Chicken and Dumplings

Chicken and Dumplings
Chicken and Dumplings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    broiler/fryer chicken (3-1/2 to 4 pounds), cut up

  • 2 to 2-1/4

    quarts water

  • 1/2

    cup sliced celery

  • 1/2

    cup sliced carrots

  • 2

    fresh parsley sprigs

  • 1

    bay leaf

  • 1

    teaspoon salt

  • 1/4

    teaspoon pepper

  • DUMPLINGS:

  • 3/4

    cup all-purpose flour

  • 1

    tablespoon minced fresh parsley

  • 1

    teaspoon baking powder

  • 1/4

    teaspoon salt

  • Dash ground nutmeg

  • 1/3

    cup 2% milk

  • 1

    egg, lightly beaten

  • 1

    tablespoon canola oil

  • GRAVY:

  • 1/4

    cup all-purpose flour

  • 1/2

    cup water

  • 1/4

    teaspoon salt

  • 1/8

    teaspoon pepper

Directions

In a large Dutch oven, combine the first eight ingredients. Slowly bring to a boil over low heat. Cover and simmer for 45-60 minutes or until meat is tender, skimming the surface as foam rises. In a large bowl, combine the flour, parsley, baking powder, salt and nutmeg; stir in milk, egg and oil just until moistened. Drop batter by tablespoonfuls onto simmering broth. Cover and simmer for 12-15 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering). Remove the dumplings and chicken with a slotted spoon to a serving dish; keep warm. Strain broth, discarding vegetables and bay leaf; reserve 2 cups for gravy. (Remaining broth can be covered and refrigerated for up to 3 days or frozen for 4 to 6 months.) Place reserved broth in a small saucepan; bring to a boil. Combine the flour, water, salt and pepper until smooth; gradually stir into broth. Cook and stir over medium heat for 2 minutes or until thickened. Serve with chicken and dumplings. Yield: 4 servings.

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