NANNY'S CHICKEN AND DUMPLINGS
Good food is not hard to find. Just look around at the wonderful cooks in your life and remember the love that went from their hands in preparing a dish meant to enrich, fill, and please you. My Nanny was from Missouri. She perfected many dishes and this is one of them. If you are afraid of trying dumplings...substitute with...
Provided by Sherry Blizzard
Categories Chicken
Time 2h20m
Number Of Ingredients 16
Steps:
- 1. Put 2 glugs of olive oil in the IP, set to saute. Allow to heat and add a few chicken pieces at a time to brown slightly. Remove to a side dish/bowl. Shut off IP
- 2. Add chicken broth and scrape the fonds off the bottom. Add in chicken pieces (big ones on the bottom). Cover with enough water to cover the chicken. Add spices/herbs and stir.
- 3. Set IP for 30 minutes pressure. Natural release, remove chicken pieces with a slotted spoon to a bowl. Allow to cool enough to debone.
- 4. Taste the broth in the IP after removing chicken. Add more spices/herbs if you need to (you won't). Add 1 stick of butter to the broth and enough water to make a good cooking broth for the dumplings to cook.
- 5. See the recipe for Nanny's Dumplings to complete this dish. I cook the dumplings in the broth FIRST....then add in the cooked chicken after. We like it more soupy.....my mother always served this over mashed potatoes. Nanny's Dumplings: https://www.justapinch.com/recipes/main-course/chicken/nannys-dumplings.html
OLD-FASHIONED CHICKEN "N" DUMPLINGS
Provided by Food Network
Categories main-dish
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- For the chicken: In a large pot, cover the chicken with water and add 1 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil and let simmer until cooked through, about 40 minutes. Let cool, then remove the chicken meat from the bones. Add the shredded chicken back to the broth and reserve.
- For the dumplings: Add the flour, baking powder and 1 teaspoon salt to a mixing bowl and mix well. Add the milk and egg and mix well with a fork. Bring the reserved chicken broth to a simmer. Drop the dough into the broth by the spoonful and simmer, covered, for 10 to 15 minutes. Add some roux and cook until the broth has thickened. Season with salt and pepper. Serve the chicken "n" dumplings covered with gravy.
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.
NANNY'S CHICKEN AND DUMPLINGS
This is a favorite of the whole family. When my Nanny would make it you could feel the love. It always brought family to the table. The noodles are more dumpling tasting than noodle tasting. A definite comfort food.
Provided by Browns2106
Categories Stocks
Time 55m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Boil broth, chicken, margarine. Add seasoning to taste. Turn the heat down before adding the noodle dumplings.
- For dumplings: Mix flour, baking powder, and salt together. Beat egg before adding to mix. Add milk and water. Dough will be sticky. On floured surface place dough and knead. Pinch off dough and roll out flat and cut into 1 inch strips. The strips can be long or short. Let them dry slightly before adding to soup. If soup is too thick after adding dumplings, heat 1/2 cup of milk in microwave and slowly add to soup until thin.
Nutrition Facts : Calories 330.8, Fat 13.1, SaturatedFat 3.7, Cholesterol 100.6, Sodium 884.5, Carbohydrate 34.7, Fiber 1.1, Sugar 0.7, Protein 17.1
NANNY'S HOME MADE CHICKEN & DUMPLIN'S
My mother was an excellent cook, people would pay her to fix this dish for them. She never used measurements, so I had to practice with this dish until it tasted just like hers. Serve with whipped potatoes and green beans.
Provided by Jeri Deleon-Lara @jedelela
Categories Chicken
Number Of Ingredients 6
Steps:
- Rinse the hen with cold water, then put into a large pot with the bay leaf and cover with cold water. Let cook over medium heat until it's tender, about 40-45 minutes. Remove the chicken and set aside in a bowl-to cool. When it is cool, skin (throw away)and remove chicken from bones, then chop into bite size pieces.
- Skim the fat off the cooking broth, then strain the broth(I use cheesecloth)then return the broth to the pan. Then add the butter and heat/stir till it melts.
- take 1/2 cup of the broth from the pot and add 2 ice cubes to cool. Put flour in a bowl and pour in the cooled broth. Mix well with a fork (Mamma used her fingertips and so do I) to form a dough, add a little more flour if the dough is too wet. Roll out the dough, on a floured board, just a little bit thinner than pie crust. Cut into strips and then into 1 inch pieces
- Bring the broth to a boil, then drop the pieces of dough. DO NOT STIR, the boiling will stir the dumplings. WHen all dumplins are in pot, shake the pot, then sprinkle the chicken pieces on top, reduce the heat to low, place lid on top of pot and do not bother for 10 minutes!
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