Hometown Chicken & Dumplings

Judy Corea

By
@JudyCooks

A comforting touch of home that appeals to all ages.


Featured Pinch Tips Video

Comments:

Serves:

6

Prep:

25 Min

Cook:

2 Hr

Method:

Stove Top

Ingredients

2 1/2 lbs
assorted chicken pieces
1/3 c
flour
1/4 c
butter
1 c
buttermilk
1 can(s)
evaporated milk
1 c
whole milk or 2% milk
2 Tbsp
white wine, medium
1/2 c
finely chopped onion
2 tsp
minced garlic
1 ea. tsp
salt, ground pepper, dry mustard, chives
1/2 c
finely chopped carrots
2 Tbsp
cooking oil

Directions Step-By-Step

1
DUMPLINGS
2 cups flour
2 tbls. veg oil
1/3 cup milk
1 tsp. salt
1/2 tsp baking soda

Extra flour for work surface
2
Melt butter in a large heavy pot, sprinkle flour into butter and quickly whisk to combine. Cook and whisk for a few minutes. Slowly add canned milk allowing mixture to thicken between additions. Continue with buttermilk and milk. Allow to thicken to a fine soup consistancy. Set aside.

In another pan lighly brown chicken on all sides in 2 tbls. oil. Remove chicken and add to first pot.
In the chicken pan saute onions and garlic. Add powdered mustard, salt & paper and carrots. Add all to chicken pot.
3
Cook covered until chicken falls from bone. Remove chicken and shred pieces. Return to pot and simmer for 20 minutes.
4
Assemble dumpling mixture, remove to floured board, knead 4 or 5 times. Pat out to about 1/4 inch thickness. Cover. When chicken is ready, tear off small amounts of dumpling dough (about 1 inch pieces) and drop onto top of bubbling chicken. Do not overlap pieces. Cover and cook/steam for about 10 minutes. Do not lift lid during steaming time.
Serve.

About this Recipe

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