Zesty Chicken Dumplings Recipes

ZESTY CHICKEN AND DUMPLINGS

Steps:

• Heat 2 Tbsp. dressing in Dutch oven or large deep skillet on medium-high heat. Add chicken, skin sides down, and onions. Cook 8 min. or until chicken is evenly browned on both sides, turning chicken and stirring onions after 4 min.; cover. Simmer on medium-low heat 15 min. Add remaining dressing and boiling water; cover. Simmer 15 min.
• Remove chicken from pan; set aside. Strain cooking liquid; discard strained solids. Chop chicken; discard skin and bones. Return chopped chicken and strained liquid to pan. Simmer on medium-low heat 15 min.
• Meanwhile, combine flour, baking powder and salt in large bowl. Cut in shortening with pastry blender or 2 knives until mixture resembles coarse crumbs. Add milk; stir until mixture forms stiff dough. Place on lightly floured surface; knead 8 to 10 times or until smooth and no longer sticky.
• Roll out dough to 1/4-inch thickness; cut into 1-inch squares. Add to simmering soup; cover. Simmer 40 min. or until dumplings are done.

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.

QUICK-AND-SPICY CHICKEN 'N' DUMPLINGS

Steps:

• Rinse chicken with cold water; pat dry. Combine 2 cups baking mix, paprika, and next 6 ingredients in a large zip-top freezer bag. Add chicken thighs, 1 at a time; seal bag, and shake to coat.
• Heat 1 tablespoon oil in a 6-quart Dutch oven over medium heat. Add half of chicken, and cook 5 minutes on each side or until golden brown; remove chicken. Repeat procedure with remaining oil and chicken.
• Add 1/2 cup chicken broth to drippings in pan, stirring to loosen browned bits from bottom.
• Return chicken to pan; stir in remaining broth and 2 seasoning packets. Bring to a boil; cover, reduce heat, and simmer 25 minutes.
• Combine milk and remaining 2 cups baking mix in a medium bowl, stirring just until moistened. Drop dough by tablespoonfuls onto simmering chicken mixture; cook, uncovered, 10 minutes. Cover, and cook 10 more minutes. Serve immediately.

SPICY CHICKEN AND DUMPLINGS

Steps:

• Slice the chicken and potatoes into 2 inch chunks. Combine the chicken, potatoes, cream of chicken, chicken broth, and both seasonings in a large pan. Judge by the size of your pan how much more water need be added. Set stove top burner to medium and let it cook for about 30 minutes. Check on softness of potatoes. Once the potatoes are close to soft or are soft turn the heat up to high. In a bowl combine the bisquick and milk. Stir to doughy ball forms. When the soup pan is boiling spoon small eat spoon sizes of the Dumplings into the pot. Cook for 10 to 15 minutes. Continuosly stirring and dunking the dumplings under the broth. Dumplings when done will have a fluffy, doughy outer edge but the center will look like a cooked biscuit. Turn off heat and let set for 5 to 10 minutes for the soup to thicken. Then serve.

ZESTY CHICKEN & DUMPLINGS

Steps:

• Rinse chicken and pat dry with paper towels. Place chicken in a 3-quart saucepan, add water (or broth) and salt. Cover and simmer 45 minutes to 1 hour or until chicken is tender. Remove chicken from broth and set aside to cool. Strain broth and reserve.
• When chicken is cool enough to handle, remove and discard skin and bones. Cut chicken into chunks and set aside.
• Melt butter in a 3 quart saucepan. Add onion, garlic and cumin; cook, stirring until onion is tender. Stir in flour. Gradually add 3 cups of reserved broth (if necessary, add water to complete measure). Cook and stir until thickened and smooth. Add green chilies. Stir in half and half. Season with salt and pepper to taste. Add reserved chicken. Bring mixture to a simmer.
• Cut tortillas into 2 x 1 inch strips and drop into the simmering mixture. Cover and turn off the heat. Let stand, covered 15 minutes. Garnish each serving with cheddar cheese, if desired.