medium heat, add the remaining 2 tablespoons of oil and diced vegetables. Saute until the onion is translucent, about 5 minutes, then add the garlic and red chili flakes and saute for 1 minute more. Add the vegetables to the strained chicken stock, then in the same saute pan, add the butter. When melted, add the flour and stir constantly for 2 minutes. Slowly ladle in some of the hot stock, whisking as you add, until approximately 2 cups of stock have been added. Add the roux mixture back into the stock pot and combine well. Add the cream and the chicken back into the stock pot and keep at a low simmer while you prepare the dumplins.
• In a large bowl, combine the dry ingredients. In a separate medium, nonreactive bowl, combine the wet ingredients, adding the melted butter last.
• Pour the wet ingredients into the dry ingredients and with a rubber spatula, very gently, fold together until just combined.
• Using 2 dinner spoons, shape the dough into golf ball-size, quenelle shaped biscuits and drop them into the hot soup. Cover with a tight fitting lid and allow the dumplins to cook for 15 to 20 minutes over low heat.
• Ladle into soup bowls and serve hot.

BUMPIN' CHICKEN AND DUMPLINGS

Steps:

• Preheat oven to 400 degrees F.
• Lightly butter an 8x8 inch baking pan.
• Cook the gnocchi according to package directions.
• In a large deep saute pan over medium-high hear, add the oil.
• Stir in the garlic and red pepper flakes and cook until the garlic begins to brown, about 1 to 2 minutes.
• Add the tomatoes, salt, pepper and parsley. Reduce heat and bring to a simmer.
• Add the gnocchi and chicken. Toss well to combine.
• Mix in the mozzarella and 2 tablespoons of the Parmesan.
• Pour the mixture into the baking dish and sprinkle with the remaining Parmesan.
• Bake until the cheese is melted and nicely browned, about 15 to 20 minutes.
• Remove the dish from the oven, garnish with the basil leaves and serve.