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.
IRISH CHICKEN AND DUMPLINGS
This is our family's very favorite comfort food.
Provided by CLAIRELLEN
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Dumpling Recipes
Yield 6
Number Of Ingredients 13
Steps:
- In large, heavy pot, combine soup, water, chicken, celery, onion, salt, poultry seasoning, and pepper. Cover and cook over low heat about 1 1/2 hours.
- Add potatoes and carrots; cover and cook another 30 minutes.
- Remove chicken from pot, shred it, and return to pot. Add peas and cook only 5 minutes longer.
- Add dumplings. To make dumplings: Mix baking mix and milk until a soft dough forms. Drop by tablespoonfuls onto BOILING stew. Simmer covered for 10 minutes, then uncover and simmer an additional 10 minutes.
Nutrition Facts : Calories 595.2 calories, Carbohydrate 94.4 g, Cholesterol 58.1 mg, Fat 9.2 g, Fiber 7.8 g, Protein 33.9 g, SaturatedFat 2.7 g, Sodium 2401.8 mg, Sugar 13.8 g
CHICKEN AND DUMPLINGS
Provided by Tyler Florence
Categories main-dish
Time 3h20m
Yield 6 servings
Number Of Ingredients 34
Steps:
- For the chicken: Preheat oven to 375 degrees F. Remove the neck and giblets from the cavity of the chicken and discard. Rinse the chicken under cold water, inside and out. Pat dry thoroughly with paper towels. Season the body and cavity of the chicken generously with salt and pepper.
- In a small bowl, mash together the butter, lemon juice, and chopped herbs. Rub the herbed butter all over the chicken, as well as under the skin. Put the lemon halves, onion, garlic, and whole herbs inside the chicken cavity, for added flavor. Tie the legs together with kitchen twine. Place the chicken, breast side up, in a roasting pan fitted with a rack. Roast for 1 hour until the meat is no longer pink. When cool enough to handle, shred the meat, discarding the skin and set aside. Reserve the bones for chicken stock.
- For the stock: Coat a large stockpot with olive oil and place over medium heat. Add the vegetables and saute for 3 minutes. Add the reserved chicken bones, water, and herbs; simmer for 1 hour. Strain the stock to remove the solids and set aside.
- For the dumplings: sift dry ingredients together in a large bowl. In a small bowl, lightly beat the eggs and milk together; pour the liquid in the dry ingredients and gently fold. Mix just until the dough comes together, the batter should be thick and cake-like.
- For the sauce: In a Dutch oven, melt butter and heat oil over medium heat. Add carrot, celery, garlic, and bay leaves. Saute until the vegetables are soft, about 5 minutes. Stir in the flour to make a roux. Continue to stir and cook for 2 minutes to coat the flour and remove the starchy taste. Slowly pour in the chicken stock, 1 cup at a time, stirring well after each addition.
- Let sauce simmer until it is thick enough to coat the back of a spoon, about 15 minutes. Stir in heavy cream.
- Fold the reserved shredded chicken into the sauce and bring up to a simmer. Using 2 spoons, carefully drop heaping tablespoonfuls of the dumpling batter into the hot mixture. The dumplings should cover the top of the sauce, but should not be touching or crowded. Let the dumplings poach for 10 to 15 minutes until they are firm and puffy. Season with freshly cracked black pepper and garnish with chopped parsley before serving.
IRISH CHICKEN
Irish Chicken with Cabbage, Potatoes, Bacon and Onions
Provided by Mary Ellen
Time 1h5m
Yield Serves 4
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees.
- Mix together rub ingredients. Roll the chicken pieces in the spices and set aside.
- Fry the bacon. When cooked put on a paper towel to drain. Drain most of the bacon grease from the pan, leaving enough to brown the chicken in. (you can also use olive oil if desired) Quickly brown the chicken pieces. When browned set aside on a plate.
- While the chicken is browning, roughly chop the cabbage. Then slice the onion into thin slices. Next peel the potatoes and slice into rounds. When the chicken is browned, add the cabbage to the pan with 1/4 cup water, after a few minutes mix in the potatoes and onions. Take off of the heat.
- Cut the bacon into pieces and sprinkle over the cabbage mixture.
- Add the chicken pieces on top of cabbage mixture. Place the pan in the oven and cook until the chicken is done, about 45 - 50 minutes for all to cook. The juices from the chicken will help to cook the cabbage and potatoes.
IRISH CHICKEN AND DUMPLINGS
Favorite of ours. Says it feeds 6 but there was plenty of left-overs. Enjoy!
Provided by Ashley Feathers
Categories Chicken
Time 3h10m
Number Of Ingredients 13
Steps:
- 1. In large, heavy pot, combine soup, water, chicken, celery, onion, salt, poultry seasoning, and pepper. Cover and cook over low heat about 1 1/2 hours.
- 2. Add potatoes and carrots; cover and cook another 30 minutes.
- 3. Remove chicken from pot, shred it, and return to pot. Add peas and cook only 5 minutes longer.
- 4. Add dumplings. To make dumplings: Mix baking mix and milk until a soft dough forms. Drop by tablespoonfuls onto BOILING stew. Simmer covered for 10 minutes, then uncover and simmer an additional 10 minutes.
IRISH CHICKEN AND DUMPLINGS
Make and share this Irish Chicken and Dumplings recipe from Food.com.
Provided by RecipeNut
Categories Stew
Time 2h25m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In large, heavy pot, combine soup, water, chicken, celery, onion, salt, poultry seasoning, and pepper.
- Cover and cook over low heat about 1 1/2 hours.
- Add potatoes and carrots; cover and cook another 30 minutes.
- Remove chicken from pot, shred it, and return to pot.
- Add peas and cook only 5 minutes longer.
- Add dumplings.
- To make dumplings: Mix baking mix and milk until a soft dough forms.
- Drop by tablespoonfuls onto BOILING stew.
- Simmer covered for 10 minutes, then uncover and simmer an additional 10 minutes.
Nutrition Facts : Calories 744.8, Fat 23.5, SaturatedFat 7.1, Cholesterol 71.9, Sodium 1978.4, Carbohydrate 96.1, Fiber 10.8, Sugar 17.8, Protein 37.3
IRISH CHICKEN AND DUMPLINGS
This is our family's very favorite comfort food.
Provided by CLAIRELLEN
Categories Chicken and Dumplings
Yield 6
Number Of Ingredients 13
Steps:
- In large, heavy pot, combine soup, water, chicken, celery, onion, salt, poultry seasoning, and pepper. Cover and cook over low heat about 1 1/2 hours.
- Add potatoes and carrots; cover and cook another 30 minutes.
- Remove chicken from pot, shred it, and return to pot. Add peas and cook only 5 minutes longer.
- Add dumplings. To make dumplings: Mix baking mix and milk until a soft dough forms. Drop by tablespoonfuls onto BOILING stew. Simmer covered for 10 minutes, then uncover and simmer an additional 10 minutes.
Nutrition Facts : Calories 595.2 calories, Carbohydrate 94.4 g, Cholesterol 58.1 mg, Fat 9.2 g, Fiber 7.8 g, Protein 33.9 g, SaturatedFat 2.7 g, Sodium 2401.8 mg, Sugar 13.8 g
IRISH CHICKEN STEW
The guinness stout really adds a wonderful flavor to this chicken stew.
Provided by Daily Inspiration S
Categories Chicken
Time 1h30m
Number Of Ingredients 14
Steps:
- 1. Heat oil in a large skillet over medium heat until hot. Add onion, celery and garlic; cook and stir 3 minutes or until tender. Remove vegetables with slotted spoon to a small bowl.
- 2. Arrange chicken in single layer in skillet. Cook over medium-high heat 5 minutes per side or until lightly browned.
- 3. Add onion, celery, garlic, carrots, parsnips, potatoes, thyme, salt and pepper to the skillet. Pour stout over chicken and vegetables. Bring to a boil over high heat. Reduce heat to low. Cover and simmer 35 minutes.
- 4. Add mushrooms and corn to skillet. Cover and cook 10 minutes. Then uncover skillet; increase heat to medium. Cook 10 minutes longer or until sauce is slightly reduced and chicken is no longer pink in center.
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