ONE-POT CHICKEN AND DUMPLINGS
When you don't have time to make chicken pot pies, enter this every-bit-as-satisfying substitute: chicken and dumplings, ready in about 45 minutes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 12
Steps:
- In a large saucepan, melt 3 tablespoons butter over medium-high. Add onion, celery, and carrots and cook until onion is translucent, about 4 minutes. Add 1/4 cup flour and cook, stirring, 1 minute. Gradually add broth, stirring constantly, then bring to a boil. Reduce heat and simmer 5 minutes. Stir in chicken and green beans and season with salt and pepper.
- Make dumplings: Whisk together 1 cup flour, baking powder, 1 teaspoon coarse salt, and 2 tablespoons parsley. Cut in 2 tablespoons butter. Stir in milk. Drop heaping spoonfuls batter on top of chicken mixture. Cover and simmer until dumplings are cooked through, about 12 minutes. Serve topped with additional chopped parsley.
Nutrition Facts : Calories 273 g, Fat 12 g, Fiber 3 g, Protein 15 g, SaturatedFat 7 g
OLD FASHIONED CHICKEN AND DUMPLINGS
I've been making this since I was knee high to a grasshopper. It's a recipe handed down from my great grandmother on my dad's side. I just changed it up a bit.
Provided by graniteangel
Categories Stew
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Set oven to 350°F.
- Sprinkle half the creole seasoning on top and bottom of chicken breasts. Then lay chicken breasts skin down into an 8x by 8x baking dish. Cover with tin foil and bake for an hour.
- Chop up your onion, celery, red and green bell peppers and your garlic.
- In a large soup pot or dutch oven add your olive oil. Turn heat to hight and when it starts to get hot add your veggies. Sweat them for at least 3 minutes before adding the rest of the creole seasoning, the chicken stock, bay leaf, black pepper and thyme. Bring to a boil and then turn to Med-Low.
- When the hour is up take the chicken out of the oven and let rest for 5-10 minutes. Once rested and cooled you'll want to take the chicken off the bone and add meat to the pot of simmering soup. Discard all skin and bones but add the juices at the bottom of your baking dish to your pot. Add green beans. Let simmer about 10 minutes.
- In a mixing bowl combine flour, baking powder, parsley, pepper, salt, eggs and water until it looks like a thick paste. You may need to add another teaspoon or two of water depending on the size of your eggs.
- Turn heat back up to Med-High until it's brought to a heavy boil. Using two teaspoons spoon the dumpling mixture teaspoon by teaspoon into the soup. Once all the dumplings have bounced back up to the surface you know they are done. Turn heat back down to low and let simmer for about 5 minutes before serving.
Nutrition Facts : Calories 670.6, Fat 26.2, SaturatedFat 7.1, Cholesterol 203.8, Sodium 821.4, Carbohydrate 49.5, Fiber 3.4, Sugar 7.3, Protein 56
TRADITIONAL CHICKEN N DUMPLINS
This is no quick dinner, traditional dinners take time and patience. =) Feel free in add in your choice of vegetables!!!
Provided by Mebriella
Categories Chicken Breast
Time 2h
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- In a large stock pot, add the first 6 ingredients.
- Let chicken and liquid come to a boil, reduce heat to medium, and cook for about an hour.
- 30 minutes before chicken is done, start the dumplins.
- Combine the flour, poultry seasoning, salt, and baking powder. Mix well.
- Cut the butter into the flour mixture until the consistency is crumby.
- Beat the egg and combine with the chicken broth.
- Pour the chicken broth and egg mixture into the flour mixture.
- Stir until all ingredients are combine.
- On a floured surface, roll out the dough with a floured rolling pin.
- Roll out dough until about 1/8 inch thick.
- With a pizza cutter, cut dough into strips, then cut again perpendicularly to form little square dumplins.
- I flour the dumplins again to ensure they do not stick together when placed into the stock pot.
- Once the chicken has cooked for an hour, remove chicken from liquid.
- Bring liquid to a full boil and add dumplins a few at a time.
- Once all dumplins are in the stock pot, cook for 15 minutes.
- Stir every once in a while to make sure they do not stick to each other or to the bottom of the pot.
- While the dumplins are cooking, shred or chop the chicken into little pieces. *See note if you would like the stock to be thicker.
- After the dumplins are done cooking, remove stock pot from heat and fold in the chicken.
- *Note: Combine the milk and cornstarch and add to the dumplins after they had cooked for the 15 minutes. This will thicken it slightly. Then fold in chicken.
Nutrition Facts : Calories 508.2, Fat 24.2, SaturatedFat 11, Cholesterol 127.6, Sodium 935, Carbohydrate 38.1, Fiber 1.3, Sugar 0.7, Protein 32.3
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