MOM'S CHICKEN AND DUMPLINGS
On Sundays, Mom set our big round oak table with a snowy white cloth and her fine dishes and tableware. On the old wood stove, pushed way back to simmer slowly, was a big pot of chicken and dumplings from scratch in a thick gravy. I can still taste it. -Willa Govoro, St. Clair, Missouri
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 6-8 servings.
Number Of Ingredients 18
Steps:
- Place flour in a large resealable plastic bag; add chicken pieces, a few at a time and shake to coat. In a large skillet, brown chicken in batches in oil; drain. , Place chicken in an 8-qt. stockpot. Add the celery, carrots, parsley and seasonings. Add enough water to cover chicken; bring to a boil. Reduce heat; cover and simmer chicken for 45-50 minutes or until no longer pink. , Remove 1 cup broth to use for dumplings; cool. Stir in the flour, baking powder and eggs to form a stiff batter; drop by tablespoonfuls onto simmering broth. Cover and simmer for 15-20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering). Remove chicken and dumplings to a serving dish and keep warm. , For gravy, remove 4 cups broth and vegetables to a large saucepan; bring to a boil. Combine flour and water until smooth. Gradually stir into vegetable mixture. Bring to a boil. Cook and stir over medium heat for 2 minutes or until thickened and bubbly. Serve with chicken and dumplings.
Nutrition Facts : Calories 402 calories, Fat 14g fat (3g saturated fat), Cholesterol 108mg cholesterol, Sodium 776mg sodium, Carbohydrate 42g carbohydrate (3g sugars, Fiber 3g fiber), Protein 25g protein.
MOMMA'S BEST CHICKEN AND DUMPLINGS
There's a lot of love in those dumplings! This is comfort food at its best and so worth the time and effort. I love the ohhs, awws, and OMGs, smiles, and sighs of total satisfaction that come with this bowl of heaven.
Provided by MA McBridges
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 2h33m
Yield 8
Number Of Ingredients 16
Steps:
- Melt butter in a stock pot over medium-high heat. Add celery, carrot, onion, garlic, bay leaves, thyme, salt, pepper, and poultry seasoning; cook and stir until flavors combine, about 5 minutes. Push vegetable mixture to the sides and add chicken; cook until browned, 3 to 5 minutes per side.
- Pour enough water over the chicken to cover by 3 inches; bring to a boil. Stir, scraping the browned bits off of the bottom of the pot. Reduce heat; simmer until chicken is tender, about 1 hour. Transfer chicken and carrots to a serving plate with a large slotted spoon; let cool.
- Ladle 1/4 cup cooking liquid into a bowl; cool slightly, about 5 minutes. Mix in 2 tablespoons flour. Stir back into the pot.
- Place 2 cups flour in a large bowl; cut in shortening with 2 knives until mixture forms pea-sized bits. Mix in chilled chicken broth until dough is combined.
- Turn dough out onto a floured work surface. Knead 5 to 6 times; pat down to 1-inch thickness. Sprinkle lightly with flour; roll out to about 1/8-inch thickness. Cut dough into squares with a sharp knife.
- Drop squares, in batches, into simmering cooking liquid, moving squares to the side with each addition. Partially cover pot; simmer until dumplings are firm, about 12 minutes. Separate any dumplings that stick together. Remove from heat; keep covered.
- Bone chicken; cut into bite-sized pieces and return to the pot. Chop carrot; return to the pot. Cool chicken and dumplings, about 30 minutes, before serving.
Nutrition Facts : Calories 405.4 calories, Carbohydrate 28.4 g, Cholesterol 83 mg, Fat 19.3 g, Fiber 1.7 g, Protein 27.9 g, SaturatedFat 7.2 g, Sodium 718.1 mg, Sugar 1.2 g
MOM'S CHICKEN PAPRIKA
This classic Hungarian dish tastes so great, even my kids (the pickiest eaters in the world) love it. My mom used to make it when I was a kid. Even if you don't like chicken you'll eat this. Great easy recipe!
Provided by Ann Oritz
Categories World Cuisine Recipes European Eastern European Hungarian
Time 1h15m
Yield 5
Number Of Ingredients 12
Steps:
- In a shallow dish or bowl, combine 1/2 cup four, seasoned salt, thyme and ground black pepper. Mix together; coat chicken pieces in this mixture and fry in shortening in a large skillet until lightly browned on all sides.
- Sprinkle paprika and garlic salt over chicken. Add hot water to skillet and simmer for 30 minutes. Placed onion rings on top of chicken pieces and simmer for another 30 minutes. Remove chicken, with onions on top, to a serving platter and reserve.
- In a small bowl, blend 2 tablespoons flour with milk and add to liquid in skillet. Cook, stirring, until thickened. Pour thickened mixture over chicken and serve with hot cooked white rice or egg noodles, if desired.
Nutrition Facts : Calories 967.9 calories, Carbohydrate 19.1 g, Cholesterol 274.4 mg, Fat 66 g, Fiber 2.3 g, Protein 70.9 g, SaturatedFat 18.6 g, Sodium 632.1 mg, Sugar 3.3 g
MOM'S CHICKEN AND DUMPLINGS (CHICKEN PAPRIKA)
This was a staple at our house when I was growing up. My mom made this about two times a month and often had to double the dumplings! Since my mom is not good at exact measurements, I tried my best to recreate this great one pot meal from her verbal instructions. She calls this Chicken Paprika, but I am told it would have to have sour cream in it, and it doesn't, which is fine with me :) ****NOTE 1/15/08: I've adjusted the quantities of salt and paprika because depending on what kind of chicken you use, different amounts of water will be used, needing different amounts of spicing. You may also increase the pepper and garlic, if desired, but be careful as garlic should not be a dominant flavor in this dish.
Provided by Karen..
Categories Stew
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- In a stock pot or dutch oven saute onions in butter until tender.
- Add water until pot is about 1/3 full.
- Add chicken thighs, garlic powder, salt, pepper and paprika.
- Make sure water is covering the chicken, if not add more until it just covers.
- Bring to a boil and then simmer for 90 minutes, covered, stirring occasionally.
- In the meantime, make the dumplings: Mix the flour, salt, pepper and paprika in a medium bowl until combined.
- Make a well in the center and drop in the egg and about 1/2 cup water.
- Stir and add more water by the tablespoon until you have a sticky dough that just leaves the side of the bowl.
- In a different large pot from chicken, boil water.
- Drop dumpling mixture by the teaspoon into the boiling water.
- (I use a regular teaspoon from my flatware, not a measuring spoon.) If dumpling mix is too sticky to drop from spoon, then dip the spoon into the boiling water, the dumpling should slide right off.
- When dumplings start floating on top, remove them with a slotted spoon or drain them.
- You may have to reduce the heat to see when they are floating.
- About 30 minutes before chicken should be done, add the dumplings to the pot with the chicken.
- After 30 minutes, you should have a delicious dish: the chicken should be tender enough that it is falling off of the bone and the dumplings should have made a thicker sauce out of the liquid the chicken was cooking inches.
PAPRIKA CHICKEN WITH SAFFRON DUMPLINGS
Provided by Food Network
Yield 6 servings
Number Of Ingredients 16
Steps:
- Heat oil over medium heat in a large Dutch oven for 1 minute. Add chicken, skin-side down, and brown for about 5 minutes per side. Remove from pan and add celery, carrot, onion, garlic and paprika. Cook for 5 minutes, or until onion is translucent. Add broth and water, then return the chicken to the pan. Pepper generously. Simmer, covered, for 45 minutes.
- Meanwhile, warm the milk and saffron threads for one minute on stovetop over medium heat or in microwave. The milk will turn yellow. In a food processor, or with your fingers, quickly combine flour, baking powder, and shortening. Remove blade from bowl and gently mix in saffron milk. Gather dough into a ball and flatten it out into a 1-inch thick disk. Cover with plastic wrap and refrigerate until just 20 minutes before use.
- After dough has chilled, place it on a lightly floured surface and cut into 12 rectangular pieces with a sharp knife. Just 15 minutes before serving, slip dumplings into the simmering soup. Cover and cook just below a boil until dumplings puff up and float to top. Carefully ladle some soup with 2 thighs and 3 dumplings into each bowl. Garnish with a little chopped parsley.
CHICKEN AND DUMPLINGS - MOM'S RECIPE
Great one pot meal...so easy. My mom used to make this all the time in the winter. Definitely one of my favorites!
Provided by mama2grace
Categories One Dish Meal
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Clean chicken thoroughly, pat dry and season with salt and pepper.
- Place in pasta pot with onion, celery, carrots and bouillon cubes and fill with water (just enough to cover the chicken).
- Bring to boil, then simmer on medium heat for 45 minutes to an hour (check the chicken with a fork to test doneness).
- About 5 minutes before chicken is done, make the Bisquick Dumplings Recipe (exactly as it states on the box - 2 1/2 cups Bisquick with 2/3 cup milk).
- Mix Bisquick into dough and then drop spoons fulls into the boiling chicken pot.
- Let cook, UNCOVERED, for 10 minutes. Then cook for an additional 10 minutes covered.
- VOILA! Dinner is served!
Nutrition Facts : Calories 519.6, Fat 24.7, SaturatedFat 7.2, Cholesterol 60.7, Sodium 1043.6, Carbohydrate 52.7, Fiber 2.3, Sugar 10.3, Protein 20.3
CHICKEN PAPRIKA
When I was younger, my aunt would serve "Chicken and Dumplings". It was great! In fact, it was my wife's favorite meal. Well, I went to a buffet at a church having chicken and dumplings. It wasn't anything like Aunt Marie's "Chicken and Dumplings". It turns out that Aunt Marie was making Chicken Paprika and dumplings. Here is my version of the Austrian comfort food, Chicken Paprika.
Provided by franzcooks
Categories Toddler Friendly
Time 4h10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil or fat (don't use butter) in a heavy bottomed, eight quart stock pot over medium high heat.
- Sauté the chicken until browned on all sides. A four quart sauce pan can be used, but it may splatter.
- Remove the chicken and add the carrots, celery, and onions.
- Sauté these until the onions are translucent(about 4 minutes).
- Add the garlic and stir for another 30 seconds or until you get a strong garlic smell.
- Pour the wine into the pan (shedding a tear, of course) and stir until you can stick your nose over the pan and it doesn't burn. This means that most of the alcohol has cooked out.
- Return the chicken to the pot and add the stock and paprika. If the chicken is not covered in liquid, add water until it is.
- Stir to make sure all of the paprika is mixed in with the liquid. The liquid should have a deep red color. If not, add more paprika.
- Bring this to a boil.
- Once the liquid is boiling, reduce the heat to low and simmer for at least 2 hours. Feel free to stir every once in a while.
- After simmering, remove the chicken meat and bones (if any).
- Mix the flour and water together in a cup or bowl.
- Bring the remaining liquid and vegetables to a boil.
- Slowly whisk in the flour-water mixture until it thickens.
- Remove from the heat and whisk in the sour cream until it is dissolved.
- To serve, put the meat on a plate and pour the sauce over it. For an extra treat, check out the dumpling recipe!
- Cooking tip: Add Paprika to the thickening flour. It hasn't bit me yet.
Nutrition Facts : Calories 977.8, Fat 58.7, SaturatedFat 17.6, Cholesterol 250.2, Sodium 1041.7, Carbohydrate 36.8, Fiber 5, Sugar 4.7, Protein 67.6
MOM'S CHICKEN 'N' BUTTERMILK DUMPLINGS
Meet the Cook: I serve this - with a tossed or cucumber salad - to friends dining with us or on visits by our two sons and families (including two grandchildren). -Ellen Proefrock, Brodhead, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 2h45m
Yield 8 servings.
Number Of Ingredients 20
Steps:
- In a stockpot or Dutch oven, combine first seven ingredients. Bring to a boil; skim foam from broth. Reduce heat; cover and simmer until chicken is tender, about 1-1/2 hours. Remove chicken; when cool enough to handle, debone and dice. Strain broth, reserving broth and vegetables. , In the same pot, melt butter. Stir in flour, paprika and pepper until smooth. Gradually stir in 6 cups reserved broth (save remaining broth for another use). Bring to a boil; boil and stir for 2 minutes. Reduce heat; stir in the cream, reserved vegetables and chicken. Cover and bring to a boil; reduce the heat to simmer. , For dumplings, combine flour, baking powder, sugar and salt in a bowl. Combine eggs, buttermilk and butter; stir into dry ingredients to form a stiff batter. , Drop by tablespoonfuls onto simmering mixture. Cover and simmer until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering), about 20 minutes. Serve immediately.
Nutrition Facts : Calories 614 calories, Fat 32g fat (14g saturated fat), Cholesterol 201mg cholesterol, Sodium 1059mg sodium, Carbohydrate 36g carbohydrate (6g sugars, Fiber 2g fiber), Protein 42g protein.
CHICKEN PAPRIKASH WITH DUMPLINGS AND RICE
This is a dish that my grandma who is Hungarian taught my mom years ago. My mom made it a little bit differently by removing the chicken from the bones. My brother and I would always devour all of the leftovers. Now my daughter gobbles it up and friends request I make it for them. If you need a time-saver you can use frozen raw chicken tenders, and do not even need to thaw them first. You can also skip the dumplings and rice and serve it over egg noodles. It takes a bit of work to do it the way I have written it here, but it is well worth it!
Provided by MichelleIU25
Categories Stew
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 24
Steps:
- Chicken Paprikash: Use a large heavy pot like a dutch oven. I use an enameled cast iron pan. Rinse chicken and place in pot.
- Add diced onion, 3 tablespoons paprika, 2 teaspoons garlic powder, 2 teaspoons ground black pepper, 1 teaspoon kosher salt, and half of the chicken broth. Cook on medium heat partially covered for about 20 minutes turning chicken occasionally. When chicken is cooked through and onions are tender remove chicken and reserve.
- Add the soups,other half of broth, water, milk, and mushrooms. Stir with spoon or whisk until well combined. Simmer uncovered for about 15 minutes while chicken is cooling down some. Stir often to prevent sticking.
- Remove chicken from bone leaving nice sized pieces. The chicken will fall apart more as it cooks in sauce. Add to sauce and cook together on medium low heat partially covered for about 30 minutes stirring occasionally.
- Prepare dumplings. Mix together dry ingredients and cut butter or margarine into the dry ingredients until it resembles small peas. Mix together wet ingredients and add them to the dry ingredients. Stir to combine but do not over-mix dough.
- Cook dumplings. Drop dumpling dough into the sauce evenly spaced. I use a regular dinner spoon for this part. Do not stir once you add dumplings. Cook them, covered on low until they are puffy and done all the way through. Once they are firm and cooked thoroughly, stir everything gently. Turn off heat and cover.
- Prepare rice. In a medium heavy bottomed pan combine rice, oil, and salt. Cook over medium high heat while stirring to combine. Add the water, stir and turn up heat to high. Boil rice partially covered, or uncovered until the water is evaporated to the level of the rice. When this happens, immediately cover with lid and turn heat to low. Steam rice for about 20 minutes or until desired doneness is reached. Uncover and fluff rice.
- To serve, spoon rice into bowls and ladle the chicken paprikash over the rice. Add sour cream to each individual serving, to taste. I also like to serve peas with butter (the frozen kind) along side of this dish.
- Feel free to adjust seasonings according to taste. Sometimes I add more garlic powder or salt if needed. Also, if you like lots of mushrooms it's perfectly fine to add more.
- Enjoy!
Nutrition Facts : Calories 859.4, Fat 36.7, SaturatedFat 13.9, Cholesterol 169.8, Sodium 2906.1, Carbohydrate 92.6, Fiber 4.4, Sugar 4.6, Protein 39.3
CHICKEN PAPRIKA WITH DUMPLINGS
Provided by Joan Nathan
Categories dinner, one pot, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat oven to 400 degrees. Cut chicken into 8 pieces, and pat dry with paper towels. Heat oil in a Dutch oven or a heavy frying pan that can go into oven. Sauté chicken over medium-high heat until pieces are golden brown, about 10 minutes. Remove chicken with a slotted spoon, and sprinkle with salt.
- Place onion in same pan, sauté until soft. Remove pan from heat, and let cool for 2 minutes. Stir in mild and hot paprikas.
- Return chicken to pan on top of onions. In a small saucepan, heat chicken stock, and stir in tomato paste. Bring to a boil, stirring until tomato paste dissolves. Pour over chicken.
- Place pan, uncovered, in middle of oven for around 30 minutes. Turn chicken every 10 minutes or so. Sauce will thicken.
- To make dumplings, mix flour with eggs and salt until a thick dough forms. In a saucepan, bring 4 cups stock to a boil. Drop dumpling dough by half teaspoons into stock, simmering for about 4 minutes. Dumplings are done when plumped up and firm. Drain, and stir them into chicken mixture during the last 5 minutes of cooking. Sprinkle with parsley, and serve.
Nutrition Facts : @context http, Calories 556, UnsaturatedFat 25 grams, Carbohydrate 18 grams, Fat 37 grams, Fiber 1 gram, Protein 37 grams, SaturatedFat 9 grams, Sodium 926 milligrams, Sugar 5 grams, TransFat 0 grams
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