Chicken Dumplings In Brown Gravy Recipes

OLD FASHIONED CHICKEN AND DUMPLINGS

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.

CHICKEN & DUMPLINGS IN BROWN GRAVY

Steps:

• 1. Dice the onion and bell pepper. Sauté until tender with butter. While this is cooking, take your 4 frozen biscuits out to thaw. Add 3-4 large tablespoons of roux from the jar or from the homemade roux. You could make your own roux, but I don't to save time. Add about a cup of water to dissolve the roux.
• 2. Once the roux is dissolved, add chicken. Cut the breast meat in bite size chunks. You could also use chicken pieces with the bones in if you prefer. Add enough water to cover the chicken. Be careful not to add too much water though or your roux will be too watered down and you will have to add more.
• 3. Season with salt, pepper and red pepper to taste along with garlic powder. Add bay leaf. Let this simmer for about 15 minutes or until chicken is cooked. If you are using the chicken pieces with bones this will take longer to cook.
• 4. When the chicken is done, it's time to add the gravy mix. Mix gravy mix packet with about 1 cup of warm water and stir until dissolved. Add to the pot. This will thicken the soup. Cut the four biscuits into fours and add the pieces into the pot. Cover and simmer about another 15 minutes. The biscuits will puff up and rise to the top when done. I can taste it already. Serve over rice and enjoy!

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.

CHICKEN AND DUMPLINGS WITH GRAVY

Steps:

• In a large Dutch oven, combine the first eight ingredients. Slowly bring to a boil over low heat. Cover and simmer for 45-60 minutes or until meat is tender, skimming the surface as foam rises., In a large bowl, combine the flour, parsley, baking powder, salt and nutmeg; stir in milk, egg and oil just until moistened. , Drop batter by tablespoonfuls onto simmering broth. Cover and simmer for 12-15 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering). Remove the dumplings and chicken with a slotted spoon to a serving dish; keep warm. , Strain broth, discarding vegetables and bay leaf; reserve 2 cups for gravy. (Remaining broth can be covered and refrigerated for up to 3 days or frozen for 4 to 6 months.) , Place reserved broth in a small saucepan; bring to a boil. Combine the flour, water, salt and pepper until smooth; gradually stir into broth. Cook and stir over medium heat for 2 minutes or until thickened. Serve with chicken and dumplings.,

SHORTCUT FRIED CHICKEN AND DUMPLINGS

Steps:

• Preheat the oven to 450ºF.
• Pulse together the flour, baking powder, sugar and 1 tablespoon salt in a food processor. Add the butter and pulse until pea-sized pieces. Add the buttermilk and pulse a couple of times until the dough just comes together but is not fully incorporated. Transfer to a bowl, cover and refrigerate while you make the skillet sauce.
• Whisk the chicken broth and mashed potatoes together in a large cast iron skillet and bring to a simmer over medium-high heat. Stir in the fried chicken and peas and carrots and top evenly with heaping tablespoons of dough.
• Transfer to the oven and bake until golden brown and bubbly, 40 to 45 minutes. Let rest for 10 minutes before serving.

CHICKEN WITH PAN GRAVY AND CORNMEAL DUMPLINGS

Steps:

• Cook chicken:
• Preheat oven to 200°F.
• Pat chicken dry and season with salt and pepper.
• Heat butter and oil in a 12-inch deep heavy skillet over moderately high heat until foam subsides, then brown chicken well, about 8 minutes total. Arrange skin-sides up, then sprinkle with shallot. Add wine and bring to a boil. Reduce heat and simmer, covered, until chicken is just cooked through, 20 to 25 minutes. Transfer chicken with tongs to a heatproof platter, reserving juices in skillet. Cover chicken with foil and keep warm in oven.
• Make dumplings:
• Sift together flour, cornmeal, baking powder and soda, salt, and pepper into a bowl. Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal. Stir in 2 tablespoons chives and 1 tablespoon parsley, then add buttermilk, stirring just until dough is moistened (do not overmix).
• Make gravy and cook dumplings:
• Skim fat from juices in skillet. Add 2 3/4 cups stock and bring to a boil. Whisk together cream, flour, and remaining 1/4 cup stock in a small bowl until smooth, then whisk into boiling stock and season with salt and pepper.
• Drop 8 heaping tablespoons of dough into simmering gravy, about 2 inches apart to allow dumplings to expand. Reduce heat and gently simmer dumplings, covered, until tops are dry to the touch, 15 to 20 minutes.
• Sprinkle chicken, dumplings, and gravy with remaining herbs.

CHICKEN WITH DUMPLINGS AND PAN GRAVY

Steps:

• Season the chicken pieces with seasoning salt and pepper.
• Heat oven to 200° (to keep the chicken warm).
• Heat oil in a large skillet over medium heat and brown the chicken pieces well on both sides (about 7 minutes per side).
• Arrange the chicken skin-side up in the skillet and add in onion, then wine; bring to a boil, reduce heat and simmer for about 20 minutes, or until chicken is just cooked through.
• Transfer the chicken to a oven-proof platter or dish and keep warm in the oven at 200 degrees (do not discard the pan juices, leave in the skillet).
• To make the dumplings: Sift together flour, cornmeal, baking powder, baking soda, salt and pepper in a bowl.
• Blend in butter with your hands or a pastry blender until mixture resembles coarse meal.
• Stir in green onion and parsley.
• Add in the buttermilk, stirring just until the dough is moistened (don't over mix!).
• Skim any fat from the skillet.
• Add in 2-3/4 cups stock; bring to a boil.
• In a small bowl whisk together cream, flour and remaining 1/4 cup stock until smooth, then whisk into boiling stock in the skillet.
• Season with salt and pepper.
• Drop 8 heaping tablespoons of dumpling dough into simmering gravy, allowing about 2-inches apart to expand (and believe me these WILL expand!).
• Reduce heat cover and gently simmer the dumplings about 12-15 minutes, or until the tops of the dumplings are dry.
• Remove the platter of chicken from the oven.
• Serve the chicken, gravy and dumplings as desired.