Chicken and Herbed Dumplings

Pat Fucile


I originally got this recipe from a magazine. I have also made it using boneless chicken breasts. Once I even made it using chicken strips for a potluck. I did the browning portion the night before and then did the rest in the crock pot at work.

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15 Min
1 Hr


5 lb chicken cut into pieces
1 1/2 c
all purpose flour
2 Tbsp
vegetable oil
2 c
baby carrots
4 stalk(s)
celery cut into 2 inch pieces
2 c
chicken broth
1/2 c
white wine
1/2 tsp
1/2 tsp
2 tsp
baking powder
1 tsp
1/3 c
whole milk
egg, lightly beaten
2 tsp
chopped fresh rosemary


1Lightly season chicken with salt and pepper, then coat using 1/2 cup of the flour. In a Dutch Oven, brown the chicken in the oil for 6 minutes. Remove the chicken and discard all but 1 tablespoon of the drippings. Return the chicken to the pot along with any juices. Add the carrots and the celery.
2In a bowl, combine the chicken broth, onion soup mix, thyme, marjoram and white wine. Pour the mixture over the chicken.
3Bake the chicken in the over at 375 degrees for one hour or until a thermometer inserted in the meat registers at 180 degrees.
4In a bowl, combine the baking powder, salt, and remaining flour. In a separate bowl, combine the milk, eggs and rosemary; then stir into the flour mixture. During the last 12 minutes, drop spoonfuls of the flour mixture onto the chicken. Cook until a toothpick inserted into the dough comes out clean.

About this Recipe

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