chicken and dumplings (simplified)
This is not as good as Grannies, but it is a great recipe for those of us who may not always have a lot of time. Normally, the chicken used for chicken and dumplings is a whole chicken. I tried chicken and dumplings using chicken breast, and it turned out very well. It's tasty, as well as time saving. I have a very busy household, with two small boys and a husband who works in law enforcement with a very unpredictable schedule. I try to prepare them home-cooked meals as often as possible. I like this recipe because I don't always have the time to peel chicken off the bone, and make dumplings completely from scratch, yet it still has the homemade touch. Just For Information: Because this is a heavy, starchy dish, I serve steamed vegetables for side dishes.
Ingredients For chicken and dumplings (simplified)
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1 qtwater
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1 canchicken broth (low sodium)
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1/2medium sized yellow onion (finely chopped)
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2 clovegarlic (minced)
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1/4 cvegetable oil
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2 tspsalt (or to taste)
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1/2 stickbutter (salted)
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3boneless chicken breasts (frozen or thawed)
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2 cbisquick baking mix
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3/4 cmilk
How To Make chicken and dumplings (simplified)
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1Bring the water to a boil then add the chicken broth. Add chicken breasts. Boil until chicken breasts are competely cooked.
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2While chicken is boiling, chop garlic and mince onion. Set aside.
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3After chicken is completely cooked, remove from water/broth mix and place on cutting board. Add the onion, garlic, butter, and vegetable oil to the broth. Allow broth to continue boiling.
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4The chicken will be very hot. Use a fork to hold the chicken down while you cut the chicken into cubes. After chicken is cubed, return it to the boiling broth. Again, allow the broth and cubed chicken to boil.
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5Mix the Bisquick and milk together in a small mixing bowl. Lightly sprinkle the top of the batter with flour. Keeping your hands dusted with flour, pinch and roll batter into one inch balls. Again, make sure your hands are well-dusted with flour. You want the dumplings to have a good coat of flour on them. To ensure your dumplings cook evenly at the same rate, place the raw dumplings together on an emplty plate or in an empty bowl. When you are finished rolling the dumplings, drop them one by one into the boiling broth with the chicken.
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6Keep the chicken and dumplings at a boiling temperature. To prevent sticking, stir frequently. Do not cover. You want to allow the steam to escape so that the broth will thicken and become creamy. When your chicken and dumplings have reached your desired thickness consistency (for me, this usually takes between 15-30 minutes, depending on how well my ingredients decide to cooperate), either simmer or completely remove from heat, and then cover until ready to serve.
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7The longer the chicken and dumplings stand, the thicker they will become. If it becomes too thick, you can thin it using either milk or more chicken broth.
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