Polish Chicken And Dumplings Recipes

OLD FASHIONED CHICKEN AND DUMPLINGS

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.

POLISH CHICKEN AND DUMPLINGS

Steps:

• Cook chicken breasts in crock pot with the can of chicken broth on low for 4 hours.
• Drain chicken, shred, put back into crockpot with cream of chicken soup, mushrooms, pepper and garlic salt.
• Heat on low while you do the next step.
• Thaw pierogies in boiling water for 5 minutes; drain and place in a casserole dish that has been sprayed with cooking spray.
• Place a couple pats of butter on top of pierogies.
• Dump chicken mixture on top of pierogies.
• Place a couple pats of butter on top of chicken mixture.
• Pour milk over the top.
• Bake in a 350 degree Fahrenheit oven for 15 minutes.

POLISH CHICKEN AND DUMPLINGS

Steps:

• Directions 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.