Chicken & Dumplings
By
Deborah Fisher
@LadyGreenEyes
7
You can easily double the dumplings if you have enough stock, to make a larger batch. Great way to stretch a smaller amount of meat into a whole meal.
Rating:
★★★★★ 1 vote5
Comments:
Serves:
6
Prep:
15 Min
Cook:
1 Hr 15 Min
Method:
Stove Top
Ingredients
-
3-4pieces chicken, skin on
-
4 1/2 cbaking mix, such as bisquik
-
4 $ 1/3 cmilk
-
1 tspparsley
-
1/2 tspthyme
-
1/4 tspsage
-
1 pinchrosemary
-
2 dash(es)salt
-
3-4 dash(es)pepper
-
·flour
How to Make Chicken & Dumplings
- Place chicken in a dutch oven 3/4 full of water, and add seasonings. Boil till chicken is done.
- Take out chicken, remove meat from bones, and cut into small pieces. Set aside. Keep stock boiling.
- Stir together baking mix and milk, mix, and knead with flour till easy to handle and not sticky.
- Roll out on flour-covered surface, and cut into strips, about 1 inch by 2 inches. Drop pieces a few at a tie into boiling stock. Cook for about ten minutes, till done. Stir as needed. For larger batches, you can remove dumplings as they are done.
- Remove with slotted spoon, mix in chicken meat, and serve.
About Chicken & Dumplings
Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Dietary Needs: Low Sodium
Other Tag: Quick & Easy
