CHICKEN AND HERB DUMPLINGS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat 3 tablespoons butter in a large Dutch oven or wide pot over medium-high heat. Add the carrots, celery, parsnip, bay leaf, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Add 3 tablespoons flour; stir until toasted, about 1 minute. Gradually pour in the chicken broth, stirring. Bring to a boil, then reduce the heat and simmer until slightly thickened and the vegetables are tender, 10 to 12 minutes. Season with salt and pepper.
- Meanwhile, whisk the remaining 1 1/2 cups flour with the baking powder and 3/4 teaspoon salt in a medium bowl. Cut the remaining 4 tablespoons butter into small cubes and rub into the flour mixture with your fingers until pea-size pieces form. Stir in the buttermilk and chopped herbs with a fork until combined. Divide the dough into twelve 1 1/2-inch balls.
- Stir the chicken into the pot. Arrange the dough balls on top. Cover and cook over medium-low heat until the dumplings are firm to the touch and cooked through, 12 to 15 minutes. Top with more dill and chives.
HERBED DUMPLINGS
Savory dumplings for beef or chicken stew.
Provided by Ronna
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Dumpling Recipes
Time 20m
Yield 6
Number Of Ingredients 9
Steps:
- In a bowl, mix the flour, salt, baking soda, baking powder, thyme, parsley, and oregano. Cut in butter until the mixture resembles coarse crumbs. Gradually add milk, using just enough to form a thick batter.
- Drop by rounded tablespoons into your simmering soup or stew, cover, and allow to cook 15 minutes.
Nutrition Facts : Calories 182.1 calories, Carbohydrate 25.9 g, Cholesterol 17.7 mg, Fat 6.7 g, Fiber 1.1 g, Protein 4.4 g, SaturatedFat 4.1 g, Sodium 771.8 mg, Sugar 1.5 g
CHICKEN CASSEROLE WITH HERBY DUMPLINGS
Bypass the suet and make lighter dumplings for this family-friendly one-pot stew
Provided by Sarah Cook
Categories Dinner, Main course
Time 1h40m
Number Of Ingredients 14
Steps:
- Heat oven to 180C/160C fan/gas 4. Toss the chicken pieces with the flour and some salt and pepper, to coat them - it's easy to do this in a plastic food bag.
- Heat the oil in a casserole with a lid. Brown the chicken pieces well on all sides - you'll need to do this in batches. Remove all the pieces to a plate, and tip the onions, carrot, lardons, bay and thyme into the pan. Cook gently for 10 mins until the onion is softened.
- Return the chicken pieces, with any juices that have collected on the plate. Then pour in the red wine, 250ml water and tomato paste and crumble in the stock cube. Add a splash more of water if you need, until the chicken is almost covered. Bring to the boil, then cover with a lid and bake in the oven for 20 mins. Remove the lid and bake for another 10 mins while you make the dumplings.
- Rub the butter into the flour with your fingertips until it feels like fine breadcrumbs. Stir in the herbs with ½ tsp salt and some pepper. Drizzle over 150ml water, and stir in quickly with a cutlery knife to form a light dough. Use floured hands to shape into ping pong sized balls.
- Place the dumplings on top of the stew and bake for 20 mins more until the dumplings are cooked through.
Nutrition Facts : Calories 744 calories, Fat 38.3 grams fat, SaturatedFat 17.3 grams saturated fat, Carbohydrate 43.9 grams carbohydrates, Sugar 6.6 grams sugar, Fiber 4.3 grams fiber, Protein 34.9 grams protein, Sodium 3 milligram of sodium
CROCK POT CHICKEN AND HERB DUMPLINGS
Make and share this Crock Pot Chicken and Herb Dumplings recipe from Food.com.
Provided by Miss Annie
Categories Stew
Time 7h15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Sprinkle chicken with salt and pepper, place in a crock Pot.
- Put all onions into pot.
- Add garlic, marjoram, thyme, bay leaf and wine.
- Cover and cook on low 5 to 6 hours.
- Remove bay leaf.
- Increase heat to high, and stir in sour cream.
- Combine biscuit mix with parsley.
- Add milk to biscuit mix and mix until well moistened.
- Drop dumplings from teaspoon around edge of pot.
- Cover and cook on high for 30 minutes, or until dumplings are done.
CHICKEN FRICASSEE WITH HERB DUMPLINGS
An easy, thrifty recipe using Bisquick that I found in a little booklet I forgot I had. It's titled Strictly Thrifty Menus from Betty Crocker. I'm putting them all on here for safe keeping.
Provided by CJAY8248
Categories Chicken
Time 1h40m
Yield 1 chicken, 4 serving(s)
Number Of Ingredients 13
Steps:
- Blend 1 cup baking mix, salt, pepper, and paprika; coat chicken pieces.
- Cook chicken in shortening and butter in skillet until light brown. Remove chicken and drain fat.
- Mix soup and 1 1/2 cups milk in skillet; add chicken pieces. Cover and heat to boiling. Cook over low heat about 45 minutes or until chicken is tender.
- Stir 2 cups baking mix, 2/3 cup milk, parsley flakes and poultry seasoning to a soft dough.
- Drop dough by spoonfuls onto hot soup mixture. Cook uncovered over low heat 10 minutes; cover and cook 10 minutes longer.
- Serve with tossed salad and apple pandowdy.
Nutrition Facts : Calories 1378.8, Fat 84.6, SaturatedFat 26.2, Cholesterol 289.4, Sodium 2985.9, Carbohydrate 72.7, Fiber 2.3, Sugar 11.7, Protein 77.3
CHICKEN STEW WITH HERB DUMPLINGS
This recipe was created for Ready, Set, Cook! #9. Comfort food like you don't find much anymore. This recipe is a labour of love, but really worth it, and not as difficult as you might think - just make sure all your vegetables are prepped before you start and it'll come together in no time. The use of coconut milk is unusual, but really delicious. If you haven't tried fennel (the bulb), here's a chance to discover your new favorite veggie! Please note that the recipe is not as high in calories as the nutritional analysis would indicate. The chicken is used in the recipe (after poaching) skinned and the stock is defatted.------
Provided by evelynathens
Categories Stew
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 31
Steps:
- To cook the chicken: Place the chicken, carrot, celery, onion, bay leaf, peppercorns and salt in a large pot. Add cold water until chicken is just covered and bring to a boil over high heat. Reduce the heat to a bare simmer and cook for 45 minutes. Remove the chicken from the pot and let cool for 15 minutes. While the chicken is cooling, continue to boil the remaining water and vegetables in the pot. When the chicken has cooled enough to touch, strip away as much of the meat as you can. Return the chicken bones to the stockpot and continue to boil, on high heat, until the stock has reduced to approximately 3 cups. While the stock is reducing, cut up the chicken meat into pieces you'd like to see on the end of your fork. Strain stock through a sieve or colander. Press down on solids slightly to extract more stock. Discard solids (chicken bones and veggies). (the chicken and stock can be cooked up to a day ahead and kept refrigerated). Remove the layer of fat that forms on top of the stock after it has been refrigerated, and discard.
- Prepare the filling: In a large saucepan, melt butter on medium heat. Add the onions, fennel, carrots, celery, mushrooms and garlic, and cook until the onions are translucent, about 10 minutes. Add the flour and cook, stirring, one minute more. Add potatoes, peas, stock, coconut milk, oregano, thyme (or fines herbes) and nutmeg. Season to taste. Decrease the heat to low and simmer for 8 minutes, stirring often (you can make dumplings at this point). Stir in the chicken and 2 tblpss parsley.
- Prepare the dumplings: Mix flour, baking powder, salt, oregano and parsley in a medium bowl. Combine egg and milk and stir into dry ingredients. Mix gently with a fork until a soft dough is formed.
- Drop rounded teaspoonfuls of dumpling dough on the surface of the chicken stew (you should get about 15 dumplings); cover and simmer until dumplings are cooked through, about 15 minutes. Do not peek - the steam is what cooks your dumplings through.
- Spoon portions of chicken, sauce, vegetables, and dumplings into soup plates and serve immediately.
Nutrition Facts : Calories 921.9, Fat 51.9, SaturatedFat 27.6, Cholesterol 184.8, Sodium 1466.3, Carbohydrate 69.3, Fiber 8.8, Sugar 14.1, Protein 46.3
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4.2/5 (5)Total Time 1 hr 40 minsServings 8
- With a cleaver, cut the carcass into 2" pieces., Heat a Dutch oven or heavy lidded pot over medium-high heat and add the chicken bones, wings, and the 1 1/2 cups onion pieces.
- Cook, stirring occasionally, until the chicken starts to brown., Add 1/2 cup water, reduce the heat to low, add the parsley and thyme sprigs, cover, and cook for 20 minutes., Increase the heat to medium-high and add 6 cups of hot water, the remaining chicken pieces, and 1 teaspoon of salt.
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