SOUTHERN LIVING CHICKEN AND DUMPLINGS RECIPES

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OLD-FASHIONED CHICKEN AND DUMPLINGS RECIPE | SOUTHERN L…



Old-Fashioned Chicken And Dumplings Recipe | Southern L… image

Mrs. Morton Smith experimented for years with different methods of making the perfect chicken and dumplings.

Provided by Mrs. Morton Smith, Homewood, AL, October 1983

Total Time 1 hours 50 minutes

Yield Serves 6

Number Of Ingredients 11

1 (2 1⁄2- to 3-lb.) whole chicken
2 celery stalks, roughly chopped (about 1 cup)
2 medium carrots, roughly chopped (about 1 cup)
2 quarts water
2 ½ teaspoons kosher salt, divided
½ teaspoon black pepper
2 cups all-purpose flour, plus more for work surface
½ teaspoon baking soda
3 tablespoons vegetable shortening
¾ cup whole buttermilk
Chopped fresh chives

Steps:

  • Place chicken, celery, and carrots in a Dutch oven; add water and 2 teaspoons of the salt. Bring to a boil over high; cover, reduce heat to medium-low, and simmer until tender, about 1 hour. Remove chicken from broth, and let stand until cool enough to handle, about 15 minutes. Remove and discard skin and bone from chicken, and cut meat into bite-size pieces. Bring broth to a boil over high; stir in pepper.
  • Meanwhile, combine flour, baking soda, and remaining ½ teaspoon salt in a large bowl; cut in shortening with  a pastry blender (or use your fingers) until mixture resembles coarse meal. Add buttermilk, stirring with a fork until dry ingredients are moistened. Turn dough out onto a well-floured surface, and knead lightly 4 or 5 times.
  • Pat dough to ½-inch thickness. Pinch off dough in 1 ½-inch pieces, and drop into boiling broth. Reduce  heat to medium-low, and cook, stirring occasionally, until desired consistency  is reached, about 8 to 10 minutes. Stir in chicken. Garnish servings with chives.

INSTANT POT CHICKEN AND DUMPLINGS RECIPE | SOUTHERN L…



Instant Pot Chicken and Dumplings Recipe | Southern L… image

Nothing says warm and cozy like a bowl of Southern-style chicken and dumplings—but we don't necessarily always have time to complete every painstaking step like Mama used to do. That's when we break out the ultimate modern-day kitchen helper: the Instant Pot. This pressure-cooker recipe for chicken and dumplings turns out a family-sized batch of the comforting classic in just 40 minutes. You heard us right! Less than an hour until you're serving piping bowls of the delightfully warm cold-weather staple. In this recipe, the veggies—usual suspects like carrots, celery, and onion—give an aromatic touch of flavor that wafts up whenever you lift the lid. The addition of both chicken and potatoes makes it filling enough to serve a hungry crowd on any busy weeknight. But let's face it, we're here for the main event: the dumplings. These Instant Pot dumplings turn out tender and hearty, which is everything you could want out of the fluffy little purses of heaven. Make this family-friendly Instant Pot chicken and dumpling recipe whenever you need a quick-fix Southern supper.

Provided by Southern Living

Total Time 40 minutes

Yield Serves 4 (serving size: about 1 1/2 cups)

Number Of Ingredients 14

4 (4-oz.) boneless, skinless chicken thighs, cut into 1-inch pieces
1 teaspoon kosher salt, divided
1 tablespoon canola oil
3/4 cup peeled and diagonally sliced carrot (about 1 medium carrot)
3/4 cup coarsely chopped yellow onion (about 1 small onion)
3/4 cup diagonally sliced celery (about 2 stalks)
3 large garlic cloves, finely chopped
3 tablespoons all-purpose flour, plus more for work surface
3 1/2 cups chicken stock
1 small (4 oz.) russet potato, peeled and cut into 1/2-inch pieces
1 1/2 cups (about 6 oz.) self-rising flour
3/4 cup whole buttermilk
1/2 teaspoon pepper
1 tablespoon chopped fresh thyme

Steps:

  • Sprinkle chicken with 3/4 teaspoon of the salt. Select SAUTÉ setting on a programmable pressure multicooker (such as Instant Pot). (Times, instructions, and settings may vary according to cooker brand or model.) Select HIGH temperature setting, and allow to preheat 2 to 3 minutes. Add oil and chicken to cooker, and cook, without stirring, until well browned, about 7 minutes. Remove chicken from cooker. Add carrot, onion, celery, and garlic to cooker, and cook, stirring occasionally, 5 minutes. Sprinkle all-purpose flour over mixture in cooker, and cook, stirring often, 1 minute. Add stock to cooker; bring to a boil, stirring and scraping bottom to loosen any browned bits. Return chicken to cooker, and add potato. Press CANCEL.
  • Cover cooker with lid, and lock in place. Turn steam release handle to SEALING position. Select MANUAL/PRESSURE COOK setting. Select HIGH pressure for 3 minutes. (It will take 10 to 15 minutes for cooker to come up to pressure before cooking begins.) Carefully turn steam release handle to VENTING position, and let steam fully escape (float valve will drop). (This will take 2 to 3 minutes.) Remove lid from cooker. Press CANCEL.
  • Stir together self-rising flour and remaining 1/4 teaspoon salt in a medium bowl. Add buttermilk, stirring to combine. Place dough on a lightly floured surface, and knead gently once or twice until dough comes together. Pat into 1/2-inch thickness, and cut into 8 equal pieces. Round edges of dumplings to make a uniform shape. Stir pepper into chicken mixture in cooker. Place dumplings on top of mixture in cooker. Select SAUTÉ and HIGH temperature setting, and, if necessary, allow to preheat 2 to 3 minutes. Cover cooker with lid, and lock in place. Cook until dumplings are tender, about 5 minutes. Carefully remove lid, and sprinkle with thyme.

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