Chicken and Dumplings

Nicole Bredeweg

By
@nikkitten

This is one of our older recipes, taken from the World's Most Expensive Cookbook (a name given by my family). It's really called Great American Recipes and came in card format, 36 cards once a month. It's hearty and comforting and delicious. Enjoy!


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Rating:

Comments:

Serves:

6

Method:

Bake

Ingredients

3 lb
whole chicken, cut up
1 1/2 qt
water
3
chicken boullion cubes
1 tsp
salt
1/2 tsp
pepper
2 small
onions, quartered
2
carrots, cut into chunks
4
celery stalks with leaves, cut up
3 Tbsp
butter or chicken fat
1/4 c
flour
1/8 tsp
paprika
1/2 c
half and half
salt, to taste
pepper, to taste
fresh parsley, chopped

DUMPLINGS

1 1/2 c
flour
1/2 tsp
salt
3 tsp
baking powder
1 Tbsp
butter, melted
2/3 c
milk

Directions Step-By-Step

1
Wash chicken. Place into pot. Add water, bouillon, salt, pepper, and half the vegetables. Simmer, covered, about 50 minutes, or until chicken is tender. Remove chicken. Strain and reserve the broth. Remove and discard skin and bones from chicken. Dice meat. Reserve.
2
In heavy saucepan, heat butter. Stir in flour and paprika. Add 3 cups broth. Cook, stirring, until thickened. Add the rest of the vegetables. Cook, stirring, for about 20 minutes. Add half-and-half, salt, and pepper. Return chicken to sauce. Heat to simmering.
3
Stir together all the dumpling ingredients to make a stiff dough. Spoon teaspoonfuls of batter on top of simmering chicken mixture.
4
Cook, covered, for 15 minutes without lifting lid. Sprinkle with parsley.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American