Country Chicken Dumplings Food

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.

OLD-FASHIONED CHICKEN AND DUMPLINGS

Steps:

• Preheat oven to 350F degrees. Spray a baking sheet with nonstick cooking spray.
• Place chicken breast on the baking sheet and Drizzle a little olive oil on the chicken and season with salt and pepper.
• Bake chicken for about 45 minutes. Once the chicken is cooked, shred it with two forks.
• Pour 2 quarts of chicken stock or broth into a large pot and start warming it up on the stove top while you make the dumplings..
• In a medium bowl, combine flour and baking powder. Then add in cubed butter.
• Combine using your fingers, fork or pastry cutter.
• Pour in the milk. Mix it all together.
• Dust your counter with a generous amount of flour. Place dumpling dough on the counter and dust it with more flour.
• With a rolling pin, roll the dough out to about 1/4" thickness. Be sure to add flour as necessary to keep it from sticking underneath or to your rolling pin.
• Using a knife or a pizza cutter, start cutting out your dumplings into squares.
• Dust dumplings with a bit more flour. The extra flour is all gonna help keep them from sticking but will also thicken your chicken broth some as well when you add them to the pot.
• Bring chicken broth up to a boil. Add in shredded chicken and stir.
• Begin adding dumplings one at a time so they don't all stick together. Stir frequently while adding them.
• Allow dumplings to cook for about 15-20 minutes. You should notice your broth starting to thicken (from the extra flour) and your dumplings may start to sink a little to the bottom because they are soaking up the broth.
• Take one out and taste test it. It shouldn't have a doughy taste anymore.

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.

COUNTRY CHICKEN & DUMPLINGS

Steps:

• Boil chicken, salt& poultry in approximately 2 quarts of water.
• Remove chicken and set aside.
• Add 3 cups milk (more for a richer flavor), bouillon cubes, and butter to broth.
• Bring to almost a boil.
• Add water to the flour to make a thin solution and pour in broth.
• Stir well, reduce heat, and let simmer to thicken.
• Add salt and pepper to taste.
• Pinch each biscuit to small pieces and put in broth.
• Stir often so dumplings won't stick together.
• When dumplings begin to sink, they are almost ready.
• Pick chicken to small pieces and add to broth.
• When dumplings are not gummy to taste, it is ready to eat.

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.