Chicken N Dumplings With Sour Cream Gravy Recipes

CHICKEN 'N' DUMPLINGS WITH SOUR CREAM GRAVY

Steps:

• In a large resealable plastic bag, combine the flour, 2 teaspoons of paprika and salt; add chicken, a few pieces at a time. Seal bag and toss to coat. In a Dutch oven, brown chicken in butter, a few pieces at a time. Remove and set aside. , In the same pan, saute the celery, onion and green pepper until tender. Add the broth, chicken and remaining paprika. Cover and simmer for 45 minutes or until chicken juices run clear. Remove chicken to a serving platter and keep warm. , For dumplings, combine the flour, baking powder and salt. Beat egg and milk; stir into flour mixture and mix well. Drop dough, 2 tablespoonfuls at a time, into simmering broth. Cover and simmer for 10 minutes. Remove dumplings to a serving dish and keep warm. , For gravy, combine cornstarch and water; stir into broth. Bring to a boil; cook for 2 minutes. Reduce heat; add sour cream and parsley. Serve with chicken and dumplings.

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.

CHICKEN STEW WITH SOUR CREAM DUMPLINGS

Steps:

• Place chicken, carrots, celery,onion, boullion cubes or granules, salt, and pepper in stock pot or dutch oven with enough water to cover.
• Bring to boil, lower heat, simmer 3 hours covered.
• Remove chicken, cool enough to handle, then strip meat from bones.
• Remove veggies.
• At this point, make dumplings:.
• Mix 1 1/2 cups flour,baking powder,3/4 t. salt, and thyme together.
• Mix sour cream, 3/4 cup milk and oil together.
• Fold sour cream mix into flour mix. Beat by hand until thoroughly mixed. Set aside.
• Bring broth to boil.
• Mix 1/2 cup flour, 1 cup milk and Kitchen Bouquet; add to boiling broth.,.
• Cook, whisking constantly, until thick and bubbly.
• Return chicken meat and veggies to broth.
• Drop dumpling mix by serving-spoonfuls on simmering stew.
• Cover tightly, cook 20 minutes without lifting cover.
• Pick will come out clean when dumplings are done.

DOWN EAST CHICKEN AND DUMPLINGS

Steps:

• Bring a large pot of salted water to a boil. Add chicken, bouillon, celery, parsley and salt and pepper to taste. Cook for 45 minutes or until chicken is no longer pink inside. Reduce heat to low and continue to simmer.
• To Make Dumplings: While chicken is cooking, combine the flour, egg, sour cream, and chicken broth in a medium bowl. Mix well and roll dough out on a floured surface. Cut into small squares and drop into boiling chicken broth. In a small bowl, mix together corn starch and enough water to form a thin paste; stir into broth. Continue to simmer for 5 to 10 minutes, or until dumplings are light and puffy.

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.,