CHICKEN AND DUMPLINGS RECIPE - NYT COOKING
Heartier than chicken soup, this classic comfort dish is decidedly more stewlike, thanks to a golden-brown roux, a densely flavored chicken broth, and, of course, the dumplings. Think of them as a biscuit meeting a matzo ball: fluffy little clouds made from a quick mixture of flour, baking powder, buttermilk, butter and an egg for springiness. They’re cooked right on top of the chicken stew, partly poaching and partly steaming.
Provided by Alison Roman
Total Time 2 hours
Yield 6 servings
Number Of Ingredients 19
Steps:
- Season chicken on both sides with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Working in batches if needed, sear chicken, skin-side down, until deeply golden brown, 8 to 10 minutes. Flip chicken and continue to cook until it is browned on the other side, another 5 to 8 minutes. Transfer chicken to a large plate, and pour off all fat into a measuring cup. (You should have about 5 tablespoons, depending on the fattiness of the chicken.)
- Leaving all the browned bits in the pot, return 2 tablespoons of fat to the pot. Add onions, celery and half the carrots. Season with salt and pepper and cook on medium heat, stirring to scrape up all the bits on the bottom of the pot. Cook until vegetables start to soften, about 4 minutes or so. Return chicken to the pot along with thyme and 8 cups of water. Simmer, uncovered, until chicken is completely tender and liquid has reduced by about 1/4, about 30 to 40 minutes.
- Transfer chicken to a plate or cutting board to cool. Strain the stock (you should have about 5 cups; if you have less, you can add water to make up the difference) and wipe out the pot.
- Heat remaining 3 tablespoons chicken fat along with 1 tablespoon butter (if you don’t have enough chicken fat, use enough butter to equal 4 tablespoons of fat) over medium heat. Sprinkle in flour and stir constantly until it’s all a pale golden brown, about 2 to 3 minutes.
- Slowly whisk in reserved chicken stock until no lumps remain (it will thicken considerably at first) and bring to a boil. Add leeks and remaining carrots, season with salt and pepper and lower the heat to simmer.
- Remove and discard the skin and bones from the chicken. Shred the meat and add to the pot. Cook, stirring occasionally, until liquid is nicely thickened and carrots and leeks are tender, 10 to 12 minutes.
- Make the dumplings: In a medium bowl, whisk together flour, baking powder, salt and pepper. In a small bowl, whisk together buttermilk and egg and add to dry ingredients, followed by melted butter. Using a wooden spoon or spatula, stir just to combine. (Do not overmix.)
- Using a spoon, drop generous quarter-size dollops of the dumpling dough into the pot (they should just sit right on top; they will not sink), spacing them apart as much as possible (it’s O.K. if they touch). Cover the pot and reduce heat to low. Cook, undisturbed, until the dumplings are puffed and totally cooked through, 18 to 22 minutes. (Test a dumpling by cutting it in half; it should look slightly biscuity, but with no raw bits of dough. If it needs more time, continue to cook.)
- Remove lid and divide among bowls; sprinkle with parsley and chives, if using.
Nutrition Facts : @context http//schema.org, Calories 668, UnsaturatedFatContent 23 grams, CarbohydrateContent 49 grams, FatContent 37 grams, FiberContent 6 grams, ProteinContent 33 grams, SaturatedFatContent 11 grams, SodiumContent 1035 milligrams, SugarContent 9 grams, TransFatContent 0 grams
CHICKEN STEW WITH DUMPLINGS RECIPE | ALLRECIPES
I've been dying to do a chicken and dumpling dish for a while. Could there be a better time than winter for a true comfort dish?
Provided by 2ND COURSE
Categories Soups, Stews and Chili Recipes Stews Chicken
Total Time 1 hours 5 minutes
Prep Time 20 minutes
Cook Time 45 minutes
Yield 8 servings
Number Of Ingredients 18
Steps:
- De-bone chicken and cut into chunks or shred. Set aside.
- Melt 2 tablespoons butter in a large Dutch oven over medium heat; cook and stir onion and celery until soft, about 10 minutes. Sprinkle in 2 tablespoons flour and whisk continuously to make a thick roux, about 2 minutes. Slowly pour in chicken broth, whisking to remove any lumps. Add 1 teaspoon salt, black pepper, basil, thyme, potatoes, and mixed vegetable. Cover and cook the stew over medium heat until vegetables are tender, 15 to 20 minutes. Stir in chicken meat and continue to simmer.
- Meanwhile, combine 1 1/2 cups flour, baking powder, and 1/2 teaspoon salt in a large bowl; cut in 3 tablespoons butter until the mixture resembles coarse crumbs. Stir in milk and dill. Drop rounded tablespoonfuls of dough into the simmering stew. Cook, uncovered, for 10 minutes. Cover and cook until the dumplings are tender, 8 to 10 minutes more.
Nutrition Facts : Calories 463.8 calories, CarbohydrateContent 37.9 g, CholesterolContent 95.9 mg, FatContent 21.3 g, FiberContent 4.2 g, ProteinContent 29.7 g, SaturatedFatContent 8.5 g, SodiumContent 1161.2 mg, SugarContent 3.4 g
More about "chicken dumplings near me recipes"
WHISTLESTOP CAFE CHICKEN AND DUMPLINGS RECIPE - FOOD.COM
From food.com
Reviews 4.0
Total Time 1 hours 34 minutes
Calories 715.4 per serving
- Gradually drop dumplings, one at a time, into boiling broth mixture. Cover, reduce heat and boil gently for 15 minutes, or until dumplings are cooked. Stir occasionally to prevent sticking. Stir in chicken and heat through.
CHICKEN STEW WITH DUMPLINGS RECIPE | ALLRECIPES
From allrecipes.com
Reviews 4.7
Total Time 1 hours 5 minutes
Category Soups, Stews and Chili Recipes, Stews, Chicken
Calories 463.8 calories per serving
- Meanwhile, combine 1 1/2 cups flour, baking powder, and 1/2 teaspoon salt in a large bowl; cut in 3 tablespoons butter until the mixture resembles coarse crumbs. Stir in milk and dill. Drop rounded tablespoonfuls of dough into the simmering stew. Cook, uncovered, for 10 minutes. Cover and cook until the dumplings are tender, 8 to 10 minutes more.
THE BEST CHICKEN & DUMPLINGS RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.6
Total Time 01 hours 35 minutes
Category Dinner, Lunch
Calories 470 calories per serving
- 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.
CHICKEN AND DUMPLINGS RECIPE - FLAT DUMPLINGS JUST LIKE ...
Real Southern-style Chicken and Dumplings, just like your grandmother made!
From backtothecuttingboard.com
Reviews 4.3
Total Time 2 hours
- Reduce heat to low and gently stir in your shredded chicken. Cover and continue cooking on low until thickened to your liking, about 20 to 30 minutes. Season generously with salt and pepper and serve immediately.
CHICKEN AND DUMPLINGS RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 5
Total Time 2 hours
Cuisine american
Calories 668 per serving
- Remove lid and divide among bowls; sprinkle with parsley and chives, if using.
CHICKEN AND DUMPLING RECIPES | ALLRECIPES
From allrecipes.com
HOW TO MAKE CHICKEN AND DUMPLINGS | CBS8.COM
From cbs8.com
OLD-FASHIONED CHICKEN AND DUMPLINGS - THE COUNTRY COOK
From thecountrycook.net
BEST CHICKEN DUMPLING SOUP NEAR ME - KEDAIUMMA.COM
From kedaiumma.com
HOW TO MAKE CHICKEN N DUMPLINGS FROM A BOILED CHICKEN
From familycuisine.net
CHICKEN AND DUMPLINGS RECIPES - FOOD NETWORK
From foodnetwork.com
HOW TO MAKE CHICKEN AND DUMPLINGS | CBS8.COM
From cbs8.com
OLD-FASHIONED CHICKEN AND DUMPLINGS - THE COUNTRY COOK
From thecountrycook.net
EASY SOUTHERN-STYLE CHICKEN & DUMPLINGS RECIPE
From pauladeen.com
HOW TO MAKE CHICKEN N DUMPLINGS FROM A BOILED CHICKEN
From familycuisine.net
PRESSURE COOK CHICKEN AND DUMPLINGS - ALL INFORMATION ...
From therecipes.info
? CHICKEN DUMPLINGS RESTAURANT NEAR ME | DAVID'S BLOG
From david-ree.github.io
FIND DUMPLINGS NEAR ME - ORDER DUMPLINGS - DOORDASH
From doordash.com
MAKE CHICKEN DUMPLING SOUP - CROCK POT CHICKEN POT PIE ...
From speedtest.illinois.gov
CRACKER BARREL DUMPLINGS ~ COPY CAT | RECIPES, CHICKEN ...
From pinterest.com