Chicken And Dumplings With Mushrooms Recipe Epicuriouscom Recipes

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CHICKEN AND DUMPLINGS WITH MUSHROOMS



Chicken and Dumplings with Mushrooms image

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

Chicken stew:
6 ounces slab bacon, cut into 1/4" pieces
1/4 cup all-purpose flour
4 chicken legs (drumsticks with thighs; about 2 pounds)
Kosher salt, freshly ground pepper
1 1/2 pounds mixed mushrooms
1 medium onion, chopped
6 garlic cloves, crushed
1/4 cup dry white wine
6 sprigs thyme
2 bay leaves
8 cups low-sodium chicken broth
Dumplings and assembly:
3/4 teaspoons kosher salt, plus more
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon freshly grated nutmeg
1/8 teaspoon freshly ground black pepper
2 large eggs
1/4 cup whole milk

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.

CHICKEN AND DUMPLINGS



Chicken and Dumplings image

Provided by Mike Lata

Categories     Soup/Stew     Chicken     Appetizer     Kid-Friendly     Low Cal     Dinner     Lunch     Ricotta     Winter     Simmer     Boil     Bon Appétit     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Small Plates

Yield Makes 6 to 8 servings

Number Of Ingredients 22

Gnocchi:
1 pound ricotta
1/2 cup plus 2 tablespoons all-purpose flour plus more
1 large egg, beaten to blend
1 1/4 cups finely grated Parmesan
3/4 teaspoon freshly grated nutmeg
1/2 tablespoon kosher salt
Chicken and gravy:
10 cups low-salt chicken broth
2 pounds skinless, boneless chicken thighs
1/4 cup (1/2 stick) unsalted butter
6 tablespoons all-purpose flour
2 celery stalks, cut crosswise into 1/4"-thick slices
1 carrot, peeled, thinly sliced
1 parsnip, peeled, cut into 1/4"-thick rounds
1 leek, halved lengthwise, cut crosswise into 1/4"-thick slices
1/4 cup chopped flat-leaf parsley
1/4 cup chopped fresh chives
Kosher salt, freshly ground pepper
Shaved Parmesan
Special Equipment
Cheesecloth (optional)

Steps:

  • For gnocchi:
  • If using fresh ricotta that has excess liquid, you may need to drain it overnight. Line a fine-mesh strainer with cheesecloth and set it over a medium bowl. Add ricotta; cover with plastic wrap and let drain overnight in refrigerator. If using supermarket ricotta, proceed with recipe; no draining required.
  • Gently mix ricotta, 1/2 cup plus 2 tablespoons flour, egg, Parmesan, nutmeg, and salt in a large bowl just to blend (do not overwork). Form dough into a ball (it will be sticky); wrap in plastic and chill for at least 1 hour and up to 1 day.
  • Line a baking sheet with parchment paper; set aside. Place dough on a lightly floured work surface. Divide dough into 4 equal portions and cover with a clean kitchen towel. Using your hands, roll 1 portion into a 1/2"-diameter rope; cut crosswise into 1/2"-thick pieces. Lightly dust gnocchi with flour and transfer to prepared baking sheet. Repeat with remaining portions of dough. Cover gnocchi with a kitchen towel and chill until ready to cook. DO AHEAD: Can be made 2 months ahead. Freeze on sheets, then store, frozen, in an airtight container.
  • For chicken and gravy:
  • Bring broth to a boil in a large saucepan. Add chicken; reduce heat to low, cover, and gently simmer until chicken is tender and cooked through, 20-30 minutes. Remove chicken; let cool slightly and shred into bite-size pieces. Bring broth to a boil and cook until reduced to 8 cups, about 15 minutes.
  • Meanwhile, melt butter in a small heavy saucepan over low heat. Whisk in flour until smooth and cook, whisking constantly, until roux is pale beige in color, about 15 minutes (do not brown).
  • Scrape roux into simmering broth; whisk until thickened and broth coats the back of a spoon. Reduce heat to low and add vegetables. Cook until tender, about 5 minutes. Add shredded chicken and herbs. Season with salt and pepper. DO AHEAD: Can be made 2 days ahead. Chill, uncovered, until cold; cover and keep chilled. Rewarm before serving.
  • Cook gnocchi in a large pot of boiling salted water, stirring occasionally, until gnocchi float to the surface, about 2 minutes (slightly longer if frozen). Using a slotted spoon, transfer gnocchi to bowls, dividing equally. Ladle chicken and vegetables with gravy over. Season with pepper and top with Parmesan.

CHICKEN AND DUMPLINGS



Chicken and Dumplings image

Provided by Victoria Granof

Categories     Soup/Stew     Milk/Cream     Chicken     Sauté     Kid-Friendly     Quick & Easy     Lunch     Carrot     Fall     Winter     Cookie     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield Makes 6 servings

Number Of Ingredients 20

For the soup
2 tablespoons olive oil
1 (3-pound) chicken, cut into pieces
1/4 cup flour, seasoned with salt and pepper to taste
1 medium yellow onion, peeled and cut into large chunks
2 carrots, peeled and cut into large chunks
2 stalks celery, cut into large chunks
1 bay leaf
1 sprig thyme
1/4 teaspoon turmeric
Kosher salt and freshly ground black pepper to taste
4 cups low-sodium chicken broth
Fresh parsley
For the dumplings
1 1/2 cups flour
2 teaspoons baking powder
1/2 cup coarsely ground cornmeal
1 tablespoon sugar
1 teaspoon kosher salt
1 3/4 cups heavy cream

Steps:

  • 1. In a wide, heavy pot with a tight-fitting lid, heat the olive oil.
  • 2. Dredge the chicken pieces in the seasoned flour, then brown them in the oil over medium heat, about 2 minutes a side. Remove and set aside.
  • 3. Add the onion to the pot and cook for 2 minutes.
  • 4. Add the carrots, celery, bay leaf, thyme, turmeric, salt, and pepper and cook for 1 minute more.
  • 5. Stir in the broth.
  • 6. Return the chicken to the pot, cover, and simmer for 15 minutes.
  • 7. Meanwhile, in a large bowl, combine the first five dumpling ingredients.
  • 8. Add the cream and mix until just combined.
  • 9. Drop about 12 heaping tablespoons of the dumpling mixture into the pot. Cover and simmer for 12 minutes more.
  • 10. To serve, scoop the dumplings and chicken into bowls, then cover with broth. Garnish with the parsley.

CHICKEN AND DUMPLINGS



Chicken and Dumplings image

Categories     Chicken     Dairy     Onion     Braise     Kid-Friendly     Leek     Pea     Carrot     Winter     Shallot     Gourmet     Small Plates

Yield Serves 6

Number Of Ingredients 20

4 pounds chicken parts
1 cup all-purpose flour, seasoned with salt and pepper
2 tablespoons unsalted butter
1 tablespoon vegetable oil
6 leeks (white and pale green parts only), sliced thin crosswise and washed thoroughly (about 2 cups)
6 shallots, sliced thin (about 1 cup)
6 carrots, peeled, halved lengthwise, and sliced
2 celery ribs with leaves, sliced
1 small bay leaf
1/2 teaspoon dried thyme, crumbled
3 1/2 cups low-salt chicken broth
1/2 cup apple cider or juice
For dumplings
1 1/2 cups all-purpose flour
1/2 cup yellow cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons minced fresh dill
1 cup plus 3 tablespoons half-and-half
1 cup green peas, defrosted if frozen

Steps:

  • Dredge chicken parts in seasoned flour, shaking off excess, and put on a rack.
  • In a large heavy kettle melt butter with oil over moderately high heat until foam subsides and brown chicken in batches (do not crowd), transferring it to a plate as done, about 5 minutes on each side.
  • Stir in leeks and shallots and cook 3 minutes, scraping the bottom and stirring occasionally. Stir in carrots, celery, bay leaf, and thyme and cook 3 minutes. Stir in broth, cider, and chicken and bring liquid to a boil. Reduce heat and simmer, covered partially, until chicken is cooked through, 10 to 15 minutes.
  • Make dumplings while chicken is cooking:
  • Into a bowl sift together flour, cornmeal, baking powder, and salt and stir in dill. With a fork stir in half-and-half until dough is just blended.
  • With a large soup spoon scoop out 12 dumplings and arrange over chicken mixture. Simmer chicken and dumplings, covered, 9 minutes. Sprinkle in peas and cook until dumplings are done, about 3 minutes more. (Dumplings are done when a wooden pick inserted in center comes out clean.) Discard bay leaf.

CHICKEN AND DUMPLINGS



Chicken and Dumplings image

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

2 (14-ounces) cans reduced-sodium chicken broth (3 1/2 cups)
2 cups water
2 (6-ounces skinless boneless chicken breast halves, halved lengthwise
2 large eggs
3 tablespoons unsalted butter, melted and cooled slightly, divided
1/2 cup all-purpose flour
2 teaspoons chopped dill
1/4 pound fresh mushrooms such as cremini or oyster, thinly sliced
1 garlic clove, thinly sliced
Garnish: dill sprigs

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.

CREAMY MUSHROOM CHICKEN AND DUMPLINGS



Creamy Mushroom Chicken and Dumplings image

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

3 -4 large chicken breasts
Bisquick
milk
1 (26 ounce) can condensed cream of chicken soup (family size)
1 (10 ounce) can condensed golden mushroom soup

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

CHICKEN WITH DUMPLINGS



Chicken with Dumplings image

Provided by Betty Wason

Categories     Pressure Cooker     Chicken     Onion     Kid-Friendly     Carrot     Parsnip     Winter     House & Garden     Small Plates

Yield Makes 8-10 Servings

Number Of Ingredients 12

5 pound stewing chicken, cut up
12 small white onions, peeled
2 whole cloves
4 peppercorns
1/4 teaspoon thyme, crushed
1 tablespoon salt
3 cups water
2 large carrots, scraped, cut in 2" pieces
2 parsnips, cut in 2" pieces
1 cup biscuit mix
1 egg
1/2 cup milk

Steps:

  • Arrange chicken in a large kettle or pressure cooker. If you are using the kettle, add one of the onions stuck with the cloves, the peppercorns thyme, salt and water. Cover, bring to a boil, and simmer gently for 2 hours or until chicken is very tender. Add remaining vegetables during last hour. If you are using a pressure cooker, add only 1 1/2 cups water, place all the vegetables in the cooker with the chicken at the beginning, bring to 15 pounds pressure, cook for 35 minutes, let cool before removing petcock.
  • Meanwhile, mix the batter for the dumplings, using the biscuit mix, egg and milk. When chicken is cooked, place dumplings over the top of chicken and vegetables, turn on heat once more, cook covered for 12 minutes or until dumplings are puffed. Serve dumplings in place of potatoes, spooning the rich chicken broth over the top of each serving.

CHICKEN N' DUMPLINGS N' MUSHROOMS



Chicken N' Dumplings N' Mushrooms image

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

2 lbs chicken breasts, poached and shredded (can substitute the meat from a rotisserie chicken)
4 tablespoons butter
2 tablespoons vegetable oil
3 cups mushrooms, sliced (fresh)
1/2 cup celery, diced
1/2 cup carrot, diced
6 garlic cloves, minced
1/2 teaspoon dried thyme
2 bay leaves
3/4 cup flour
8 1/2 cups chicken stock
2 cups fat-free half-and-half
2 cups flour
4 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon dried thyme
3/4 cup 2% low-fat milk
4 tablespoons vegetable oil

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.

CHICKEN AND DUMPLINGS



Chicken and Dumplings image

Yield serves 4 to 6

Number Of Ingredients 10

One 2 1/2-pound chicken
3 ribs celery, chopped
1 large onion, chopped
2 bay leaves
2 chicken bouillon cubes
1 teaspoon House Seasoning (see page 325)
4 quarts water
One 10 3/4-ounce can condensed cream of celery or cream of chicken soup
2 cups all-purpose flour mixed with 1 teaspoon salt
3/4 cup ice water

Steps:

  • Cut up chicken, but do not remove skin. The skin and bones can be removed later. Place chicken, celery, onion, bay leaves, bouillon, and House Seasoning in water and boil at a rolling boil for 30 to 45 minutes, until meat begins to fall off the bones. Remove skin and bones at this point, along with bay leaves. Return chicken to pan. Prepare dumplings and set them aside for a few minutes. Add cream soup to chicken and continue to boil. If desired, you can thicken the stock a little by mixing 2 tablespoons cornstarch with 1/4 cup of water and adding it to the stock. Drop dumplings into boiling stock. Never stir dumplings. Shake the pot gently in a circular motion to submerge dumplings in stock. Cook for a few minutes more, until dumplings are done. Do not overcook.
  • Put flour in a mixing bowl. Beginning in center of flour, dribble small amount of ice water. Work mixture with fingers from center of bowl to sides of bowl, incorporating small amounts of water at a time. Continue until all flour is used up. Batter will feel as if it is going to be tough. Knead dough and form into ball. Dust a good amount of flour onto dough board and rolling pin. Roll out dough, working from center. Dough will be firm. Roll to 1/8 inch thinness. Let it air-dry for a minute or two while you return your attention to the boiling pot at the point at which you add the canned soup to the chicken mixture. Cut dumplings into 1-inch strips. Working with one strip at a time, hold strip over pot, pull it in half, and drop into the boiling stock. Remember, do not stir mixture after dumplings have been added to pot.

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