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Home Fudge Pie With Ancho Chilies

Farmhouse Chicken And Dumplings Recipe

Ingredients

How to make it

  • Place chicken in large stew pot or dutch oven
  • Add celery, carrots, salt, pepper and water
  • Bring to a boil, then reduce to low simmer and cover
  • Cook until chicken is done, about 30 mins, depending on size of breasts
  • Remove chicken when done and allow to cool until comfortable to handle
  • Remove 3/4 cup of broth and allow to cool while you bone and cut/shred chicken and start the dumplings
  • Remove bone and skin from chicken and cut or shred into bite-sized pieces and set aside
  • Remove and discard carrots/celery. (skip this step if you want more of a vegetable chicken stew. personally, I don't care for them in chicken and dumplings) the onions will mostly be in tiny bits and really add to the final dish
  • *******
  • Dumplings
  • Add pepper and dried parsley to flour, mixing well (or flour, baking powder, salt if not using self-rising flour)
  • Add 3/4 cup reserved and cooled broth, stirring until moistened and workable.
  • Turn onto floured surface, handling the dough gently, and pat into a little over a 1/4 inch thick rectangle.
  • Dust with some of the remaining flour
  • Cut into roughly 1 1/2 x 1 1/2 inch squares. (I use a pizza cutter)
  • Turn up heat and let broth come to a boil while you're dredging the dumplings.
  • *Adding the dumplings is a quick process, not a difficult one, so make sure you have all of them dusted in flour and ready to drop into the broth*
  • Dredge each dumpling in the remaining flour to coat each cut side and replace on floured surface, or add them one at a time to a small bowl with the flour in it, until all are in the bowl. The main thing is to get them all ready quickly. Coating them helps to thicken the broth as the dumplings cook
  • When broth is boiling, drop each dumpling, one at a time, stirring gently while you are quickly adding the dumplings.
  • When all are in, lower heat to simmer, cover tightly and allow dumplings to cook about 6-8 mins, until they have risen and float. DO NOT OVERCOOK if you want them light and fluffy inside. Size and thickness will affect cooking time.
  • Add boned, cut up chicken, stir in remaining parsley and serve immediately.
  • * PLEASE!!!!!! Don't be scared off by the instructions for the dumplings. I just want to stress the fact that having them all ready to go into the boiling broth is essential to get them all done at the same time. It's not hard, it's just a matter of having all of them ready before you add the first one. Pick whatever works best for you.. either laying them back onto the floured surface or keeping them all in a bowl with the flour so you can stir them around before you start to drop them into the broth. If there is anything unclear, please let me know. I hope you enjoy this as much as we do!
  • You can save some time by cooking the chicken ahead of time, even the day before and just throw the dumplings together when you're ready to eat. If I do this, I heat the chicken in a tiny bit of the broth before stirring it in after the dumplings are done.

People Who Like This Dish 4
Reviews & Comments 1

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  • elgourmand2 8 years ago
    C n D is one of my "Go To"meals. This looks like a good lot. The method is interesting. Great post. Thanks. RJ
    Was this review helpful? Yes Flag

The Cook

chinablue 24747, VA

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