- 4 whole leg-thigh chicken pieces
- 2 celery stalks, cut into 1-inch pieces
- 1 onion, cut into 1-inch pieces
- 1 large carrot, peeled, cut into 1-inch pieces
- 4 cups low-salt chicken broth
- 1 cup sugar snap peas, trimmed
- 4 skinless boneless chicken breast halves, cut into 1-inch cubes
- 3 tablespoons all purpose flour
- 1 tablespoon chopped fresh Italian parsley
- 1 teaspoon chopped fresh thyme
- Parsley dumplings (click for recipe)
Preheat oven to 400°F. Heat oil in large ovenproof skillet over medium heat. Sprinkle chicken leg-thigh pieces with salt and pepper. Add chicken to skillet and cook until golden brown, about 5 minutes per side. Add 1-inch pieces of celery, onion, and carrot, and bay leaf. Cook until vegetables begin to soften, stirring occasionally, about 8 minutes. Add wine and stir 1 minute, scraping up browned bits. Add broth, cover, and braise in oven until chicken is tender, about 40 minutes.
Transfer chicken to plate. Strain broth into medium bowl, pressing on solids to release liquid. Discard solids in strainer. Remove meat from leg-thigh chicken pieces and transfer to bowl. Discard skin and bones. DO AHEAD Broth and chicken can be made 1 day ahead. Cover broth and chicken separately and refrigerate.
Cook sugar snap peas and chopped celery in large saucepan of boiling salted water until crisp-tender, about 1 minute. Using slotted spoon, transfer vegetables to bowl of ice water to cool. Cook baby carrots in same water until crisp-tender, about 5 minutes. Using slotted spoon, transfer to same bowl of ice water to cool. Cook pearl onions in same water until tender, about 8 minutes. Using slotted spoon, transfer to bowl of ice water to cool. Trim root end of onions; peel. Transfer sugar snap peas, celery, baby carrots, and pearl onions to medium bowl. DO AHEAD Can be made 1 day ahead. Cover and refrigerate.
Melt butter in heavy very large skillet or large pot over medium-high heat. Sprinkle chicken breast pieces with salt and pepper; add chicken to skillet and sauté 2 minutes. Sprinkle with flour and stir over medium-low heat until chicken is just cooked through, about 8 minutes. Stir in reserved chicken leg-thigh meat, chicken broth, sugar snap peas, celery, carrots, pearl onions, cream, parsley, and thyme. Stir until vegetables are warm and sauce thickens slightly, about 5 minutes. Season chicken and vegetables to taste with salt and pepper. Stir in dumplings and simmer until dumplings are warmed through, about 1 minute.
Chicken and Dumplings Recipe
This chicken and dumplings recipe is a comfort food staple. Easy to make with rotisserie chicken and fresh vegetables for bold flavor.
You all know I live for super simple dinners. This chicken and dumpling recipe is exactly that. I swapped raw chicken for shredded rotisserie which cuts down on prep and cook time. From start to finish this recipe is on the table in under an hour.
It also happens to be one of my all-time favorite comfort foods. It is a belly warming favorite that is made all winter long. Since it is approved by my picky kid, we also like to use this to sneak in additional veggies!
Old Fashioned Chicken and Dumplings
Old Fashioned Chicken and Dumplings is a family favorite meal that is both comforting and delicious! This easy recipe is created from scratch including the tender dumplings and juicy chicken in an easy homemade broth.
This recipe starts with a whole chicken simmered to tender perfection with veggies and seasonings. Simple dumplings made with pantry ingredients are simmered in the broth until plump and tender. This is a family favorite that will be requested again and again!
Homemade Chicken and dumplings is good ol’ comfort food at its best. While I love quick and easy Crock Pot Chicken and Dumplings, there is nothing quite like a meal that is completely homemade.
Making old fashioned chicken and dumplings from scratch is much easier than you’d think. Most of the time is spent letting the broth simmer until it is flavorful and the chicken is cooked to tender perfection.
This recipe starts with chicken, onion and carrots simmered on the stove. When making the broth I choose a large onion and leave the skin on to add extra color and flavor to the broth. Feel free to add in your favorite herbs such as bay leaf, a pinch of poultry seasoning and fresh parsley. Once the chicken is cooked, it is removed from the broth along with the vegetables.
We like to eat the veggies as a side dish but feel free to chop the carrots & celery and add them back into your broth.
This dish is essentially chicken with gravy and biscuits, which means almost any vegetable would taste good in it. If you're a chicken and dumplings purist, you can leave them out completely (except maybe the carrots -- you need some color in there!) and double the chicken.
1/4 cup unsalted butter (1/2 stick)
Salt and freshly ground black pepper
2 large carrots, peeled and cut into 1/2-inch pieces
2 cups peeled and cubed (1/2 inch) butternut or other winter squash
2 cups diced, boneless, skinless chicken thighs or breasts, or cooked diced or shredded chicken
1 cup peas, or small broccoli or cauliflower florets
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1 tablespoon chopped fresh parsley or dill (optional)
2 tablespoons unsalted butter, cut into pieces
To make chicken: Melt the butter in a Dutch oven set over medium-high heat. Stir in the flour and cook for about 1 minute. Slowly whisk in the broth, a little at a time, letting the roux absorb the liquid and become smooth before adding more. Season with salt and pepper to taste, then add the carrots and squash. If using uncooked chicken and broccoli or cauliflower, add it now (if using cooked chicken or peas add it later). Bring mixture to a boil, reduce heat, cover and simmer for 15 minutes while you make the dumplings.
To make dumplings: Place flour, baking powder, salt and herb, if using, in the bowl of a food processor pulse to combine. Add butter and pulse until reduced to tiny pieces. Add milk, pulse to combine. Gather dough into a ball and pinch off chunks the size of a golf ball and roll into balls.
Remove the lid from the pot, stir and then add the dumplings, spacing them evenly. Cover pot and cook, without peeking, for 15 minutes or until a knife inserted in the center of the dumplings comes out clean. If using peas and cooked chicken, stir them in now and continue simmering until they're heated through.
1 to 1 hour 30 minutes (25 minutes active)
This recipe first published in 2002, and came from the chefs at the Vintage Room Restaurant of the Reserve Vineyards and Golf Club. The secret: The chefs cooked the dumplings in used a bamboo steamer, which produces wonderfully tender dumplings.
1 medium onion, cut into 1-inch cubes
2 carrots, cut in half lengthwise and sliced diagonally into 1-inch pieces
2 celery ribs, sliced diagonally into 1-inch pieces
4 large boneless, skinless chicken breast halves, cut into 1-inch cubes (about 2 pounds)
1 tablespoon herbes de Provence
2 potatoes, peeled and cut into 1-inch cubes
4 cups chicken broth (homemade, canned or made with chicken base and water)
4-2/3 cups all-purpose baking mix (Bisquick)
Salt and freshly ground black pepper, to taste
Fresh parsley for garnish
In a large, deep-sided pan, melt the butter over low heat. Add the onion, carrots and celery, and saute without browning for about 10 minutes or until the onion is translucent.
Add the chicken, thyme and herbes de Provence, and saute another 12 minutes or until the chicken is almost done. Do not brown the chicken. Add the potatoes and chicken broth, raise heat to medium high until simmering, reduce heat to low and simmer 10 minutes or until the potatoes are tender.
In a medium bowl, whisk the flour into the cream until smooth. Add the cream mixture to the simmering stew and stir until incorporated. Return to a simmer and cook for about 10 minutes or until the mixture is thickened and all of the vegetables are tender. (If the sauce becomes too thick, thin with a little milk.)
While the stew is simmering, combine the baking mix with the water in a medium bowl. Stir just until a stiff batter forms. Line the layers of a bamboo steamer (see note) with parchment paper. Drop the dumpling dough onto the parchment with a 1/4-cup scoop, leaving about 1 inch between dumplings. Stack the layers and cover. Steam over boiling water 10 to 12 minutes, or until the dumplings are done in the center.
When the stew is thickened, add the peas and season to taste with salt and pepper. Simmer briefly until the peas are hot.
Place 2 dumplings in a shallow bowl and ladle stew over the top. Garnish with parsley and serve hot.
Note: If a bamboo steamer is unavailable, set water to boil in a deep pot with a lid. While water is boiling, line with parchment paper a flat steamer rack, cake rack or wire mesh splatter shield that's large enough to rest atop the pot. Steam dumplings by placing them on the parchment paper and covering them with the pot's lid.
- 1 (3 pound) rotisserie chicken
- 2 tablespoons butter
- 1 onion, diced
- 2 ribs celery, sliced thin
- 2 tablespoons all-purpose flour
- 2 (14.5 ounce) cans chicken broth
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon dried basil
- ¼ teaspoon dried thyme
- ¾ pound new potatoes, cut into 1/2-inch dice
- 2 cups frozen mixed vegetables
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 3 tablespoons butter
- ¾ cup milk, or more as needed
- 2 tablespoons dried dill
De-bone chicken and cut into chunks or shred. Set aside.
Melt 2 tablespoons butter in a large Dutch oven over medium heat cook and stir onion and celery until soft, about 10 minutes. Sprinkle in 2 tablespoons flour and whisk continuously to make a thick roux, about 2 minutes. Slowly pour in chicken broth, whisking to remove any lumps. Add 1 teaspoon salt, black pepper, basil, thyme, potatoes, and mixed vegetable. Cover and cook the stew over medium heat until vegetables are tender, 15 to 20 minutes. Stir in chicken meat and continue to simmer.
Meanwhile, combine 1 1/2 cups flour, baking powder, and 1/2 teaspoon salt in a large bowl cut in 3 tablespoons butter until the mixture resembles coarse crumbs. Stir in milk and dill. Drop rounded tablespoonfuls of dough into the simmering stew. Cook, uncovered, for 10 minutes. Cover and cook until the dumplings are tender, 8 to 10 minutes more.
Chicken and Dumplings Ingredients
For the chicken soup, you will need:
- Onion, carrots, and celery
- All-purpose flour
- Evaporated milk
- Chicken stock
- Shredded cooked chicken
- Spices: Italian seasoning, salt, and pepper
Gather these ingredients for the easy dumplings:
- All-purpose flour
- Baking powder and salt
- 2 tablespoons fresh parsley, chopped
- Egg and milk
- Cooking oil
Zoom4Diet® Lab, New ideas for good shape
Constantly, until thickened, 1 to 2 minutes. Season to taste with salt and pepper.
3. Spoon Parsley Dumplings dough into 6 mounds on top of boiling chicken and vegetables (do not drop directly into
liquid). Reduce heat and simmer, covered, 10 minutes. Simmer, uncovered, 10 minutes longer.
3/4 cup whole wheat pastry flour
1 tablespoon finely chopped parsley
1. Combine flour, baking powder, and salt in small bowl. Cut in butter with pastry blender until mixture resembles coarse
crumbs. Stir in milk to make a soft dough stir in parsley.
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- 2 ½ &ndash 3 pounds meaty chicken pieces (breast halves, thighs, and drumsticks)
- 3 cups water
- 1 medium onion, cut into wedges
- ¾ teaspoon salt
- ½ teaspoon dried sage or marjoram, crushed
- ¼ teaspoon black pepper
- 1 bay leaf
- 1 cup sliced celery (2 stalks)
- 1 cup thinly sliced carrots (2 medium)
- 1 cup sliced fresh mushrooms
- 1 recipe Dumplings
- ½ cup cold water
- ¼ cup all-purpose flour
Skin chicken. In a 4-quart Dutch oven combine chicken, the 3 cups water, the onion, salt, sage, pepper, and bay leaf. Bring to boiling reduce heat. Simmer, covered, for 25 minutes. Add celery, carrots, and mushrooms. Return mixture to boiling reduce heat. Simmer, covered, about 10 minutes more or until vegetables are tender and chicken is no longer pink (170 degrees F for breasts, 180 degrees F for thighs and drumsticks). Discard bay leaf. Using tongs, rearrange the chicken pieces so they rest on top of the vegetables.
Meanwhile, prepare Dumplings. Spoon dumpling batter into six mounds on top of the chicken. (Do not spoon batter into the liquid.) Return to boiling reduce heat. Simmer, covered, for 12 to 15 minutes or until a wooden toothpick inserted into a dumpling comes out clean. Do not lift cover while simmering. With a slotted spoon transfer chicken, dumplings, and vegetables to a serving platter keep warm.
For gravy, pour 2 cups cooking liquid into a large measuring cup. Skim fat from liquid discard fat. Pour liquid into the Dutch oven. Stir the 1/2 cup cold water into the flour stir into the liquid in Dutch oven. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir for 1 minute more. Serve gravy over chicken, vegetables, and dumplings.
Nutrition Facts (Chicken and Dumplings)
Chicken with Vegetables and Parsley Dumplings - Recipes
Heat the chicken stock to a gentle simmer in a medium pot. Place the chicken pieces into the stock and simmer until the chicken is just tender, about 30-40 minutes. Once done, remove the chicken pieces from the pot and once they are cool enough to handle, strip the meat off the bone into nice bite-sized pieces, removing the skin and excess fat (save these to make more chicken broth later). Set aside the simmering stock and chicken pieces.
In a large Dutch oven, melt the butter and olive oil over medium-high heat. Add the celery, carrots, leeks and onion, stirring until soft, but not browned, about 5 minutes. Then add the minced garlic, thyme, sage and bay leaves, stirring until all are incorporated. Season with salt and pepper, stirring another few minutes. Then add the flour and stir, making sure to coat all the vegetables. Reduce the heat to low and stir the flourvegetable mixture for a few minutes, being careful not to let it burn.
Add the sherry to the flour-vegetable mixture, then add a ladle of hot chicken stock, stirring well. Continue to add the stock, stirring all the while, until the broth comes together. Once all of the chicken stock is incorporated, add the reserved chicken meat. Increase the heat and bring to a simmer, then reduce the heat to maintain a gentle simmer while you make the dumplings.
Whisk together flour, cornmeal, baking powder, and salt in a medium bowl. Add the chopped fresh herbs. Then add the melted butter and buttermilk to the dry ingredients. Gently mix with a wooden spoon until mixture just comes together.
Drop the dumpling batter into the simmering stew by heaping spoonfuls. As they cook, the dumplings will double in size. Cover and simmer until dumplings are cooked through, about 15 minutes. Once you have covered the pan, try not to sneak a peek while the dumplings are cooking! In order for the dumplings to be light and fluffy, they must steam, not boil. Uncovering the pan releases the steam. Dumplings are done once they have doubled in size. If you aren’t quite sure, simply cut one in half to see. They will have the texture and appearance of a soft biscuit.
The stew will continue to thicken the longer it sits. Season with salt and pepper to taste. Top with more fresh parsley and chives. Ladle into your favorite bowl and enjoy a taste of fall.
Recipe from Natalie McGill, Perennial Roots Farm, Accomac, Virginia