MARTHA STEWART CHICKEN AND DUMPLINGS RECIPES

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OLD-FASHIONED CHICKEN AND DUMPLINGS | MARTHA STEWART



Old-Fashioned Chicken and Dumplings | Martha Stewart image

This wonderful and hearty recipe for old-fashioned chicken and dumplings is courtesy of Scott Peacock.

Provided by Martha Stewart

Categories     Chicken Recipes

Number Of Ingredients 11

1 large chicken (4 to 4 1/2 pounds), cut into quarters
Coarse salt and freshly ground pepper
8 cups Scott's Chicken Stock
1 medium onion, halved lengthwise
2 ribs celery, preferably inner ribs, with leaves attached
1 large egg
2 tablespoons vegetable oil
1 cup all-purpose flour
3 large hard-boiled eggs, peeled and sliced crosswise into 1/4-inch slices
2 tablespoons cold unsalted butter, cut into 1/4-inch cubes
1/4 cup heavy cream

Steps:

  • Generously season chicken with salt. Cover, and refrigerate overnight.
  • In a large Dutch oven, combine chicken stock, 4 cups water, onion, celery, and a pinch of salt. Bring to a boil over high heat Add the leg portions and the backbone of the chicken to the Dutch oven. Place the breasts, skin side down, on top of the legs. Reduce heat to just below a simmer. Cover partially, and cook, making sure the stock mixture does not come to a simmer, until breasts are cooked through, 20 to 30 minutes. Remove breasts, and set aside. Continue cooking legs until very tender and meat begins to pull away from the bone, 30 to 40 minutes more. Remove chicken and vegetables, reserving liquid. Discard vegetables and set chicken aside until cool enough to handle.
  • Meanwhile, in a medium bowl, whisk together egg, oil, 3 tablespoons cold water, and 1/2 teaspoon salt. Stir in flour until well combined. Cover and refrigerate dough for at least 2 hours or up to overnight.
  • When chicken has cooled, remove skin and discard. Remove meat from bones and tear into 1 1/2- to 2-inch pieces; set aside.
  • Turn dough out onto a generously floured work surface. Roll out dough until it is about 1/16-inch thick. Cut dough into 1 1/2-by-2 1/2-inch rectangles. Bring reserved stock mixture to a boil over high heat, and season with salt. Add dough rectangles to boiling liquid, shaking pot as necessary, but not stirring. Cook until, dough is cooked through, 3 to 5 minutes. Add reserved chicken and reduce to a simmer. Add sliced egg, butter, and heavy cream; season with pepper. Continue cooking 2 to 3 minutes more; season with salt and pepper.
  • Remove from heat and cover; let stand 10 to 15 minutes before serving in shallow bowl.

EASY CROCK-POT CHICKEN AND DUMPLINGS RECIPE - BEST ...



Easy Crock-Pot Chicken and Dumplings Recipe - Best ... image

This classic, comforting chicken and dumpling soup from Delish.com is almost too easy to make.

Provided by Lauren Miyashiro

Categories     dinner    lunch    main dish    soup

Total Time 4 hours 10 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 4 servings

Number Of Ingredients 14

1

onion, chopped

1 1/4 lb.

boneless skinless chicken breasts

1 tsp.

dried oregano

Kosher salt

Freshly ground black pepper

2

(10.5-oz.) cans cream of chicken soup

2 c.

low-sodium chicken broth

4

sprigs fresh thyme

1

bay leaf

2

stalks celery, chopped

2

large carrots, peeled and chopped 

1 c.

frozen peas, thawed

3

cloves garlic, minced

1

(16.3-oz.) can refrigerated biscuits

Steps:

  • Scatter onion in the bottom of a large slow cooker then top with chicken. Season with oregano, salt, and pepper.

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Reviews 3.8
Total Time 4 hours 10 minutes
Category dinner, lunch, main dish, soup
Cuisine American
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