Stewed Chicken And Dumplings Food

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HUMBLE CHICKEN STEW & DUMPLINGS



Humble chicken stew & dumplings image

A simple delicious chicken stew done one of my favourite ways - with leftover chicken and fluffy dumplings. Enjoy!

Provided by Jamie Oliver

Categories     Chicken Recipes     Save with Jamie     Chicken     St. George's Day     Sunday lunch     British     Pork

Time 1h40m

Yield 4

Number Of Ingredients 12

4 rashers of higher-welfare smoked streaky bacon
olive oil
2 onions
3 large carrots
2 potatoes, or 250g celeriac
a few sprigs of fresh thyme
2 fresh bay leaves
200 g button mushrooms
1 heaped tablespoon of plain flour
250 g self-raising flour
125 g cold unsalted butter
1 leftover chicken carcass, plus up to 300g leftover cooked chicken

Steps:

  • For this recipe, you will need 1 leftover chicken carcass, plus up to 300g leftover cooked chicken. Strip all the meat you can find off the chicken carcass, and put aside.
  • Place the carcass and any bones in a large pan and use a rolling pin to smash them all up. Cover with 1 litre of water, bring to the boil, then simmer for at least 30 minutes, skimming away any scum from the surface.
  • Meanwhile, finely slice the bacon and place in a large casserole pan on a medium heat with a lug of oil, while you peel and chop the onions, carrots, and potatoes or celeriac into 2cm dice.
  • Add to the pan along with the thyme sprigs and bay leaves. Cook for 10 minutes, stirring regularly.
  • Halve and stir in the mushrooms, along with the leftover chicken and plain flour.
  • Pour the stock through a sieve straight into the pan (topping up with a little water, if needed) and let it simmer for 20 minutes, or until thick and delicious, while you start your dumplings.
  • Place the self-raising flour and a pinch of sea salt in a mixing bowl. Coarsely grate in the butter and rub together until it resembles breadcrumbs.
  • Add 100ml of cold water and bring into a ball of dough. Divide into 12 pieces and roll into balls.
  • When the time's up, loosen the stew with a good splash of water if needed, season to perfection, then transfer it to an ovenproof pan and place the balls on top.
  • Pop the lid on and bake at 190°C/375°F/gas 5 for 30 minutes, or until hot through and the dumplings are fluffy and cooked. Serve with some seasonal greens.

Nutrition Facts : Calories 768 calories, Fat 37.6 g fat, SaturatedFat 19.2 g saturated fat, Protein 32.4 g protein, Carbohydrate 79.8 g carbohydrate, Sugar 12.2 g sugar, Sodium 1.6 g salt, Fiber 6.8 g fibre

CHICKEN STEW WITH DUMPLINGS



Chicken Stew with Dumplings image

I've been dying to do a chicken and dumpling dish for a while. Could there be a better time than winter for a true comfort dish?

Provided by 2ND COURSE

Categories     Soups, Stews and Chili Recipes     Stews     Chicken

Time 1h5m

Yield 8

Number Of Ingredients 18

1 (3 pound) rotisserie chicken
2 tablespoons butter
1 onion, diced
2 ribs celery, sliced thin
2 tablespoons all-purpose flour
2 (14.5 ounce) cans chicken broth
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon dried basil
¼ teaspoon dried thyme
¾ pound new potatoes, cut into 1/2-inch dice
2 cups frozen mixed vegetables
1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
3 tablespoons butter
¾ cup milk, or more as needed
2 tablespoons dried dill

Steps:

  • De-bone chicken and cut into chunks or shred. Set aside.
  • Melt 2 tablespoons butter in a large Dutch oven over medium heat; cook and stir onion and celery until soft, about 10 minutes. Sprinkle in 2 tablespoons flour and whisk continuously to make a thick roux, about 2 minutes. Slowly pour in chicken broth, whisking to remove any lumps. Add 1 teaspoon salt, black pepper, basil, thyme, potatoes, and mixed vegetable. Cover and cook the stew over medium heat until vegetables are tender, 15 to 20 minutes. Stir in chicken meat and continue to simmer.
  • Meanwhile, combine 1 1/2 cups flour, baking powder, and 1/2 teaspoon salt in a large bowl; cut in 3 tablespoons butter until the mixture resembles coarse crumbs. Stir in milk and dill. Drop rounded tablespoonfuls of dough into the simmering stew. Cook, uncovered, for 10 minutes. Cover and cook until the dumplings are tender, 8 to 10 minutes more.

Nutrition Facts : Calories 463.8 calories, Carbohydrate 37.9 g, Cholesterol 95.9 mg, Fat 21.3 g, Fiber 4.2 g, Protein 29.7 g, SaturatedFat 8.5 g, Sodium 1161.2 mg, Sugar 3.4 g

CHICKEN AND DUMPLINGS



Chicken and Dumplings image

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

For the chicken and vegetables:
3 to 3 1/2 pounds chicken thighs and breasts, skin-on, bone-in, trimmed of excess fat
2 teaspoons butter or extra virgin olive oil, or a combination of both
Salt
1 quart chicken stock, homemade or store-bought
2 to 3 celery stalks, trimmed and cut into 1/2-inch pieces (about 2 cups)
3 medium carrots, peeled and cut into 1/2-inch pieces (about 2 cups)
1 large onion, roughly chopped (about 2 cups)
1/3 cup all-purpose flour
1 teaspoon dried thyme
1/4 cup dry sherry or vermouth (optional)
1 tablespoon heavy cream (optional)
3/4 cup frozen peas, thawed
1/4 cup minced fresh parsley leaves
Ground black or white pepper
For the dumplings:
2 cups (250 g) cake flour (can sub all-purpose flour, but use cake flour if you have it, your dumplings will be fluffier)
2 teaspoons baking powder
3/4 teaspoon salt
2 tablespoons butter, melted
3/4 cup milk
1/4 cup minced fresh herb leaves such as parsley, chives, and tarragon (optional)

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

STEWED CHICKEN AND DUMPLINGS



Stewed Chicken And Dumplings image

Make and share this Stewed Chicken And Dumplings recipe from Food.com.

Provided by MizzNezz

Categories     Chicken

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 15

1 chicken, cut up in pieces
6 cups water
2 celery ribs, chopped
1 carrot, chopped
1 medium onion, chopped
4 chicken bouillon cubes
1 teaspoon poultry seasoning
1 teaspoon garlic powder
1 teaspoon pepper
1 cup flour
2 teaspoons baking powder
1 teaspoon salt
2/3 cup milk
3 teaspoons melted butter
1 teaspoon parsley

Steps:

  • Put chicken in large pot with water.
  • Add next 7 ingredients.
  • Bring to a boil, skimming surface if necessary.
  • Simmer for 1 hour, or until tender.
  • Mix dumpling ingredients together until just moistened.
  • Bring chicken to a slow boil.
  • Drop dumplings by tablespoons onto chicken.
  • Cover and cook 12 minutes.

EBONY'S STEWED CHICKEN AND DUMPLINGS



Ebony's Stewed Chicken and Dumplings image

This warming dish remains a constant in African American cuisine. Comforting and indulgent, it follows a formula that was familiar to Ebony's audience. Published in 1962, the original recipe from the food editor Freda DeKnight called for a 4 1/2- to 5-pound stewing hen which, she wrote, could take 2 to 3 1/2 hours to cook "depending on the age and quality of the bird." Today, smaller, fresh young chickens are readily available in most supermarkets, so the meat becomes tender much more quickly, making it easier to dig into this one-bowl meal even faster.

Provided by Kayla Stewart

Time 1h15m

Yield 4 servings

Number Of Ingredients 13

1 (4-pound) whole chicken
1/2 cup chopped onion
1/2 cup chopped celery with tops
1 1/2 teaspoons fine salt
1/2 teaspoon flavor enhancer, such as Ac'cent or chicken bouillon granules
1/4 teaspoon garlic salt
1/4 teaspoon paprika
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon granulated sugar
1/2 teaspoon fine salt
1/2 cup whole milk
2 tablespoons finely chopped parsley, plus more for garnish

Steps:

  • Prepare the chicken: Cut the chicken into 8 pieces with the back bones (2 breasts, 2 thighs, 2 drumsticks, 2 wings). You also can buy the chicken already cut up. Place in a large, heavy cooking pot or Dutch oven and add the onion, celery, salt, flavor enhancer, garlic salt, paprika and enough cold water to just cover the meat (about 4 cups).
  • Cover and bring to a boil over high heat. Skim any foam from the surface, then reduce the heat to low and simmer gently until the chicken is almost completely tender, about 45 minutes.
  • When the chicken is almost done, make the dumplings: Whisk the flour, baking powder, sugar and salt in a medium bowl. Add the milk and stir to form a thick, smooth batter.
  • Uncover the pot and drop heaping teaspoons of the dumpling batter on top of the chicken, spacing apart slightly. Sprinkle with the parsley and cover the pot. Cook for 20 minutes without lifting the lid. If you cut into a dumpling, the dough should be cooked through to the center. Serve the chicken and dumplings on a platter or in serving dishes, garnished with more parsley.

CHICKEN STEW WITH CLASSIC DUMPLINGS



Chicken Stew with Classic Dumplings image

Savor classic comfort food with this chicken and dumplings favorite.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 8

Number Of Ingredients 11

2 tablespoons vegetable oil
4 medium stalks celery, coarsely chopped (2 cups)
3 medium carrots, thinly sliced (1 1/2 cups)
1 large onion, chopped (1 cup)
3 cups cubed cooked chicken
1/2 teaspoon pepper
6 cups Progresso™ chicken broth (from two 32-oz cartons)
1 1/2 cups Gold Medal™ self-rising flour
1/4 cup shortening
2 tablespoons chopped fresh parsley
1/2 cup Progresso™ chicken broth

Steps:

  • In Dutch oven or large saucepan, heat oil over medium-high heat. Add celery, carrots and onion; cook, stirring frequently, until tender. Stir in chicken, pepper and 6 cups broth. Heat to boiling. Reduce heat to medium-low; simmer 15 minutes.
  • Meanwhile, place flour in medium bowl. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture resembles coarse crumbs. Stir in parsley. Add 1/2 cup broth; stir just until dry ingredients are moistened.
  • Drop dough by tablespoonfuls onto chicken or vegetables in simmering stew. Cover; cook over medium-low heat 10 to 15 minutes or until dumplings are firm.

Nutrition Facts : Calories 310, Carbohydrate 23 g, Cholesterol 45 mg, Fat 2, Fiber 2 g, Protein 21 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 1210 mg, Sugar 2 g, TransFat 1 g

EASY CHICKEN STEW AND DUMPLINGS



Easy Chicken Stew and Dumplings image

Make and share this Easy Chicken Stew and Dumplings recipe from Food.com.

Provided by PaulaG

Categories     Chicken Breast

Time 45m

Yield 2 serving(s)

Number Of Ingredients 12

2 tablespoons all-purpose flour
1/4 teaspoon dried sage
1/4 teaspoon dried thyme, crushed
1/8 teaspoon pepper
1 1/4 cups chicken broth
1 tablespoon dried onion flakes
1 -1 1/2 cup frozen mixed vegetables, defrosted
1 cup diced cooked chicken breast
1/2 cup biscuit mix (I use Baking Mix Aka "bisquick")
1 tablespoon chopped green onion
3 tablespoons milk
1 tablespoon dried parsley

Steps:

  • In a 1 1/2 qt nonstick saucepan, stir together the flour, sage, thyme and pepper. Stir until mixture begins to brown, watching carefully so the flour doesn't burn.
  • Whisk in the broth and onion flakes, heat to boiling over medium heat, stirring constantly; stir in the vegetables and chicken, bring to a boil.
  • In a small dish, mix together the biscuit mix, chopped onion and milk until well moistened; drop by rounded teaspoonfuls onto boiling stew; reduce heat to low and simmer uncovered for 10 minutes.
  • Cover and simmer an additional 10 minutes; sprinkle with dried parsley the last few minutes of cooking.

CHICKEN AND DUMPLINGS (FROM SCRATCH)



Chicken and Dumplings (From Scratch) image

This is one of the best recipes for chicken and dumplings that I have ever come across - the dumplings are fantastic!! and the stew is simply delicious

Provided by Chef mariajane

Categories     < 60 Mins

Time 1h

Yield 6 serving(s)

Number Of Ingredients 21

1 (4 lb) whole chickens
3 quarts water
3 cups onions, chopped
1 cup celery, chopped
1 cup carrot, chopped
1 teaspoon salt
1/4 teaspoon fresh ground pepper
10 garlic cloves, peeled
4 sprigs thyme
2 bay leaves
1/4 cup all-purpose flour
2 teaspoons cornstarch
3 tablespoons heavy cream
3/4 cup 1% low-fat milk
1 large egg
1 1/2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon cornmeal
1/2 teaspoon salt
1 tablespoon parsley, chopped
fresh ground pepper

Steps:

  • FOR THE STEW: Remove and discard giblets and neck from chicken. Rinse chicken with cold water, and place chicken in an 8-quart stockpot. Add 3 quarts water and next 8 ingredients (through bay leaves); bring to a simmer.
  • Reduce heat and simmer 45 minutes; skim surface occasionally, discarding solids.
  • Remove chicken from pot; cool. Strain stock through a sieve into a large and discard solids. Remove chicken meat from bones; tear chicken meat into 2-inch pieces, and store in refrigerator. Let stock cool to room temperature.
  • Pour stock into zip lock bags. Let stand 15 minutes. Working with one bag at a time, snip off a corner of bag; drain liquid into stockpot stopping before fat layer reaches opening. Discard fat Repeat procedure with remaining bag.
  • Bring stock to a boil over medium-high heat; reduce heat, and simmer until reduced to about 8 cups (about 15 minutes).
  • Heat a cast-iron skillet over medium-high heat for 5 minutes. Lightly spoon 1/4 cup flour into a dry measuring cup; level with a knife. Add flour to pan; cook 1 minute or until lightly browned, stirring constantly.
  • Combine browned flour and cornstarch in a large bowl; add 2/3 cup of the stock to flour mixture, stirring with a whisk until smooth. Add flour mixture to remaining stock in pan; bring to a boil over medium-high heat. Cook 2 minutes or until slightly thickened. Reduce heat; stir in cream. Add chicken; keep warm over low heat.
  • FOR THE DUMPLINGS: Combine milk and egg in a medium bowl Lightly spoon 1 1/2 cup all-purpose flour into dry measuring cup and level with a knife. Combine the flour, baking powder, cornmeal and 1/2 teaspoons salt.
  • Add flour mixture to milk mixture, stirring with a fork just until dry ingredients are moistened. Drop one-third of dumpling batter by 8 heaping teaspoonfuls onto chicken mixture. Cover and cook for 3 minutes or until the dumplings are done (do not allow chicken mixture to boil) Remove dumpling with a slotted spoon; place in a large serving bowl or on a deep serving platter; keep warm. Repeat procedure with remaining dumpling batter.
  • Remove pan from heat; slowly pour stew over dumplings, Sprinkle with chopped parsley and freshly ground black pepper. Serve immediately.

Nutrition Facts : Calories 666.2, Fat 35.4, SaturatedFat 11.1, Cholesterol 189.6, Sodium 964.2, Carbohydrate 44.1, Fiber 3.1, Sugar 6.4, Protein 41

CHICKEN STEW WITH DUMPLINGS



Chicken Stew with Dumplings image

My mother usually didn't care for dumplings. But she raved about this stew...dumplings and all. It's a down-home delicious meal that I make often for my family.

Provided by Taste of Home

Categories     Dinner

Time 1h45m

Yield 8 servings.

Number Of Ingredients 18

2-1/2 to 3 pounds bone-in chicken thighs or drumsticks
5 cups water
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
3/4 pound new potatoes, quartered
3 carrots, cut into 2-inch pieces
2 celery ribs, sliced
1 medium onion, cut into eighths
1 package (10 ounces) frozen peas
DUMPLINGS:
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons butter or margarine
3/4 cup milk
1/4 cup minced fresh parsley

Steps:

  • Place chicken and water in a 5-qt. Dutch oven. Cover and cook over medium heat for 1 to 1-1/2 hours or until chicken is tender. , Skim fat. Remove chicken from broth; allow to cool. Debone chicken and cut into chunks; return to broth. Add next nine ingredients. Cover and cook over medium heat for 15-20 minutes or until vegetables are tender. , Meanwhile, combine the flour, baking powder and salt in a bowl; cut in butter until mixture resembles coarse crumbs. Stir in milk and parsley. Drop dough by rounded tablespoonfuls into simmering stew. Cook, uncovered, for 10 minutes. Cover and cook for 8-10 minutes or until the dumplings are tender.

Nutrition Facts : Calories 340 calories, Fat 12g fat (5g saturated fat), Cholesterol 72mg cholesterol, Sodium 706mg sodium, Carbohydrate 35g carbohydrate (7g sugars, Fiber 4g fiber), Protein 23g protein.

CHICKEN STEW WITH DUMPLINGS



Chicken Stew with Dumplings image

Make and share this Chicken Stew with Dumplings recipe from Food.com.

Provided by RecipeNut

Categories     Stew

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 22

2 tablespoons vegetable oil
2 cups sliced carrots
1 cup chopped onion
1 large green pepper, sliced
1/2 cup sliced celery
2 (14 ounce) cans reduced-sodium fat-free chicken broth, divided
6 tablespoons all-purpose flour
2 lbs boneless skinless chicken breasts
chicken breast, cut into 1 inch pieces
3 medium unpeeled potatoes, cut into 1 inch pieces
6 ounces mushrooms, halved
3/4 cup frozen peas
1 teaspoon dried basil leaves
3/4 teaspoon dried rosemary
1/4 teaspoon dried tarragon
3/4 teaspoon salt (3/4 to 1 teaspoon)
1/4 teaspoon black pepper
2 cups biscuit mix
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary
1/4 teaspoon dried tarragon
2/3 cup 2% milk

Steps:

  • Heat oil in 4-quart Dutch oven over medium heat until hot.
  • Add carrots, onion, green pepper and celery; cook and stir 5 minutes or until onion is tender.
  • Stir in chicken broth, reserving 1/3 cup; bring to a boil.
  • Mix reserved 1/3 cup broth and flour; stir into boiling mixture.
  • Boil, stirring constantly, for 1 minute or until thickened.
  • Stir chicken, potatoes, mushrooms, peas and herbs into mixture.
  • Reduce heat to low; simmer, covered, 18 to 20 minutes or until vegetables are almost tender and chicken is no longer pink in center.
  • Add salt and pepper.
  • For Herb Dumplings, combine biscuit mix and herbs in small bowl; stir in milk to form soft dough.
  • Spoon dumpling mixture on top of stew in 8 large spoonfuls.
  • Reduce heat to low.
  • Cook, uncovered, 10 minutes.
  • Cover and cook 10 minutes or until biscuits are tender and toothpick inserted in center comes out clean.
  • Serve in shallow bowls.

CHICKEN THIGH AND DUMPLING STEW



Chicken Thigh and Dumpling Stew image

Chicken thighs produce the tastiest shredded/chopped chicken to use in recipes like this. A perfect version of a good ol' comfort food recipe. Goes well with fresh green beans.

Provided by averyfern

Categories     Soups, Stews and Chili Recipes     Stews     Chicken

Time 1h25m

Yield 8

Number Of Ingredients 15

3 tablespoons butter
2 pounds chicken thighs
8 slices bacon
2 stalks celery, chopped
3 carrots, chopped
1 red onion, finely chopped
3 cloves garlic, finely chopped
1 (14 ounce) can vegetable broth
½ teaspoon paprika
½ cup heavy cream
1 (26 ounce) can condensed cream of chicken soup
1 cup water
1 (8.75 ounce) can sweet corn, drained
ground black pepper to taste
1 (10 ounce) can buttermilk biscuits

Steps:

  • In a large skillet over medium-high heat, melt the butter and cook the chicken thighs until the meat is just cooked through. Remove the chicken pieces from the skillet and allow to cool. Using forks, pull meat from the bones and cut into small pieces or shred. Set aside.
  • Meanwhile, in a medium skillet, cook the bacon over medium heat until nicely browned and crispy. Remove strips from bacon grease and drain on a paper towel. Crumble the drained and cooled bacon and set aside. Reserve 1 tablespoon of the bacon drippings.
  • Scrape the chicken drippings from the large skillet into a large stock pot or Dutch oven. Cook the celery, carrots, red onion, and garlic over medium heat until the red onions are soft and transparent. Add the vegetable broth, chicken, and 1 tablespoon reserved bacon grease. Simmer over medium heat for 12 minutes, then stir in paprika, heavy cream, cream of chicken soup, and water. Heat through, stirring regularly, about 5 minutes. Stir in the sweet corn and ground pepper.
  • Tear each buttermilk biscuit into quarters and drop into the chicken stew. Reduce heat to medium-low; stir occasionally until dough is cooked though, forming dumplings at the top of the stew, about 10 minutes. Remove from heat and serve with a garnish of crumbled bacon.

Nutrition Facts : Calories 532.7 calories, Carbohydrate 33.4 g, Cholesterol 118 mg, Fat 31.7 g, Fiber 2.2 g, Protein 28.8 g, SaturatedFat 12.3 g, Sodium 1473 mg, Sugar 6.5 g

CHICKEN AND DUMPLINGS



Chicken and Dumplings image

Heartier than chicken soup, this classic comfort dish is decidedly more stewlike, thanks to a golden-brown roux, a densely flavored chicken broth, and, of course, the dumplings. Think of them as a biscuit meeting a matzo ball: fluffy little clouds made from a quick mixture of flour, baking powder, buttermilk, butter and an egg for springiness. They're cooked right on top of the chicken stew, partly poaching and partly steaming.

Provided by Alison Roman

Categories     dinner, poultry, soups and stews, main course

Time 2h

Yield 6 servings

Number Of Ingredients 19

2 pounds bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
1 large yellow onion, diced
4 stalks celery, chopped
6 medium carrots (about 1 1/2 pounds), peeled and sliced 1/4-inch thick
4 sprigs thyme
1 tablespoon unsalted butter, plus more as needed
1/4 cup all-purpose flour
2 large leeks, white and light green parts thinly sliced
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
3/4 cup buttermilk
1 large egg
2 tablespoons unsalted butter, melted
1/2 cup parsley, tender leaves and stems, finely chopped (optional)
1/4 cup chives, finely chopped (optional)

Steps:

  • Season chicken on both sides with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Working in batches if needed, sear chicken, skin-side down, until deeply golden brown, 8 to 10 minutes. Flip chicken and continue to cook until it is browned on the other side, another 5 to 8 minutes. Transfer chicken to a large plate, and pour off all fat into a measuring cup. (You should have about 5 tablespoons, depending on the fattiness of the chicken.)
  • Leaving all the browned bits in the pot, return 2 tablespoons of fat to the pot. Add onions, celery and half the carrots. Season with salt and pepper and cook on medium heat, stirring to scrape up all the bits on the bottom of the pot. Cook until vegetables start to soften, about 4 minutes or so. Return chicken to the pot along with thyme and 8 cups of water. Simmer, uncovered, until chicken is completely tender and liquid has reduced by about 1/4, about 30 to 40 minutes.
  • Transfer chicken to a plate or cutting board to cool. Strain the stock (you should have about 5 cups; if you have less, you can add water to make up the difference) and wipe out the pot.
  • Heat remaining 3 tablespoons chicken fat along with 1 tablespoon butter (if you don't have enough chicken fat, use enough butter to equal 4 tablespoons of fat) over medium heat. Sprinkle in flour and stir constantly until it's all a pale golden brown, about 2 to 3 minutes.
  • Slowly whisk in reserved chicken stock until no lumps remain (it will thicken considerably at first) and bring to a boil. Add leeks and remaining carrots, season with salt and pepper and lower the heat to simmer.
  • Remove and discard the skin and bones from the chicken. Shred the meat and add to the pot. Cook, stirring occasionally, until liquid is nicely thickened and carrots and leeks are tender, 10 to 12 minutes.
  • Make the dumplings: In a medium bowl, whisk together flour, baking powder, salt and pepper. In a small bowl, whisk together buttermilk and egg and add to dry ingredients, followed by melted butter. Using a wooden spoon or spatula, stir just to combine. (Do not overmix.)
  • Using a spoon, drop generous quarter-size dollops of the dumpling dough into the pot (they should just sit right on top; they will not sink), spacing them apart as much as possible (it's O.K. if they touch). Cover the pot and reduce heat to low. Cook, undisturbed, until the dumplings are puffed and totally cooked through, 18 to 22 minutes. (Test a dumpling by cutting it in half; it should look slightly biscuity, but with no raw bits of dough. If it needs more time, continue to cook.)
  • Remove lid and divide among bowls; sprinkle with parsley and chives, if using.

Nutrition Facts : @context http, Calories 668, UnsaturatedFat 23 grams, Carbohydrate 49 grams, Fat 37 grams, Fiber 6 grams, Protein 33 grams, SaturatedFat 11 grams, Sodium 1035 milligrams, Sugar 9 grams, TransFat 0 grams

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OLD-FASHIONED CHICKEN AND DUMPLINGS RECIPE - SOUTHERN LIVING
웹 2022년 12월 27일 Recipes. Old-Fashioned Chicken And Dumplings. 4.2. (18) 15 Reviews. Mrs. Morton Smith experimented for years with different methods of making the perfect …
From southernliving.com


KE KHO IN TAMAN DESA PROVES CHINESE FOOD IS MORE THAN JUST …
웹 10시간 전 Dōngběi cuisine features lots of wheat flour (e.g. noodles and dumplings) whereas Sichuan is famous for their málà or "spicy and numbing” flavours. The name of the …
From malaymail.com


FAST & EASY CHICKEN STEW WITH DUMPLINGS - KING …
웹 1일 전 Fast & Easy Chicken Stew with Dumplings. 12 Reviews 4.8 out of 5 stars. This light chicken stew makes good use of leftover chicken or turkey. It goes together in a flash, and is wonderful topped with dumplings. Prep. 18 …
From kingarthurbaking.com


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