We are searching data for your request:
Upon completion, a link will appear to access the found materials.
- Meat and poultry
A delicious dish, which is perfect for the cold winter nights. Enjoy for a substantial lunch or dinner.
92 people made this
- 1 (0.9-1.35kg) whole chicken, cut into pieces
- 1 teaspoon salt
- freshly ground black pepper
- 4 tablespoons plain flour
- 450g all-purpose baking mix
- 2 large carrots, sliced
- 2 sticks celery, finely chopped
- 5 large potatoes, peeled and chopped
MethodPrep:20min ›Cook:1hr ›Ready in:1hr20min
- Put chicken pieces in a large pot over medium heat, add enough water to cover 7.5cm over the chicken. Add the salt, celery, pepper, carrots, celery and potatoes. Bring to the boil and let simmer for 40 minutes.
- In a mixing bowl, prepare baking mix according to package directions. After simmering soup for 40 minutes, drop rounded tablespoonfuls of the mixture into the pot and let them cook a bit between additions of dumplings, so that they do not stick together.
- With a wire whisk, mix together about 375ml water with the flour, then add flour mixture to the soup pot until the stock has the consistency of gravy. Dig in and enjoy the meal!
Reviews & ratingsAverage global rating:(55)
Reviews in English (40)
Great southern-style recipe, but no need for potatoes and refrigerated canned biscuits work great for dumplings. Adding the flour at the end to make the gravy is the key to this being a GREAT chicken and dumplings recipe.-19 Jun 2001
Very good recipe. My family (even my 15 month old!!) really liked it. I made a few small modifications: used chicken breasts cut into bite-sized peices, only used 2 potatoes, threw in a few handfuls of frozen peas and a diced onion, subbed stock for water, and I threw in a pinch of poultry seasoning. I also added a little marjoram to the Bisquick before cooking the dumplings. It was really really good. Thanks for the recipe!!-02 Mar 2006
An O.K. recipe. Takes lots of time, needs much more salt than the recipe indicates, and it makes a huge amount - more like 15 servings, definitely NOT 4!-22 May 2001
- 3 pounds (about 6 thighs) bone-in chicken thighs with skin
- Kosher salt
- Freshly ground pepper
- 1 teaspoon canola or grapeseed oil
- 1/2 stick (4 tablespoons) unsalted butter
- 4 carrots, peeled and sliced 1/4-inch thick
- 2 ribs celery, sliced 1/4-inch thick
- 1 large onion, finely chopped
- 2 tablespoons dry white wine
- 1/4 cup plus 2 tablespoons all-purpose flour
- 4 cups low-sodium chicken broth
- 1/4 cup whole milk
- 1 teaspoon finely chopped fresh thyme leaves
- 2 bay leaves
- 1 cup frozen green peas
- 2 tablespoons finely chopped fresh parsley leaves
- 2 cups flour
- 1 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1 egg
- 3/4 cup buttermilk
- 1/2 stick (4 tablespoons) unsalted butter, melted
Season the chicken liberally with salt and pepper. In a large Dutch oven set over medium-high heat, heat the oil until it shimmers. Add half of the chicken thighs, and brown, turning once, about 5 minutes total. Transfer the thighs to a plate and drain the fat. Repeat with the remaining thighs, then drain the fat.
Preheat the oven to 450°. Return the Dutch oven to the stove over medium heat. Add the butter, and when it begins to foam, add the carrots, celery, onion and 1/2 teaspoon salt. Cook, stirring occasionally, until the vegetables soften, about 5 to 7 minutes. Add the wine and stir, scraping the bottom of the pan to remove any stuck bits. Add the flour, broth, milk, thyme and reserved chicken and bring to a simmer. Cover and simmer until the chicken is almost tender, about 45 minutes. Add the peas and continue cooking until the peas are soft and the chicken is completely tender, about 15 minutes. Discard the bay leaves.
Line a baking sheet with parchment paper. In a large bowl, combine the flour, salt and baking soda. In a small bowl, whisk together the egg, buttermilk and melted butter. Add the buttermilk mixture to the flour mixture and combine with a spatula. Using two spoons or a scoop, scoop golf ball&ndashsized pieces of dough onto the parchment-lined baking sheet, leaving about 1/2-inch space between them. Bake until the tops are golden and the dumplings sound hollow when tapped, about 15 minutes.
Using tongs, transfer the chicken to a cutting board. When it is cool enough to handle, remove the skin and, using two forks, pull the meat from the bones and shred it. Remove much of the fat from the stew by either using a flat spoon or a fat separator. Return the shredded chicken to the pot. When the dumplings are ready, add the parsley to the warm stew and stir. Divide the stew between bowls and top with the dumplings, dunking the dumplings into the stew to soften them. Serve immediately.
1.Heat the oil in a large pot or Dutch oven over medium-high heat. Season the chicken with ½ teaspoon each salt and pepper. Brown in batches, 4 to 6 minutes per side. Transfer to a plate reserve the pot.
2.Add the celery, carrots, onions, thyme, and garlic to the drippings in the pot and cook, stirring, until the vegetables begin to soften, 5 to 7 minutes. Add the chicken, bay leaves, and 10 cups water. Bring to a simmer and cook until the chicken is cooked through, 25 to 30 minutes. Discard the bay leaves and transfer the chicken to a plate let cool. Shred the chicken with 2 forks and return it to the pot (discarding the skin and bones).
3.Whisk together ½ cup of the flour, 2 cups of the cooking liquid, and ¼ teaspoon each salt and pepper in a small bowl. Slowly whisk the flour mixture back into the pot and simmer until slightly thickened, 8 to 10 minutes.
4.Make the dumplings: Whisk together the remaining 2 cups of flour, the baking powder, baking soda, and ¼ teaspoon each salt and pepper in a medium bowl. Whisk in the butter, buttermilk, and parsley. Reduce heat to low and drop the mixture into the broth in 8 large spoonfuls. Simmer, covered, until the dumplings are firm, 12 to 15 minutes. Serve sprinkled with parsley.
Simmer the chicken, onion, carrot, celery, and salt in enough water to cover until the chicken is done, 1½ to 2 hours.
Remove the chicken from the broth.
When it is cool enough handle, remove the skin and bones and dice the chicken.
Strain the stock and, if necessary, add enough water to make 1 quart.
Melt the butter or chicken fat in a heavy saucepan.
Stir in the flour mixed with the paprika.
Add the chicken stock gradually, stirring constantly cook for 2 minutes.
Add the chicken, cream, and pepper and adjust the seasoning to taste.
Spoon the Dumplings on top of the gently bubbling chicken mixture and cover.
Cook for 15 minutes Without lifting the lid.
Sift the dry ingredients three times.
Blend in the shortening with a pastry blender or fork.
Add the milk and mix well.
Dip a teaspoon into cold water and then into the dough.
Spoon the dumplings on top of the gently bubbling chicken Cook for 15 minutes without lifting the lid. Serve at once.
- 2 tablespoons butter
- 1 onion, diced
- 3 large bone-in chicken breast halves with skin
- 1 (32 ounce) can chicken broth
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 ½ teaspoons salt
- ⅓ cup vegetable shortening, plus
- 2 tablespoons vegetable shortening
- ¾ cup milk
- 1 (10.75 ounce) can condensed cream of chicken soup
- 2 cups water
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Melt the butter in a large pot over medium heat. Stir in the onion, and cook until the onion has softened and turned translucent, about 5 minutes. Place the chicken breasts into the pot, skin-side-down. Pour in the chicken broth, and enough water to just cover the breasts. Bring to a simmer over high heat, then reduce heat to medium-low, cover, and simmer until the chicken begins to fall off the bone, about 1 hour. Once cooked, remove the chicken breasts from the pot. Remove and discard the skin and bone allow the meat to cool, then tear apart into bite sized chunks.
While the chicken breast are simmering, prepare the dumpling dough by whisking the flour, baking powder, and 1 1/2 teaspoons of salt together in a mixing bowl. Work the vegetable shortening in with your fingers until the mixture resembles coarse cornmeal. Make a well in the middle and pour in the milk. Stir together until a stiff dough forms. Turn out onto a floured surface, and knead until smooth. Form the dough into 12 pieces, and set aside.
After you've shredded the chicken, stir the cream of chicken soup, 2 cups water, salt, pepper, and shredded chicken back into the pot. Return to a simmer over medium-high heat. Drop the dumplings into the simmering broth one at a time to keep them from sticking together. Cover, reduce heat to medium-low, and simmer until the dumplings have puffed and are no longer doughy in the center, 10 to 20 minutes.
Classic Chicken and Dumplings
- 1 1/2 lbs. chicken breast cut into 3 inch pieces
- 1 tsp. salt
- 1 tsp. ground black pepper
- 1 tbsp. olive oil
- 1 tbsp. thyme
- 3 carrots diced
- 3 celery stalks, diced
- 1 yellow onion cut into half moons
- 1 cup frozen peas
- 12 oz. Pacific Foods Organic Cream of Chicken Condensed Soup
- 32 oz. Pacific Foods Organic Free Range Chicken Broth
- 1 1/2 cup all-purpose flour
- 2 tsp. baking powder
- 1/2 cup milk or substitute Pacific Foods Non-Dairy Coconut Beverage Original
- 2 tbsp olive oil
- salt and pepper to taste
Classic Southern Chicken and Dumplings
Chicken and Dumplings have been tricky in my house… I’ve been working on this recipe for five years, and I’ve finally gotten it as close to perfect as it gets!
You see, the problem was that Mr. Gracious’ grandma makes amazing chicken and dumplings, and comparatively mine were just sub-par, or never quite right. But the last time we had a family gathering and got to eat Grandma’s chicken and dumplings, Mr. Gracious confessed that he liked this Classic Southern Chicken and Dumplings better! That’s just about the best compliment a girl can get based on how much he loves Grandma’s chicken and dumplings! And it only took five looong years….
These Classic Southern Chicken and Dumplings are thick and hearty. There’s lots of chicken (cooked in a slow cooker for ease), and the dumpling recipe is for the thick noodle-type of dumplings.
If you’d like to cook your chicken in the oven instead, add some olive oil to a baking dish and bake at 325° until cooked through. Then shred the chicken and place the chicken, chicken broth, cream of chicken soup, bouillon cubes, and salt and pepper in a stockpot over medium heat until simmering. Then add in your dumplings and continue with the recipe.
Classic Chicken and Dumplings Recipe
Classic Chicken and Dumplings is amazingly creamy and comforting! Perfect for the cold winter months.
This recipe is part of our Buddy Unchained menu for Family Dinner Book Club.
If chicken and dumplings isn’t the most comforting food on the planet, then I don’t know what is! It is full of flavor, creaminess, and the fluffiest dumpling topping of your life. You need to make this for dinner ASAP! You will be happy and full.
I love soup. The colder winter months are jam packed with plenty of comforting soups. Pho when I’m feeling under the weather, Pasta Soup when I need a lasagna fix, but not the lasagna work, Chicken Tortilla when I need to get some extra veggies in my kids. Potato Cheddar with every possible topping is like major, right?!
Back to this ridiculously comforting chicken and dumplings, though. The last time I made this I may have eaten two servings for dinner that night and finished off the leftovers the next day for breakfast. I’ll be making it again this week while I’m visiting my dad in South Carolina. These people will be the true critics, right?!
What is your favorite comforting soup to enjoy during the coldest of the cold months?
Easiest Way to Prepare Speedy Dumplings (Chicken version)
Hey everyone, welcome to our recipe site, if you’re looking for Dumplings (Chicken version) recipe, look no further! We provide you only the best Dumplings (Chicken version) recipe here. We also have wide variety of recipes to try.
Before you jump to Dumplings (Chicken version) recipe, you may want to read this short interesting healthy tips about Strength Boosting Treats.
Enjoying healthy foods makes all the difference in the way you feel. If we eat more healthy meals and a smaller amount of the unhealthy ones we usually feel much better. A salad tends to make us feel much better than a piece of pizza (physically at any rate). This is usually a problem, nevertheless, when it comes to eating between snacks. You can spend several hours at the grocery store searching for the perfect snack foods to make you feel healthy. Why not try one of the following wholesome snacks the next time you need some extra energy?
For anybody who is not hypersensitive to nuts, try eating some almonds! As an all-in-one energy booster, almonds offer many health rewards. Almonds are a natural way to obtain B vitamins as well as other vitamins and minerals. They actually do, however, contain tryptophan-the same enzyme that makes you tired after eating turkey. But once you eat almonds, you don’t feel like you need to sleep a while. Instead, these nuts help in lowering stress and provide a soothing feeling throughout your body. Your emotional condition can often be lifted by simply eating almonds.
You can find lots of healthy snacks you can choose that never involve a lot of preparation or searching. When you make the choice to be healthy, it’s easy to find exactly what you need to be successful at it.
We hope you got insight from reading it, now let’s go back to dumplings (chicken version) recipe. You can have dumplings (chicken version) using 15 ingredients and 11 steps. Here is how you achieve that.
The ingredients needed to make Dumplings (Chicken version):
- Get 2 cups of all purpose Flour.
- Take 3/4 cups of warm water.
- Take 1 of cooked chicken breast, finely cut.
- Provide 1 tsp of ginger, minced.
- Provide 3 cloves of garlic, minced.
- Prepare 1 bunch of dhania, chopped.
- Provide of pepper and Salt.
- Take of Oil, for deep frying.
- Get 1 of finely chopped onion.
- Use 2 of finely chopped garlic cloves.
- Use 2 tbsp of oil.
- Use 2 tbsp of flour.
- Use 1/2 of green bell pepper, finely chopped.
- Prepare 1/4 of zuchini, roughly chopped.
- You need 1 of carrot, finely diced.
Steps to make Dumplings (Chicken version):
- In a bowl, mix together flour and warm water. Once the dough comes together, take it out onto a clean surface and knead for 5 minutes. Place in a bowl, cover and let rest for 20 minutes..
- In the mean time, in a bowl, mix together chicken and the rest of the finely chopped vegetables. Set aside..
- Take the dough, Place some flour on your work surface and roll the dough. cut the dough into even circles..
- Place 1 tbsp of the chicken mince in the centre. Wet your finger with water and spread it along the edges. Fold the top side onto the bottom and press to seal. Use a fork to completely seal the edges together..
- Bake for 10-12 minutes or until the dumpling is crispy. Remove and set aside.
- In another saucepan, saute some onions and add in some grated garlic..
- Add in some flour.
- Add some chicken stock..
- Add in some chopped vegetables.
- Dip the fried balls and let simmer for 20 minutes..
- Serve hot.
The dumplings in this version are shaped into small balls and added to the boiling chicken broth. One taste will show you why chicken and dumplings are one of the South's most iconic comfort foods. This recipe for chicken and dumplings is a version of the classic dish and made with easy parsley dumplings. Chicken and dumplings is a dish popular in South and Midwestern part of the United States. It is essentially biscuit dough (the dumplings) boiled in chicken soup.
If you find this Dumplings (Chicken version) recipe useful please share it to your good friends or family, thank you and good luck.
Old-Fashioned Chicken And Dumplings Recipe
The most famous chicken dish in the South is probably fried chicken, but a good case can also be made for chicken and dumplings. Fried chicken celebrates the poultry in abundance, when everyone can get a piece or two. Chicken and dumplings makes the most of chicken in scarcity, when a single bird must feed a multitude. Although it gets top billing, the meat itself isn&rsquot the star of the meal. The dumplings hold sway, and people are particular about how they&rsquore made. Some like small strips of pastry dropped into the bubbling pot, either free-form and puffy or rolled thin and cut like noodles. Others prefer soft drop-biscuit dumplings that float atop the stew. No matter the style, this dish combines essential, resourceful Southern cuisine and the comfort of home cooking, all in one bowl. Mrs. Morton Smith experimented for years with different methods of making the perfect chicken and dumplings. When she submitted this recipe, she told us that buttermilk was the secret to dumplings with a light texture. She also kneaded them on a well-floured surface because the extra flour thickens the broth.
The base of any great stew is a good mirepoix. What exactly is a mirepoix?
Usually a mirepoix is a combination of finely diced onions, carrots and celery. In this recipe, a serrano pepper is added for extra heat and a nice vegetable flavour. When we slowly cook the vegetables, they soften and add great sweetness, body and base to this stew.
Next, add the flour and stir to make a roux. The roux is typically a equal ratio of fat to flour. The flour is incorporated into the hot pan, stirring constantly until all the flour is absorbed. Then, while the flour is being cooked, the starches and sugars in the flour starts to brown. The change in chemical structure here allows the thickness of the stew to form. Adding flour with the fat and vegetables at this stage is critical for a great tasting chick’n dumplings. If we were to simply stir in the flour after adding water to the stock, the flour would not be able to cook and would leave you with a chalky textured broth. A whisk goes a long way at this stage to separate equally the flour molecules from itself into the stew.
Potatoes are added to this recipe for strategic reasons. The first is that potatoes are a natural thickener, adding great texture to this stew. Secondly, the heartiness of the potatoes add body to this dish. Thirdly, the potatoes act as a substantial filler vegetable, giving an earthy and satisfying element.
Thyme and sage are the prominent herbs in this recipe. The thyme lends a great flavour pairing with chicken, even if the protein in this dish is plant based. As well, crushed dry sage is an excellent poultry seasoning. In fact, substituting powdered chicken seasoning made with these same spices would be just fine. The small thyme leaves and sage pieces are visible in the stew and give a herbaceous flavour.
Celery is a main component of this chick’n dumplings recipe. Celery is used twice in this recipe, in the stalks and its leaves. The stalks are added to the base mirepoix, adding great flavour to the stew. The leaves are finely chopped added at the last stage of the cooking. The freshness of these celery leaves can be substituted for parsley leaves, or added in combination.
Dumplings are golden in colour and fluffy in texture. The breakdown of any good dumplings starts with some measurements and technique. Measuring out the right amount of salt, baking powder, flour and wet ingredients will get you started on your dumplings. The dumpling mixture needs to be tenderly tossed, not overmixed. With any leavened food, overworking the batter will cause tough dense dumplings. However, just barely mixing the batter until the flour almost is incorportated with allow the proteins in the flours to relax. Allowing your dumpling to rest before cooking lets the dough rest and form into a pillow like texture. The last and most crutial step to your dumplings is placing them in the stock, adding a lid, and waiting! Allowing the lid to conserve steam that forms in the dish, is then infused in these dumplings causing a light airy dish.
Check out more recipes that are all vegan, full of flavor and can be great for health.