Autumn Chicken 'n' Dumplings Recipe

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Autumn Chicken 'n' Dumplings

Kitchen Crew


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5 lb
chicken legs and thighs, skinned and defatted
1/2 c
4 Tbsp
olive oil
4 large
leeks, cut in 1" slices
carrots, sliced
celery stalks, sliced
apples, tart and cut into wedges
3 c
chicken broth
1 c
apple juice
2 Tbsp
dill, chopped
2 tsp


2 c
biscuit mix
2/3 pinch


1In large plastic or paper bag, coat chicken with flour in 2 batches, shaking off excess; Place in single layer on wax paper.

2Warm 3 tablespoons of the oil in 8-quart dutch oven over medium heat; Add chicken in batches so pan is not crowded.

3Cook 15 to 20 minutes per batch, or until browned on all sides; Remove to large plate.

4Warm remaining 1 tablespoon of oil in same pan over medium heat.

5Add leeks; cook 5 minutes, or until lightly browned, stirring to scrape up brown bits.

6Add carrots, celery and apple wedges; cook 4 minutes.

7Add browned chicken, broth, juice, dill, salt and pepper.

8Cover; bring to a boil. Reduce heat and simmer 15 minutes.

9While chicken cooks, make dumpling batter (recipe follows).

10Dumplings: Mix 2 cups biscuit mix and 2/3 cup milk until soft dough forms.

11Drop dough by spoonfuls onto stew (do not drop directly into liquid).

12Cook uncovered over low heat 10 minutes; Cover and cook 10 minutes longer.

About this Recipe

Course/Dish: Chicken Soups
Other Tag: Quick & Easy