Autumn Chicken 'n' Dumplings

Autumn Chicken 'n' Dumplings

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  • 5 lb
    chicken legs and thighs, skinned and defatted
  • 1/2 c
  • 4 Tbsp
    olive oil
  • 4 large
    leeks, cut in 1" slices
  • 6
    carrots, sliced
  • 4
    celery stalks, sliced
  • 2
    apples, tart and cut into wedges
  • 3 c
    chicken broth
  • 1 c
    apple juice
  • 2 Tbsp
    dill, chopped
  • 2 tsp

  • 2 c
    biscuit mix
  • 2/3 pinch

How to Make Autumn Chicken 'n' Dumplings


  1. In large plastic or paper bag, coat chicken with flour in 2 batches, shaking off excess; Place in single layer on wax paper.
  2. Warm 3 tablespoons of the oil in 8-quart dutch oven over medium heat; Add chicken in batches so pan is not crowded.
  3. Cook 15 to 20 minutes per batch, or until browned on all sides; Remove to large plate.
  4. Warm remaining 1 tablespoon of oil in same pan over medium heat.
  5. Add leeks; cook 5 minutes, or until lightly browned, stirring to scrape up brown bits.
  6. Add carrots, celery and apple wedges; cook 4 minutes.
  7. Add browned chicken, broth, juice, dill, salt and pepper.
  8. Cover; bring to a boil. Reduce heat and simmer 15 minutes.
  9. While chicken cooks, make dumpling batter (recipe follows).
  10. Dumplings: Mix 2 cups biscuit mix and 2/3 cup milk until soft dough forms.
  11. Drop dough by spoonfuls onto stew (do not drop directly into liquid).
  12. Cook uncovered over low heat 10 minutes; Cover and cook 10 minutes longer.

Printable Recipe Card

About Autumn Chicken 'n' Dumplings

Course/Dish: Chicken Soups
Other Tag: Quick & Easy

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