Chicken And Dumplings With Gravy Food

CHICKEN WITH DUMPLINGS AND PAN GRAVY

Steps:

• Season the chicken pieces with seasoning salt and pepper.
• Heat oven to 200° (to keep the chicken warm).
• Heat oil in a large skillet over medium heat and brown the chicken pieces well on both sides (about 7 minutes per side).
• Arrange the chicken skin-side up in the skillet and add in onion, then wine; bring to a boil, reduce heat and simmer for about 20 minutes, or until chicken is just cooked through.
• Transfer the chicken to a oven-proof platter or dish and keep warm in the oven at 200 degrees (do not discard the pan juices, leave in the skillet).
• To make the dumplings: Sift together flour, cornmeal, baking powder, baking soda, salt and pepper in a bowl.
• Blend in butter with your hands or a pastry blender until mixture resembles coarse meal.
• Stir in green onion and parsley.
• Add in the buttermilk, stirring just until the dough is moistened (don't over mix!).
• Skim any fat from the skillet.
• Add in 2-3/4 cups stock; bring to a boil.
• In a small bowl whisk together cream, flour and remaining 1/4 cup stock until smooth, then whisk into boiling stock in the skillet.
• Season with salt and pepper.
• Drop 8 heaping tablespoons of dumpling dough into simmering gravy, allowing about 2-inches apart to expand (and believe me these WILL expand!).
• Reduce heat cover and gently simmer the dumplings about 12-15 minutes, or until the tops of the dumplings are dry.
• Remove the platter of chicken from the oven.
• Serve the chicken, gravy and dumplings as desired.

OLD FASHIONED CHICKEN AND DUMPLINGS

Steps:

• In a large pot place chicken pieces and add the chicken stock, onion, celery and 2 teaspoons of the salt. Put heat on medium low and simmer, partially covered, 15 to 20 minutes or until chicken is tender.
• To Prepare Dumplings: In a large mixing bowl beat together the egg and milk. Add 1 cup flour, remaining salt and baking powder and mix all together. Cut the butter into the flour mixture until the mixture is crumbly. Add 1 tablespoon of the parsley and mix. In 6 large spoonfuls, drop dumpling mixture onto the top of the simmering chicken. Cover the pot and let all simmer for 10 minutes more.
• To Make Gravy: Remove chicken and dumplings to a large serving bowl. Cover and set aside, keeping warm. Strain the stock left in the pot, pressing out any 'veggie liquid'. Return stock to pot. Combine water with remaining flour, then stir into the strained stock. Bring all to a boil, stirring constantly, to thicken. Return chicken and dumplings to pot, combing all gently. Serve with remaining parsley.

CHICKEN 'N' DUMPLINGS WITH SOUR CREAM GRAVY

Steps:

• In a large resealable plastic bag, combine the flour, 2 teaspoons of paprika and salt; add chicken, a few pieces at a time. Seal bag and toss to coat. In a Dutch oven, brown chicken in butter, a few pieces at a time. Remove and set aside. , In the same pan, saute the celery, onion and green pepper until tender. Add the broth, chicken and remaining paprika. Cover and simmer for 45 minutes or until chicken juices run clear. Remove chicken to a serving platter and keep warm. , For dumplings, combine the flour, baking powder and salt. Beat egg and milk; stir into flour mixture and mix well. Drop dough, 2 tablespoonfuls at a time, into simmering broth. Cover and simmer for 10 minutes. Remove dumplings to a serving dish and keep warm. , For gravy, combine cornstarch and water; stir into broth. Bring to a boil; cook for 2 minutes. Reduce heat; add sour cream and parsley. Serve with chicken and dumplings.

CHICKEN AND DUMPLINGS WITH GRAVY

Steps:

• In a large Dutch oven, combine the first eight ingredients. Slowly bring to a boil over low heat. Cover and simmer for 45-60 minutes or until meat is tender, skimming the surface as foam rises., In a large bowl, combine the flour, parsley, baking powder, salt and nutmeg; stir in milk, egg and oil just until moistened. , Drop batter by tablespoonfuls onto simmering broth. Cover and simmer for 12-15 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering). Remove the dumplings and chicken with a slotted spoon to a serving dish; keep warm. , Strain broth, discarding vegetables and bay leaf; reserve 2 cups for gravy. (Remaining broth can be covered and refrigerated for up to 3 days or frozen for 4 to 6 months.) , Place reserved broth in a small saucepan; bring to a boil. Combine the flour, water, salt and pepper until smooth; gradually stir into broth. Cook and stir over medium heat for 2 minutes or until thickened. Serve with chicken and dumplings.,

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.

CHICKEN AND DUMPLINGS

Steps:

• Remove skin from chicken and shred meat into large pieces. Set aside.
• In a small frying pan, add vegetable oil and heat over medium heat. When oil is hot, add chopped onions and saute until soft.
• In a large pot or Dutch oven, add broth, poultry seasoning, salt, pepper, carrots, celery, and sauteed onions. Bring to a boil. Reduce to simmer for about 10 minutes to soften vegetables, and then add shredded chicken. Continue to simmer while making dumplings.
• While stew is simmering, prepare dumplings. Open can and remove biscuits. On a lightly floured surface, roll each biscuit to 1/4-inch thick. With a knife, cut each biscuit into 4 pie-pieces. Set aside.
• Skim surface for any scum that has risen to top. Stir in chicken gravy.
• With the stew still simmering over low heat, stir in dumplings a few at a time. Once all dumplings are in to pot, cover with a tight fitting lid and cook for 10 minutes.
• Ladle into bowls and serve piping hot.

CHICKEN 'N' DUMPLINGS -- CRACKER BARREL STYLE

Steps:

• Bring water to a boil in a large pot.
• Add the chicken, 1 teaspoon of salt, onion, celery, garlic, bay leaf and parsley to the pot.
• Reduce the heat to simmer and cook the chicken, uncovered, for 2 hours.
• The liquid will reduce by about one third.
• When the chicken has cooked, remove it from the pot and set it aside.
• Strain the stock to remove all the vegetables and floating scum.
• You want only the stock and the chicken, so toss everything else out.
• Pour 1 1/2 quarts (6 cups) of the stock back into the pot (keep the leftover stock, if any, for another recipe - it can be frozen).
• Add coarsely ground pepper, the remaining 1/2 teaspoon salt and the tablespoon of lemon juice, then reheat the stock over medium heat while preparing the Dumplings.
• For the Dumplings, combine the flour, baking powder, 1 1/4 teaspoons salt and milk in a medium bowl.
• Stir well until smooth, then let the dough rest for 5 to 20 minutes.
• Roll the dough out onto a floured surface to about a 1/2-inch thickness.
• Cut the dough into 1/2-inch squares and drop each square into the simmering stock.
• Use all of the dough.
• The Dumplings will first swell and then slowly shrink as they partially dissolve to thicken the stock into a white gravy.
• Simmer for 20 to 30 minutes until thick. Stir often.
• While the stock is thickening, the chicken will have become cool enough to handle.
• Tear all the meat from the bones and remove the skin.
• Cut the chicken neatly into bite-size pieces and drop them into the pot.
• Discard the skin and bones.
• Continue to simmer the chicken and dumplings for another 5 to 10 minutes, but don't stir too vigorously or the chicken will shred and fall apart.
• You want big chunks of chicken in the end.
• When the gravy has reached the desired consistency, ladle four portions onto plates and serve hot.
• Serve with your choice of steamed vegetables, if desired.

MOM'S CHICKEN AND DUMPLINGS

Steps:

• Place flour in a large resealable plastic bag; add chicken pieces, a few at a time and shake to coat. In a large skillet, brown chicken in batches in oil; drain. , Place chicken in an 8-qt. stockpot. Add the celery, carrots, parsley and seasonings. Add enough water to cover chicken; bring to a boil. Reduce heat; cover and simmer chicken for 45-50 minutes or until no longer pink. , Remove 1 cup broth to use for dumplings; cool. Stir in the flour, baking powder and eggs to form a stiff batter; drop by tablespoonfuls onto simmering broth. Cover and simmer for 15-20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering). Remove chicken and dumplings to a serving dish and keep warm. , For gravy, remove 4 cups broth and vegetables to a large saucepan; bring to a boil. Combine flour and water until smooth. Gradually stir into vegetable mixture. Bring to a boil. Cook and stir over medium heat for 2 minutes or until thickened and bubbly. Serve with chicken and dumplings.

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.

CHICKEN WITH PAN GRAVY AND CORNMEAL DUMPLINGS

Steps:

• Cook chicken:
• Preheat oven to 200°F.
• Pat chicken dry and season with salt and pepper.
• Heat butter and oil in a 12-inch deep heavy skillet over moderately high heat until foam subsides, then brown chicken well, about 8 minutes total. Arrange skin-sides up, then sprinkle with shallot. Add wine and bring to a boil. Reduce heat and simmer, covered, until chicken is just cooked through, 20 to 25 minutes. Transfer chicken with tongs to a heatproof platter, reserving juices in skillet. Cover chicken with foil and keep warm in oven.
• Make dumplings:
• Sift together flour, cornmeal, baking powder and soda, salt, and pepper into a bowl. Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal. Stir in 2 tablespoons chives and 1 tablespoon parsley, then add buttermilk, stirring just until dough is moistened (do not overmix).
• Make gravy and cook dumplings:
• Skim fat from juices in skillet. Add 2 3/4 cups stock and bring to a boil. Whisk together cream, flour, and remaining 1/4 cup stock in a small bowl until smooth, then whisk into boiling stock and season with salt and pepper.
• Drop 8 heaping tablespoons of dough into simmering gravy, about 2 inches apart to allow dumplings to expand. Reduce heat and gently simmer dumplings, covered, until tops are dry to the touch, 15 to 20 minutes.
• Sprinkle chicken, dumplings, and gravy with remaining herbs.

MOMMA'S BEST CHICKEN AND DUMPLINGS

Steps:

• Melt butter in a stock pot over medium-high heat. Add celery, carrot, onion, garlic, bay leaves, thyme, salt, pepper, and poultry seasoning; cook and stir until flavors combine, about 5 minutes. Push vegetable mixture to the sides and add chicken; cook until browned, 3 to 5 minutes per side.
• Pour enough water over the chicken to cover by 3 inches; bring to a boil. Stir, scraping the browned bits off of the bottom of the pot. Reduce heat; simmer until chicken is tender, about 1 hour. Transfer chicken and carrots to a serving plate with a large slotted spoon; let cool.
• Ladle 1/4 cup cooking liquid into a bowl; cool slightly, about 5 minutes. Mix in 2 tablespoons flour. Stir back into the pot.
• Place 2 cups flour in a large bowl; cut in shortening with 2 knives until mixture forms pea-sized bits. Mix in chilled chicken broth until dough is combined.
• Turn dough out onto a floured work surface. Knead 5 to 6 times; pat down to 1-inch thickness. Sprinkle lightly with flour; roll out to about 1/8-inch thickness. Cut dough into squares with a sharp knife.
• Drop squares, in batches, into simmering cooking liquid, moving squares to the side with each addition. Partially cover pot; simmer until dumplings are firm, about 12 minutes. Separate any dumplings that stick together. Remove from heat; keep covered.
• Bone chicken; cut into bite-sized pieces and return to the pot. Chop carrot; return to the pot. Cool chicken and dumplings, about 30 minutes, before serving.

CHICKEN AND DUMPLINGS I

Steps:

• In a large stockpot or Dutch oven cover the chicken with salted water and simmer until cooked through. When tender, remove chicken from pot. Remove meat from bones and keep warm while making the dumplings.
• TO MAKE DUMPLINGS: Sift about 2 cups of flour and 1 teaspoon baking powder into a large mixing bowl. Make a well in the flour/powder mixture; pour in 1 cup of hot chicken broth, mixing first with a fork, then with your fingers. Add the egg and mix well again.
• Knead the dough for a few seconds on a floured board. Separate the dough into 4 or 5 parts and roll as thin as possible. Cut into 1 1/2 or 2 inch wide pieces. Break these into 2 inch long strips. Drop into boiling chicken broth and simmer for 10 to 15 minutes. Serve with previously prepared meat.

DUMPLINGS WITH CHICKEN

Steps:

• Coat chicken with flour. In a large saucepan, brown chicken in oil. Add celery, carrot, parsley, salt, garlic powder, thyme and pepper. Add enough water to cover. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until chicken is tender. Remove chicken and vegetables to a serving dish; keep warm. , Set aside 1/4 cup broth; cool. Bring remaining broth to a simmer. For dumplings, combine the flour, baking powder and salt; stir in egg and reserved broth just until moistened. Drop batter in four mounds onto simmering broth. Cover and simmer for 5-7 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering). Remove dumplings and keep warm. , For gravy, transfer 1-1/3 cups broth to a small saucepan (save remaining broth for another use). Bring to a boil. Combine the flour, salt and water until smooth; stir into broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over chicken, vegetables and dumplings. Serve immediately.

OLD-FASHIONED CHICKEN AND DUMPLINGS

Steps:

• Fill a large pot with water, and add whole chicken. Bring to a boil, and then reduce heat. Simmer until tender, about 1 to 2 hours.
• Remove chicken from broth, and set aside to cool. Reserve broth. When cool enough to handle, remove meat from bones; cut into bite size pieces. Discard skin and bones.
• In a medium bowl, stir together flour and salt. Break one egg into flour, and stir with fork till stiff. Continue adding eggs one at a time until all are incorporated. The dough should be very stiff.
• Bring broth to a boil. Add bouillon cubes; stir until cubes have dissolved.
• Using a fork and knife, pick up dough on fork. Hold over boiling broth, and cut off small pieces into broth until all the dough has been used. Stir, cover, and simmer for 20 minutes.
• Add chicken meat, and stir. Serve hot.

CHICKEN AND DUMPLINGS

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.

QUICK & EASY CHICKEN AND DUMPLINGS

Steps:

• Remove skin from chicken and chop or shred meat into large pieces. Set aside.
• In a small frying pan, add vegetable oil and heat over medium heat; add chopped onions and saute until soft.
• In a large pot or Dutch oven, add broth (both cans), poultry seasoning, salt, pepper, carrots, celery and sauteed onion. Bring to a boil; reduce heat to simmer for about 10 minutes to soften vegetables and then add shredded chicken. Continue to simmer while preparing dumplings.
• Open can and remove biscuits. On a lightly floured surface, roll each biscuit to about 1/4-inch thick. Cut each biscuit into 4 wedges. Set aside.
• Skim surface of stew for any scum that has risen to top. Stir in chicken gravy.
• With the stew simmering over low heat, stir in dumplings a few at a time. Once all dumplings are in the pot, cover with a tight fitting lid and cook for 10 minutes.
• Ladle into bowls and serve piping hot.

EASY INSTANT POT CHICKEN AND DUMPLINGS RECIPE

Steps:

• Press the SAUTE button on the Instant Pot.
• When the pot is hot, add the olive oil and the butter.
• Add the onion and celery to the pot and saute for a few minutes. Add in the carrots and potatoes, stir.
• Add in the garlic. Cook for 1 minute, scraping the bottom of the pot to get up any brown bits (deglaze).
• Add chicken and 2 cups of chicken broth and continue to scrape the bottom of the pot again (to deglaze it to keep it from burning).
• Season with salt, pepper, poultry seasoning, sage, and thyme. Cook for a few seconds to let the spices become fragrant.
• Place the Instant Pot lid on top, move the valve to SEALING, press the PRESSURE COOK or MANUAL button and set timer for 15 minutes.
• While food is cooking, prepare your biscuits. Roll each canned biscuit flat and cut into 6 equal pieces. Do this to all 6 biscuits and set aside (you can also just cut them and not roll them flat).
• When cooking time is done, do a QUICK RELEASE of the pressure and remove the lid.
• Dump in the remaining 2 cups of chicken broth and then add the sliced biscuits into the pot.
• Carefully place the cut biscuits on top of the liquid in the pot, spreading them out as best as you can. Once all your biscuits are in the pot, DO NOT mix it all together - leave the biscuits sitting on top of the liquid.
• Press the CANCEL button.
• Place the lid on the pot and lock in place. Turn the valve to SEALING. Press the PRESSURE COOK or MANUAL button and set the timer for 10 minutes.
• When the cooking cycle has finished, do a QUICK RELEASE.
• Open the lid and carefully stir in the frozen peas and heavy cream. Let it sit for a minute or two so that it thickens up and then taste and add salt and pepper if needed.