Microwave Chicken And Dumplings Recipes

Steps:

• For the filling: Whisk together the chicken broth and flour in a microwave-safe 8-by-8-by-2-inch baking dish for an 1,100-watt oven or a 4-quart microwave-safe bowl for a 700-watt oven, until there are no lumps. Stir in the onions, celery, butter, thyme sprig, 3/4 teaspoon salt and a few grinds of pepper. Cover tightly with plastic wrap; cut a small slit in the center with the tip of a paring knife to vent excess steam. Microwave on high (at 100 percent power) for 5 minutes in an 1,100-watt oven or 8 minutes in a 700-watt oven.
• Remove the dish from the microwave, and remove the plastic wrap (be careful to avoid the hot steam). Carefully whisk the broth mixture until there are no clumps of flour at the bottom. Put the dish back in the microwave, uncovered, and cook on high (at 100 percent power) until the broth is bubbly and thick, 5 minutes in an 1,100-watt oven or 8 minutes in a 700-watt oven.
• For the dough: Meanwhile, in a medium bowl, whisk together the flour, cornmeal, baking powder and salt. Add the milk and oil in the center, and stir everything together with a fork until the dough just comes together (it will be sticky and wet).
• To assemble: Remove the dish from the microwave. Remove and discard the thyme sprig, and whisk the broth mixture again. Stir in the shredded chicken and frozen peas and carrots. Arrange rounded teaspoons of the dough (about 16 dumplings) about 1/2 inch apart along the perimeter of the dish or bowl. Grind a little pepper over each dumpling.
• Cover the dish tightly with a new piece of plastic wrap; cut a small slit in the center. Microwave on high (at 100 percent power) until the dumplings are puffed and a toothpick inserted in the center comes out clean, 6 minutes in an 1,100- or a 700-watt oven. If they are not cooked through, microwave them again in 30-second increments, testing with a toothpick after each.

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.

Steps:

• In a large pot place chicken pieces and add the chicken stock, onion, celery and 2 teaspoons of the salt. Put heat on medium low and simmer, partially covered, 15 to 20 minutes or until chicken is tender.
• To Prepare Dumplings: In a large mixing bowl beat together the egg and milk. Add 1 cup flour, remaining salt and baking powder and mix all together. Cut the butter into the flour mixture until the mixture is crumbly. Add 1 tablespoon of the parsley and mix. In 6 large spoonfuls, drop dumpling mixture onto the top of the simmering chicken. Cover the pot and let all simmer for 10 minutes more.
• To Make Gravy: Remove chicken and dumplings to a large serving bowl. Cover and set aside, keeping warm. Strain the stock left in the pot, pressing out any 'veggie liquid'. Return stock to pot. Combine water with remaining flour, then stir into the strained stock. Bring all to a boil, stirring constantly, to thicken. Return chicken and dumplings to pot, combing all gently. Serve with remaining parsley.