Sunday Chicken Dinner any time of the Week

Dana Ramsey

By
@DRamsey

I originally got the start of this recipe from Taste of Home, tried it and tweaked it to our taste after the first time around.


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Comments:

Serves:

4 servings

Prep:

25 Min

Cook:

7 Hr

Ingredients

1/2 c
all purpose flour
1 tsp
salt
1 tsp
crushed peppercorns, tricolored
5
chicken thighs with skin
3
chicken legs with skin
3 c
low sodium chicken broth
1 lb
baby carrots
2
celery ribs chopped
1
medium onion
1/2 tsp
dried thyme
1/2 tsp
dried basil
1 c
frozen peas

DUMPLINGS

1 c
all purpose flour
2 tsp
baking powder
1/2 tsp
salt
1
egg, slightly beaten
1/2 c
milk

Directions Step-By-Step

1
In a large plastic resealable bag combine the flour, salt and pepper. Add chicken one at a time, shake to coat, brown chicken in oil in a large skillet and keep warm.
2
Layer your carrots, celery and onions, spinkle with your herbs and add the chicken and broth. Cover and cook on low for 7 to 8 hours until chicken runs clear, veggies are tender and the stew is bubbly. Stir in your peas or any veggie you would like to add.
3
Make your dumplings by combining the flour, baking powder, salt and either additional herbs or use chives. Combine the egg and milk in another bowl and stir into your dry ingredients,
4
Drop the dumpling mixture by tablespoons onto your simmering chicken mixture. Cover and cook on high for 25 to 30 minutes more or until a toothpick inserted in the dumpling comes out clean.
5
NOTE AND VERY IMPORTANT: DO NOT LIFT THE LID DURING THE DUMPLING COOKING TIME!
6
ADDITIONAL TIP: You can also substitute Bisquick and follow the directions on the box for the dumplings. Both ways are very good.

About this Recipe

Course/Dish: Chicken