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 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.
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.
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.
MOM'S CHICKEN AND DUMPLINGS (SLOW COOKER VERSION)
This is a favorite recipe originally made by my mother with chicken on-the-bone and homemade broth cooked over a stove. I have found I don't have the time to start from scratch and that this version tastes just as good with less fuss! You can substitute freshly cooked chicken, if desired. You can line the slow cooker with a slow cooker liner for easy clean-up.
Provided by jterrij
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Dumpling Recipes
Time 6h20m
Yield 6
Number Of Ingredients 10
Steps:
- Stir chicken broth, chicken, potatoes, carrots, and broccoli together in a slow cooker.
- Whisk water and quick-mixing flour together in a bowl until a paste-like consistency is reached; stir into slow cooker mixture. Season with salt and pepper.
- Cook on Low for 5 hours. Stir baking mix and milk together in a bowl. Drop milk mixture by the teaspoonful into the slow cooker on top of the chicken mixture. Continue cooking, turning the dumplings once, until dumplings are cooked through, about 1 hour more.
Nutrition Facts : Calories 648.8 calories, Carbohydrate 62.9 g, Cholesterol 116.7 mg, Fat 22.2 g, Fiber 5.9 g, Protein 47.8 g, SaturatedFat 6.1 g, Sodium 2692 mg, Sugar 6.9 g
WORLD'S BEST CHICKEN AND DUMPLINGS
This is my Mom's fantastic chicken and dumpling recipe. Of course there are as many C&D recipes as there are Southern mom's, but this sure is good to me and you don't have to cut shortening into the dumplings like others. I encourage anyone who tries it to adjust the thickness and quantity of dumplings to their suiting, This is mine.
Provided by MarkG
Categories Poultry
Time 2h45m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Combine chicken, celery, onions, carrots, salt, pepper, poultry seasoning, broth in large pot. Add enough water to cover chicken.
- Bring to a boil; reduce heat; cover and simmer for 1 hour or until chicken is tender.
- Remove chicken and let stand until cool enough to handle.
- Remove 1 cup of broth and strain.Set aside.
- Remove meat from bones and discard skin and bones; add meat back to broth.
- Return broth and chicken to simmer.
- In a large mixing bowl, combine reserved broth, 1 tablespoon salt, 1/4 teaspoon pepper, 2 chicken bullion cubes and approximately 3 cups of flour; mix well add enough flour to form stiff dough.
- Roll dough with rolling pin until approximately 1/8 inch thick or desired thickness thickness; cut into strips.
- Drop strips into soup; simmer for 20 minutes, stir occasionally.
- Mix corn starch with 2 tablespoons of water and add to soup. Add butter and cream, mix well.
- Bring to a simmer and then remove from heat; let stand 30 minutes (or as long as you stand to wait).
Nutrition Facts : Calories 1172.4, Fat 72.8, SaturatedFat 29.5, Cholesterol 318.9, Sodium 3116.2, Carbohydrate 59.2, Fiber 3.5, Sugar 3.7, Protein 66.5
MOM'S TASTY CHICKEN AND DUMPLINGS
Steps:
- If using chicken breasts (or if you just feel like it) cook the chicken in some EVOO first to brown it before adding the water to make the stock. Put chicken and onion in water, filled almost to the top of the pan. Add seasonings (except bouillon cubes) to taste. Heat chicken until boiling. Reduce heat to medium low for 3-5 hours. After 2 hours, add bouillon cubes. Check seasonings every one to two hours.
- After done cooking, remove chicken from stock (do not throw stock away!). Let chicken cool and de-bone it. Do not keep the skin on either.
- Dumplings:
- While the chicken is cooling boil water and mix milk, eggs, salt, and flour together until it forms a loose ball. Using a tablespoon add dumplings to boiling water. Dumplings will pretty much be done when they come to the surface of the water.
- Take 1 cup flour and 2 cups milk (1:2 ratio) and cook on stove for a little bit to thicken it up first. Then add this mixture to the chicken stock. Once it has been incorporated (no lumps, please) add back the chicken and the dumplings. Enjoy!
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
MOM'S CHICKEN AND DUMPLINGS
Steps:
- Cut chicken breast into bite-size pieces or strips (thin). If using a whole chicken pull meat from bones, discarding skin and bones. Put chicken in 8 cups of water, bring to a boil, add salt, pepper to taste, add 2 teaspoons of poultry seasoning (or to taste).
- Cook until chicken is tender approx. 2 hours over medium heat. When chicken is done/tender add chicken broth. Bring back to a boil.
- Take canned biscuits and flatten each one out either by hand or with a rolling pen. Pinch off small pieces (you should get approx. 15 small pieces per biscuit) drop into boiling water, stir between each can of biscuits. After you have added all the biscuits stir again.
- Cover and let cook for approx. 8 to 10 minutes, stirring occasionally so the dumplings won't stick to bottom of pan. When done remove from heat, taste, add salt or pepper if needed.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CHICKEN AND DUMPLINGS
This is my favorite dish of all time, and one of the first I learned to make as a kid. My mother is the master of this dish and she taught me; her mother taught her, her mother's mother taught her, and that's how it works.
Provided by Sean Brock
Categories main-dish
Time 1h45m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Bring the stock to a simmer in a large stock pot over high heat. Add the chicken, keeping the stock at a gentle simmer. Cover and cook for one hour or until the meat is falling from the bone. Remove the chicken from the pot, keeping the stock at a simmer. Remove the skin and meat (in big chunks) from the chicken. Discard the skin and the bones. Reserve the meat and set aside.
- In a large mixing bowl, combine the flour and the buttermilk and season with black pepper. If the dough looks dry, add a few tablespoons of hot broth and a few additional tablespoons of buttermilk. Fold the dough lightly (it will look wet). Season the broth with salt and pepper as needed. Wet a spoon in the simmering broth, then scoop a heaping tablespoon of dumpling mixture and gently drop it into the broth over the largest simmering bubbles. Working quickly, repeat with the rest of the batter. Reduce to a low simmer, cover and cook for 10-15 minutes.
- As the dumplings cook, baste as needed with broth. It's important that the dumplings don't overlap or sit on top of each other. Carefully push some of the dumplings to the side and add the chicken. Cover and simmer for another minute to heat through.
- Check that the dumplings are cooked through by using a cake tester. Place dumplings, chicken and broth in a bowl. Finish with black pepper.
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