Awesome Chicken And Dumplings Food

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:

• For the chicken: Melt the butter in a pot over medium-high heat and add the olive oil. Sprinkle the chicken with salt and pepper. In 2 batches, brown the chicken on both sides and remove to a clean plate.
• In the same pot, add the diced carrots, celery and onions. Stir and cook for 3 to 4 minutes over medium-low heat. Stir in the ground thyme and turmeric, then pour in the chicken broth. Stir to combine, then add the browned chicken. Cover the pot and simmer for 20 minutes.
• For the dumplings: While the chicken is simmering, make the dough for the dumplings. Sift together the flour, cornmeal, baking powder and salt in a bowl, then add 1 1/2 cups of the half-and-half, stirring gently to combine. Set aside.
• Remove the chicken from the pot and set aside on a plate. Use 2 forks to remove the chicken from the bones. Shred the chicken, then add it back to the pot. Mix together the remaining 1/2 cup half-and-half and flour, then add it to the pot and stir to combine.
• Drop tablespoons of dumpling dough into the simmering pot. Add the minced parsley if using. Cover the pot and continue to simmer for 15 minutes. Check the seasoning; add salt if needed. Allow to sit for 10 minutes before serving.

CHICKEN AND DUMPLINGS

Steps:

• Heat the oil in a large saucepan over medium-high heat until hot. Sprinkle the chicken with 1/4 teaspoon each salt and pepper and add to the hot oil. Cook, stirring, until the chicken is no longer pink on the outside but is not cooked through, about 2 minutes. Transfer to a bowl with a slotted spoon, reserving the oil in the pan.
• Stir in the squash, celery and onions and cook, stirring occasionally, until the onions are soft, about 5 minutes. Add the broth, dill sprigs and 3 cups water. Bring to a boil, and then reduce the heat to medium to maintain a steady simmer. Simmer until a knife easily pierces through the squash, about 15 minutes.
• Meanwhile, whisk together the flour, baking soda, 1/4 teaspoon salt and 1/8 teaspoon pepper in a small bowl. With your fingertips, cut the butter into the flour until the mixture forms coarse crumbs. Stir in the milk just until a dough forms.
• Stir the chicken and peas into the broth and bring to a simmer. Drop the dough into the simmering broth by teaspoons, spacing them evenly to make about 16 dumplings. Cover and simmer on medium low for 5 minutes. Uncover and simmer until the dumplings are cooked through, about 3 minutes. Discard the dill sprigs. Top with chopped dill and serve.

BEST EVER CHICKEN AND DUMPLINGS

Steps:

• For the Roasted chicken:.
• Preheat oven to 375°F.
• Remove neck and giblets from cavity of chicken and discard them.
• Rinse the chicken and cavity with cold water inside and out.
• Pat dry with paper towels.
• Season body and cavity of chicken generously with salt and pepper.
• In small bowl mash together the lemon juice, chopped herbs, and butter.
• Rub the herbed butter all over the chicken as well as under the skin.
• Put the lemon halves, onion, garlic, and whole herbs inside the cavity of chicken.
• Tie the chicken legs with twine.
• Roast in oven breast side up for 1 hour or until done and no longer pink.
• Shred the meat when cool enough to handle.
• Discard the skin and SAVE the chicken bones for the stock.
• Chicken Stock:
• Coat a large stockpot with olive oil.
• Place over medium heat.
• Saute the veggies in pot for 3 minutes. Add the reserved chicken bones, herbs, and water.
• Simmer for 1 hour.
• Strain the stock to remove the solids and set aside.
• Dumplings:
• Sift the dry ingredients 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.
• It should be thick and cake like.
• Cover and set aside while making sauce.
• Supreme Sauce:.
• Melt butter and heat the oil over medium heat in dutch oven.
• Add carrots, celery, garlic, and bay leaves.
• Saute until vegetables are soft (about 5 minutes or so).
• Stir in the flour to make a roux.
• Continue to stir and cook for about 2 min to coat the flour and get rid of the starchy taste.
• Slowly stir in chicken stock, one cup at a time.
• Stir well after each addition.
• Let sauce simmer until thick enough to coat back of a spoon, about 15 minute.
• Stir in heavy cream.
• Fold reserved shredded chicken in sauce and bring up to a simmer.
• Add salt and pepper to taste.
• Dumplings:.
• Using 2 spoons, drop by heaping tablespoonfuls into hot mixture.
• The dumplings should cover the top of sauce but not be touching or overcrowded.
• Let the dumplings poach for 10 to 15 minutes until they are firm and puffy.