Chicken And Dumplings For 2 Food

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:

• In a large saucepan, saute onion, celery, and garlic in butter until tender.
• Add flour, sugar, salt, pepper, basil, and broth; bring to a boil.
• Cook and stir for one minute; reduce heat.
• Add peas and cook for 5 minutes, stirring constantly.
• Stir in chicken.
• Pour into a 9 x 13 baking dish.
• For dumplings, combine Bisquick and basil in a bowl. Stir in milk with a fork until moistened.
• Drop by tablespoonfuls onto the casserole. (12 dumplings).
• Bake uncovered at 350 for 30 minutes. Cover and bake another 10 - 15 minutes.

CHICKEN AND DUMPLINGS

Steps:

• Place chicken in a Dutch oven with onion, carrots, celery, garlic, bay leaves, thyme, parsley, 1 1/2 teaspoons salt, black pepper, and cayenne pepper.
• Add enough cold water to cover.
• Bring just to a boil over medium-high heat.
• Reduce the heat to low, cover, and simmer until tender, about 1 hour.
• Remove chicken, and let rest until cool enough to handle.
• Skin and bone chicken, leaving the meat in large chunks; set aside.
• Remove bay leaves from the broth, and discard.
• Skim as much fat as possible from the surface of the broth.
• Heat broth to a slow steady boil.
• In a medium bowl, combine flour, baking powder, and remaining 1/2 teaspoon salt.
• Stir in milk, and beat until stiff.
• Drop batter 1 tablespoon at a time into the boiling broth.
• Cover, and cook for 10 minutes.
• Add reserved chicken, and cook until heated through, about 5 minutes.
• The dumplings should be puffed and the meat warmed through.
• Garnish with parsley, and serve immediately.

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 FOR 2

Steps:

• In a small skillet, whisk together the water, and flour until smooth.
• Slowly stir in the broth, heating over medium heat, stirring constantly until thickened.
• Add chicken, salt, and pepper.
• Cover, and reduce heat to low.
• Meanwhile, make the dumplings.
• In a small bowl, combine the flour, baking powder, salt and pepper.
• Stir in the milk unitl the mixture forms a thick batter.
• Drop the batter on top of the chicken a tablespoonful at a time.
• Cover and cook on low, 15 minutes or until the dumplings are cooked through.

CHICKEN AND DUMPLINGS FOR TWO (COOK'S COUNTRY)

Steps:

• Note: Make the dumplings just before adding them to the stew.
• For the stew: Melt butter in medium saucepan over medium-high heat. Add carrots and onion and cook until lightly browned, 5 to 8 minutes. Add garlic, thyme, 1/2 teaspoon salt, and 1/2 teaspoon pepper and cook until fragrant, about 30 seconds. Add flour and cook, stirring, for 1 minute. Stir in sherry, scraping up any browned bits, and cook until nearly dry, about 1 minute. Slowly stir in broth and bring to boil. Add chicken, reduce heat to medium-low, cover, and simmer until chicken is cooked through and tender, about 15 minutes.
• For the dumplings: Combine flour, baking powder, and salt in bowl. Stir in broth and melted butter until just incorporated.
• Season stew with salt and pepper to taste. Increase heat to medium. Using 2 spoons, drop eight 1-inch dumplings into stew about 1 inch apart. Cover and simmer for 5 minutes. Sprinkle peas around dumplings, cover, and cook 5 minutes longer. Remove from heat and let cool slightly, uncovered, about 10 minutes. Serve.

CHICKEN AND DUMPLINGS (ROLLED DUMPLINGS)

Steps:

• Add chicken, water, and salt to a 6 quart Dutch oven or stock pot , bring to a boil, then lower heat to medium-high and cook until chicken is well done. (about 40 minutes).
• Remove chicken from pot, and let cool a few minutes. Remove skin and any excess fat and discard. Remove bones from breasts and chop meat into bite size pieces. Return chicken back to pot. Add pepper and more water if needed. Return to a boil.
• While chicken is cooking, make dumplings.
• Mix flour and salt in a large mixing bowl. Add eggs and 1/4 cup evaporated milk and mix dumpling ingredients just enough to form a stiff dough. Add more flour if necessary.
• If using more than 3 eggs you will need to increase the flour and salt accordingly. Otherwise dough will be too wet to work with.
• Pour out onto a floured surface. Knead dough 1 or 2 times, being careful not to overwork the dough. The dough becomes tough very quickly, so handle as little as possible. Dust dough and rolling pin with flour. Roll dough to about 1/8 inch thickness.
• Cut into strips about 3/4 inch by 3 inches with a floured knife. Let rest until ready to add to boiling chicken. Add dumplings to boiling broth a few pieces at a time, so that dumplings don't stick to each other. Add remaining evaporated milk to pot.
• Cook 15 minutes. If broth is too runny, dissolve 3 Tbsp flour into 1/4 cup hot water until there are no lumps. Add to dumplings and cook another 5 minutes. Serve.

CHICKEN AND DUMPLINGS

Steps:

• For the Stew:
• Pat the chicken dry with paper towels, then season with salt and pepper.
• Heat 2 teaspoons of the oil in a large Dutch oven over medium-high heat until just smoking.
• Add half of the chicken and cook until golden on both sides, about 10 minutes.
• Transfer the chicken to a plate and remove the browned skin.
• Pour off the chicken fat and reserve. Return the pot to medium-high heat and repeat with the remaining 2 teaspoons oil and the remaining chicken. Pour off and reserve any chicken fat.
• Add the butter to the Dutch oven and melt over medium-high heat.
• Add the carrots, celery, onion, and 1/4 teaspoon salt and cook until softened, about 7 minutes.
• Stir in the flour.
• Whisk in the sherry, scraping up any browned bits.
• Stir in the broth, milk, thyme, and bay leaves.
• Nestle the chicken, with any accumulated juices, into the pot.
• Cover and simmer until the chicken is fully cooked and tender, about 1 hour.
• Transfer the chicken to a cutting board.
• Discard the bay leaves. Allow the sauce to settle for a few minutes, then skim the fat from the surface using a wide spoon.
• Shred the chicken,(using two forks), discarding the bones, then return it to the stew.
• For the Dumplings:
• Stir the flour, baking powder, and salt together.
• Microwave the milk and fat in a microwave-safe bowl on high until just warm (do not over-heat), about 1 minute.
• Stir the warmed milk mixture into the flour mixture with a wooden spoon until incorporated and smooth.
• Return the stew to a simmer, stir in the peas and parsley, and season with salt and pepper.
• Drop golf-ball-sized dumplings over the top of the stew, about 1/4 inch apart (you should have about 18 dumplings).
• Reduce the heat to low, cover, and cook until the dumplings have doubled in size, 15 to 18 minutes.
• Serve.

CHICKEN AND DUMPLINGS FOR TWO

Steps:

• Heat a saucepan, spray with cooking spray, add the chicken and cook it for 4 minutes, browning well on all sides. Remove and keep warm.
• Add the next six ingredients (celery through bay leaf) to the pan and saute until the onion is tender, about 5 minutes.
• Return the chicken to the pan, cook 1 minute, then add the broth , bring it to a boil, cover, reduce the heat and simmer 30 minutes.
• A few minutes before the 30 minutes are up, stir together the flour, baking powder, parsley and salt. Add the milk, stirring just until everything is moist.
• Spoon the dough by heaping teaspoonfulls into the saucepan. Cover and simmer 10 more minutes, or until the dumplings are done.
• Discard the parsley sprigs and serve.