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Chicken and Dumplings Recipe

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Mildly flavored dumplings complement the rich savory taste of the chicken stew in this satisfying old-fashioned favorite.
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Servings:
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Ingredients
  • CHICKEN:
  • 4 cups chicken - cooked and cut into bite sized pieces
  • 2 tablespoons oil
  • 1 teaspoon salt
  • 4 stalks celery - diced
  • 1 onion - medium and diced
  • 4 carrots - large and cut into 1/2 inch slices
  • 4 cups chicken broth or stock
  • 1 bay leaf
  • pepper to taste
  • 3 tablespoons flour
  • 1/2 cup cold water
  • DUMPLINGS:
  • 1 1/2 cups flour
  • 1 tablespoon parsley - minced, fresh or dried
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon nutmeg
  • 2/3 cup milk
  • 2 tablespoons oil
  • 1 egg - slightly beaten
Container:dutch oven or large skillet, medium mixing bowl
Directions
PREP
30 mins
COOK
45 mins
READY IN
1.25 hrs
CHICKEN:
  • In a dutch oven or large skillet, brown the chicken in oil.
  • Add salt, celery, onion, carrots, pepper, bay leaf and chicken stock.
  • Heat to boiling, reduce heat and simmer covered for 20 minutes.
  • Combine the flour with water. Stir into the chicken mixture.
  • Heat over medium high heat until it boils and thickens, stirring constantly.
DUMPLINGS:
  • In a medium bowl, combine the flour, parsley, baking powder, salt and nutmeg.
  • Stir in the milk, oil and egg until the dry ingredients are incorporated.
  • Drop the dough by heaping tablespoonfuls on top of the boiling chicken mixture.
  • Cover tightly and boil gently over medium heat for 12-15 minutes or until the dumplings are done. Be sure to keep the lid on for the entire cooking time so that the dumplings will be light and fluffy. Makes 8-10 dumplings and can easily be doubled.
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chicken and dumplings

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