Chicken Dumplings Light Version Recipes

LIGHT CHICKEN AND DUMPLINGS

Steps:

• Preheat oven to 375 degrees, with rack placed in the center of the oven.
• In a large plastic bag combine 1/4 cup plus 3 tablespoons of flour, seasoned salt, cajun seasoning, black pepper and cayenne (if using). Close up bag and shake to combine. *Note if you are feeding this to young children who do not like spice, you might wish to omit the cayenne and the cajun seasoning.
• Season the chicken pieces using the additional 1/2 teaspoon of salt and 1/4 teaspoon of black pepper , before dredging the chicken in the flour.
• Dredge the chicken in the flour, shaking off excess. Reserve any of the remaining flour for making the rue later.
• Heat a deep ovenproof pot like a Dutch oven, over medium heat. Once the pot is hot, add 2 teaspoons of olive oil. Brown the chicken on both sides and transfer to a plate and set aside. *NOTE: In order to use less oil in browning, place the lid over the pan while the chicken is browning. This will help to trap some of the steam and keep things moist without the addition of more oil. But keep a watchful eye that your chicken doesn't burn.
• Reduce the heat to medium-low and add 1 teaspoon of oil, the mushrooms (if using) and a pinch of salt to season. Place the lid on the pot to help cook the mushrooms without the need for additional oil. Cook for about 4-5 minutes, stirring occasionally.
• Once the mushrooms have begun to brown, add the last teaspoon of oil, carrots, celery and onion. Sweat the vegetables for 5 minutes, again covering the pot with a lid.
• Deglaze the pan with the brandy and simmer until it is nearly evaporated.
• Stir in the reserved flour to coat the vegetables. Cook and stir for one to two minutes. The vegetable will look pasty.
• While stirring, slowly add the broth. As the broth is added to the pot, it will combine with the floured vegetables and begin to make a gravy.
• Once all of the broth has been added mix in the potatoes.
• Cover the pot and place in the preheated oven for 20 minutes.
• Meanwhile blend all the dry ingredients for the dumplings in a mixing bowl.
• In a microwaveable container, heat the milk and butter just until the butter melts, about 25 seconds on high power.
• Make a well in the center of the dry ingredients and pour in the milk mixture. Gently fold the ingredients together just until combined. If the mixture seems too dry, add an additional teaspoon of milk.
• Remove the pot from the oven and return all of the chicken, lemon juice, thyme and sage to the pot. Stir briefly to incorporate the ingredients.
• Using a tablespoon gently scoop out 4 dumplings of equal portion (about 1 1/2 tablespoons each). Place the balls of dough on the surface of the gravy.
• Cover and place the pot back into the oven for another 20 minutes.
• Remove the pot from the oven and serve.
• Garnish with minced parsley. (Optional)

LIGHTER CHICKEN AND DUMPLINGS

Steps:

• In a large saucepan or Dutch oven, stir together the cream of chicken soup, chicken broth, and milk. Bring to a simmer over medium heat.
• Heat 1 tablespoon oil in a skillet over medium-high heat. Add chicken strips, onion and celery. Sautee until chicken is cooked through, and onions are tender. Transfer the chicken mixture to the soup pot, and mix well. Reduce heat to low, and simmer for 30 to 45 minutes. Season with celery seed and black pepper.
• To Make Dumplings: In a medium bowl, stir together the flour, baking powder and salt. In a small bowl, mix together 1/2 cup of milk and 2 tablespoons of oil. Pour into the dry ingredients, stirring just until moistened.
• Drop tablespoonfuls of the dumpling mixture into simmering chicken stew. Cover pot tightly, and bring to a boil. Simmer for another 12 to 15 minutes - without peeking! Ladle into bowls, and serve hot.

GRANDMA'S CHICKEN AND DUMPLINGS

Steps:

• Mix flour and shortening together in a bowl until it resembles cornmeal.
• Slightly beat egg and milk together in a separate bowl. Add to flour mixture and stir to form a ball of dough. Place onto a floured surface; knead and roll as thin as possible using a floured rolling pin. Let dough stand for 2 hours.
• Place chicken into a large pot and add water to just cover. Bring to a boil over high heat and continue to boil until chicken is no longer pink in the center and meat falls off of the bone, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
• Remove chicken from the pot; strain broth and return to the pot. Add 2 cups water and bouillon. Remove meat from bones and return to broth. Add celery, carrots, and onion. Bring to a boil; continue to boil for 15 minutes.
• Meanwhile, cut dough into strips, approximately 1-inch wide. Tear strips and drop into boiling broth. Continue to boil for 10 minutes more. Season with salt and pepper and serve.

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.

CHICKEN AND DUMPLINGS

Steps:

• Heat the chicken stock: Add the chicken stock to a medium pot and bring it up to a gentle simmer.
• Poach the chicken in the stock: Once the chicken pieces are browned on all sides, remove them from the large pot, and turn off the heat. Remove and discard the skin from the chicken pieces and put the chicken pieces into the pot of simmering stock. Poach the chicken in the stock until cooked through, about 20 minutes or so. Remove the chicken pieces and set on a tray to cool for a few minutes. When the chicken pieces are cool to touch, pull the meat off the bones and cut into 2-inch chunks. Set aside.

LIGHT-AS-A-FEATHER DUMPLINGS (FOR SOUP OR STEWS)

Steps:

• In a bowl sift together the flour, salt, black pepper (if using) and baking powder.
• In another bowl mix the egg with melted butter; add to the dry ingredients with enough milk to make a semi-stiff batter (do not over-mix, you might use a little more than 2/3 cup milk).
• Drop by a teaspoon into simmering soup or stew.
• Cook covered for about 18-20 minutes and NO PEEKING for the first 10 minutes.

CHICKEN FRICASSEE AND DUMPLINGS (LIGHTER VERSION)

Steps:

• Combine 1 cup Bisquick, salt, pepper, and paprika in a gallon-size ziplock bag. Add chicken pieces, seal, and shake to coat.
• In a very large, deep skillet or saute pan (one that has a lid), heat about 1/4-inch oil over medium-high heat. Add chicken pieces and cook until golden brown, turning at least once. Remove chicken to a paper-towel lined dish.
• Drain fat from skillet. Add soup to skillet and gradually stir in 1 1/2 cups milk until smooth. Replace chicken, cover skillet, and bring just to boiling. Reduce heat and simmer gently over low heat for 45 minutes or until chicken is tender.
• Blend together 2 cups Bisquick, 2/3 cup milk, parsley, and poultry seasoning.
• Remove lid and drop dough by spoonfuls onto hot gravy (try not to overlap spoonfuls of dough).
• Cook uncovered for about 10 minutes, or until top of dumplings looks set (not wet and doughy). Replace lid and cook an additional 10 minutes or until dumplings are cooked through.