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
BEEF STEW WITH DUMPLINGS RECIPE - GOOD HOUSEKEEPING
A good beef stew with dumplings recipe is essential for a hearty, warming evening meal. See our easy recipe which doesn't require you to brown the meat first.
Provided by The Good Housekeeping Cookery Team
Categories dessert
Total Time 3 hours 40 minutes
Prep Time 25 minutes
Cook Time 3 hours 15 minutes
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 160°C (140°C fan) mark 3. Heat the oil in a medium-large casserole (that has a tight-fitting lid) and gently fry the onion for 5min until softened.
- Meanwhile, dry the beef pieces with kitchen paper and dust with the plain flour (tapping off excess). Add to the onion pan along with the vegetables, the tomato purée, wine, stock, rosemary and some seasoning (the meat and veg should just be covered with liquid, if not top up with more stock or water). Turn up the heat, bring to the boil, cover and put into the oven. Cook until the beef is tender - about 3hr.
- 30min before the beef is due to be ready, make the dumplings. Sift the flour into a large bowl and stir in the suet, parsley and lots of seasoning. Add 100ml (31/2fl oz) cold water and stir to make a soft (and slightly sticky) dough.
Nutrition Facts : Calories 526 calories
More about "dumplings and stew recipes"
BEEF STEW WITH DUMPLINGS RECIPE - GOOD HOUSEKEEPING
A good beef stew with dumplings recipe is essential for a hearty, warming evening meal. See our easy recipe which doesn't require you to brown the meat first.
From goodhousekeeping.com
Total Time 3 hours 40 minutes
Category dessert
Calories 526 calories per serving
From goodhousekeeping.com
Total Time 3 hours 40 minutes
Category dessert
Calories 526 calories per serving
- 30min before the beef is due to be ready, make the dumplings. Sift the flour into a large bowl and stir in the suet, parsley and lots of seasoning. Add 100ml (31/2fl oz) cold water and stir to make a soft (and slightly sticky) dough.
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FLUFFY LITTLE CLOUDS - OLD FASHIONED DUMPLINGS FOR STE…
This is my Mum's traditional dumpling recipe - and they ARE very light & fluffy, hence the recipe name! I never use beef suet, there is very good vegetable suet available now; if you cannot get hold of suet, put a block of butter in the freezer & grate it into the dumpling mixture - it's the little pieces of fat that give the dumplings their "rise"! These are great with added flavours, such as garlic, herbs, seasoning salt, even chilli if you are making them to go with a spicy stew or soup. Drop them into any stews or soups you are making - they are also wonderful baked in the oven, they are still light but have a crusty top. This recipe can be increased with ease - the quantities listed make 8 individual dumplings.
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- Oven baked: place the dumplings on top of your stew or casserole and cook for about 30 minutes at 200C or 400F, or until well risen, golden brown & crusty.
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Reviews 4.5
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- Top the stew with the dumplings, cover the casserole with the lid, then return to the oven for 10-15 minutes, or until the dumplings have puffed up and are cooked through. Serve in bowls.
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DUMPLING RECIPES - BBC GOOD FOOD
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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.
From cooking.nytimes.com
Reviews 5
Total Time 2 hours
Cuisine american
Calories 668 per serving
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.
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BISQUICK DUMPLINGS RECIPE - FOOD.COM
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From food.com
Reviews 5.0
Total Time 25 minutes
Calories 120 per serving
From food.com
Reviews 5.0
Total Time 25 minutes
Calories 120 per serving
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