PAULA DEEN CHICKEN AND DUMPLINGS RECIPE

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LADY AND SON'S CHICKEN AND DUMPLINGS - PAULA DEEN RECIPE ...

A hearty chicken and dumplings recipe that is perfect on a cold day or to satisfy a craving for something savory and inexpensive. Recipe as follows compliments of chef Paula Deen.

Total Time 1 hours 20 minutes

Prep Time 30 minutes

Cook Time 50 minutes

Yield 4-6 serving(s)

Number Of Ingredients 10

1 (2 1/2 lb) roasting chickens, cut into 8 pieces
3 celery ribs, chopped
1 large onion, chopped
2 bay leaves
2 chicken bouillon cubes
1 teaspoon house seasoning (see Paula Deen's House Seasoning Mix)
10 3/4 ounces cream of celery soup (canned) or 10 3/4 ounces cream of chicken soup (canned)
2 cups all-purpose flour
1 teaspoon salt
ice water

Steps:

  • To start the chicken: Place the chicken, celery, onion, bay leaves, bouillon, and House Seasoning in a large pot. Add 4 quarts of water and in water and bring to a simmer over medium heat. Simmer the chicken until it is tender and the thigh juices run clear, about 40 minutes. Remove the chicken from the pot and, when it is cool enough to handle, remove the skin and separate the meat from the bones. Return the chicken meat to the pot. Keep warm over low heat.
  • To prepare the dumplings: Mix the flour with the salt and mound together in a mixing bowl. Beginning at the center of the mound, drizzle a small amount of ice water over the flour. Using your fingers, and moving from the center to the sides of the bowl, gradually incorporate about 3/4 cup of ice water. Knead the dough and form it into ball.
  • Dust a good amount of flour onto a clean work surface. Roll out the dough (it will be firm), working from center to 1/8-inch thick. Let the dough relax for several minutes.
  • Add the cream of celery soup to the pot with the chicken and simmer gently over medium-low heat.
  • Cut the dough into 1-inch pieces. Pull a piece in half and drop the halves into the simmering soup. Repeat. Do not stir the chicken once the dumplings have been added. Gently move the pot in a circular motion so the dumplings become submerged and cook evenly. Cook until the dumplings float and are no longer doughy, 3 to 4 minutes.
  • To serve, ladle chicken, gravy, and dumplings into warm bowls.
  • Cook's Note: If the chicken stew is too thin it can be thickened before the dumplings are added. Simply mix together 2 tablespoons cornstarch and 1/4 cup of water then whisk this mixture into the stew.

Nutrition Facts : Calories 703.2, FatContent 33.4, SaturatedFatContent 9.3, CholesterolContent 142.3, SodiumContent 1603.5, CarbohydrateContent 57.8, FiberContent 3.3, SugarContent 3.7, ProteinContent 39.8

CHICKEN & DUMPLINGS RECIPE BY PAULA DEEN

Chicken & Dumplings Recipe by Paula Deen

Provided by www.pauladeen.com

Yield 4-6

Number Of Ingredients 12

4 quarts water
1 (10 3/4 oz) can condensed cream of celery or cream of chicken soup
1 teaspoon Paula Deen's House Seasoning
2 chicken bouillon cubes
2 bay leaves
1 large onion, chopped
3 ribs celery, chopped
1 2 1/2 lb chicken
2 cups all-purpose flour, mixed with 1 teaspoon salt
2 cups all-purpose flour, mixed with 1 teaspoon salt
3/4 cup ice water

Steps:

  • For complete instructions, visit the original site at http://www.pauladeen.com/recipes/recipe_view/chicken_dumplings

Nutrition Facts : ServingSize serving, SugarContent 6 g, SodiumContent 471 mg, CholesterolContent 221 mg, SaturatedFatContent 9 g, Calories 758 kcal, CarbohydrateContent 50 g, ProteinContent 76 mg, FatContent 25 g

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