| Status Approved |
| Name | Easy Chicken and Dumplings |
| Category | Casseroles & Entrees, Poultry, American |
| Serves/Yields | 4-6 servings |
| Source | Kate's own |
| Difficulty | Easy |
| Prep. Time | 15 minutes |
| Cook Time | About 40 minutes |
| Introduction |
| I remember coming home on a rainy and cold day to find the windows all steamed up. The warm light inside was so inviting and when I opened the door, the scent of my Mama's Chicken and Dumplings filled the house.This is a great cold weather meal and one that everyone will love. Steaming the dumplings keeps them light and fluffy. |
| Ingredients |
|
4 pounds chicken parts, legs, breast or thighs
1 teaspoon sea_salt
2 to 3 large carrots ,sliced
2 Ribs of celery , sliced
1 Onion , diced in large dice
2 to 3 Chicken bouillon_cubes or 2 tsps chicken_stock granules
1 tsp poultry_seasoning
1/4 cup butter
1/4 cup flour
Sea_salt and freshly ground black pepper to taste
For Dumplings
2 cups Bisquick
3/4 to 1 cup milk
Note: Frozen peas and carrots can be used instead of the carrot and celery . |
| Directions |
| Step: 1 | Place chicken in large pot with 1 teaspoon salt. Cover with just enough water to cover and bring to a boil. Simmer until chicken is tender. Remove chicken from pan and set aside. |
| Step: 2 | Add chicken bouillion or stock base and poultry seasoning to the broth in the pot and stir until combined. Strain stock and measure .Add more water to make 4 cups. Add carrot, celery and onion and cook 15-20 minutes until carrots are tender.
Melt butter and stir in flour until mixture is smooth. Cook a few minutes until a very pale golden color. Add the roux to the chicken stock Simmer 5 minutes, stirring constantly until sauce is smooth and has thickened .Add salt and pepper to taste. |
| Step: 3 | For dumplings, combine Bisquick and milk to make a soft dough. Place about 1/2 inch water in a large saucepan or pot, with a wire rack that comes 2 to 3 inches above the water line. Butter a cake pan or pie plate that will fit in the pot. Drop the dumplings into the pan, leaving a little room for expansion. Place the pan of dumplings on the rack and cover the pot .Bring the water to a simmer and steam about 10 minutes until the dumplings are light and fluffy..
Meanwhile, remove skin from cooked chickens and bone, if desired. Cut in large pieces. Place chicken pieces in casserole. Arrange dumplings over chicken. Cover with sauce.
|
| Menu suggestion |
| Easy Chicken And Dumplings
Cucumber And Onion Salad
Southern Style Banana Pudding |
Printer Friendly
Email to friend
Subscribe this RSS
