OLD FASHIONED CHICKEN AND DUMPLINGS
This is comfort food that can't be beat!
Provided by Karena
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Yield 20
Number Of Ingredients 13
Steps:
- In a large pot place chicken pieces and add the chicken stock, onion, celery and 2 teaspoons of the salt. Put heat on medium low and simmer, partially covered, 15 to 20 minutes or until chicken is tender.
- To Prepare Dumplings: In a large mixing bowl beat together the egg and milk. Add 1 cup flour, remaining salt and baking powder and mix all together. Cut the butter into the flour mixture until the mixture is crumbly. Add 1 tablespoon of the parsley and mix. In 6 large spoonfuls, drop dumpling mixture onto the top of the simmering chicken. Cover the pot and let all simmer for 10 minutes more.
- To Make Gravy: Remove chicken and dumplings to a large serving bowl. Cover and set aside, keeping warm. Strain the stock left in the pot, pressing out any 'veggie liquid'. Return stock to pot. Combine water with remaining flour, then stir into the strained stock. Bring all to a boil, stirring constantly, to thicken. Return chicken and dumplings to pot, combing all gently. Serve with remaining parsley.
Nutrition Facts : Calories 399.9 calories, Carbohydrate 8.9 g, Cholesterol 132.8 mg, Fat 25.6 g, Fiber 0.6 g, Protein 31.3 g, SaturatedFat 7.7 g, Sodium 699.5 mg, Sugar 1 g
OLD-FASHIONED CHICKEN AND DUMPLINGS
Here's a meal-in-one that's sized right for a pair. The whole dinner comes together on the stovetop, so you can enjoy a great meal and still get out of the kitchen in a hurry. -Claire Bruno, Tucson, Arizona
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 2 servings.
Number Of Ingredients 16
Steps:
- In a small saucepan, combine the first nine ingredients; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender. Discard bay leaf. , For dumplings, in a small bowl, combine the flour, parsley, baking powder, cloves and salt. Stir in milk just until moistened. Drop by heaping teaspoonfuls onto simmering chicken mixture. Cover and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).
Nutrition Facts : Calories 300 calories, Fat 4g fat (1g saturated fat), Cholesterol 68mg cholesterol, Sodium 1322mg sodium, Carbohydrate 37g carbohydrate (5g sugars, Fiber 4g fiber), Protein 28g protein.
TEST KITCHEN'S FAVORITE CHICKEN AND DUMPLINGS
Fluffy parsley-speckled dumplings soak up the flavorful liquid of this chicken stew, the ultimate comfort food that's ideal for dinner on a chilly winter night.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 1h15m
Yield Serves 6 to 8
Number Of Ingredients 14
Steps:
- Combine chicken, 2 teaspoons salt, and 4 cups water in a medium saucepan. Bring to a boil, then reduce heat to medium-low and simmer, partially covered, until chicken is cooked, about 20 minutes. Transfer chicken to a plate; let cool 10 minutes. Discard skin and bones; shred meat into bite-size pieces (you should have 3 cups). Strain broth (you should have 4 cups; if not, add more water).
- Melt 4 tablespoons butter in a large pot over medium-high heat. Add onion, carrots, celery, potato, and thyme. Cook, stirring, until onion is translucent, 3 to 4 minutes. Sprinkle with 1/4 cup flour; cook 30 seconds. Gradually stir in broth. Bring to a boil, then reduce heat to medium and simmer 2 minutes. Stir in chicken, peas, and 3 tablespoons parsley. Season with salt and pepper.
- Meanwhile, whisk together remaining 1 2/3 cups flour, 3 tablespoons parsley, baking powder, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper. Cut in remaining 4 tablespoons butter. Stir in milk until dough holds together. Drop 8 heaping spoonfuls of dough on top of chicken mixture. Cover and simmer until dumplings are cooked through, about 12 minutes. Serve with more chopped parsley and lemon wedges.
GRANDMA'S CHICKEN AND DUMPLINGS
This is one of my family's favorite recipes for chicken and dumplings, handed down to me from my grandmother. And the leftovers taste great, too!
Provided by bigred
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Dumpling Recipes
Time 4h5m
Yield 8
Number Of Ingredients 10
Steps:
- Mix flour and shortening together in a bowl until it resembles cornmeal.
- Slightly beat egg and milk together in a separate bowl. Add to flour mixture and stir to form a ball of dough. Place onto a floured surface; knead and roll as thin as possible using a floured rolling pin. Let dough stand for 2 hours.
- Place chicken into a large pot and add water to just cover. Bring to a boil over high heat and continue to boil until chicken is no longer pink in the center and meat falls off of the bone, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
- Remove chicken from the pot; strain broth and return to the pot. Add 2 cups water and bouillon. Remove meat from bones and return to broth. Add celery, carrots, and onion. Bring to a boil; continue to boil for 15 minutes.
- Meanwhile, cut dough into strips, approximately 1-inch wide. Tear strips and drop into boiling broth. Continue to boil for 10 minutes more. Season with salt and pepper and serve.
Nutrition Facts : Calories 480.9 calories, Carbohydrate 29.7 g, Cholesterol 97.4 mg, Fat 27.1 g, Fiber 2.3 g, Protein 28.2 g, SaturatedFat 7.3 g, Sodium 439.3 mg, Sugar 3.2 g
CHICKEN AND DUMPLINGS
Provided by Ree Drummond : Food Network
Time 1h20m
Yield 8 servings
Number Of Ingredients 18
Steps:
- For the chicken: Melt the butter in a pot over medium-high heat and add the olive oil. Sprinkle the chicken with salt and pepper. In 2 batches, brown the chicken on both sides and remove to a clean plate.
- In the same pot, add the diced carrots, celery and onions. Stir and cook for 3 to 4 minutes over medium-low heat. Stir in the ground thyme and turmeric, then pour in the chicken broth. Stir to combine, then add the browned chicken. Cover the pot and simmer for 20 minutes.
- For the dumplings: While the chicken is simmering, make the dough for the dumplings. Sift together the flour, cornmeal, baking powder and salt in a bowl, then add 1 1/2 cups of the half-and-half, stirring gently to combine. Set aside.
- Remove the chicken from the pot and set aside on a plate. Use 2 forks to remove the chicken from the bones. Shred the chicken, then add it back to the pot. Mix together the remaining 1/2 cup half-and-half and flour, then add it to the pot and stir to combine.
- Drop tablespoons of dumpling dough into the simmering pot. Add the minced parsley if using. Cover the pot and continue to simmer for 15 minutes. Check the seasoning; add salt if needed. Allow to sit for 10 minutes before serving.
CORN DUMPLINGS
Cornmeal and kernel corn give a double dose of harvest flavor to the soft dumplings. I serve them with chicken and gravy.
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 8-9 servings.
Number Of Ingredients 11
Steps:
- In a saucepan, combine cornmeal, salt and water; bring to a boil over medium-high heat, stirring constantly. Cook and stir until very thick. Reduce heat; cook and stir for 3 minutes. Remove from the heat. Stir in corn, butter, onion and pepper; let stand for 3 minutes. Add egg; mix well. In a bowl, combine 3/4 cup flour and baking powder. Add to cornmeal mixture; beat well. Shape into 1-1/2-in. balls; roll in remaining flour to lightly coat. In a Dutch oven or kettle, bring broth to a boil. Add dumplings. Cover and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).
Nutrition Facts :
OLD FASHIONED CHICKEN AND DUMPLINGS (MADE EASY)
My recipe for chicken and dumplings isn't old fashioned -- but the flavor is! Table-ready in 30 minutes.
Provided by The Spice Guru
Categories Stew
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- NOTE: IF USING SALTED BUTTER, USE TWO 14.5 OUNCE CANS CHICKEN BROTH PLUS TWO CUPS WATER. (STEP ONE): Chop deboned skinless chicken into bite-sized pieces; set aside.
- MELT 1/2 cup (1 stick) unsalted butter in a large saucepan over medium-low heat. Add 1/2 cup all-purpose flour and cook until bubbly and light golden, stirring often for 2 minutes. Stir in the broth and seasonings. Bring mixture to boiling then reduce heat to medium. Add chunked or diced chicken; stir.
- COMBINE the dumpling dough ingredients, stirring only until soft dough forms (do not overmix). Drop dough quickly by teaspoons in a single layer over surface of bubbling gravy on one half of large saucepan (do not roll or press dough, or submerge beneath the gravy). Simmer mixture UNCOVERED for 10 minutes.
- GARNISH tops of dumplings with parsley or chives.
- COVER then reduce heat to medium-low.
- SIMMER covered for 10 additional minutes; UNCOVER and remove from heat.
- LIFT out dumplings individually using a small slotted spoon, placing them onto a plate, leaving dumplings garnished side-up.
- STIR chicken and gravy using a wooden spoon (gently scraping bottom of saucepan while stirring).
- LADLE the chicken/gravy mixture into bowls, then arrange dumplings over the top.
- SERVE and enjoy.
More about "old fashioned chicken and cornmeal dumplings recipes"
OLD-FASHIONED CHICKEN AND DUMPLINGS RECIPE - SOUTHERN …
From southernliving.com
5/5 (17)Total Time 1 hr 50 mins
- Place chicken, celery, and carrots in a Dutch oven; add water and 2 teaspoons of the salt. Bring to a boil over high; cover, reduce heat to medium-low, and simmer until tender, about 1 hour. Remove chicken from broth, and let stand until cool enough to handle, about 15 minutes. Remove and discard skin and bone from chicken, and cut meat into bite-size pieces. Bring broth to a boil over high; stir in pepper.
- Meanwhile, combine flour, baking soda, and remaining ½ teaspoon salt in a large bowl; cut in shortening with a pastry blender (or use your fingers) until mixture resembles coarse meal. Add buttermilk, stirring with a fork until dry ingredients are moistened. Turn dough out onto a well-floured surface, and knead lightly 4 or 5 times.
- Pat dough to ½-inch thickness. Pinch off dough in 1 ½-inch pieces, and drop into boiling broth. Reduce heat to medium-low, and cook, stirring occasionally, until desired consistency is reached, about 8 to 10 minutes. Stir in chicken. Garnish servings with chives.
OLD-FASHIONED SOUTHERN CHICKEN AND DUMPLINGS
From southernbite.com
5/5 (19)Category Main CourseCuisine American, Southern
- Remove the neck and innards (if included) from the chicken and discard. Place the chicken in the bottom of a large stock pot. Add the celery, onion, chicken base, salt, and pepper. Add enough water to just cover the chicken - about 12 cups. Place over medium heat and cook the chicken at a low boil for an hour or until the meat begins to fall off the bone.
- Remove the chicken from the stock and set aside. Remove the onion and celery from the pot with tongs, a strainer, or by pouring the stock through a fine mesh sieve.
- Make the dumplings by placing the flour in a medium bowl. Add the cold water and stir with a fork until combined. The dough will be shaggy. Use your hands to work the dough until it forms together. Turn the dough out onto a floured surface and knead a few times to ensure everything is combined. Dust flour under the dough and on top then use a rolling pin to roll the dough until it's about 1/8-inch thick. Turn the dough in a clockwise motion periodically to ensure it's not sticking to the surface. Add additional flour under or on top if necessary.
- Use a pizza cutter to cut the dough into 1-inch strips then cut each strip into about 2-inch lengths. Allow the dumplings to rest.
OLD-FASHIONED CHICKEN AND DUMPLINGS - MY …
From myhomemaderoots.com
4.9/5 (10)Servings 8
- Cook the chicken: Place the chicken in a large pot, and cover with cold water. Add coarsely chopped carrot, onion quarters, garlic cloves, and bay leaves. Season with a big pinch of salt. Bring to a boil, then reduce to a simmer, and cover with a lid. Allow the chicken to simmer for 1 ¼ to 1 ½ hours, skimming off the foam occasionally. When the chicken is done, it should be tender and easily pulled from the bone, with an internal temperature of at least 170 degrees Fahrenheit. Carefully remove chicken from the pot, pull off and shred meat, and set aside.
- Add vegetables to broth: Strain the broth made from cooking the chicken through a fine-mesh sieve. Return 7 cups to the pot, then reserve and set aside 1 additional cup to cool and use later in the recipe (you should have more than the 8 cups of broth needed for this recipe - freeze the extra to use later). Add poultry seasoning, ground turmeric, sliced carrots, and sliced celery. Simmer for 5-7 minutes, or until carrots and celery are not quite tender.
- Season and thicken broth: Taste the broth for seasoning. Add chicken base (this is optional, but I like to add a little chicken base to boost the flavor) and season generously with salt and pepper to taste. In a small bowl, whisk together the reserved 1 cup of cooking liquid with the flour until smooth. Stir mixture into the gently bubbling broth (should become slightly thickened, but not as thick as a gravy.)
- Make the dumplings: In a mixing bowl, whisk together the flour, cornmeal, baking powder, and salt. Make a well in the center of the dry ingredients; add eggs milk and melted butter to the well. Use a fork to whisk the wet ingredients together, then stir in the dry ingredients until everything is combined.
CHICKEN & CORNMEAL DUMPLINGS - EATINGWELL
From eatingwell.com
3.3/5 (3)Total Time 4 hrs 15 minsAuthor Eatingwell Test KitchenCalories 369 per serving
- Combine carrots, celery, corn, onion, garlic, rosemary and 1/4 teaspoon pepper in a 1 1/2- or 2-quart slow cooker (see Tip). Top with chicken. Pour broth over mixture in cooker.
- Cover and cook on Low for 7 to 8 hours or on High for 3 1/2 to 4 hours. If no heat setting is available, cook for 5 to 5 1/2 hours.
- If using Low, turn to High (or if no heat setting is available, continue cooking). Transfer chicken to a cutting board; cool slightly. When cool enough to handle, cut chicken off bones; discard bones. Chop chicken; return to mixture in cooker. Combine milk and flour in a small bowl; mix until smooth. Stir into mixture in cooker.
- Prepare dumpling dough: Stir together 1/4 cup flour, 1/4 cup cornmeal, 1/2 teaspoon baking powder and dash salt in a medium bowl. Combine 1 egg white, 1 tablespoon fat-free milk and 1 tablespoon canola oil in a small bowl. Add egg mixture to flour mixture; stir just until moistened.
OLD FASHIONED CHICKEN AND DUMPLINGS - GRANNY'S IN …
From grannysinthekitchen.com
CHICKEN AND HERBED CORNMEAL DUMPLINGS RECIPE
From southernliving.com
SOUTHERN COLLARDS WITH CORNMEAL DUMPLINGS - PAULA …
From pauladeen.com
OLD FASHIONED CHICKEN AND DUMPLINGS - THE STAY AT …
From thestayathomechef.com
COLLARD GREENS WITH CORNMEAL DUMPLINGS - CORN …
From ansonmills.com
CHICKEN WITH CORNMEAL DUMPLINGS (IN ONE PAN!)
From rachelcooks.com
OLD-FASHIONED CHICKEN AND DUMPLINGS - CHEEKYKITCHEN
From cheekykitchen.com
WHAT REALLY SETS CRACKER BARREL'S CHICKEN N' DUMPLINS ABOVE THE …
From thedailymeal.com
OLD-FASHIONED CHICKEN AND DUMPLINGS | PUBLIX SUPER MARKETS
From publix.com
OLD COUNTRY BUFFET CHICKEN AND DUMPLINGS RECIPE
From recipes.net
HOMEMADE CHICKEN AND DUMPLINGS RECIPE - THE PIONEER WOMAN
From thepioneerwoman.com
RECIPE: OLD-FASHIONED CHICKEN AND DUMPLINGS - WHOLE FOODS …
From wholefoodsmarket.com
CHICKEN AND DUMPLINGS FROM SCRATCH - SPEND WITH PENNIES
From spendwithpennies.com
HOW I MADE THIS VIRAL HOMEMADE CHICKEN AND DUMPLINGS
From flipboard.com
CHICKEN AND DUMPLINGS (+VIDEO) - THE COUNTRY COOK
From thecountrycook.net
You'll also love