Carolines Quick Chicken And Dumplings Food

EASY CHICKEN AND DUMPLINGS FROM SCRATCH

Steps:

• Sauté the carrots, celery, and onions in 2 tablespoons of the butter in a large pot over medium high heat until softened a bit and beginning to brown (about 3 minutes).
• Add 1/4 cup flour, stir to coat.
• Add chicken broth (4 cups) and bring to a boil.
• Turn the heat down to simmer and add 1/2 cup milk and the chicken. Season with salt and pepper.
• Meanwhile, to make the dumplings, mix together the remaining 1 cup of flour, 1 teaspoon salt, 1 teaspoon baking powder, and 1 teaspoon fresh thyme leaves. Stir in the remaining 2 tablespoons of butter, melted, until flour mixture is crumbly looking. Add the remaining 1/2 cup of milk and stir until JUST combined. Do NOT over mix, or your dumplings may be dense.
• Add spoonfuls of the dumpling mixture to the simmering pot- I recommend using a small cookie scoop for this (a tablespoon can also be used).
• Cover and simmer on low for 15 minutes, or until dumplings are fluffy, cooked, and float to the top. No peeking!
• Serve garnished with extra fresh thyme and fresh ground pepper, if desired.

QUICK-N-EASY CHICKEN AND DUMPLINGS

Steps:

• To make the dumpling batter, combine the baking mix, milk and garlic powder in a medium bowl. Stir until just combined. Set aside.
• In a medium pot, combine the stock, salt, pepper, thyme and bay leaf and bring to a boil. In a small dish, whisk the flour with 1/4 cup water and stir into the chicken stock. Add the chicken and mixed vegetables. Using a tablespoon or an ice cream scoop, drop scoops of the dumpling batter into the boiling stock. Reduce the heat to a simmer and cook, uncovered, for 10 minutes. Cover and cook an additional 10 minutes. Garnish each serving with fresh parsley.

CAROLINE'S QUICK CHICKEN AND DUMPLINGS

Steps:

• In a large pot, bring first 5 ingredients to a boil over medium-high heat; stir often.
• Separate each biscuit in half, making 2 rounds per biscuit.
• Cut each round in half.
• Drop biscuit pieces, 1 at a time, into boiling broth mixture; stir.
• Place cover on pot, turn heat to low, and simmer, stirring occasionally for 15 to 30 minutes or until dumplings are desired doneness.

QUICK OVEN CHICKEN AND DUMPLINGS

Steps:

• Arrange chicken in a 9x12 baking dish that has been srayed with a non-stick spray.
• Drizzle with the melted butter.
• Sprinkle with the baking mix and pour the milk over the top.
• Combine the soup and the broth and mix well.
• Spoon the mixture over the chicken. Sprinkle with paprika.
• Bake at 350 for 45 minutes or until brown and bubbly. Let stand 5 minutes before serving.

QUICK CHICKEN AND DUMPLINGS

Steps:

• In a large pot, melt the butter over medium. Add the carrots, leek, celery, garlic, rosemary, thyme and poultry seasoning, if using. Season generously with salt and pepper, and cook, stirring occasionally, until vegetables are slightly softened, about 5 minutes.
• Sprinkle with the flour, then cook, stirring, 2 minutes. (This cooks the flour to soften its raw flavor.) Gradually stir in the stock and cream, and bring to a boil over high heat.
• Once the mixture boils, stir in the gnocchi, reduce the heat to medium and cook until gnocchi and vegetables are tender, about 5 minutes. Stir in the chicken in the last couple of minutes. Season to taste with salt and pepper. Divide among bowls and top with fresh tarragon and more black pepper, if desired.

QUICK CHICKEN AND DUMPLINGS

Steps:

• In a large saucepan, combine the ½ cup milk, peas and carrots, chicken, mushrooms and soup. (Note about the soup: The recipe software interpreted "creamy mushroom soup" as cream of mushroom soup. Do not used condensed cream of mushroom soup; look at the premium brands for "creamy mushroom soup" which is a ready to eat product.)
• Heat to boiling, stirring frequently.
• While soup mixture is heating, stir biscuit mix and the 1/3 cup milk together until it forms a soft dough.
• After soup mixture comes to a boil, drop the dough onto (not into) the chicken mixture in 8 or 9 spoonfuls.
• Sprinkle dumplings with paprika.
• Lower heat to low and simmer gently without a cover for 10 minutes, then cover and cook 10 minutes more.
• Serve hot.

CHICKEN AND DUMPLINGS

Steps:

• For the chicken: Heat a large braiser or Dutch oven over medium-high heat and add 4 tablespoons butter. Sprinkle the chicken thighs with salt and pepper and add to the pan. Cook until golden, turning once, about 3 minutes per side. Remove to a plate.
• Add the remaining 2 tablespoons butter, the onion, celery and carrots and season with salt and pepper. Cook, stirring frequently and scraping up the brown bits that cling to the bottom of the pan with a wooden spoon, until the vegetables are coated in fat and slightly golden, about 3 minutes. Add the flour and stir until the vegetables are coated. Add the garlic and cook until fragrant, about 30 seconds. Add the chicken stock, bay leaf and browned chicken, along with any chicken juices at the bottom of the plate. Bring to a boil, lower to a simmer, cover and simmer until the chicken is tender and cooked through, about 45 minutes.
• For the dumplings: Whisk together the flour, baking powder and salt in a large bowl. Using a fork, cut the shortening into the flour mixture. Slowly add the buttermilk, gently mixing to incorporate. Fold in the chives.
• Use 2 forks to shred the chicken. When the chicken is ready, use 2 spoons sprayed with cooking spray if desired to add scoops of dumpling dough over the top of the stew, about 1 tablespoon each. Cover and simmer until the dumplings double in size, about 15 minutes. Remove from the heat, discard the bay leaf and garnish with parsley.