Hometown Chicken & Dumplings

5
Judy Corea

By
@JudyCooks

A comforting touch of home that appeals to all ages.

Rating:
★★★★★ 1 vote
Comments:
Serves:
6
Prep:
25 Min
Cook:
2 Hr
Method:
Stove Top

Ingredients

2 1/2 lbs
assorted chicken pieces
1/3 c
flour
1/4 c
butter
1 c
buttermilk
1 can(s)
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

Step-By-Step

1DUMPLINGS
2 cups flour
2 tbls. veg oil
1/3 cup milk
1 tsp. salt
1/2 tsp baking soda

Extra flour for work surface
2Melt 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.
3Cook covered until chicken falls from bone. Remove chicken and shred pieces. Return to pot and simmer for 20 minutes.
4Assemble 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.

About Hometown Chicken & Dumplings

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