Winter Chicken And Dumplings Recipe 475 Recipes

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.

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:

• In a Dutch oven coated with cooking spray, cook and stir celery and carrots over medium heat until tender, about 5 minutes. Stir in broth, chicken and seasonings. Bring to a boil; reduce heat to a gentle simmer. , For dumplings, mix biscuit mix and milk until a soft dough forms. Drop by tablespoonfuls on top of the simmering liquid. Reduce heat to low; cover and cook until a toothpick inserted in dumplings comes out clean (do not lift cover during the first 10 minutes), 10-15 minutes.

WINTER CHICKEN & DUMPLINGS

Steps:

• To prepare Supreme 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.
• To prepare 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.

WINTER CHICKEN AND DUMPLINGS RECIPE - (4.7/5)

Steps:

• Cut chicken thighs into bite size pieces. Combine spices (1st 4 dry ingredients) in a gallon ziplock bag. Place chicken pieces in bag and shake to coat. Set aside. Slice leeks into half-moon pieces and chop all vegetables into bite size pieces into bowl until ready to use. Remove chicken from bag, shaking off all excess flour back into bag. DO NOT throw away remaining flour mixture, you will use it later! In a large pot sauté chicken pieces (do it in 2 batches) in 2 tbsp of Olive oil on med-high heat until browned. Remove chicken to a plate and set aside. In the same pot add remaining tbsp of Olive oil and all vegetables. On med heat stir to coat vegetables and sweat for 10-15 minutes. (Put cover on pot during cooking, this sweats the vegetables) Stir occasionally. Add wine to deglaze the pot and continue cooking until wine is mostly evaporated. Stir in remaining flour mixture to coat the vegetables. Gradually add the broth. Cover and let simmer for 15-20 minutes. While that is simmering make the dumpling dough by heating the milk and butter until melted and stirring it into the dry ingredients and grated cheese in a small mixing bowl. Back to your stew pot, add the chicken, lemon juice, rosemary and sage before adding the dumplings. Shape the dumplings in to golf ball size balls and drop into the simmering stew. Simmer until dumplings are cooked thru, approx. 20 minutes.

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.

CHICKEN-FILLED DUMPLINGS

Steps:

• In a soup pot, combine soups, water,& 2 Tbs of the chopped onion.
• Heat, stirring occasionally, until bubbly.
• Combine chicken, celery, remaining 2 Tbs of onion, parsley& pepper in a medium bowl.
• Separate biscuit dough into 10 biscuits.
• Roll out into 4" circles.
• Place 1/4 cup of the chicken mixture on each dough circle and wrap dough around mixture to form dumpling.
• Firmly press edges to seal.
• Place dumplings, sealed edge down, into hot soup mixture.
• Spoon soup over dumplings, cover& cook over medium heat 20 minutes.
• Serve hot with soup mixture as sauce.

DAD'S CHICKEN AND DUMPLINGS

Steps:

• To make the Chicken and Stock:.
• Place the chicken pieces in a LARGE stockpot and cover with water. (This will be the stock to cook the dumplings in so make sure you have enough liquid.).
• Add remaining chicken ingredients (butter through black pepper) and bring to a boil.
• Reduce heat and simmer until chicken is tender and falling off the bone, about 45 minutes-1 hour.
• Place a colander over a large bowl and strain chicken ingredients, keeping stock and chicken. Discard the veggies.
• Cool chicken and debone.
• To make the Dumplings:.
• Mix flour, baking powder and salt in a large bowl.
• Beat the eggs with 1 cup chicken broth and add to dry dumpling ingredients. (You may need to add more broth to the dough).
• Knead dough on a floured board and roll to about 1/4-inch thickness.
• Cut dough into squares with a pizza cutter. (I like mine about 2" x 2").
• TO FINISH: Pour reserved stock back into the stockpot.
• Add deboned chicken to stock and bring to a boil.
• Once the stock is boiling, gradually add the dumplings. (You may need to add canned chicken broth to make sure there is enough liquid for the dumplings to cook).
• Cook dumplings for 15-20 minutes and serve.