MOM'S CHICKEN 'N' BUTTERMILK DUMPLINGS
Meet the Cook: I serve this - with a tossed or cucumber salad - to friends dining with us or on visits by our two sons and families (including two grandchildren). -Ellen Proefrock, Brodhead, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 2h45m
Yield 8 servings.
Number Of Ingredients 20
Steps:
- In a stockpot or Dutch oven, combine first seven ingredients. Bring to a boil; skim foam from broth. Reduce heat; cover and simmer until chicken is tender, about 1-1/2 hours. Remove chicken; when cool enough to handle, debone and dice. Strain broth, reserving broth and vegetables. , In the same pot, melt butter. Stir in flour, paprika and pepper until smooth. Gradually stir in 6 cups reserved broth (save remaining broth for another use). Bring to a boil; boil and stir for 2 minutes. Reduce heat; stir in the cream, reserved vegetables and chicken. Cover and bring to a boil; reduce the heat to simmer. , For dumplings, combine flour, baking powder, sugar and salt in a bowl. Combine eggs, buttermilk and butter; stir into dry ingredients to form a stiff batter. , Drop by tablespoonfuls onto simmering mixture. Cover and simmer until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering), about 20 minutes. Serve immediately.
Nutrition Facts : Calories 614 calories, Fat 32g fat (14g saturated fat), Cholesterol 201mg cholesterol, Sodium 1059mg sodium, Carbohydrate 36g carbohydrate (6g sugars, Fiber 2g fiber), Protein 42g protein.
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