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
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.
JULIA'S SIMPLE CHICKEN & DUMPLINGS
This is Chicken & Dumplings the easy and delicious way. Traditional, southern, no-frills, and wonderful. Forget all the extras and treat yourself to what this dish was truly meant to be, both taste and work-wise. This recipe is a traditional dish from my partner, Julia's, family. There is very little that you can do to hurt this recipe. The most important thing to remember is to stir often once you begin to add dumplings so that they neither stick nor burn. Enjoy!
Provided by wyrllwynd
Categories One Dish Meal
Time 1h25m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Place all listed ingredients into stock pot and add just enough water to cover chicken.
- Simmer for approximately 40 minutes or until chicken parts easily from bone.
- Reduce heat to low.
- Remove chicken from pot and allow to cool.
- Separate meat from bones, divide into bite-sized pieces, and set aside.
- Discard bones.
- In a medium bowl, combine flour, water, salt and pepper for dumplings and mix well.
- Dough should be well-defined, barely sticky, and easy to handle by hand: If it is too sticky, add more flour, or if it is crumbling, add more water.
- Turn dough out onto a lightly floured surface and roll with a rolling pin to 1/8" thickness.
- Return chicken stock to a simmer and add chicken.
- With a sharp knife, cut dumpling dough into stips approximately 1" x 3".
- Add strips to simmering stock, stirring as you add them to keep them from sticking to each other or to the pot.
- Continue to re-roll the dough as needed, cutting dumpling strips and adding them to the stock until all dough is used.
- When stock turns an opaque yellowish-white color and thickens, add milk and stir.
- Add salt and pepper to taste.
- Excess may be frozen in a tupperware container or a doubled ziplock-type container for up to a month.
- Feel free to add up to 2 cups of water for more stock or to even up to double the amount of dumplings to accomodate your needs or tastes.
CHICKEN AND DUMPLINGS
Chicken and dumplings is comfort food at its best! Start with a hearty chicken and vegetable stew, then add easy homemade dumplings that cook up light and fluffy.
Provided by Elise Bauer
Categories Dinner Soup Stew Comfort Food Chicken Chicken Stew Dumplings Stew
Time 1h
Yield 8
Number Of Ingredients 22
Steps:
- Heat the chicken stock: Add the chicken stock to a medium pot and bring it up to a gentle simmer.
- Poach the chicken in the stock: Once the chicken pieces are browned on all sides, remove them from the large pot, and turn off the heat. Remove and discard the skin from the chicken pieces and put the chicken pieces into the pot of simmering stock. Poach the chicken in the stock until cooked through, about 20 minutes or so. Remove the chicken pieces and set on a tray to cool for a few minutes. When the chicken pieces are cool to touch, pull the meat off the bones and cut into 2-inch chunks. Set aside.
Nutrition Facts : Calories 638 kcal, Carbohydrate 40 g, Cholesterol 247 mg, Fiber 3 g, Protein 60 g, SaturatedFat 8 g, Sodium 823 mg, Sugar 6 g, Fat 24 g, ServingSize Serves 6 to 8, UnsaturatedFat 0 g
CHICKEN DUMPLINGS - SIMPLE!
Chicken Dumplings made great and simple! I found this recipe in a Betty Crocker's Cookbook, with variation made to fit my family. I never have left overs when I make this! My guests are always asking for the recipe... it's that great! Happy Cooking!!
Provided by HeliWif
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in large non-stick saucepan over medium heat.
- Cook chicken until golden brown, stirring frequently.
- Stir in the water, milk, gravy mix (dry), marjoram, salt, and frozen vegetables.
- Heat chicken mixture over high heat until boiling.
- Once boiling, reduce heat until mixture boils gently.
- Meanwhile prepare dumplings.
- Mix according to Bisquick directions.
- Drop dumplings by the spoonful into the chicken mixture.
- Cook uncovered 10 minutes.
- Cook and cover 10 minutes longer.
- (It seems unnatural to not stir the mixture, but I have found that if you stir the mixture the dumplings will be doughy).
- Enjoy-- great accompanying side dishes are cheese grits, applesauce, fried apples, and of course, sweet tea!
Nutrition Facts : Calories 500.6, Fat 18.4, SaturatedFat 5.7, Cholesterol 82.4, Sodium 1438.1, Carbohydrate 46.6, Fiber 1.3, Sugar 7, Protein 35
CHICKEN AND DUMPLINGS
Provided by Ree Drummond : Food Network
Time 1h20m
Yield 8 servings
Number Of Ingredients 18
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 & DUMPLINGS MADE EASY
This is Mom's recipe for Chicken and Dumplings - made easy! Hopefully you'll enjoy it as much as we all did! This is still time consuming, just not quite as long as it usually would be. You still get that great flavor of home cooked chicken and dumplings!
Provided by Wendy28
Categories Whole Chicken
Time 6h
Yield 8-12 serving(s)
Number Of Ingredients 13
Steps:
- I chose to use a crock pot and it worked out really well. I have to work all day and I don't have the time to wait for a whole chicken to boil, so I put the chicken in the crock pot while I was gone at work for the day.
- Place whole chicken in crock pot. Pour in 1 can of chicken broth. Add the onions, lemons, and spices. Leave the crock pot on low for a minimum of 4 hours, and turn on high for 1 hour, or leave on low for 8 hours.
- Remove chicken from crock pot and place on large plate to debone. the meat should fall off the bone. Allow to cool for just a bit. Remove onions, bay leaf, and lemons from crock pot. keep remaining juice, will be adding it to the cream base for soup.
- Remove dumplings from refrigerator/freezer to thaw. Pour in remaining juice from crock pot. Pour 1 can of chicken broth, and 2 cups of water into a large cooking pot. Bring to a rolling boil, add in 2 cans of cream of chicken soup, evaporated milk, and milk. bring back to boil - place dumplings in one at a time (directions on package) Reduce heat and allow to cook for 30 - 45 minutes on low heat. (stir often)
- Remove chicken from bones. Shred/cut chicken to bite size pieces. (make sure there are not any little bones!) after the dumplings have cooked for 30 - 45 minutes, add chicken to mixture and allow to cook for 15 minutes.
- Serve hot.
Nutrition Facts : Calories 395, Fat 26, SaturatedFat 8.6, Cholesterol 100.2, Sodium 903.5, Carbohydrate 13.4, Fiber 0.6, Sugar 2.7, Protein 26.3
SIMPLE CHICKEN AND DUMPLINGS
This is my sister Debra's recipe and my kids always love it when she cooks it for them. It is simple, easy, basic...and very good! You can add a vegetable to the creamy broth if you would like (frozen peas or broccoli), but we like it just the way it is. *I always double this recipe because they always come back for 2nd helpings.
Provided by Likkel
Categories Chicken
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Melt shortening in dutch oven; blend in flour and salt. Add milk and chicken broth. Cook, stirring constantly until smooth and thickened.
- Stir in onions and chicken (plus peas or broccoli if you would like); blend well.
- Dumplings-Mix dry ingredients with shortening and milk. Stir only to moisten.
- Drop by spoonfuls (I use a cookie scoop) into boiling chicken mixtures; cover with lid.
- Cook for 15 minutes over low heat. Do not lift cover until cooking time is up!
Nutrition Facts : Calories 343.3, Fat 20, SaturatedFat 5.9, Cholesterol 43.7, Sodium 821.5, Carbohydrate 22.2, Fiber 0.7, Sugar 0.2, Protein 17.7
SUPER SIMPLE CHICKEN AND DUMPLINGS
This recipe is a favorite for my daughter and myself! It's a super easy one so I don't mind fixing it anytime especially since my daughter could eat the whole pot by herself! She prefers just the dumplings so I double them but you can do it as you wish! Enjoy!
Provided by NURSNMOM
Categories One Dish Meal
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cook whole chicken in large pot full of water until done. Remove chicken from pot and debone. Save broth from chicken and add soup. Return broth and soup to a boil, then add frozen dumplings. We use Mary B's open Kettle dumplings. They are often found in the frozen food section near the other frozen breads. We use two packages of dumplings and often have to add more broth because of it. Just watch and add as desired for your preference of thickness. Boil as directed on package (I think it's 45 minutes) then add chicken back. Cook just long enough to warm chicken back up. Be careful because once chicken is added dumplings will easily stick.
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.
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