Chicken And Sage Dumplings Recipes

CHICKEN AND SAGE DUMPLINGS

Steps:

• In large Dutch oven, stir together chicken, broth, water, onion, sage, thyme, 1 teaspoon of the salt and 1/2 teaspoon of the pepper. Heat to boiling over medium-high heat. Reduce heat to medium-low; simmer 20 minutes, stirring occasionally, until chicken is no longer pink in center. Add frozen vegetables. Heat to boiling over medium-high heat.
• In medium bowl, stir Bisquick mix, buttermilk, poultry seasoning and remaining 1/4 teaspoon each salt and pepper until blended. Drop dough by rounded teaspoonfuls into boiling mixture in Dutch oven. (Don't let dumplings touch.) Reduce heat to medium-low; cook uncovered 10 minutes, stirring occasionally to prevent dumplings from sticking. Cover; cook 10 minutes longer. Garnish with thyme sprigs, if desired.

SAGE CHICKEN AND DUMPLINGS

Steps:

• saute onion, carrot, potatoes, and sage in oil on med heat until their liquid has evaporated and they have started to brown.
• add thyme, poultry seasoning, and flour and saute a couple more minutes.
• add stock and salt and pepper to taste and bring to a boil.
• add chicken breasts and reduce heat to simmer for 20 minutes.
• use tongs to remove chicken breasts and leave on cutting board to cool.
• add parsley to the pot.
• make dumpling dough by mixing flour, baking powder, salt and sage with a fork.
• add shortening and mix with fork until crumbly.
• add milk and mix until just combined.
• check broth for seasoning and check that potatoes are tender.
• shred chicken with your hands and return to pot.
• add balls of dumpling dough to pot (not too big they will plump up quite a bit).
• Simmer for 10 minutes then carefully flip dumplings and cook for another 8 minutes.

CHICKEN AND DUMPLINGS II

Steps:

• In a large pot over medium high heat, combine the chicken, water, bouillon, poultry seasoning, thyme, garlic powder, sage and salt and pepper. Bring to a boil, reduce heat to low and allow to simmer. Add the onion, celery, carrots, potatoes, green bell pepper and tomatoes, cover pot and allow to simmer for one hour, or until vegetables are tender and chicken is done.
• In a separate small bowl, combine the flour, buttermilk baking mix, parsley, ground black pepper and milk. Mix together well and form into little balls. Drop these balls into the simmering soup. Simmer for 5 more minutes.
• Remove chicken, debone, take off skin, chop the chicken meat and return to pot. Heat through and serve.

CHICKEN SOUP WITH CORNMEAL SAGE DUMPLINGS

Steps:

• Heat oil in a large stock pot over medium-high heat. Add garlic, onion, carrots, and celery and saute 2 minutes. Add chicken and cook until chicken is golden brown on all sides. Add thyme and stir to coat. Add broth, salt and black pepper, increase heat to high and bring to a boil. Partially cover and boil for 5 minutes. Stir in the frozen peas.
• Meanwhile, in a medium bowl, combine flour, cornmeal, sage, baking powder, baking soda, salt, and pepper. Add buttermilk and oil and stir with a fork until mixture comes together. Using a spoon or a small ice cream scoop, drop 8 golf ball size dumplings into simmering liquid. Cover pan and cook for 5 minutes (without lifting lid), until dumplings are puffed up and cooked through.
• Serve soup with dumplings.