Dazzlin Chicken N Dumplins 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.

TRADITIONAL CHICKEN N DUMPLINS

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.