Chicken and Dumplings
November 9, 2008
Chicken and dumplings are defenitely a comfort but not too heavy, in my opinion, just a nice wholesome meal during the cold days of winter. Chicken and dumplings go as far back as the 17th century. Dumplings are popular among many cultures, and made so many different ways, to learn more about the different varieties throughout the world, click here.
Now with this recipe of chicken and dumplings, I like to change it up by adding about 1 cup of chopped celery at the same time that I add the onion. Of course, you could add carrots to that as well. I also use boneless, skinless, chicken breasts that I cut into large chunks. The dumplings have a small amount of poppy seeds, that are indeed yummy yummy! You can also use fresh herbs (rosemary etc.). My source for this wonderful chicken and dumplings recipe is Sunset’s 1987 edition, titled “Casserole” cookbook. Please enjoy!
To check out other varieties of chicken and dumplings click here.
- 4 tbsp. butter
- 6 whole chicken legs with thighs attached (about 3 lbs. total)
- 1 large onion, finely chopped
- 4 tbsp. all purpose flour
- 1 2/3 cup chicken broth
- 1/3 cup dry white wine
- ½ tsp. salt
- ¼ tsp. pepper
- 2 cups milk
Dumplings (recipe follows)
In a 5-quart Dutch oven or heat resistant casserole over medium heat, melt butter. Add chicken, a few pieces at a time, and cook, until browned on all sides. Remove chicken and set aside.
To pan drippings, add onion and cook until soft. Blend in flour and cook, stirring, until bubbly. Gradually pour in broth and wine and continue cooking and stirring, until sauce boils and thickens. Add salt, pepper, milk, and chicken.
Bake, covered, in a 375 degree oven (or cover and simmer on low heat) for 50 minutes, skim off fat a
nd discard.
Mix dumpling batter and drop onto hot chicken in 6 mounds. Cook, uncovered, on stovetop over medium heat for 10 minutes; then cover and cook for 10 more minutes or until dumplings are cooked through. Serve immediately.
Dumplings; mix 2 cups baking mix (biscuit mix) with 1 tbsp. poppy seeds; stir in 2/3 cup of milk until evenly moistened. If you do not want to use poppy seeds, try 2 tbsp. fresh herbs (fresh rosemary etc.)
Serves: 6
Total time: 60 minutes
Related posts:
- Pappardelle with Chicken and Swiss Chard
- Beer Can Chicken
- Sauteed Chicken Breasts with Rosemary Sauce
