DUTCH OVEN CHICKEN AND DUMPLINGS RECIPE: HOW TO MAKE IT
I was born in Arkansas, and this recipe is one I grew up on. It's one of my favorite Dutch oven soup recipes. Plus, it's so easy and filling...you can fix it for anyone. Sometimes, if my husband and I are going fishing all day, I'll prepare the chicken the day before. Then, when we get home, I'll reheat it, mix up my dumplings, plop them on top and have supper ready to serve within 20 minutes. —Patricia Collins, Imbler, Oregon
Provided by Taste of Home
Categories Dinner
Total Time 01 hours 40 minutes
Prep Time 40 minutes
Cook Time 60 minutes
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Place chicken and water in a Dutch oven. Cover and bring to a boil. Reduce heat to simmer; cook until chicken is tender, about 30 minutes. , Remove chicken from kettle; bone and cube. Return chicken to kettle along with the onion, celery, carrots, celery seed, 1 teaspoon of sage, salt and pepper. Bring to a boil. Reduce heat. Cover and simmer for 45-60 minutes or until the vegetables are tender. , For dumplings, combine the biscuit mix, milk, parsley and remaining sage to form a stiff batter. Drop by tablespoonfuls into the simmering chicken mixture. Cover and simmer for 15 minutes. Serve immediately.
Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent
CHICKEN AND DUMPLINGS RECIPE - BETTYCROCKER.COM
This is the very best Chicken and Dumplings recipe to use when you want to create a warm, cozy feast for your family. What makes this version of classic Chicken and Dumplings extra delicious is its long and slow simmer time. The chicken, celery, carrot, onion and parsley in this dish make for a meaty, flavorful slow-cooked broth. And using Bisquick™ original mix to make quick dumplings not only saves time but also produces light, fluffy dumplings for the topping. While this Chicken and Dumplings recipe will take about three hours to cook, everything comes together in a single Dutch oven, meaning this one-pot meal will require little cleanup afterwards.
Provided by Betty Crocker Kitchens
Total Time 3 hours 5 minutes
Prep Time 25 minutes
Yield 4
Number Of Ingredients 10
Steps:
- Remove and discard excess fat from chicken. In 4-quart Dutch oven, place chicken, giblets (except discard liver) and neck. Add celery, carrot, onion, parsley, salt, pepper and water. Cover; heat to boiling; reduce heat. Simmer about 2 hours or until juice of chicken is clear when thickest part is cut to bone (at least 165°F).
- Remove chicken and vegetables from Dutch oven. Discard giblets and neck. Skim 1/2 cup fat from broth; reserve. Transfer broth to large bowl; reserve 4 cups (reserve remaining broth for another use).
- In Dutch oven, heat reserved 1/2 cup fat over low heat. Stir in 1/2 cup of the Bisquick™ mix. Cook and stir until mixture is smooth and bubbly; remove from heat. Stir in reserved 4 cups broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Add chicken and vegetables; reduce heat to low. Heat about 20 minutes or until hot.
- In medium bowl, stir remaining 2 cups Bisquick™ mix and the milk with wire whisk or fork until soft dough forms. Drop dough by spoonfuls onto hot chicken mixture (do not drop directly into liquid). Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer.
Nutrition Facts : Calories 680 , CarbohydrateContent 55 g, CholesterolContent 130 mg, FatContent 2 1/2 , FiberContent 3 g, ProteinContent 47 g, SaturatedFatContent 9 g, ServingSize 1 Serving, SodiumContent 1680 mg, SugarContent 6 g, TransFatContent 3 1/2 g
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- "Start your fire and get the coals cooked down to gray and medium hot. Heat cooking oil in the Dutch Oven (about 4 TBS). You just need enough to cover the bottom lightly. Don’t overdo it on the oil, or the dish will taste kind of greasy. When the Dutch Oven is hot, add the chicken and onions. Brown. The onions will soften and look clear. Mix potatoes, celery, carrots, seasonings (you can use your favorites here or the ones listed), cream soup, and water in a bowl and pour on top of the chicken. Put the lid on the Dutch Oven and cook about 30 minutes. Lift the lid and check occasionally. If the liquid level is dropping below the level of the chicken and veggies, then add a little more liquid. When the potatoes are fork soft but not mushy, drop the bread mix (stir up the flour, mayo, and milk for this) on top in big globs. Space them evenly over the top of the chicken and vegetables. You’ll have 6 to 8 dumplings depending on how big you make them. The liquid should be touching the dough balls, but they should not be submerged when added to the pot. If you have too much liquid, you can dip some off or cook (lid off) until some of the liquid cooks off. Put the lid on the Dutch Oven and cook the dumplings for 15 minutes. Don't lift the lid or the dumplings will not be light and fluffy. If the dumplings are still a little gooey and still have a doughy look about them after 15 minutes, put the lid back on and cook for 5 minutes or so to firm up the bread. The dumplings may be lightly brown but may be white depending on the water level. As long as the bread part is cooked through, the color does not matter. "
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