Chicken & Dumplings

Chicken and dumplings two ways. One is easy and the other a bit more difficult, you choose which one you prefer. They are both delicious. Second recipe, the easier one, is from my children’s Grandma Pat.

First recipe found on tasteofhome.com and modified by me:

Step 1/Prepare the Chicken and Broth

Ingredients:

  • 1 whole chicken, cut up
  • 3/4 cup flour
  • 1/2 tsp salt
  • 1/2 tsp freshly ground pepper
  • 2 TBS canola oil
  • 1 large onion, chopped
  • 2 medium carrots, chopped
  • 2 celery ribs, chopped
  • 3 garlic gloves, mined
  • 6 cups chicken stock
  • 1/2 cup white wine
  • 2 tsp sugar
  • 2 bay leaves
  • 1/2 cup heavy cream
  • 2 tsp fresh parsley, minced
  • 2 tsp fresh thyme, minced
  • salt and pepper to taste

Directions:

In a shallow bowl, mix 1/2 cup flour, salt and pepper. Add chicken pieces one at a time and coat, shake off excess. In a stockpot, heat oil and brown the chicken in batches. Remove and set aside. Add onion, carrots and celery to same pan, cook for 6-8 minutes. Add garlic, cook for 1 minute. Stir in 1/4 cup flour and blend. Gradually add stock, stirring constantly and stir in wine, sugar, and bay leaves. Return chicken to broth, bring to a boil, set to simmer and cook covered 20-25 minutes or until the chicken juices run clear.

Step 2/Make the Dumplings

Ingredients:

  • 1-1/3 cup flour
  • 2 tsp baking powder
  • 3/4 tsp salt
  • 2/3 cup 2% milk
  • 1 TBS butter, melted

Directions:

In a bowl, whisk flour, baking powder and salt. In another bowl, whisk milk and butter. Combines mixtures until moistened, do not overmix. Drop by TBS onto parchment paper, set aside (this allows the baking powder to produce gas bubbles and helps them with a light consistency).

Step 3/Back to the Chicken

Directions:

Remove the chicken from the stockpot and let cool slightly. Discard bay leaves and skim fat from broth. Remove skin and bones from chicken while shredding the meat. Return the meat to broth and cook, uncovered until it reaches a simmer. Drop the dumplings on top of the broth and chicken, reduce temp to low and cook, covered for 15-18 minutes. Insert a toothpick into the dumplings to see if they are done, it should come out clean. Carefully remove dumplings then stir in cream, parsley and thyme while seasoning with salt and pepper to taste. Return dumplings to the pot and serve.

Second recipe from Pat titled Crockpot Chicken Stew

Ingredients:

  • 2 skinless chicken breast
  • 1 onion, diced
  • 4 red potatoes, diced
  • 1 cup baby carrots
  • 3/4 cup fresh green beans
  • 1/2 cup celery, diced
  • 10 3/4 oz cream of chicken soup
  • 1/2 cup whole milk
  • 1/2 cup sour cream
  • 1 oz dry ranch dressing mixture
  • Fresh parsley, minced
  • Salt and pepper to taste
  • Pre-made biscuits, refrigerated

Directions:

Melt butter in sauté pan, add vegetable and stir to coat. Place vegetables in crock pot. Dice chicken, season with salt and pepper and add to crock pot. In a pot over the stovetop, mix chicken soup, milk, sour cream, and ranch mixture, until heat and blended then pour into crockpot. Cover and cook on low for 6-8 hours. Make biscuits before serving. Serve dish over biscuits and sprinkle with parsley.