THE BEST CHICKEN & DUMPLINGS
Homemade chicken and dumplings from scratch harken back to my childhood and chilly days when we devoured those cute little balls of dough swimming in hot, rich broth. It's one of those types of soup you'll want to eat again and again. -Erika Monroe-Williams, Scottsdale, Arizona
Provided by Taste of Home
Time 1h35m
Yield 8 servings (3 quarts).
Number Of Ingredients 25
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.
Nutrition Facts : Calories 470 calories, Fat 24g fat (8g saturated fat), Cholesterol 104mg cholesterol, Sodium 892mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 2g fiber), Protein 32g protein.
CHICKEN AND DUMPLINGS RECIPE BY TASTY
Here's what you need: bone-in, skin-on chicken thighs, kosher salt, black pepper, McCormick® Poultry Seasoning, vegetable oil, water, small yellow onion, medium carrot, celery, fresh parsley, garlic, McCormick® Garlic Powder, all-purpose flour, baking powder, schmaltz, buttermilk
Provided by Chris Salicrup
Categories Dinner
Time 1h30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Season the chicken thighs all over with 2 teaspoons of salt, 1 teaspoon of pepper, and the poultry seasoning.
- In a large Dutch oven, heat the vegetable oil over medium heat. Place seasoned chicken, skin-side down, in the hot oil and begin to render the chicken fat, about 5 minutes. Once the skin in crispy, flip the chicken and continue cooking for 3 minutes more. Remove the chicken from pot and set aside. Pour the chicken fat into a small bowl and reserve.
- Add the water, onion, the chopped carrot, chopped celery, and parsley stems to the pot. Return the chicken thighs to the pot and bring to a boil over medium high heat. Once boiling, reduce the heat to low and simmer for 30 minutes, or until the chicken is cooked through.
- Remove the chicken from the pot and discard the skin and bones. Shred the meat and set aside. Strain the stock through a fine-mesh sieve and discard the vegetables.
- Add 1 tablespoon of the reserved chicken fat to the pot over medium heat, along with the sliced carrots, sliced celery, garlic, and 2 tablespoons of flour. Stir to combine.
- Slowly add the reserved chicken stock, 2 teaspoons of salt, 1 teaspoon of pepper, and the garlic powder. Add the shredded chicken back to the pot and bring to a simmer over low heat and continue cooking for 20 minutes or until the vegetables are tender.
- Meanwhile, make the dumplings: In a medium bowl, combine the remaining cups of flour, the baking powder, remaining teaspoon of salt, remaining ½ teaspoon of pepper, and the remaining 3 tablespoons of reserved chicken fat. Mix with a fork to combine. Add the buttermilk and mix to incorporate, then knead for 2 minutes, until the dough comes together.
- Pull off about 1 tablespoon of dough at a time and add to the soup. Continue cooking until the dumplings are cooked through, about 10 minutes.
- Ladle into bowls and garnish with the parsley leaves.
- Enjoy!
Nutrition Facts : Calories 602 calories, Carbohydrate 65 grams, Fat 12 grams, Fiber 3 grams, Protein 53 grams, Sugar 5 grams
THE BEST CHICKEN AND DUMPLINGS
This is pure comfort food at its finest. Tender chunks of chicken and vegetables come together in a creamy, richly-flavored sauce with pillowy dumplings baked right on top. It's hearty but not too heavy and comes together from scratch in about an hour.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 21
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.
CHICKEN AND DUMPLINGS
This comfort-food recipe combines chicken thighs, plump dumplings, and plenty of vegetables for a meal that's warm and filling. Everything is ready in about an hour, so try them for a weekend meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 1h
Number Of Ingredients 12
Steps:
- In a Dutch oven (or a 5- to 6-quart heavy pot with a tight-fitting lid), heat butter over medium. Add onion, carrots, and thyme. Cover and cook, stirring occasionally, until onion is soft, about 5 minutes.
- Add 1/4 cup flour and cook, stirring, 30 seconds. Add broth and bring to a boil, stirring constantly; season with salt and pepper. Nestle chicken in pot; reduce heat to medium-low. Cover and cook, stirring occasionally, 20 minutes.
- Meanwhile, make dumplings: In a medium bowl, whisk together remaining 3/4 cup flour, dill, baking powder, and 1/2 teaspoon salt. With a fork, gradually stir in 1/2 cup milk to form a moist and soft batter. It should be just a little thicker than pancake batter and should easily drop from the tip of a spoon. (Add additional 2 tablespoons milk if too thick.) Set aside.
- Stir peas into pot. Drop batter in simmering liquid in 10 heaping tablespoonfuls, keeping them spaced apart (dumplings will swell as they cook). Cover, and simmer until chicken is tender and dumplings are firm, 20 minutes. Serve.
CHICKEN AND DUMPLINGS
Chicken and dumplings are a family favorite! I remember when my mom used to make this dish using store-bought biscuits and a whole chicken. This is my version--made with boneless, skinless chicken thighs and homemade chive dumplings with dough that won't make you miss the pre-made kind!
Provided by Food Network
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 18
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.
QUICK AND DELICIOUS CHICKEN AND DUMPLINGS
This recipe is a family favorite. The few people that know I use canned biscuits cannot believe it! I think they are better than homemade. This is the only leftovers that get eaten in my house until they are gone. Even the people I work with made me bring some in after seeing them when I brought them to lunch!!
Provided by Carrie A
Categories Chicken
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Bring broth and water to a boil in large pot. Add onion, celery, carrots, salt and pepper. (Remember you have a lot of broth to flavor).
- Add chicken. Cover and simmer over medium heat for about 1 1/2 hours.
- Remove chicken to slightly cool.
- Turn heat on high.
- During this time rip each biscuit into 3 pieces, add to pot coating each piece with broth.
- Cover, cook for about 7 minutes.
- Remove lid, gently flip or stir dumplings to cook other side.
- Cover for 7-10 minutes until dumplings seem sturdy.
- Taste gravy, salt and pepper to taste.
- Remove skin from chicken, and rip from bone into chunks.
- Add chicken back to pot, simmer on low for about 5-10 minutes.
- The dumplings will look like a large amount, but they will shrink as they cook.
- Also, they will float and cover the entire pot, so don't worry!
- Enjoy, they are delicious!
Nutrition Facts : Calories 409.2, Fat 17.2, SaturatedFat 4.6, Cholesterol 24.1, Sodium 1485.7, Carbohydrate 45.3, Fiber 1.5, Sugar 9.2, Protein 17.6
DELICIOUS CHICKEN AND DUMPLINGS
Tired of super salty, quick-prep chicken and dumplings, my hubby and I set out to create a simple homemade version. In 2004 we came up with this, and we've been making it (to rave reviews from guests) ever since! Straight forward and simple, the trickiest part is remembering to put the flour and milk in AND remove the Bay Leaf. We hope you enjoy this "comfort food" as much as we do!
Provided by SiouxzQzz
Categories Stew
Time 1h
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Heat oil in Dutch oven (or a nice big pt that you have a lid for) on medium high heat, add cubed chicken and garlic. Stir; cooking until chicken is white.
- Add broth, bouillon, salt, pepper, bay leaf, and fresh vegetables to create a stew. Bring to a boil.
- Reduce heat on stew; simmer on low, covered, 30 minutes, or until chicken and vegetables are tender.
- While stew simmers, open biscuits and set out on a plate (to rise) or make your own biscuits.
- In separate container, mix flour and milk. After 30 minutes of simmering, remove bay leaf from broth, then whisk flour and milk into broth on stove. Stir well.
- Add biscuits to top of stew. Cover and continue cooking on low heat 15 minutes.
- Let stand a few minutes before serving.
- VARIATION: Make homemade or Biquick biscuits instead of canned.
Nutrition Facts : Calories 701, Fat 37.3, SaturatedFat 9.5, Cholesterol 81.9, Sodium 1867.2, Carbohydrate 63.2, Fiber 4.8, Sugar 12.9, Protein 28.7
CHICKEN AND DUMPLINGS
From Martha Stewart video, adapted from The New Southern Basics: Traditional Southern Food for Today.
Provided by MahnaMahna
Categories One Dish Meal
Time 2h
Yield 8 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 384.8, Fat 18.5, SaturatedFat 5.4, Cholesterol 79.8, Sodium 781.7, Carbohydrate 35.6, Fiber 8, Sugar 1.6, Protein 23.8
CHICKEN AND DUMPLINGS
Make and share this Chicken and Dumplings recipe from Food.com.
Provided by Chef-Momma
Categories One Dish Meal
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large pot, combine chicken broth, water,onion, vegetables, chicken, and thyme.
- Cover and bring to a boil over medium-high heat. Reduce heat and simmer for 15 minutes.
- Place baking mix in a small bowl. Remove 2 tablespoons and stir into pot to thicken stew.
- Add milk and egg to remaining baking mix and stir with a fork to blend. Drop rounded.
- tablespoons onto hot chicken mixture. Cook over low heat, uncovered, for 5 minutes.
- Cover and cook for 5 minutes more. Serve while hot.
Nutrition Facts : Calories 266.1, Fat 6.9, SaturatedFat 2, Cholesterol 33.4, Sodium 396.6, Carbohydrate 43.5, Fiber 7.8, Sugar 4, Protein 11.3
CHICKEN AND DUMPLINGS
My mom made a similar recipe for this comforting dish, and I still remember the wonderful aroma of chicken and dumplings cooking throughout the house. She didn't make it often, but when she did, what a treat. I especially loved the light, tender dumplings, which is still my most favorite part of this dish. (In a pinch, Bisquick dumplings are also very good). For those of you, like my good friend Cindy, who like a more Southern style of dumpling (heavier, chewier), the recipe is at the bottom. This recipe is from Steph's Country Kitchen Goodness. This is my favorite website for recipes.
Provided by Dawn Vezina
Categories Stew
Time 3h
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Combine chicken, celery, carrots, onion, chicken broth, parsley, chicken bouillon granules, salt and pepper in a large pan or dutch oven; add enough water to cover chicken.
- Bring to a boil; reduce heat, cover and simmer for 2 hours or until chicken is done.
- Remove chicken and let stand until cool enough to handle.
- Remove skin from chicken and tear meat away from bones.
- Return meat to soup; discard skin and bones.
- Add more salt and pepper to taste, if desired.
- Return soup to a simmer.
- In a mixing bowl, combine dumpling ingredients and mix well to form a stiff dough.
- Drop by tablespoonfuls into simmering soup.
- Cover and simmer for 15 to 20 minutes.
- Serve immediately.
- Yield: 4 to 6 servings.
- *SOUTHERN STYLE DUMPLINGS (heavier and chewier) 2 cups flour, 1 cup chicken broth, 2 tsp baking powder, 2 beaten eggs. Combine flour, broth, baking powder and eggs; mix well to form a stiff batter. Drop by tablespoonfuls into simmering soup. Cover and simmer for 15 to 20 minutes.
COMFORTING CHICKEN A LA KING
I've been making this thick and creamy Chicken a la King recipe for over 30 years. It's a wonderful way to create a quick lunch or dinner with leftover chicken. -Ruth Lee, Troy, Ontario
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Bake biscuits according to package directions. Meanwhile, in a large skillet, saute the mushrooms, onion and celery in butter until crisp-tender. Stir in flour and salt until blended. Gradually stir in broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Add chicken and pimientos; heat through. Serve with biscuits.
Nutrition Facts : Calories 551 calories, Fat 34g fat (15g saturated fat), Cholesterol 110mg cholesterol, Sodium 1185mg sodium, Carbohydrate 35g carbohydrate (8g sugars, Fiber 2g fiber), Protein 29g protein.
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BA'S BEST CHICKEN AND DUMPLINGS RECIPE | BON APPéTIT
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5/5 (57)Estimated Reading Time 7 minsServings 6Total Time 1 hr 20 mins
- Bring chicken, leek, whole carrot, whole celery stalk, half of onion, garlic, thyme, parsley stems, bay leaf, peppercorns, and 3 quarts water to a simmer in a large wide pot. Cook, uncovered, until chicken is cooked through, 40–50 minutes. Transfer chicken to a plate and let sit until cool enough to handle. Shred meat from thighs and legs, discarding skin, bones, and excess fat. Cover meat with foil to keep warm; set aside.
- Strain stock through a fine-mesh sieve into a large bowl; discard solids. Wipe out pot, pour stock back in, and bring to a simmer. Stir in 1 Tbsp. plus 1 tsp. salt.
- Heat ¼ cup plus 1 Tbsp. schmaltz in a large skillet over medium. Cook chopped carrot, chopped celery, and remaining onion, stirring occasionally, until vegetables are softened but not completely tender, 8–10 minutes; season with salt and pepper. Add ½ cup flour and cook, stirring, until vegetables are coated, about 1 minute. Scrape vegetable mixture into simmering stock and whisk until liquid is thickened and no lumps remain, then continue to cook until vegetables are tender, 10–15 minutes.
- Meanwhile, whisk baking powder, baking soda, 1 tsp. salt, ¼ tsp. pepper, and remaining 1 cup flour in a medium bowl. Whisk buttermilk and remaining 3 Tbsp. schmaltz in a small bowl. Fold buttermilk mixture into dry ingredients just until dough comes together (be careful not to overmix or dumplings will be tough).
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