MOMMA'S BEST CHICKEN AND DUMPLINGS
There's a lot of love in those dumplings! This is comfort food at its best and so worth the time and effort. I love the ohhs, awws, and OMGs, smiles, and sighs of total satisfaction that come with this bowl of heaven.
Provided by MA McBridges
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 2h33m
Yield 8
Number Of Ingredients 16
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.
Nutrition Facts : Calories 405.4 calories, Carbohydrate 28.4 g, Cholesterol 83 mg, Fat 19.3 g, Fiber 1.7 g, Protein 27.9 g, SaturatedFat 7.2 g, Sodium 718.1 mg, Sugar 1.2 g
COZY CHICKEN AND DUMPLINGS RECIPE BY TASTY
It's the end of yet another long day and well, you're ready to put your feet up, relax, and tuck into a comforting meal. Delivery might be calling your name, but you've got a ton of chicken lying around and with not much else to do, now's the perfect time to whip up a batch of these simple and cozy chicken and dumplings. Tuck in now.
Provided by Jordan Kenna
Categories Dinner
Time 35m
Yield 6 servings
Number Of Ingredients 19
Steps:
- In a 6-quart Dutch oven, heat the vegetable oil over medium-high heat. Add the chicken and cook until browned on both sides. Remove from the pot and set aside.
- Add carrot and onion and cook until just tender, about 3 minutes.
- Add the garlic and stir for another minute, until fragrant.
- Reduce the heat to medium-low and add the butter and flour, stirring constantly for 3 minutes to prevent lumps from forming.
- Add the chicken and any accumulated juices back to the pot and stir to coat in the roux.
- Add the chicken broth, cream, thyme, and bay leaves and bring to a simmer. Once soup is at a simmer, add the frozen peas, cover, and cook for 15 minutes.
- Make the dumplings: In a large bowl, combine the flour, baking powder, salt, pepper, and cream. Stir until mixture comes together into single mass of dough.
- Using a large spoon or ice cream scoop, form the dough into small round balls about 1 inch (2 ½ cm) in diameter (the dough should yield 14-16 dumplings).
- Place the dough balls in the simmering soup (making sure they don't touch), add the parsley, and cover. Let the soup simmer for 15 minutes, or until the dumplings are cooked through.
- Ladle into bowls, giving 1-2 dumplings per serving.
- Enjoy!
COZY CHICKEN AND DUMPLINGS
Steps:
- For the broth: Bring the chicken broth to a boil in a pot, then turn off the heat. Melt the shortening in a saute pan until completely liquefied, then add the cassava flour, garlic powder, onion powder, paprika and salt to make a roux. Cook, stirring the roux with a fine whisk, for about 3 minutes. Add about a third of the chicken broth to the roux and cook, whisking constantly, until it begins to thicken. Add the rest of the broth and allow to come to a boil, stirring frequently. Keep warm.
- For the carrots: Preheat the oven to 350 degrees F.
- Toss the carrots in a bowl with the olive oil and salt. Spread on a baking sheet and bake until al dente, about 20 minutes. Set aside.
- For the chicken and dumplings: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Blend the cassava flour, baking soda, xanthan gum and 1/4 teaspoon salt together in the bowl of an electric mixer fitted with the paddle attachment. Add the coconut milk, shortening and vinegar and mix well until combined and a dough forms. Scoop 1/4-cup dollops onto the lined baking sheet and bake for 20 minutes, then rotate the baking sheet and bake until dumplings are set and lightly browned, another 15 to 20 minutes longer.
- Meanwhile, dice the chicken into 1-inch cubes. Toss with the remaining teaspoon salt. Spread on a baking sheet and bake until the chicken registers 165 degrees F on an instant-read thermometer, about 20 minutes. Set aside.
- Toss the carrots and chicken into the broth. Cut a dumpling into 4 pieces and add to a bowl. Top with broth, then garnish with some green onion and cilantro. Repeat with the remaining ingredients to make 3 more bowls.
OLD FASHIONED CHICKEN AND DUMPLINGS
This is comfort food that can't be beat!
Provided by Karena
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Yield 20
Number Of Ingredients 13
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.
Nutrition Facts : Calories 399.9 calories, Carbohydrate 8.9 g, Cholesterol 132.8 mg, Fat 25.6 g, Fiber 0.6 g, Protein 31.3 g, SaturatedFat 7.7 g, Sodium 699.5 mg, Sugar 1 g
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 & 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.
COZY CHICKEN & DUMPLINGS
There is just something very comforting about chicken & dumplings. Savory chicken and dumplings smothered in a creamy sauce with your favorite vegetables, all made in one pot!
Provided by mrspayne
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- In a 6-quart dutch oven, cook chicken over medium-high heat until brown on both sides. Once chicken pieces are browned, remove and set aside.
- Add carrot and onion and cook until just tender, about 3 minutes.
- Add garlic and stir for another minute.
- Reduce heat to medium-low and add butter and flour, stirring constantly for 3 minutes to avoid lumps.
- Add chicken and any accumulated juices back to dutch oven and stir to to coat in roux/vegetable mix. Add chicken broth, cream, thyme, and bay leaves and bring to a simmer. Once soup is at a simmer, add frozen peas and cover.
- In a separate bowl, combine flour, baking powder, salt, pepper, and cream. Stir until mixture comes together into single mass of dough.
- Using a large spoon or ice cream scoop, form dough into small round balls about 1 inch in diameter (this dough mixture should yield 14-16 dumplings).
- Place dough balls into simmering soup (making sure they don't touch), and cover. Let soup simmer for 15 minutes or until dumplings are cooked (they should pass the toothpick test).
Nutrition Facts : Calories 904.7, Fat 57.2, SaturatedFat 27.9, Cholesterol 221.9, Sodium 1692.6, Carbohydrate 51.4, Fiber 4.2, Sugar 5.2, Protein 45.3
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.
WORLD'S BEST CHICKEN AND DUMPLINGS
This is my Mom's fantastic chicken and dumpling recipe. Of course there are as many C&D recipes as there are Southern mom's, but this sure is good to me and you don't have to cut shortening into the dumplings like others. I encourage anyone who tries it to adjust the thickness and quantity of dumplings to their suiting, This is mine.
Provided by MarkG
Categories Poultry
Time 2h45m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Combine chicken, celery, onions, carrots, salt, pepper, poultry seasoning, broth in large pot. Add enough water to cover chicken.
- Bring to a boil; reduce heat; cover and simmer for 1 hour or until chicken is tender.
- Remove chicken and let stand until cool enough to handle.
- Remove 1 cup of broth and strain.Set aside.
- Remove meat from bones and discard skin and bones; add meat back to broth.
- Return broth and chicken to simmer.
- In a large mixing bowl, combine reserved broth, 1 tablespoon salt, 1/4 teaspoon pepper, 2 chicken bullion cubes and approximately 3 cups of flour; mix well add enough flour to form stiff dough.
- Roll dough with rolling pin until approximately 1/8 inch thick or desired thickness thickness; cut into strips.
- Drop strips into soup; simmer for 20 minutes, stir occasionally.
- Mix corn starch with 2 tablespoons of water and add to soup. Add butter and cream, mix well.
- Bring to a simmer and then remove from heat; let stand 30 minutes (or as long as you stand to wait).
Nutrition Facts : Calories 1172.4, Fat 72.8, SaturatedFat 29.5, Cholesterol 318.9, Sodium 3116.2, Carbohydrate 59.2, Fiber 3.5, Sugar 3.7, Protein 66.5
More about "cozy chicken and dumplings food"
CHICKEN AND DUMPLINGS: COZY COMFORT FOOD - 31 DAILY
From 31daily.com
5/5 (2)Total Time 45 minsCategory Main DishCalories 466 per serving
- Add butter to a large pot or Dutch oven and heat over medium heat. Saute the onion, carrots, and celery until they begin to soften but not brown, about 5 minutes. Stir in the flour and cook another minute.
- Pour in the evaporated milk and chicken broth; bring to a boil. Then add the cooked chicken, salt, pepper, Italian seasoning, and red pepper flakes. Reduce the heat to a simmer and continue cooking while making the dumplings.
- For the Dumplings: In a bowl add the flour, parsley, baking powder, and salt. In a separate bowl, whisk together the egg, milk, and oil. Make a well in the center of the dry ingredients and add the egg mixture. Stir with a fork just until the flour mixture is moistened.
- Using a large cookie scoop or two spoons, drop dollops of dumpling batter into the simmering soup. Cover and simmer for 10 to 12 minutes. Do not remove the lid during this time. Then, check for doneness. The dumplings are cooked when a toothpick inserted into a dumpling comes out clean.
THE ULTIMATE CHICKEN DUMPLINGS | CANADIAN LIVING
From canadianliving.com
SIMPLY DELICIOUS CHICKEN AND DUMPLINGS - FOODTASTIC …
From foodtasticmom.com
OLD-FASHIONED CHICKEN AND DUMPLINGS RECIPE
From southernliving.com
NEED A CHICKEN AND DUMPLINGS RECIPE? HERE'S 12 TO …
From wideopeneats.com
BISQUICK™ CHICKEN AND DUMPLINGS - THE KITCHEN MAGPIE
From thekitchenmagpie.com
DUMP-AND-BAKE CHICKEN AND DUMPLINGS - THE …
From theseasonedmom.com
CHICKEN AND DUMPLINGS - THE COZY COOK
From thecozycook.com
Ratings 34Calories 657 per servingCategory Main Course
OLD-FASHIONED CHICKEN AND DUMPLINGS - SPICY SOUTHERN KITCHEN
From spicysouthernkitchen.com
EASY CHICKEN AND DUMPLINGS FROM SCRATCH - BOWL OF DELICIOUS
From bowlofdelicious.com
WATCH: MOLLY YEH MAKES HER COZY CHICKEN AND DUMPLING SOUP
From msn.com
COZY CHICKEN & DUMPLINGS - YOUTUBE
From youtube.com
COZY CHICKEN AND DUMPLINGS : RECIPES - REDDIT.COM
From reddit.com
EASY TACO DUMPLINGS | FOODTALK
From foodtalkdaily.com
THE BEST CHICKEN AND DUMPLINGS - WITH HOMEMADE DROP …
From makeyourmeals.com
COUNTRY STYLE CHICKEN AND DUMPLINGS • JESSIE'S COZY KITCHEN
From jessiescozykitchen.com
COZY CHICKEN AND DUMPLINGS RECIPE BY TASTY - FOOD NEWS
From foodnewsnews.com
CHICKEN & FLUFFY DUMPLINGS WITH GRAVY - MY COUNTRY TABLE
From mycountrytable.com
THIS CHICKEN AND DUMPLINGS RECIPE IS THE HANDS-DOWN …
From tasteofhome.com
CHICKEN AND DUMPLINGS ARE COZY AND FEEL-GOOD, THANKS TO
From inquirer.com
COZY CHICKEN AND DUMPLINGS ON FOOD - TRELLO.COM
From trello.com
COZY CHICKEN AND DUMPLINGS – GRASS ROOTS FARMERS' COOPERATIVE
From grassrootscoop.com
COZY CHICKEN AND DUMPLINGS | RECIPE | CHICKEN AND DUMPLINGS, …
From pinterest.com
20 ULTRA COMFORTING CHICKEN AND DUMPLINGS RECIPES | MYRECIPES
From myrecipes.com
CHICKEN AND DUMPLINGS – COMFORT FOOD AT ITS BEST!
From theclassicculinarian.com
CHICKEN AND DUMPLINGS ARE COZY AND FEEL-GOOD, THANKS TO EXTRA ...
From washingtonpost.com
EASY CHICKEN AND DUMPLINGS (+ VIDEO) - FAMILY FOOD ON THE TABLE
From familyfoodonthetable.com
EASY CHICKEN AND DUMPLINGS RECIPE (+VIDEO!) - BUTTER BE READY
From butterbeready.com
CHICKEN AND DUMPLINGS FROM SCRATCH | EASY WEEKNIGHT RECIPES
From easyweeknightrecipes.com
SOUTHERN CHICKEN AND DUMPLINGS (COMFORT FOOD!) - GONNA WANT …
From gonnawantseconds.com
OLD FASHIONED CHICKEN AND DUMPLINGS - SPEND WITH PENNIES
From spendwithpennies.com
COZY VEGAN CHICKEN AND DUMPLINGS + SOUL FOOD - REEL DISHES
From reeldishes.com
CHICKEN AND DUMPLINGS - GRACE AND GOOD EATS
From graceandgoodeats.com
CHICKEN AND DUMPLINGS RECIPE - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
COZY CHICKEN AND DUMPLINGS RECIPE BY TASTY - PINTEREST
From pinterest.com
COZY HOMEMADE CHICKEN AND DUMPLINGS - COOKING WITH WINE BLOG
From cookingwithwineblog.com
TRACY'S CHICKEN AND DUMPLINGS WITH HERBS | SWEET LIME ROAD
From sweetlimeroad.com
COZY CHICKEN AND DUMPLINGS RECIPE BY TASTY - FOOD NEWS
From foodnewsnews.com
CHICKEN AND DUMPLINGS - HEARTY CHICKEN STEW WITH DUMPLINGS
From domesticdreamboat.com
EASIEST EVER CHICKEN AND DUMPLINGS RECIPE - SNUG
From snugandcozylife.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love