SAVORY CHICKEN STEW AND DUMPLINGS (COOKING FOR 2)
♥ Bisquick Heart Smart® recipe! Savor a homemade chicken dinner that's "weeknight quick" to make.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 3
Number Of Ingredients 11
Steps:
- In 2-quart saucepan, mix flour, sage, thyme and pepper. Gradually stir in broth with wire whisk until blended. Heat to boiling over medium heat, stirring constantly. Stir in vegetables and chicken; heat to boiling.
- In small bowl, stir together Bisquick® mix, onions and onion powder. Stir in milk just until moistened. Drop by 6 spoonfuls onto boiling stew; reduce heat.
- Simmer uncovered 10 minutes; cover and simmer 10 minutes longer.
Nutrition Facts : Calories 310, Carbohydrate 46 g, Cholesterol 40 mg, Fiber 2 g, Protein 20 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 560 mg, Sugar 9 g, TransFat 0 g
SAVORY CHICKEN AND DUMPLINGS # 2 - CASSIES
This is another of my thrown together recipes...I have to say I outdid myself...it was so much better than anticipated. The dumplings were so tender, melt in your mouth good and the broth was so flavorful...I love a lot of flavor and it was a deep chicken flavor, using the broth from poaching the chicken, and my choice of...
Provided by Cassie *
Categories Other Main Dishes
Time 1h50m
Number Of Ingredients 19
Steps:
- 1. In a large stock pot; cover chicken with water to half way full. (I used my 12 quart stock pot.) So, with the addition of the chicken, the water came to the half way mark. Add the thyme, sage, bay leaves and vegetables, butter and bring to a full boil. Reduce heat to medium high, and simmer till chicken is cooked; about 1 hour 15 minutes.
- 2. Remove chicken and bay leaves from the broth; set aside to cool. Meanwhile, add more water to the broth if needed to maintain 6 quarts worth of liquid. Now; add the bouillon paste, stirring to dissolve.Taste and add more seasonings if needed. Keep broth hot on low and begin to make your dumplings.
- 3. Dumplings: I used my food processor. If using a processor, add the flour, baking powder, salt...pulse a few times. now add the butter; pulse 5 - 6 times, then add the milk...pulse till forms a ball.
- 4. No processor method: In a bowl, combine the flour, baking powder and salt. Cut the butter into the dry ingredients with a fork or pastry blender. Stir in the milk, mixing with a fork until the dough forms a ball.
- 5. Heavily flour a work surface. ( I cut dough into fourths.) Roll the dough out thin with a heavily floured rolling pin. Dip your cutter in flour and cut the dumplings in squares about 2 x 2 . It's okay for them not to be exact. Some will be bigger, some smaller...
- 6. Use a floured spatula to put them on a heavily floured plate. Just keep flouring between the layers of dumplings.
- 7. To cook them, bring the broth to a boil. Drop the dumplings in one at a time, stirring while you add them. The extra flour on them will help thicken the broth. Cook them for about 15-20 minutes or until they are not doughy tasting.
- 8. While dumplings are cooking; de-bone the chicken. Chop or I used my fingers to pull the chicken apart, into bite sizes chunks, or whatever you prefer.
- 9. Add the cooked chicken to the pot and you're ready to serve. The chicken and dumplings thicken up as they cool...to reheat, just add a little water. I served mine with corn bread and pinto beans.
CHICKEN AND DUMPLINGS FOR TWO
I think I saw this in Cooking Light - the library's copier was broken, so I scribbled down the ingredients and directions on a slip of paper. I don't usually have celery, so used green beans and added a teaspoonful or so of dry celery leaves for flavor. I've also made it with leftover chicken, added mushrooms, used fresh herbs or different herbs, and made other changes on the fly. I love that it makes a small quantity for those of us with small households. Update: I recently served this over hot cooked noodles, and that was another nice way to have this dish.
Provided by duonyte
Categories Chicken Thigh & Leg
Time 1h
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Heat a saucepan, spray with cooking spray, add the chicken and cook it for 4 minutes, browning well on all sides. Remove and keep warm.
- Add the next six ingredients (celery through bay leaf) to the pan and saute until the onion is tender, about 5 minutes.
- Return the chicken to the pan, cook 1 minute, then add the broth , bring it to a boil, cover, reduce the heat and simmer 30 minutes.
- A few minutes before the 30 minutes are up, stir together the flour, baking powder, parsley and salt. Add the milk, stirring just until everything is moist.
- Spoon the dough by heaping teaspoonfulls into the saucepan. Cover and simmer 10 more minutes, or until the dumplings are done.
- Discard the parsley sprigs and serve.
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