Chicken And Dumplings Millies Recipes

Steps:

• Place chicken in a Dutch oven. Add water, carrot, celery, onion, 3 sprigs of thyme, and bay leaf. Bring to a boil, cover, reduce heat to low, and simmer for 1 hour. Remove chicken from dutch oven and transfer to a bowl; set aside to cool.
• Increase heat and bring the stock to a simmer. Skim off any chicken fat that appears on top of the stock and reserve in a bowl. Combine 2 to 3 tablespoons of the reserved fat with flour in a small bowl; stir to make a paste, adding more flour if needed. Add the chicken fat and flour mixture to the stock. Reduce heat and simmer for 15 minutes.
• Remove chicken meat from the carcass and add to the stock. Season with salt, black pepper, and cayenne pepper to taste. Continue simmering for 10 to 15 minutes.
• Whisk creme fraiche, milk, 2 teaspoons of thyme leaves, and eggs together in a large bowl. Stir in self-rising flour until almost entirely incorporated; do not overmix.
• Scoop large dollops of dumpling mixture on top of the chicken stock. Increase heat slightly to medium-high. Cover and simmer until dumplings appear light and fluffy, and a toothpick inserted into the center comes out clean, 10 to 15 minutes. Serve garnish with thyme sprigs.

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.

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.

Steps:

• Preheat oven to 400 degrees.
• FILLING.
• Steam vegetables until just tender. Set aside.
• My favorite vegetable combinations are broccoli, cauliflower and carrots or potatoes, corn, and carrots.
• Melt butter in large frying pan over medium heat.
• Add onion and saute for approximately 8 minutes.
• Stir in flour and cook for an additional 2 minutes.
• Add broth and milk. Stir until sauce has thickened.
• Remove from heat and stir in parmesan cheese. It will become a nice creamy sauce!
• Stir in vegetables and shredded chicken.
• Pour filling into a 9 inch square casserole pan.
• DUMPLINGS:.
• Mix together dry ingredients.
• Cut in shortening with pastry knife until mixture resembles coarse cornmeal.
• Lightly mix in milk until forms a soft dough.
• Drop by tablespoons onto filling.
• Bake for 20 - 25 minutes.

Steps:

• 1. In a wide, heavy pot with a tight-fitting lid, heat the olive oil.
• 2. Dredge the chicken pieces in the seasoned flour, then brown them in the oil over medium heat, about 2 minutes a side. Remove and set aside.
• 3. Add the onion to the pot and cook for 2 minutes.
• 4. Add the carrots, celery, bay leaf, thyme, turmeric, salt, and pepper and cook for 1 minute more.
• 5. Stir in the broth.
• 6. Return the chicken to the pot, cover, and simmer for 15 minutes.
• 7. Meanwhile, in a large bowl, combine the first five dumpling ingredients.
• 8. Add the cream and mix until just combined.
• 9. Drop about 12 heaping tablespoons of the dumpling mixture into the pot. Cover and simmer for 12 minutes more.
• 10. To serve, scoop the dumplings and chicken into bowls, then cover with broth. Garnish with the parsley.

Steps:

• Heat oil in large deep skillet on medium-high heat. Add chicken; cook and stir 4 min. or until no longer pink. Transfer to bowl.
• Add broth gradually to flour in small bowl, whisking constantly until blended. Add to skillet; cook and stir on medium heat 2 min. or until thickened. Add cream cheese spread; cook and stir 3 min. or until melted. Remove from heat; stir in chicken and vegetables.
• Stir baking mix, sour cream and milk just until baking mix is moistened. Spoon into 6 mounds over mixture in skillet; cook on medium-high heat 2 min. Cover skillet; cook on low heat 15 min. or until chicken is done and toothpick inserted in dumplings comes out clean.
• Top with Parmesan and parsley.