Chicken And Dropped Dumplings Recipes

THE BEST CHICKEN & DUMPLINGS

Steps:

• In a shallow bowl, mix 1/2 cup flour, salt and pepper. Add chicken, 1 piece at a time, and toss to coat; shake off excess. In a 6-qt. stockpot, heat oil over medium-high heat. Brown chicken in batches on all sides; remove from pan., Add onion, carrots and celery to same pan; cook and stir 6-8 minutes or until onion is tender. Add garlic; cook and stir 1 minute longer. Stir in 1/4 cup flour until blended. Gradually add stock, stirring constantly. Stir in wine, sugar, bay leaves and peppercorns. Return chicken to pan; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until chicken juices run clear., For dumplings, in a bowl, whisk flour, baking powder and salt. In another bowl, whisk milk and melted butter until blended. Add to flour mixture; stir just until moistened (do not overmix). Drop by rounded tablespoonfuls onto a parchment-lined baking sheet; set aside., Remove chicken from stockpot; cool slightly. Discard bay leaves and skim fat from soup. Remove skin and bones from chicken and discard. Using 2 forks, coarsely shred meat into 1- to 1-1/2-in. pieces; return to soup. Cook, covered, on high until mixture reaches a simmer., Drop dumplings on top of simmering soup, a few at a time. Reduce heat to low; cook, covered, 15-18 minutes or until a toothpick inserted in center of dumplings comes out clean (do not lift cover while simmering). Gently stir in cream, parsley and thyme. Season with additional salt and pepper to taste.

CHICKEN STEW WITH DUMPLINGS

Steps:

• De-bone chicken and cut into chunks or shred. Set aside.
• Melt 2 tablespoons butter in a large Dutch oven over medium heat; cook and stir onion and celery until soft, about 10 minutes. Sprinkle in 2 tablespoons flour and whisk continuously to make a thick roux, about 2 minutes. Slowly pour in chicken broth, whisking to remove any lumps. Add 1 teaspoon salt, black pepper, basil, thyme, potatoes, and mixed vegetable. Cover and cook the stew over medium heat until vegetables are tender, 15 to 20 minutes. Stir in chicken meat and continue to simmer.
• Meanwhile, combine 1 1/2 cups flour, baking powder, and 1/2 teaspoon salt in a large bowl; cut in 3 tablespoons butter until the mixture resembles coarse crumbs. Stir in milk and dill. Drop rounded tablespoonfuls of dough into the simmering stew. Cook, uncovered, for 10 minutes. Cover and cook until the dumplings are tender, 8 to 10 minutes more.

EASY CHICKEN & DROP DUMPLINGS

Steps:

• Broth:.
• Bring stock to boil, add carrots, celery, onion, chicken base, garlic powder, and onion powder cook for 5 to 10 minutes.
• Add parsley, pepper, and cook for another 10 minutes.
• When vegetables are tender add chicken.
• Adjust seasoning by adding salt and extra pepper if needed.
• Dumplings:.
• Stir ingredients until soft dough forms.
• Drop by spoonfuls onto boiling stew; reduce heat to simmer.
• Cook uncovered 10 minutes then cover and cook 10 minutes.

CHICKEN WITH FLUFFY DROP DUMPLINGS

Steps:

• Gather the ingredients.
• Melt the butter with the olive oil in a Dutch oven or stockpot over medium heat.
• Pat the chicken pieces dry with a paper towel.
• Sear chicken pieces in the butter and olive oil mixture until they are just brown on all sides, about 4 to 5 minutes.
• Add the water, celery, onion, garlic, thyme, parsley, bay leaf, seasoned salt, and pepper. Cover and bring to a boil; then simmer for 1 to 2 hours, or until the chicken is cooked and tender.
• Remove the chicken meat from the bones, chop meat, and return to the pot.
• Stir the flour in a small bowl with just enough cold water to make a smooth paste.
• Add the flour paste to the hot stew, stirring until thickened over medium heat.
• Gather the ingredients.
• In a bowl, whisk together the 1 cup of flour, baking powder, poultry seasoning and salt; blend well.
• Cut the shortening into the flour mixture using a fork, and add the fresh parsley.
• In a separate bowl, whisk together the egg and milk.
• Add to the dry mixture and stir with a fork until well blended into a sticky, shaggy dough.
• Drop dumplings by teaspoonfuls onto chicken soup. Cover, and steam for 10 minutes, or until dumplings are fluffy and cooked through inside.

CHICKEN AND DUMPLINGS

Steps:

• In a large bowl combine water and better than bouillon to make chicken broth. Place in the microwave for 3 minutes. Remove and stir well. Set aside.
• In a large stock pot over medium heat, add carrots, celery, onion, and 4 tbsp butter. Stir well to combine. Let cook for 10 minutes, stirring often to ensure that the onions don't burn.
• Add 1/2 cup flour and stir to combine. Add chicken broth and bring to a boil.
• Add the shredded chicken, Italian seasoning, garlic powder, onion powder, salt, and milk. Stir well. Turn temperature to low and let simmer while making the dumplings mixture.
• In a separate bowl sift Bisquick using a mesh strainer. Dump leftover Bisquick lumps in the garbage. Add salt, garlic powder, and Italian seasonings. Use a whisk to mix together.
• Pour milk and melted butter. Use a spoon to combine ingredients. Note: Don't overmix the batter. Mix until just combined.
• Using a small cookie dropper, or regular tablespoon measuring spoon, drop spoonfuls of dumpling mixture into the simmering pot. Don't stir the dumplings in, just let the dumplings fall into the simmering liquid.
• Cover pot and let cook for 15 minutes. Uncover, and using a large spoon gently turn over each dumpling. Let simmer for another 2-3 minutes.
• Serve and enjoy. Optional to garnish with a little chopped parsley.

FARM-STYLE CHICKEN AND DROP DUMPLINGS

Steps:

• For the soup: Place the chicken pieces and the backbones in a large pot and cover with 16 cups water. Bring to a boil, then reduce the heat to a low simmer and poach the chicken until cooked through, 25 to 30 minutes.
• Use tongs to remove the chicken pieces and set aside to cool; discard the backbones. Once the chicken cools enough to handle, pull the meat from the bones, shred and roughly chop; set aside. Strain the chicken broth and keep warm.
• In a medium pot, melt the butter over medium heat, and stir in the carrots, garlic, celery, leeks, onions and poultry seasoning. Cook the vegetables until they begin to soften, 8 to 10 minutes, then stir in the flour.
• Add the reserved chicken broth, bring to a boil, then reduce to a simmer and cook until the soup thickens slightly and vegetables soften, about 25 minutes. Stir in the shredded chicken and bring the soup back to a low simmer.
• For the dumplings: In a medium bowl, add the flour. Use two butter knives to cut in the milk, butter, baking powder, salt and eggs. Add additional milk, 1 tablespoon at a time, if necessary. The dough should be moist but not too wet.
• Pull the dough into 1/4-cup pieces and place directly in the simmering soup; cover and cook for 10 to 12 minutes. Sprinkle with the chopped parsley and serve.

CHICKEN AND DROPPED DUMPLINGS

Steps:

• Put the chicken and 3 teaspoons of the salt in a 7-quart pressure cooker. Add enough water just to cover the chicken; do not fill above the cooker's "maximum fill" line, or 2/3 full. Cover and lock the lid. Bring to pressure over high heat, about 20 minutes.
• Once the pot reaches pressure, reduce heat to low, so that you barely hear hissing from the pot. Cook for 45 minutes.
• Following the manufacturer's instructions, release the pressure using the cooker's release device, or cool the cooker by running cold water over the lid for 5 minutes. Open carefully. Remove the chicken from the broth and set aside to cool. The meat should be tender and falling away from the bone. Once the chicken is cool enough to handle, pull the meat from the bones in small pieces, cover, and set aside. Discard the skin and bones.
• Set a cheesecloth-lined colander in a shallow, wide, 6-quart pot, and strain the broth, discarding the solids. Taste and season the broth with additional salt, if desired.
• Put 1/2 cup of the broth, the butter, and the remaining 1/2 teaspoon of salt in a 2-quart saucier, set over high heat, and bring to a boil. As soon as it boils, add all of the flour at once and stir with a wooden spoon until the mixture starts to come together, about 1 minute. Decrease heat to low and continue stirring until the mixture forms a ball and is no longer sticky, about 3 minutes. Transfer the mixture to a medium bowl and mix with an electric hand mixer, on low speed, until mixture is cool and there is no more steam rising, about 5 minutes. Continue to mix on low, and add the eggs, one at a time, making sure each is completely incorporated before adding another. You may need to stop occasionally and scrape down the sides of the bowl. Before adding the last egg, check the mixture for consistency: It should tear slightly as it falls from the beater, creating a "V" shape. Transfer the dough to a 1-gallon zip-top bag. Cut off 1 corner of the bag to make a quarter-sized opening.
• Bring the broth to a slight simmer over medium heat. Pipe 1 inch of the mixture and cut with kitchen shears directly over the broth. Repeat with the remaining batter. Cook, covered, until the dumplings are cooked through, 8 to 10 minutes. Turn off the heat, add the meat, and wait for 2 to 3 minutes before serving. Serve in bowls with freshly ground black pepper.

CHICKEN AND DROPPED DUMPLINGS

Steps:

• Special equipment: 7-quart pressure cooker
• Put the hen and 3 teaspoons of the salt in a 7-quart pressure cooker. Add water just to cover the hen. Do not fill above the cooker's "maximum fill" line, or 2/3 full. Cover and lock the lid. Bring to pressure over high heat, approximately 20 minutes.
• Reduce the heat to low, so that you barely hear hissing from the pot. Cook for 45 minutes.
• Release the pressure using the cooker's release device (read the manual!) or cool the cooker by running cold water over the lid for 5 minutes. Open carefully. Remove the hen from the broth and set aside to cool. The meat should be tender and falling away from the bone. Once the hen is cool enough to handle, pull the meat from the bones in small pieces, cover and set aside. Discard the skin and bones.
• Set a cheesecloth-lined colander in a shallow, wide, 6-quart pot and strain the broth, discarding the solids. Taste and season the broth with additional salt, if needed.
• Put 1/2 cup of the broth, the butter, and remaining 1/2 teaspoon of salt in a 2-quart saucier, set over high heat, and bring to a boil. As soon as it boils, add all of the flour at once and stir with a wooden spoon until the mixture starts to come together, approximately 1 minute. Decrease the heat to low and continue stirring until the mixture forms a ball and is no longer sticky, approximately 3 minutes. Transfer the mixture to a medium bowl and mix, on low speed, for 5 minutes with an electric hand mixer. Beat until cool and there is no more steam rising. Continue to mix on low, and add the eggs, 1 at a time, making sure each is completely incorporated before adding another. You may need to stop occasionally and scrape down the sides of the bowl. Before adding the last egg, check the mixture for consistency: It should tear slightly as it falls from the beater, creating a "V" shape. Transfer the dough to a 1-gallon resealable plastic bag. Cut off 1 corner of the bag to make a quarter-sized opening.
• Bring the broth to a slight simmer over medium heat. Pipe 1-inch of the mixture and cut with kitchen shears directly over the broth. Repeat with the remaining batter. Cook, covered, until the dumplings are cooked through, about 8 to 10 minutes. Turn off the heat, add the meat and wait for 2 to 3 minutes before serving. Serve in bowls with freshly ground black pepper.