THE BEST CHICKEN AND DUMPLINGS
This is pure comfort food at its finest. Tender chunks of chicken and vegetables come together in a creamy, richly-flavored sauce with pillowy dumplings baked right on top. It's hearty but not too heavy and comes together from scratch in about an hour.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- For the chicken: Heat the oil in a large Dutch oven or heavy-bottomed pot with a lid over medium-high heat until shimmering. Add the carrots, celery, onion, 1/2 teaspoon salt and about 10 grinds black pepper and cook, stirring occasionally, until the vegetables just begin to soften but don't take on any color, 4 to 5 minutes.
- Stir in the garlic and thyme and cook until fragrant, about 1 minute. Add the wine and simmer until completely evaporated, 4 to 5 minutes. Stir in the butter until completely melted. Sprinkle the flour over the vegetables and stir until it is completely incorporated and a sandy paste forms. Pour in the milk and stir until the flour has been smoothly incorporated into the liquid.
- Add the chicken and the chicken stock to the pot and stir to combine. Bring the mixture to a boil then lower the heat to medium-low and simmer until the chicken is cooked through, 15 to 20 minutes. Stir in the parsley and peas and remove from the heat.
- For the dumplings: Whisk together the flour, baking powder, garlic salt, 1/2 teaspoon salt and about 10 grinds black pepper in a medium bowl. Stir in the melted butter until just combined, then add the milk and stir until a ball of dough forms.
- Use a small ice cream scoop or measuring cup to scoop 10 balls of dough into the pot (about 2 tablespoons each). Cover the pot and simmer over medium-low until the dumplings have puffed up and a toothpick inserted into the center comes out clean, 10 to 15 minutes. Divide among bowls and sprinkle with more parsley.
DUTCH OVEN CHICKEN AND DUMPLINGS
I was born in Arkansas, and this recipe is one I grew up on. It's one of my favorite Dutch oven soup recipes. Plus, it's so easy and filling...you can fix it for anyone. Sometimes, if my husband and I are going fishing all day, I'll prepare the chicken the day before. Then, when we get home, I'll reheat it, mix up my dumplings, plop them on top and have supper ready to serve within 20 minutes. -Patricia Collins, Imbler, Oregon
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Place chicken and water in a Dutch oven. Cover and bring to a boil. Reduce heat to simmer; cook until chicken is tender, about 30 minutes. , Remove chicken from kettle; bone and cube. Return chicken to kettle along with the onion, celery, carrots, celery seed, 1 teaspoon of sage, salt and pepper. Bring to a boil. Reduce heat. Cover and simmer for 45-60 minutes or until the vegetables are tender. , For dumplings, combine the biscuit mix, milk, parsley and remaining sage to form a stiff batter. Drop by tablespoonfuls into the simmering chicken mixture. Cover and simmer for 15 minutes. Serve immediately.
Nutrition Facts :
CHICKEN AND DUMPLINGS
Steps:
- In a Dutch oven coated with cooking spray, cook and stir celery and carrots over medium heat until tender, about 5 minutes. Stir in broth, chicken and seasonings. Bring to a boil; reduce heat to a gentle simmer. , For dumplings, mix biscuit mix and milk until a soft dough forms. Drop by tablespoonfuls on top of the simmering liquid. Reduce heat to low; cover and cook until a toothpick inserted in dumplings comes out clean (do not lift cover during the first 10 minutes), 10-15 minutes.
Nutrition Facts : Calories 260 calories, Fat 4g fat (1g saturated fat), Cholesterol 54mg cholesterol, Sodium 964mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 2g fiber), Protein 27g protein.
PA DUTCH SAUERKRAUT DUMPLINGS
Light Fluffy dumpling that looks like a snow ball. Those southern thingies are pot pie noodles any good Dutchman could tell you that. This can be used for Sauerkraut dishes such as pork or hot dogs and sauerkraut or in our version of Chicken and dumplings, Ham and dumplings, Beef and.. you get the picture.. any meat stew.
Provided by drhousespcatcher
Categories Pennsylvania Dutch
Time 12m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Make into a paste. Drop into boiling kraut.
- If your rise is not pleasing, put in more baking powder.
- I have seen recipes up to a tbsp of baking powder.
- Once it is the right consistency to drop and you do, close the pan and do NOT, I repeat, Do NOT look at the dumplings until done.
- About 12 minutes.
Nutrition Facts : Calories 90.1, Fat 1.1, SaturatedFat 0.3, Cholesterol 35.6, Sodium 461.4, Carbohydrate 16.3, Fiber 0.6, Sugar 0.1, Protein 3.3
DUTCH DUMPLINGS
Hi; I don't remember where I found this quick and easy dumpling, but I have been using it in soups for years. The dumplings are filling and so delicious. They would be great in stews as well. Hope you give them a try.
Provided by Kari-girl
Categories Dutch
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Mix the dry ingredients
- Lightly beat eggs, stir into the dry ingredients,
- Drop by teaspoons into boiling soup or stew.
- Cover and cook for 15 minutes.
- Alternative; You can use 2/3 cup of Bisquick , eggs and parsley.
Nutrition Facts : Calories 112, Fat 2.6, SaturatedFat 0.8, Cholesterol 93, Sodium 372.2, Carbohydrate 16.2, Fiber 0.6, Sugar 0.1, Protein 5.3
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