Chicken And Cloud Tender Dumplings Food

CHICKEN AND DUMPLINGS

Steps:

• Dice tenders into bite size pieces and set aside. Wash hands.
• Place a large pot on stove over medium high heat. Add oil, butter, vegetables and bay leaf and cook 5 minutes, stirring frequently. Season mixture with salt, pepper and poultry seasoning. Add flour to the pan and cook 2 minutes. Stir broth or stock to the pot and bring to a boil. Add chicken to the broth and stir.
• Place biscuit mix in a bowl. Combine with 1/2 cup warm water and parsley. Drop tablespoonfuls of prepared mix into the pot, spacing dumplings evenly. Cover pot tightly and reduce heat to medium low. Steam dumplings 8 to 10 minutes. Remove cover and stir chicken and dumplings to thicken sauce a bit. Stir peas into the pan, remove chicken and dumplings from heat and serve in shallow bowls.

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 FROM SCRATCH

Steps:

• Heat milk and butter for dumplings in a small saucepan over medium heat until butter melts, 2 to 3 minutes. Remove from heat.
• Combine flour, baking powder, parsley, and salt in a bowl. Stir in club soda and milk mixture until dough forms a ball, making sure not to overmix. Cover dumpling dough and let stand for 30 minutes.
• Combine chicken stock and cream of chicken soup in a large saucepan or Dutch oven. Bring to a simmer over medium-high heat. Add chicken, potatoes, onion, celery, carrot, bell pepper, peas, lemon, and thyme. Poach until chicken is no longer pink in the centers and vegetables are tender, about 12 minutes. Transfer chicken to a plate to cool; transfer vegetables to a bowl, leaving stock in the pan. Discard thyme and lemon.
• Boil remaining stock over medium-high heat until reduced by 1/3, 5 to 7 minutes.
• Meanwhile, pour cream into a small saucepan and heat over medium-high heat. Cook until reduced by about 1/2, 7 to 10 minutes. Whisk into reduced stock. Season with salt and pepper and set aside.
• Chop cooled chicken into bite-sized pieces.
• Melt butter in a small skillet over medium-high heat. Add mushrooms, season with salt and pepper, and saute for 2 to 3 minutes. Stir into stock mixture and add chicken and cooked vegetables.
• Bring soup to a simmer over medium heat, adding more stock if necessary. Drop dumpling dough by teaspoons into the mixture. Cover and let simmer for 7 to 8 minutes. Serve hot garnished with parsley and green onion.

CHICKEN STEW WITH DUMPLINGS

Steps:

• De-bone chicken and cut into chunks or shred. Set aside.
• Melt 2 tablespoons butter in a large Dutch oven over medium heat; cook and stir onion and celery until soft, about 10 minutes. Sprinkle in 2 tablespoons flour and whisk continuously to make a thick roux, about 2 minutes. Slowly pour in chicken broth, whisking to remove any lumps. Add 1 teaspoon salt, black pepper, basil, thyme, potatoes, and mixed vegetable. Cover and cook the stew over medium heat until vegetables are tender, 15 to 20 minutes. Stir in chicken meat and continue to simmer.
• Meanwhile, combine 1 1/2 cups flour, baking powder, and 1/2 teaspoon salt in a large bowl; cut in 3 tablespoons butter until the mixture resembles coarse crumbs. Stir in milk and dill. Drop rounded tablespoonfuls of dough into the simmering stew. Cook, uncovered, for 10 minutes. Cover and cook until the dumplings are tender, 8 to 10 minutes more.

CHICKEN AND FLUFFY DUMPLINGS

Steps:

• Combine the first 8 ingredients in a large pot.
• Simmer covered, 1 to 1 1/2 hours or until chicken is tender.
• Skim off fat.
• DUMPLINGS.
• Combine dry ingredients.
• Stir in remaining ingredients.
• Drop by tablespoonfuls onto hot chicken and boiling stock.
• Cover tightly and return to boiling.
• Reduce heat to a simmer, Do Not Lift Cover.
• Simmer 12 to 15 minutes or until dumplings are dry and fluffy.
• Arrange dumplings and chicken on a platter.
• Strain broth.
• GRAVY.
• Combine flour and water, blend till smooth.
• Bring 4 cups reserved broth to boiling, add flour mixture.
• Bring to boil and cook till thickened.
• Add salt and pepper.
• Pour over chicken and dumplings.

THE BEST CHICKEN AND DUMPLINGS

Steps:

• Start with a large heavy bottom pot that has a lid (like an enameled cast iron pot or Dutch oven) over medium heat.
• Add the olive oil. Once it is hot add the onions, carrots, celery and garlic. Sauté for about 7-8 minutes, stirring often, so the onions are nice and soft.
• Stir in the onion powder, turmeric, salt, pepper, and chicken base, so it coats the veggies.
• Pour in the chicken broth, water and add the bay leaf. Give everything a good stir.
• Simmer over medium heat for 20 minutes, until the carrots and celery are just fork tender.Go ahead and make the dumpling dough at this point and set aside until the stew is done simmering. See instructions below.
• Remove the bay leaf and discard. Stir in the cooked chicken.
• Increase the heat to medium-high to bring the pot to a gentle boil. Drop tablespoons full of the dumpling dough into the simmering broth. PRO TIP: Resist the urge to stir the dumplings!!!! They will have a better texture if you let them simmer/steam.
• Once all the dumplings are in the pot, lower the heat to medium-low and pop the lid on. Let the dumplings lightly simmer for 15 minutes without disturbing!
• Meanwhile, in a small bowl mash together the flour and butter (Beurre Manié) until it is combined. Set aside.
• Remove the lid and pour in the heavy cream and frozen peas. Lightly stir in the flour/butter thickener. Let it simmer over low heat for another 5 minutes. The heat will thaw the peas and thicken the stew.
• Remove from the heat and let it cool for 5-10 minutes before serving.

THE BEST CHICKEN AND DUMPLINGS

Steps:

• For the chicken: Heat the oil in a large Dutch oven or heavy-bottomed pot with a lid over medium-high heat until shimmering. Add the carrots, celery, onion, 1/2 teaspoon salt and about 10 grinds black pepper and cook, stirring occasionally, until the vegetables just begin to soften but don't take on any color, 4 to 5 minutes.
• Stir in the garlic and thyme and cook until fragrant, about 1 minute. Add the wine and simmer until completely evaporated, 4 to 5 minutes. Stir in the butter until completely melted. Sprinkle the flour over the vegetables and stir until it is completely incorporated and a sandy paste forms. Pour in the milk and stir until the flour has been smoothly incorporated into the liquid.
• Add the chicken and the chicken stock to the pot and stir to combine. Bring the mixture to a boil then lower the heat to medium-low and simmer until the chicken is cooked through, 15 to 20 minutes. Stir in the parsley and peas and remove from the heat.
• For the dumplings: Whisk together the flour, baking powder, garlic salt, 1/2 teaspoon salt and about 10 grinds black pepper in a medium bowl. Stir in the melted butter until just combined, then add the milk and stir until a ball of dough forms.
• Use a small ice cream scoop or measuring cup to scoop 10 balls of dough into the pot (about 2 tablespoons each). Cover the pot and simmer over medium-low until the dumplings have puffed up and a toothpick inserted into the center comes out clean, 10 to 15 minutes. Divide among bowls and sprinkle with more parsley.