Chicken with Drop Dumplings
Chicken and Dumplings Recipe INGREDIENTS :
* 1 stewing chicken, about 5 pounds
* 2 tablespoons butter
* 2 tablespoons olive oil
* 4 cups water
* 1 rib celery, diced
* 1/2 cup chopped onion
* 1 clove garlic, minced
* 1/2 teaspoon dried thyme leaves
* 1 teaspoon dried parsley leaves
* 1 bay leaf
* 1 teaspoon seasoned salt
* 1/2 teaspoon pepper
* 3 tablespoons all-purpose flour
* Dumplings
* 1 cup sifted flour
* 1 teaspoon baking powder
* 1/2 teaspoon poultry seasoning
* 1/2 teaspoon salt
* 1 tablespoon shortening
* 1 tablespoon minced parsley
* 1 egg
* 3 tablespoons milk
Chicken and Dumplings Recipe INSTRUCTIONS :
In a Dutch oven or stock pot over medium heat, brown chicken on all sides in butter and olive oil mixture. Add water, celery, onion, garlic, thyme, parsley, bay leaf, salt, and pepper. Cover and bring to a boil; simmer for 2 to 3 hours, or until chicken is tender. Remove chicken; remove meat from bones and return meat to pot. Put flour in a cup; blend in enough cold water to make a smooth paste. Stir flour paste into hot stew, stirring until thickened.
Prepare dumpling batter:
Combine flour, baking powder, poultry seasoning and salt. Cut shortening into flour mixture; add 1 tablespoon minced parsley. In a separate bowl, whisk together egg and milk; add to dry mixture and stir with fork until well blended. Drop dumplings by teaspoonfuls onto chicken pieces. Cover and steam for 10 minutes, or until dumplings are fluffy and done inside.
Serves 4.
Chicken and Dumplings Recipe 1
Chicken and Dumplings Recipe 1
A great chicken and dumpling recipe to try !
Ingredients:
* 4 pounds Chicken
* 1 teaspoon salt
* 1 Carrot
* 2 Celery
* 1 Onion
* 2 Chicken bouillon cubes
* 1/4 cup Butter
* 1 cup Flour
* 1 oz Sherry
* 1 tablespoon Lemon juice
* Salt
Dumplings:
* 1 1/2 cups Flour
* 2 teaspoons Baking powder
* 1/4 teaspoon Salt
* 3 teaspoons Shortening
* 3/4 cup Milk
INSTRUCTIONS:
Place chickens in large kettle with 1 teaspoon salt; cover with water and bring to a boil. Simmer until chickens are tender. Remove chickens from pan and set aside. Remove backbones. Add chopped carrot, celery and onion and simmer 30 minutes. Add chicken stock base and remove from heat. Strain and reserve stock.
Melt butter and stir in 1 cup flour until mixture smooth. Add to strained reserved chicken stock. Simmer 5 minutes. Add sherry and lemon juice, and salt and pepper, to taste.
For dumplings, combine 1 1/2 cups flour, baking powder, and 1/4 teaspoon salt in mixing bowl. Cut in shortening until mixture resembles meal. Stir in milk until just blended. Place about 1/2 inch water in saucepan with wire rack that comes 2 to 3 inches above water line. Cover rack with lightly oiled waxed paper, oiled side up. With water gently simmering, drop dumplings by tablespoons onto waxed paper, leaving room in between for expansion. Steam 8 minutes, uncovered, then cover and steam 7 minutes longer. Meanwhile, remove skin from cooked chickens and bone, if desired. Cut in large pieces. Place chicken pieces in casserole. Arrange dumplings over chicken. Cover with sauce. The chicken and dumpling recipe is ready to serve...enjoy the dumpling !
Andy's-chicken-and-dumplings-recipe
CHICKEN AND DUMPLINGS RECIPE 2
CHICKEN AND DUMPLINGS RECIPE 2
Ingredients
Chicken:
* 1 (2 1/2-pound) chicken, cut into 8 pieces
* 3 ribs celery, chopped
* 1 large onion, chopped
* 2 bay leaves
* 2 chicken bouillon cubes
* 1 teaspoon House Seasoning, recipe follows
* 1 (10 3/4-ounce) can condensed cream of celery or cream of chicken soup
Dumplings:
* 2 cups all-purpose flour
* 1 teaspoon salt
* Ice water
INSTRUCTIONS
To start the chicken: Place the chicken, celery, onion, bay leaves, bouillon, and House Seasoning in a large pot. Add 4 quarts of water and in water and bring to a simmer over medium heat. Simmer the chicken until it is tender and the thigh juices run clear, about 40 minutes. Remove the chicken from the pot and, when it is cool enough to handle, remove the skin and separate the meat from the bones. Return the chicken meat to the pot. Keep warm over low heat.
To prepare the dumplings: Mix the flour with the salt and mound together in a mixing bowl. Beginning at the center of the mound, drizzle a small amount of ice water over the flour. Using your fingers, and moving from the center to the sides of the bowl, gradually incorporate about 3/4 cup of ice water. Knead the dough and form it into ball.
Dust a good amount of flour onto a clean work surface. Roll out the dough (it will be firm), working from center to 1/8-inch thick. Let the dough relax for several minutes.
Add the cream of celery soup to the pot with the chicken and simmer gently over medium-low heat.
Cut the dough into 1-inch pieces. Pull a piece in half and drop the halves into the simmering soup. Repeat. Do not stir the chicken once the dumplings have been added. Gently move the pot in a circular motion so the dumplings become submerged and cook evenly. Cook until the dumplings float and are no longer doughy, 3 to 4 minutes.
To serve, ladle chicken, gravy, and dumplings into warm bowls. The chicken and dumplings recipe is ready to serve...!!!
Cook's Note: If the chicken stew is too thin it can be thickened before the dumplings are added. Simply mix together 2 tablespoons cornstarch and 1/4 cup of water then whisk this mixture into the stew.
House Seasoning:
* 1 cup salt
* 1/4 cup black pepper
* 1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
Ingredients
Chicken:
* 1 (2 1/2-pound) chicken, cut into 8 pieces
* 3 ribs celery, chopped
* 1 large onion, chopped
* 2 bay leaves
* 2 chicken bouillon cubes
* 1 teaspoon House Seasoning, recipe follows
* 1 (10 3/4-ounce) can condensed cream of celery or cream of chicken soup
Dumplings:
* 2 cups all-purpose flour
* 1 teaspoon salt
* Ice water
INSTRUCTIONS
To start the chicken: Place the chicken, celery, onion, bay leaves, bouillon, and House Seasoning in a large pot. Add 4 quarts of water and in water and bring to a simmer over medium heat. Simmer the chicken until it is tender and the thigh juices run clear, about 40 minutes. Remove the chicken from the pot and, when it is cool enough to handle, remove the skin and separate the meat from the bones. Return the chicken meat to the pot. Keep warm over low heat.
To prepare the dumplings: Mix the flour with the salt and mound together in a mixing bowl. Beginning at the center of the mound, drizzle a small amount of ice water over the flour. Using your fingers, and moving from the center to the sides of the bowl, gradually incorporate about 3/4 cup of ice water. Knead the dough and form it into ball.
Dust a good amount of flour onto a clean work surface. Roll out the dough (it will be firm), working from center to 1/8-inch thick. Let the dough relax for several minutes.
Add the cream of celery soup to the pot with the chicken and simmer gently over medium-low heat.
Cut the dough into 1-inch pieces. Pull a piece in half and drop the halves into the simmering soup. Repeat. Do not stir the chicken once the dumplings have been added. Gently move the pot in a circular motion so the dumplings become submerged and cook evenly. Cook until the dumplings float and are no longer doughy, 3 to 4 minutes.
To serve, ladle chicken, gravy, and dumplings into warm bowls. The chicken and dumplings recipe is ready to serve...!!!
Cook's Note: If the chicken stew is too thin it can be thickened before the dumplings are added. Simply mix together 2 tablespoons cornstarch and 1/4 cup of water then whisk this mixture into the stew.
House Seasoning:
* 1 cup salt
* 1/4 cup black pepper
* 1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
Light Chicken and Dumplings
Light Chicken and Dumplings
A great chicken and dumplings recipe...try this one !
Ingredients:
* 2 to 3 Boneless, skinless chicken breasts, cooked well, shredded or chopped
* 1 can reduced fat cream of chicken soup
* 1 can fat free chicken broth
* 5 flour tortillas, cut into 2-inch squares
* Salt and pepper to taste
* 1/2 teaspoon of celery salt
* dash leaf thyme
INSTRUCTIONS
Place chicken, soup and broth in large sauce pan. Bring to boil. Add salt and pepper, celery salt, and thyme. Add tortillas slowly. Keeping the broth mixture at a boil. Lower heat to simmer. Simmer until tortillas are tender (about 20-30 min.). Add additional water or broth, just enough to prevent sticking and to maintain desired consistency. The chicken and dumplings recipe is ready..enjoy the chicken dumplings. !!
andys-chicken-and-dumplings-recipe
A great chicken and dumplings recipe...try this one !
Ingredients:
* 2 to 3 Boneless, skinless chicken breasts, cooked well, shredded or chopped
* 1 can reduced fat cream of chicken soup
* 1 can fat free chicken broth
* 5 flour tortillas, cut into 2-inch squares
* Salt and pepper to taste
* 1/2 teaspoon of celery salt
* dash leaf thyme
INSTRUCTIONS
Place chicken, soup and broth in large sauce pan. Bring to boil. Add salt and pepper, celery salt, and thyme. Add tortillas slowly. Keeping the broth mixture at a boil. Lower heat to simmer. Simmer until tortillas are tender (about 20-30 min.). Add additional water or broth, just enough to prevent sticking and to maintain desired consistency. The chicken and dumplings recipe is ready..enjoy the chicken dumplings. !!
andys-chicken-and-dumplings-recipe
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