OLD FASHIONED CHICKEN AND DUMPLINGS
This is comfort food that can't be beat!
Provided by Karena
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Yield 20
Number Of Ingredients 13
Steps:
- In a large pot place chicken pieces and add the chicken stock, onion, celery and 2 teaspoons of the salt. Put heat on medium low and simmer, partially covered, 15 to 20 minutes or until chicken is tender.
- To Prepare Dumplings: In a large mixing bowl beat together the egg and milk. Add 1 cup flour, remaining salt and baking powder and mix all together. Cut the butter into the flour mixture until the mixture is crumbly. Add 1 tablespoon of the parsley and mix. In 6 large spoonfuls, drop dumpling mixture onto the top of the simmering chicken. Cover the pot and let all simmer for 10 minutes more.
- To Make Gravy: Remove chicken and dumplings to a large serving bowl. Cover and set aside, keeping warm. Strain the stock left in the pot, pressing out any 'veggie liquid'. Return stock to pot. Combine water with remaining flour, then stir into the strained stock. Bring all to a boil, stirring constantly, to thicken. Return chicken and dumplings to pot, combing all gently. Serve with remaining parsley.
Nutrition Facts : Calories 399.9 calories, Carbohydrate 8.9 g, Cholesterol 132.8 mg, Fat 25.6 g, Fiber 0.6 g, Protein 31.3 g, SaturatedFat 7.7 g, Sodium 699.5 mg, Sugar 1 g
CHICKEN WINGS, SAUSAGE AND DUMPLINGS
Provided by Florence Fabricant
Categories dinner, main course
Time 1h
Yield 6 servings
Number Of Ingredients 19
Steps:
- Dry chicken wings on paper toweling. Heat oil or butter in heavy five-quart casserole. Add chicken wings and cook over medium-high heat until they are browned on both sides. Remove wings from the casserole.
- Add the onion, leeks and garlic and saute over medium-low heat until they are tender but not brown.
- While the wings and vegetables are browning, bring four cups of stock to a simmer in a saucepan and add the potatoes. Cook potatoes until tender, about 15 minutes. Remove the potatoes with a slotted spoon, cover and set aside. Keep the stock in the saucepan on the stove.
- Add the wine and the remaining cup of stock to the saucepan with the vegetables and stir. Add the carrots and season to taste with salt and pepper. Add the mushrooms and thyme and return the chicken wings to the casserole. Bring to a slow simmer and cover to cook for about 45 minutes.
- Meanwhile, place the sausages in half an inch of water in a skillet, prick them and bring to a simmer. Cook them, turning them from time to time, until they are lightly browned, about 20 minutes. Slice the sausages and add them to the casserole.
- Return the saucepan of stock to a simmer, add the beans and peas and cook until they are barely tender, about five minutes. Remove them with a slotted spoon and set aside.
- Add a cup of water to the saucepan with the stock. Bring to a simmer. Form the dumpling batter into golf-ball-size balls and drop them into the simmering stock. Simmer them for 10 minutes, then drain them and place them in a bowl, covered.
- To serve, reheat the chicken mixture and add the potatoes, beans and peas. Stir in the lemon juice and adjust the salt and pepper if necessary. Transfer to a serving platter and surround with the dumplings. Baste the dumplings briefly with some of the sauce, sprinkle the dish with parsley and serve.
Nutrition Facts : @context http, Calories 707, UnsaturatedFat 20 grams, Carbohydrate 61 grams, Fat 32 grams, Fiber 9 grams, Protein 39 grams, SaturatedFat 9 grams, Sodium 1788 milligrams, Sugar 12 grams, TransFat 0 grams
CHICKEN AND DUMPLINGS
Provided by Tyler Florence
Categories main-dish
Time 3h20m
Yield 6 servings
Number Of Ingredients 34
Steps:
- For the chicken: Preheat oven to 375 degrees F. Remove the neck and giblets from the cavity of the chicken and discard. Rinse the chicken under cold water, inside and out. Pat dry thoroughly with paper towels. Season the body and cavity of the chicken generously with salt and pepper.
- In a small bowl, mash together the butter, lemon juice, and chopped herbs. Rub the herbed butter all over the chicken, as well as under the skin. Put the lemon halves, onion, garlic, and whole herbs inside the chicken cavity, for added flavor. Tie the legs together with kitchen twine. Place the chicken, breast side up, in a roasting pan fitted with a rack. Roast for 1 hour until the meat is no longer pink. When cool enough to handle, shred the meat, discarding the skin and set aside. Reserve the bones for chicken stock.
- For the stock: Coat a large stockpot with olive oil and place over medium heat. Add the vegetables and saute for 3 minutes. Add the reserved chicken bones, water, and herbs; simmer for 1 hour. Strain the stock to remove the solids and set aside.
- For the dumplings: sift dry ingredients together in a large bowl. In a small bowl, lightly beat the eggs and milk together; pour the liquid in the dry ingredients and gently fold. Mix just until the dough comes together, the batter should be thick and cake-like.
- For the sauce: In a Dutch oven, melt butter and heat oil over medium heat. Add carrot, celery, garlic, and bay leaves. Saute until the vegetables are soft, about 5 minutes. Stir in the flour to make a roux. Continue to stir and cook for 2 minutes to coat the flour and remove the starchy taste. Slowly pour in the chicken stock, 1 cup at a time, stirring well after each addition.
- Let sauce simmer until it is thick enough to coat the back of a spoon, about 15 minutes. Stir in heavy cream.
- Fold the reserved shredded chicken into the sauce and bring up to a simmer. Using 2 spoons, carefully drop heaping tablespoonfuls of the dumpling batter into the hot mixture. The dumplings should cover the top of the sauce, but should not be touching or crowded. Let the dumplings poach for 10 to 15 minutes until they are firm and puffy. Season with freshly cracked black pepper and garnish with chopped parsley before serving.
CHICKEN AND DUMPLINGS
Chicken and dumplings are a family favorite! I remember when my mom used to make this dish using store-bought biscuits and a whole chicken. This is my version--made with boneless, skinless chicken thighs and homemade chive dumplings with dough that won't make you miss the pre-made kind!
Provided by Food Network
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 18
Steps:
- For the chicken: Heat a large braiser or Dutch oven over medium-high heat and add 4 tablespoons butter. Sprinkle the chicken thighs with salt and pepper and add to the pan. Cook until golden, turning once, about 3 minutes per side. Remove to a plate.
- Add the remaining 2 tablespoons butter, the onion, celery and carrots and season with salt and pepper. Cook, stirring frequently and scraping up the brown bits that cling to the bottom of the pan with a wooden spoon, until the vegetables are coated in fat and slightly golden, about 3 minutes. Add the flour and stir until the vegetables are coated. Add the garlic and cook until fragrant, about 30 seconds. Add the chicken stock, bay leaf and browned chicken, along with any chicken juices at the bottom of the plate. Bring to a boil, lower to a simmer, cover and simmer until the chicken is tender and cooked through, about 45 minutes.
- For the dumplings: Whisk together the flour, baking powder and salt in a large bowl. Using a fork, cut the shortening into the flour mixture. Slowly add the buttermilk, gently mixing to incorporate. Fold in the chives.
- Use 2 forks to shred the chicken. When the chicken is ready, use 2 spoons sprayed with cooking spray if desired to add scoops of dumpling dough over the top of the stew, about 1 tablespoon each. Cover and simmer until the dumplings double in size, about 15 minutes. Remove from the heat, discard the bay leaf and garnish with parsley.
POLISH CHICKEN AND DUMPLINGS
This is an old family recipe for the dumplings, which were originally Polish egg noodles (kluski), and over the years I have modified it to make homemade dumplings.
Provided by SLOEFINGER
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Dumpling Recipes
Time 3h30m
Yield 8
Number Of Ingredients 16
Steps:
- Place chicken, onion, and celery in a large pot, and then fill pot with water. Season with poultry seasoning, whole allspice, basil, 1/2 teaspoon salt, 1 teaspoon pepper, and seasoning salt. Bring to a boil. Reduce heat, and simmer for approximately 2 hours, or until chicken is done.
- Remove chicken from broth, and strain broth to remove seasonings and any bone. Return broth to pan, stir in cream of chicken soup, and continue simmering. Set chicken aside to cool.
- In a medium bowl, stir together eggs, olive oil, 1 tablespoon salt, and 1 teaspoon pepper with 2 cups water. Gradually add flour, and stir until thick.
- Using a large spoon and knife, scoop a spoonful of the dough and cut small pieces into the broth. Repeat until all the dough has been used. Stir, cover, and simmer for about 15 minutes.
- Meanwhile, skin and debone the chicken. Cut the meat into small pieces, add to the broth, and heat through. Serve.
Nutrition Facts : Calories 704.1 calories, Carbohydrate 53.1 g, Cholesterol 223.7 mg, Fat 34.4 g, Fiber 2.3 g, Protein 42.5 g, SaturatedFat 9.3 g, Sodium 1542.5 mg, Sugar 1.2 g
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OLD-FASHIONED CHICKEN AND DUMPLINGS RECIPE - SOUTHERN …
From southernliving.com
5/5 (11)Total Time 1 hr 50 mins
- Place chicken, celery, and carrots in a Dutch oven; add water and 2 teaspoons of the salt. Bring to a boil over high; cover, reduce heat to medium-low, and simmer until tender, about 1 hour. Remove chicken from broth, and let stand until cool enough to handle, about 15 minutes. Remove and discard skin and bone from chicken, and cut meat into bite-size pieces. Bring broth to a boil over high; stir in pepper.
- Meanwhile, combine flour, baking soda, and remaining ½ teaspoon salt in a large bowl; cut in shortening with a pastry blender (or use your fingers) until mixture resembles coarse meal. Add buttermilk, stirring with a fork until dry ingredients are moistened. Turn dough out onto a well-floured surface, and knead lightly 4 or 5 times.
- Pat dough to ½-inch thickness. Pinch off dough in 1 ½-inch pieces, and drop into boiling broth. Reduce heat to medium-low, and cook, stirring occasionally, until desired consistency is reached, about 8 to 10 minutes. Stir in chicken. Garnish servings with chives.
HOMEMADE CHICKEN AND DUMPLINGS - COPYKAT RECIPES
From copykat.com
5/5 (5)Total Time 1 hr 10 minsCategory SoupCalories 478 per serving
- Salt and pepper both sides of chicken thighs. Place chicken thighs into a skillet over low heat. When the fat from the chicken begins to render out cook chicken for 4 to 5 minutes over medium heat. Flip chicken thighs over, and cook for another 4 to 5 minutes. Remove chicken from skillet and set aside.
- Add chopped onions, sliced celery, and sliced carrots to the skillet. Sprinkle a small amount of salt over the vegetables. Saute vegetables until the onions are translucent. Add dry Sherry to skillet and scrape the bottom of the pan until the browned bits are no longer sticking to the pan. Place partially cooked chicken thighs, chicken wings into a stock pot. Add vegetables and liquid from the skillet to the stock pot. Pour chicken stock into the stock pot, and cook the soup for about 30 minutes on medium heat.
- Remove chicken from stock pot, and allow to cool. Leave the stock pot on the stove over medium heat. While the chicken is cooling, prepare the dumplings. In a medium-sized bowl add flour, sugar, salt, and baking soda. Stir the dry ingredients together. Stir in half and half and melted butter.
- Stir the dumpling dough until it forms a ball. Shape dough into golf ball sized pieces and drop them into the stockpot. Debone chicken and place it back into the stockpot. Cook for another 10 to 15 minutes. The dumplings should increase in size, and be fully cooked. If desired sprinkle with fresh parsley before serving.
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