Real Recipes From Real Home Cooks ®

hometown chicken & dumplings

(1 rating)
Recipe by
Judy Corea
Palmer, TX

A comforting touch of home that appeals to all ages.

(1 rating)
yield 6 serving(s)
prep time 25 Min
cook time 2 Hr
method Stove Top

Ingredients For hometown chicken & dumplings

  • 2 1/2 lbs
    assorted chicken pieces
  • 1/3 c
    flour
  • 1/4 c
    butter
  • 1 c
    buttermilk
  • 1 can
    evaporated milk
  • 1 c
    whole milk or 2% milk
  • 2 Tbsp
    white wine, medium
  • 1/2 c
    finely chopped onion
  • 2 tsp
    minced garlic
  • 1 ea. tsp
    salt, ground pepper, dry mustard, chives
  • 1/2 c
    finely chopped carrots
  • 2 Tbsp
    cooking oil

How To Make hometown chicken & dumplings

  • 1
    DUMPLINGS 2 cups flour 2 tbls. veg oil 1/3 cup milk 1 tsp. salt 1/2 tsp baking soda Extra flour for work surface
  • 2
    Melt butter in a large heavy pot, sprinkle flour into butter and quickly whisk to combine. Cook and whisk for a few minutes. Slowly add canned milk allowing mixture to thicken between additions. Continue with buttermilk and milk. Allow to thicken to a fine soup consistancy. Set aside. In another pan lighly brown chicken on all sides in 2 tbls. oil. Remove chicken and add to first pot. In the chicken pan saute onions and garlic. Add powdered mustard, salt & paper and carrots. Add all to chicken pot.
  • 3
    Cook covered until chicken falls from bone. Remove chicken and shred pieces. Return to pot and simmer for 20 minutes.
  • 4
    Assemble dumpling mixture, remove to floured board, knead 4 or 5 times. Pat out to about 1/4 inch thickness. Cover. When chicken is ready, tear off small amounts of dumpling dough (about 1 inch pieces) and drop onto top of bubbling chicken. Do not overlap pieces. Cover and cook/steam for about 10 minutes. Do not lift lid during steaming time. Serve.

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