Calicochickenanddumplings Recipes

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CHICKEN AND DUMPLINGS

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 16



Chicken and Dumplings image

Steps:

  • Dice tenders into bite size pieces and set aside. Wash hands.
  • Place a large pot on stove over medium high heat. Add oil, butter, vegetables and bay leaf and cook 5 minutes, stirring frequently. Season mixture with salt, pepper and poultry seasoning. Add flour to the pan and cook 2 minutes. Stir broth or stock to the pot and bring to a boil. Add chicken to the broth and stir.
  • Place biscuit mix in a bowl. Combine with 1/2 cup warm water and parsley. Drop tablespoonfuls of prepared mix into the pot, spacing dumplings evenly. Cover pot tightly and reduce heat to medium low. Steam dumplings 8 to 10 minutes. Remove cover and stir chicken and dumplings to thicken sauce a bit. Stir peas into the pan, remove chicken and dumplings from heat and serve in shallow bowls.

1 1/2 pounds chicken breast tenders
1 tablespoon olive oil, 1 turn of the pan
2 tablespoons butter
1 russet potato, peeled and diced
2 medium carrots, peeled and diced or thinly sliced
1 medium onion, chopped
1 rib celery, diced
1 bay leaf, fresh or dried
Salt and freshly ground black pepper
1 teaspoon poultry seasoning, 1/3 palm full
2 tablespoons flour, a handful
1 quart chicken broth or stock, canned or paper container, preferred brand Kitchen Basics
1 small box biscuit mix(preferred brand Jiffy Mix)
1/2 cup warm water
1 cup frozen green peas
Handful flat-leaf parsley, chopped

CALICO CHICKEN AND DUMPLINGS

This stew is definitely in the "comfort foods" category. Grandma made it almost every Sunday for the family dinner. (Grandpa had a chicken farm.) I actually think my version is better. The addition of the frozen vegetables add color and you can add as many as you want to.

Provided by Mary Leverington

Categories     Stew

Time 50m

Yield 4 serving(s)

Number Of Ingredients 18



Calico Chicken and Dumplings image

Steps:

  • Place chicken, celery, onion, parsley, parsnips in a large Dutch oven and cover with water.
  • Bring to a boil and lower heat to medium low, just hot enough to maintain a slow simmer.
  • When chicken is tender, remove the chicken to a bowl.
  • Whisk the flour into about 1/2 cup of the chicken broth from the pot.
  • When smooth, return to the pot, stir and heat to thicken.
  • Add seasoning salt to your taste.
  • When the gravy tastes just right, return the chicken and add the frozen vegetables to the pot.
  • Prepare the dumplings: Sift flour, baking powder, and salt together.
  • Stir in parsley, chives; thyme and marjoram if you're using them.
  • Beat the milk and egg together and add to the dry ingredients.
  • Stir with a fork just until mixed.
  • Don't beat or handle too much.
  • Bring chicken and gravy to a simmer.
  • Drop heaping tablespoons of the dumpling batter all over the surface of the stew.
  • Replace cover and steam for about 10 minutes.
  • If you have more batter than you have room, make a second batch.
  • Don't overcrowd the dumplings.

1 large chicken, cut into pieces,visible fat removed
2 stalks celery, sliced,leafy part too
1 large onion, chopped
2 parsnips, peeled and sliced (optional)
1/2-1 teaspoon seasoning salt (I like Lawrys)
1/2 cup minced Italian parsley
2 cups frozen mixed vegetables (I like the kind with peas, beans, carrots, and small lima beans)
2 tablespoons flour
water, to cover an inch
1 3/4 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons minced parsley
2 tablespoons green onions or 2 tablespoons regular onions
1/4 teaspoon dried thyme (optional)
1/4 teaspoon dried marjoram (optional)
2/3 cup milk
1 egg

COZY CHICKEN AND DUMPLINGS RECIPE BY TASTY

It's the end of yet another long day and well, you're ready to put your feet up, relax, and tuck into a comforting meal. Delivery might be calling your name, but you've got a ton of chicken lying around and with not much else to do, now's the perfect time to whip up a batch of these simple and cozy chicken and dumplings. Tuck in now.

Provided by Jordan Kenna

Categories     Dinner

Time 35m

Yield 6 servings

Number Of Ingredients 19



Cozy Chicken And Dumplings Recipe by Tasty image

Steps:

  • In a 6-quart Dutch oven, heat the vegetable oil over medium-high heat. Add the chicken and cook until browned on both sides. Remove from the pot and set aside.
  • Add carrot and onion and cook until just tender, about 3 minutes.
  • Add the garlic and stir for another minute, until fragrant.
  • Reduce the heat to medium-low and add the butter and flour, stirring constantly for 3 minutes to prevent lumps from forming.
  • Add the chicken and any accumulated juices back to the pot and stir to coat in the roux.
  • Add the chicken broth, cream, thyme, and bay leaves and bring to a simmer. Once soup is at a simmer, add the frozen peas, cover, and cook for 15 minutes.
  • Make the dumplings: In a large bowl, combine the flour, baking powder, salt, pepper, and cream. Stir until mixture comes together into single mass of dough.
  • Using a large spoon or ice cream scoop, form the dough into small round balls about 1 inch (2 ½ cm) in diameter (the dough should yield 14-16 dumplings).
  • Place the dough balls in the simmering soup (making sure they don't touch), add the parsley, and cover. Let the soup simmer for 15 minutes, or until the dumplings are cooked through.
  • Ladle into bowls, giving 1-2 dumplings per serving.
  • Enjoy!

2 tablespoons vegetable oil
2 lb boneless, skinless chicken breast, cubed
1 cup diced yellow onion
1 cup sliced carrot
3 cloves garlic cloves, minced
1 teaspoon salt
5 tablespoons unsalted butter
6 tablespoons all-purpose flour
6 cups chicken broth
½ cup heavy cream
½ teaspoon dried thyme
2 bay leaves
1 ½ cups frozen peas
4 tablespoons fresh parsley, minced
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
½ teaspoon pepper
1 ⅓ cups heavy cream

CHICKEN AND DUMPLINGS

Provided by Mike Lata

Categories     Soup/Stew     Chicken     Appetizer     Kid-Friendly     Low Cal     Dinner     Lunch     Ricotta     Winter     Simmer     Boil     Bon Appétit     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Small Plates

Yield Makes 6 to 8 servings

Number Of Ingredients 22



Chicken and Dumplings image

Steps:

  • For gnocchi:
  • If using fresh ricotta that has excess liquid, you may need to drain it overnight. Line a fine-mesh strainer with cheesecloth and set it over a medium bowl. Add ricotta; cover with plastic wrap and let drain overnight in refrigerator. If using supermarket ricotta, proceed with recipe; no draining required.
  • Gently mix ricotta, 1/2 cup plus 2 tablespoons flour, egg, Parmesan, nutmeg, and salt in a large bowl just to blend (do not overwork). Form dough into a ball (it will be sticky); wrap in plastic and chill for at least 1 hour and up to 1 day.
  • Line a baking sheet with parchment paper; set aside. Place dough on a lightly floured work surface. Divide dough into 4 equal portions and cover with a clean kitchen towel. Using your hands, roll 1 portion into a 1/2"-diameter rope; cut crosswise into 1/2"-thick pieces. Lightly dust gnocchi with flour and transfer to prepared baking sheet. Repeat with remaining portions of dough. Cover gnocchi with a kitchen towel and chill until ready to cook. DO AHEAD: Can be made 2 months ahead. Freeze on sheets, then store, frozen, in an airtight container.
  • For chicken and gravy:
  • Bring broth to a boil in a large saucepan. Add chicken; reduce heat to low, cover, and gently simmer until chicken is tender and cooked through, 20-30 minutes. Remove chicken; let cool slightly and shred into bite-size pieces. Bring broth to a boil and cook until reduced to 8 cups, about 15 minutes.
  • Meanwhile, melt butter in a small heavy saucepan over low heat. Whisk in flour until smooth and cook, whisking constantly, until roux is pale beige in color, about 15 minutes (do not brown).
  • Scrape roux into simmering broth; whisk until thickened and broth coats the back of a spoon. Reduce heat to low and add vegetables. Cook until tender, about 5 minutes. Add shredded chicken and herbs. Season with salt and pepper. DO AHEAD: Can be made 2 days ahead. Chill, uncovered, until cold; cover and keep chilled. Rewarm before serving.
  • Cook gnocchi in a large pot of boiling salted water, stirring occasionally, until gnocchi float to the surface, about 2 minutes (slightly longer if frozen). Using a slotted spoon, transfer gnocchi to bowls, dividing equally. Ladle chicken and vegetables with gravy over. Season with pepper and top with Parmesan.

Gnocchi:
1 pound ricotta
1/2 cup plus 2 tablespoons all-purpose flour plus more
1 large egg, beaten to blend
1 1/4 cups finely grated Parmesan
3/4 teaspoon freshly grated nutmeg
1/2 tablespoon kosher salt
Chicken and gravy:
10 cups low-salt chicken broth
2 pounds skinless, boneless chicken thighs
1/4 cup (1/2 stick) unsalted butter
6 tablespoons all-purpose flour
2 celery stalks, cut crosswise into 1/4"-thick slices
1 carrot, peeled, thinly sliced
1 parsnip, peeled, cut into 1/4"-thick rounds
1 leek, halved lengthwise, cut crosswise into 1/4"-thick slices
1/4 cup chopped flat-leaf parsley
1/4 cup chopped fresh chives
Kosher salt, freshly ground pepper
Shaved Parmesan
Special Equipment
Cheesecloth (optional)

THE BEST CHICKEN & DUMPLINGS

Homemade chicken and dumplings from scratch harken back to my childhood and chilly days when we devoured those cute little balls of dough swimming in hot, rich broth. It's one of those types of soup you'll want to eat again and again. -Erika Monroe-Williams, Scottsdale, Arizona

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h35m

Yield 8 servings (3 quarts).

Number Of Ingredients 25



The Best Chicken & Dumplings image

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.

Nutrition Facts : Calories 470 calories, Fat 24g fat (8g saturated fat), Cholesterol 104mg cholesterol, Sodium 892mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 2g fiber), Protein 32g protein.

3/4 cup all-purpose flour, divided
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 broiler/fryer chicken (about 3 pounds), cut up
2 tablespoons canola oil
1 large onion, chopped
2 medium carrots, chopped
2 celery ribs, chopped
3 garlic cloves, minced
6 cups chicken stock
1/2 cup white wine or apple cider
2 teaspoons sugar
2 bay leaves
5 whole peppercorns
DUMPLINGS:
1-1/3 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
2/3 cup 2% milk
1 tablespoon butter, melted
SOUP:
1/2 cup heavy whipping cream
2 teaspoons minced fresh parsley
2 teaspoons minced fresh thyme
Additional salt and pepper to taste

QUICK CHICKEN AND DUMPLINGS

This is the perfect soup for when you're craving chicken and dumplings, but not quite up to the task of making the traditional dish. Store-bought rotisserie chicken and gnocchi live their best lives here, simmered in a comforting broth of chicken stock and heavy cream seasoned with rosemary and thyme. Leeks, carrots and celery are standard, but butternut squash, parsnips, mushrooms, fennel or shallots are worthy additions. Simply sauté your aromatics and vegetables, simmer with some chicken stock and cream, stir in the chicken and gnocchi, and dinner is done in 20 minutes from start to finish.

Provided by Alexa Weibel

Categories     dinner, quick, weekday, poultry, soups and stews, main course

Time 20m

Yield 4 to 6 servings (about 9 cups)

Number Of Ingredients 15



Quick Chicken and Dumplings image

Steps:

  • In a large pot, melt the butter over medium. Add the carrots, leek, celery, garlic, rosemary, thyme and poultry seasoning, if using. Season generously with salt and pepper, and cook, stirring occasionally, until vegetables are slightly softened, about 5 minutes.
  • Sprinkle with the flour, then cook, stirring, 2 minutes. (This cooks the flour to soften its raw flavor.) Gradually stir in the stock and cream, and bring to a boil over high heat.
  • Once the mixture boils, stir in the gnocchi, reduce the heat to medium and cook until gnocchi and vegetables are tender, about 5 minutes. Stir in the chicken in the last couple of minutes. Season to taste with salt and pepper. Divide among bowls and top with fresh tarragon and more black pepper, if desired.

3 tablespoons unsalted butter
2 medium carrots or 8 ounces butternut squash, peeled and chopped into 1/2-inch pieces (about 1 cup)
1 medium leek, trimmed, white and pale green portion halved lengthwise and thinly sliced (about 1 cup)
2 medium celery stalks, peeled and sliced 1/2-inch thick (about 2/3 cup)
3 garlic cloves, finely chopped
1 tablespoon finely chopped fresh rosemary
2 teaspoons fresh thyme leaves
1 teaspoon poultry seasoning (optional)
Kosher salt and black pepper
3 tablespoons all-purpose flour
5 cups chicken stock
1 cup heavy cream
1 (16-ounce) package fresh or shelf-stable store-bought gnocchi
1/2 small (3-pound) store-bought rotisserie chicken, skin and bones discarded, meat torn into bite-size pieces (about 2 cups shredded meat)
Fresh tarragon, parsley or dill, for garnish

CHICKEN AND DUMPLINGS I

A traditional, classic soup dish - mouthwatering and simple to make!

Provided by Lillian

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 2h20m

Yield 6

Number Of Ingredients 5



Chicken and Dumplings I image

Steps:

  • In a large stockpot or Dutch oven cover the chicken with salted water and simmer until cooked through. When tender, remove chicken from pot. Remove meat from bones and keep warm while making the dumplings.
  • TO MAKE DUMPLINGS: Sift about 2 cups of flour and 1 teaspoon baking powder into a large mixing bowl. Make a well in the flour/powder mixture; pour in 1 cup of hot chicken broth, mixing first with a fork, then with your fingers. Add the egg and mix well again.
  • Knead the dough for a few seconds on a floured board. Separate the dough into 4 or 5 parts and roll as thin as possible. Cut into 1 1/2 or 2 inch wide pieces. Break these into 2 inch long strips. Drop into boiling chicken broth and simmer for 10 to 15 minutes. Serve with previously prepared meat.

Nutrition Facts : Calories 348.8 calories, Carbohydrate 32.1 g, Cholesterol 82.2 mg, Fat 13.5 g, Fiber 1.1 g, Protein 22.8 g, SaturatedFat 3.6 g, Sodium 141.1 mg, Sugar 0.2 g

1 (2 to 3 pound) whole chicken
2 cups all-purpose flour
1 teaspoon baking powder
1 cup hot chicken broth
1 egg

CHICKEN AND DUMPLINGS RECIPE BY TASTY

Here's what you need: bone-in, skin-on chicken thighs, kosher salt, black pepper, McCormick® Poultry Seasoning, vegetable oil, water, small yellow onion, medium carrot, celery, fresh parsley, garlic, McCormick® Garlic Powder, all-purpose flour, baking powder, schmaltz, buttermilk

Provided by Chris Salicrup

Categories     Dinner

Time 1h30m

Yield 4 servings

Number Of Ingredients 16



Chicken And Dumplings Recipe by Tasty image

Steps:

  • Season the chicken thighs all over with 2 teaspoons of salt, 1 teaspoon of pepper, and the poultry seasoning.
  • In a large Dutch oven, heat the vegetable oil over medium heat. Place seasoned chicken, skin-side down, in the hot oil and begin to render the chicken fat, about 5 minutes. Once the skin in crispy, flip the chicken and continue cooking for 3 minutes more. Remove the chicken from pot and set aside. Pour the chicken fat into a small bowl and reserve.
  • Add the water, onion, the chopped carrot, chopped celery, and parsley stems to the pot. Return the chicken thighs to the pot and bring to a boil over medium high heat. Once boiling, reduce the heat to low and simmer for 30 minutes, or until the chicken is cooked through.
  • Remove the chicken from the pot and discard the skin and bones. Shred the meat and set aside. Strain the stock through a fine-mesh sieve and discard the vegetables.
  • Add 1 tablespoon of the reserved chicken fat to the pot over medium heat, along with the sliced carrots, sliced celery, garlic, and 2 tablespoons of flour. Stir to combine.
  • Slowly add the reserved chicken stock, 2 teaspoons of salt, 1 teaspoon of pepper, and the garlic powder. Add the shredded chicken back to the pot and bring to a simmer over low heat and continue cooking for 20 minutes or until the vegetables are tender.
  • Meanwhile, make the dumplings: In a medium bowl, combine the remaining cups of flour, the baking powder, remaining teaspoon of salt, remaining ½ teaspoon of pepper, and the remaining 3 tablespoons of reserved chicken fat. Mix with a fork to combine. Add the buttermilk and mix to incorporate, then knead for 2 minutes, until the dough comes together.
  • Pull off about 1 tablespoon of dough at a time and add to the soup. Continue cooking until the dumplings are cooked through, about 10 minutes.
  • Ladle into bowls and garnish with the parsley leaves.
  • Enjoy!

Nutrition Facts : Calories 602 calories, Carbohydrate 65 grams, Fat 12 grams, Fiber 3 grams, Protein 53 grams, Sugar 5 grams

2 lb bone-in, skin-on chicken thighs
5 teaspoons kosher salt, divided
2 ½ teaspoons black pepper, divided
1 tablespoon McCormick® Poultry Seasoning
2 teaspoons vegetable oil
8 cups water
1 small yellow onion, quartered
1 medium carrot, roughly chopped, plus 2, sliced, divided
1 stalk celery, roughly chopped, plus 2, sliced, divided
1 bunch fresh parsley, stems and leaves separated, divided
2 cloves garlic, minced
2 teaspoons McCormick® Garlic Powder
2 cups all-purpose flour, divided
1 ½ teaspoons baking powder
3 tablespoons schmaltz, reserved from chicken thighs
¾ cup buttermilk

CHICKEN AND DUMPLINGS

My mom made a similar recipe for this comforting dish, and I still remember the wonderful aroma of chicken and dumplings cooking throughout the house. She didn't make it often, but when she did, what a treat. I especially loved the light, tender dumplings, which is still my most favorite part of this dish. (In a pinch, Bisquick dumplings are also very good). For those of you, like my good friend Cindy, who like a more Southern style of dumpling (heavier, chewier), the recipe is at the bottom. This recipe is from Steph's Country Kitchen Goodness. This is my favorite website for recipes.

Provided by Dawn Vezina

Categories     Stew

Time 3h

Yield 4-6 serving(s)

Number Of Ingredients 15



Chicken and Dumplings image

Steps:

  • Combine chicken, celery, carrots, onion, chicken broth, parsley, chicken bouillon granules, salt and pepper in a large pan or dutch oven; add enough water to cover chicken.
  • Bring to a boil; reduce heat, cover and simmer for 2 hours or until chicken is done.
  • Remove chicken and let stand until cool enough to handle.
  • Remove skin from chicken and tear meat away from bones.
  • Return meat to soup; discard skin and bones.
  • Add more salt and pepper to taste, if desired.
  • Return soup to a simmer.
  • In a mixing bowl, combine dumpling ingredients and mix well to form a stiff dough.
  • Drop by tablespoonfuls into simmering soup.
  • Cover and simmer for 15 to 20 minutes.
  • Serve immediately.
  • Yield: 4 to 6 servings.
  • *SOUTHERN STYLE DUMPLINGS (heavier and chewier) 2 cups flour, 1 cup chicken broth, 2 tsp baking powder, 2 beaten eggs. Combine flour, broth, baking powder and eggs; mix well to form a stiff batter. Drop by tablespoonfuls into simmering soup. Cover and simmer for 15 to 20 minutes.

1 large broiler-fryer chicken, cut up
2 celery ribs, sliced
4 carrots, peeled and sliced
1 medium onion, diced
1 (14 1/2 ounce) can chicken broth
2 tablespoons dried parsley
2 teaspoons chicken bouillon granules
1 1/2 teaspoons salt
1/2-1 teaspoon pepper
water
2 cups flour
4 teaspoons baking powder
1 teaspoon salt
3/4 cup milk
4 tablespoons oil

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Chicken and Dumplings is an all time favorite Southern comfort food meal. This dish can be made with leftover baked chicken, bought chicken, or turkey. You can also boil a chicken or chicken breasts for the recipe. My family loves chicken and dumplings and the more dumplings the better we like it! Chicken and dumplings has been a favorite ...
From thesouthernladycooks.com


EASY CHICKEN AND DUMPLINGS WITH BISCUITS - SOUTHERN PLATE
Instructions. Cook chicken breasts in approx. 4 c. of water until fork-tender, about 45 minutes. 3 or 4 chicken breasts. Place broth in a medium to large-sized pot. Stir cream of chicken soup into gently boiling broth. Add salt and pepper to taste. 32 oz chicken broth, 1 can cream of chicken soup, salt and pepper to taste.
From southernplate.com


CHICKEN AND DUMPLINGS | CANADIAN LIVING
%RDI. Calcium 5.0; Method In saucepan, bring broth and 1-1/2 cups water to boil. Add chicken; reduce heat, cover and simmer, turning once, until …
From canadianliving.com


PALEO GRUBS | 700+ EASY, SOUL-SATISFYING PALEO RECIPES
With Paleo Grubs, you will discover delicious Paleo recipes, learn what you can and can not eat, and get helpful tips so you can enjoy the paleo diet—not just survive it. Getting started with paleo. Quick tips and pitfalls to avoid. Free 14-day meal plan. Completely free, with healthy paleo meals, snacks and desserts.
From paleogrubs.com


CHICKEN AND DUMPLINGS RECIPES : FOOD NETWORK | FOOD …
Marble Mountain Chicken and Dumplins. Recipe | Courtesy of Guy Fieri. Total Time: 2 hours 5 minutes. 36 Reviews.
From foodnetwork.com


WHAT TO SERVE WITH CHICKEN AND DUMPLINGS: 12 SATISFYING SIDES ...
A deliciously sweet side. 8. Corn Pudding. Other than fried apples, corn pudding also makes a sweet pairing with chicken and dumplings. This corny custard is smooth, milky, creamy, and downright delicious. Its mild sweetness cuts through the richness of the soup, giving you a well-balanced meal. 9.
From insanelygoodrecipes.com


CHICKEN & DUMPLINGS - CADENCE KITCHEN
Description. Sink your spoon into this hearty mix of natural chicken, fresh thyme, leeks, sweet carrots, crisp celery and onion, all coated in a comforting and creamy sauce. This warm and satisfying Chicken and Dumplings dish is an instant mood-lifter, and it modernizes an old-fashioned favorite so that you can easily serve it whenever the mood ...
From cadencekitchen.com


CHICKEN AND DUMPLINGS CASSEROLE [VIDEO] - SWEET AND SAVORY MEALS
Sauté aromatics: Next, in a large skillet over medium heat, melt butter for 30 seconds. Then, add minced garlic and saute onions along with chopped celery. cook until soft. Cook the chicken: Stir in the Ranch seasoning, flour, and salt, and black pepper. Blend everything together. Then, slowly pour in the broth.
From sweetandsavorymeals.com


CHICKEN AND DUMPLINGS RECIPE - TWO PEAS & THEIR POD
Instructions. Make the Soup -Pat the chicken dry with paper towels and season generously with salt and pepper. In a large Dutch oven, heat 2 tablespoons of the oil over medium-high heat. Working in two batches, brown the …
From twopeasandtheirpod.com


EASY CHICKEN AND DUMPLINGS RECIPE - SHE WEARS MANY HATS
Instructions. Heat butter in a large Dutch oven or heavy pot over medium heat. Add onion, carrots, and thyme. Cover and cook about 5-7 minutes, stirring occasionally. Onion should be softened. Sprinkle in 1/4 cup flour and cook, stirring, 30 seconds. Stir in chicken stock, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
From shewearsmanyhats.com


CHICKEN AND DUMPLINGS ITALIAN STYLE - WHAT'S COOKIN' ITALIAN STYLE …
Prepare the Chicken: Place the chicken breasts on a cookie sheet greased and sprinkle with garlic powder evenly and all the above mixed together, drizzling the olive oil over each piece. Bake for around 45 minutes on 350 or until no longer pink in the middle. Cool.
From whatscookinitalianstylecuisine.com


COMFORTING CHICKEN AND DUMPLINGS - HOUSE OF YUMM
Shred the chicken. In a small bowl add the cornstarch. Carefully remove about 1/2 cup of broth from the pot, whisk this into the cornstarch until combined. Pour this into the pot and whisk into the stew. In a medium size bowl combine the dry ingredients for the dumplings (flour, salt and baking powder) stir with a fork to combine.
From houseofyumm.com


THE ULTIMATE CHICKEN DUMPLINGS | CANADIAN LIVING
Method. Stew: In Dutch oven or large heavy-bottomed saucepan, cook bacon over medium heat, stirring occasionally, until crisp, about 6 minutes. Using slotted spoon, transfer bacon to bowl. Set aside. In small bowl, reserve 3 tbsp of …
From canadianliving.com


CHICKEN AND DUMPLINGS - JO COOKS
In a small bowl whisk the flour with a ladle of the broth from the pot then pour back into the pot and whisk making sure there are no lumps. Stir in the frozen peas and the shredded chicken. Season with salt and pepper and cook for 5 minutes. While the broth is …
From jocooks.com


CLASSIC CHICKEN AND DUMPLINGS RECIPE | REAL SIMPLE
Season the chicken with ½ teaspoon each salt and pepper. Brown in batches, 4 to 6 minutes per side. Transfer to a plate; reserve the pot. Advertisement. Step 2. Add the celery, carrots, onions, thyme, and garlic to the chicken drippings in the pot and cook, stirring, until the vegetables begin to soften, 5 to 7 minutes.
From realsimple.com


DUMP-AND-BAKE CHICKEN AND DUMPLINGS - THE SEASONED MOM
Spray a large Dutch oven with cooking spray. Place celery, carrots, onion, chicken broth, uncooked diced chicken, and poultry seasoning in the prepared pot. Cover and place the pot in the oven. Bake for 45 minutes, or until chicken is cooked through and the vegetables are tender. Meanwhile, chop each biscuit dough round into 8 bite-sized pieces.
From theseasonedmom.com


CHICKEN AND DUMPLINGS - ALBERTA CHICKEN PRODUCERS RECIPES AND …
Mix flour, buttermilk and lemon juice together taking care to not overmix. If mixture looks dry and clumpy add a bit more cold broth to make it stickier. With a heaping tablespoon, drop batter into the soup broth. Cover pot with a lid and cook dumplings for 2 minutes. Adjust seasoning and just before serving, remove the herb sprigs and discard.
From chicken.ab.ca


EASY CHICKEN AND DUMPLINGS FROM SCRATCH - BOWL OF DELICIOUS
Turn the heat down to simmer and add 1/2 cup milk and the chicken. Season with salt and pepper. Meanwhile, to make the dumplings, mix together the remaining 1 cup of flour, 1 teaspoon salt, 1 teaspoon baking powder, and 1 teaspoon fresh thyme leaves. Stir in the remaining 2 tablespoons of butter, melted, until flour mixture is crumbly looking.
From bowlofdelicious.com


CHICKEN AND DUMPLINGS RECIPE | CALGARY CO-OP
Cover and cook for 10-15 minutes, until the chicken is cooked through and the sauce has thickened. Stir in the peas and cream.
From calgarycoop.com


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