Chicken & Dumplings
Chicken & Dumplings takes around 1 hour from beginning to end. For $2.36 per serving, you get a main course that serves 6. One serving contains 772 calories, 53g of protein, and 41g of fat. It is brought to you by Taste of Home. 288 people found this recipe to be yummy and satisfying. A mixture of garlic cloves, flour, chives, and a handful of other ingredients are all it takes to make this recipe so tasty. All things considered, we decided this recipe deserves a spoonacular score of 92%. This score is outstanding. Try Einat Admony's Chicken Soup With Gondi (Iranian Chicken and Chickpea Dumplings), Chicken Shui Jiao (boiled Chicken Dumplings), and Chicken and Dumplings for similar recipes.
Servings: 6
Preparation duration: 25 minutes
Cooking duration: 35 minutes
Ingredients:
1 tablespoon baking powder
3 bay leaves
2 tablespoons butter
1 cup buttermilk
1 cup chopped carrots
1 teaspoon cayenne pepper
1 cup chopped celery
1/4 cup minced chives
2 eggs, lightly beaten
2 cups all-purpose flour
2 tablespoons all-purpose flour
3 garlic cloves, minced
4 garlic cloves, peeled
1/4 cup heavy whipping cream
6 cups reduced-sodium chicken broth
3 tablespoons olive oil
1 cup frozen peas
1 teaspoon crushed red pepper flakes
1 rotisserie chicken, shredded
1 teaspoon salt
5 fresh thyme sprigs
Equipment:
sauce pan
dutch oven
bowl
toothpicks
Cooking instruction summary:
Directions In a large saucepan, combine the first five ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Strain and set aside. In a Dutch oven, saute carrots and celery in oil and butter until tender. Add minced garlic; cook 1 minute longer. Stir in flour until blended; gradually add prepared broth. Bring to a boil; cook 2 minutes or until thickened, stirring frequently. Add peas; return to a boil. Cook 3 to 5 minutes or until peas are tender. Stir in chicken and cream; heat through. For dumplings, combine the flour, baking powder, salt and cayenne in a large bowl. In another bowl, combine buttermilk and eggs; stir into dry ingredients just until moistened. Drop by tablespoonfuls onto simmering chicken mixture. Cover and simmer for 15-20 minutes or until a toothpick inserted in a dumpling comes out clean. Garnish with chives before serving. Yield: 6 servings. Originally published as Chicken & Dumplings in Taste of HomeOctober 2011, p19 Print Add to Recipe Box Email a Friend
Step by step:
1. In a large saucepan, combine the first five ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Strain and set aside.
2. In a Dutch oven, saute carrots and celery in oil and butter until tender.
3. Add minced garlic; cook 1 minute longer. Stir in flour until blended; gradually add prepared broth. Bring to a boil; cook 2 minutes or until thickened, stirring frequently.
4. Add peas; return to a boil. Cook 3 to 5 minutes or until peas are tender. Stir in chicken and cream; heat through.
5. For dumplings, combine the flour, baking powder, salt and cayenne in a large bowl. In another bowl, combine buttermilk and eggs; stir into dry ingredients just until moistened.
6. Drop by tablespoonfuls onto simmering chicken mixture. Cover and simmer for 15-20 minutes or until a toothpick inserted in a dumpling comes out clean.
7. Garnish with chives before serving.
Nutrition Information:
covered percent of daily need
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