Bonnies Pioneer Chicken And Herb Dumplings Recipes

THE BEST CHICKEN AND DUMPLINGS

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.

CHICKEN AND HERB DUMPLINGS

Steps:

• Heat 3 tablespoons butter in a large Dutch oven or wide pot over medium-high heat. Add the carrots, celery, parsnip, bay leaf, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Add 3 tablespoons flour; stir until toasted, about 1 minute. Gradually pour in the chicken broth, stirring. Bring to a boil, then reduce the heat and simmer until slightly thickened and the vegetables are tender, 10 to 12 minutes. Season with salt and pepper.
• Meanwhile, whisk the remaining 1 1/2 cups flour with the baking powder and 3/4 teaspoon salt in a medium bowl. Cut the remaining 4 tablespoons butter into small cubes and rub into the flour mixture with your fingers until pea-size pieces form. Stir in the buttermilk and chopped herbs with a fork until combined. Divide the dough into twelve 1 1/2-inch balls.
• Stir the chicken into the pot. Arrange the dough balls on top. Cover and cook over medium-low heat until the dumplings are firm to the touch and cooked through, 12 to 15 minutes. Top with more dill and chives.

CHICKEN WITH HERB DUMPLINGS

Steps:

• Heat shortening in a large skillet over medium-high heat. In a medium bowl, stir together 1 cup baking mix, salt, paprika, and pepper. Coat chicken with mixture, and fry in shortening, turning until browned. Remove chicken to paper towels, and drain fat.
• Wipe out skillet, and return to stove. Stir soup and milk together in skillet. Place chicken in pan, and heat to boiling. Reduce heat to low; cover skillet, and simmer 45 minutes, turning chicken from time to time.
• Meanwhile, in a medium bowl, combine 2 cups baking mix, milk, parsley, and poultry seasoning, stirring together until a soft dough forms. Once the chicken has cooked 45 minutes, drop the dumpling mixture by tablespoonfuls into the simmering gravy. Cook uncovered for 10 minutes; cover, and cook 10 minutes more, until dumplings expand.

BONNIE'S PIONEER CHICKEN AND HERB DUMPLINGS

Steps:

• 1. Cook's Tip: You will need a large Dutch oven or pot with a tight fitting lid. I use a cast iron Dutch oven.
• 2. Select a young 4 to 5 pound chicken. You can use all parts of the chicken, but it is less bones if you use the legs, thighs and breast meat, which is what I do. I make stock for future use from the remaining parts of the chicken.
• 3. Remove the skin from the chicken. Cut the breast meat in half so all the pieces are about the same size. Place the chicken pieces in a large Dutch oven over medium high heat.
• 4. Add 8 cups of water. Add the bay leaves, rubbed sage, salt and pepper. Bring pot to a boil then turn down to a simmer for 30 minutes or until chicken is tender.
• 5. Lift out the chicken to a platter and remove the bones and return the chicken to the pot. Add the stick of butter. Now, add the remaining vegetables and bring temperature back up and then when it comes to a boil, turn down to a simmer. Simmer until vegetables are tender, about 15 minutes. Remove bay leaves. Check seasoning for salt and pepper.
• 6. Thicken or not to thicken? We prefer our broth to be more like a stew and the addition of dumplings does thicken it somewhat. Optional: If you like a thicker stew, now is the time to thicken it by adding 2 tablespoons of flour to ½ cup cold water and whisk until smooth and then add to the broth. Stir.
• 7. Making Dumplings In a small bowl, add flour, baking powder, salt, pepper, sage, garlic and onion powder, and parsley. Mix dry ingredients well, then add butter. Mash the butter into the flour with a fork, then using your fingers distribute it evenly throughout the flour, then add milk.
• 8. Stir mixture just until wet. The goal is to make a sticky, moist, spoonable dough. Dip your spoon in the hot broth, and then drop spoonfuls of the dough into the simmering broth until the bowl is empty. Turn the heat up and bring it to a boil and then immediately turn the heat to simmer (so it won't tear your dumplings) Put the lid on tight. Cook 20 minutes. NO PEEKING, PLEASE! You will lose your steam, because the heat and steam is what cooks your dumplings.
• 9. Serve this delicious chicken and dumplings in bowls. Enjoy!