Grandma's Chicken and Dumplings
Source of Recipe
Recipe Clipping
Recipe Introduction
Toal comfort food here. No mushy dumplings, these are light, delicious, and heavenly.
List of Ingredients
Chicken
2 Tbs olive oil
3-4 lbs chicken pieces
1 small onion, chopped
2 celery ribs, thinly sliced
3 1/2 cups water, divided
1 bay leaf
3 chicken bouillon cubes (or I prefer 3 tsp Better Than Bouillon soup base)
1 tsp salt
pepper
5 carrots, peeled and thinly sliced
1/3 cup all-purpose flour
Dumplings
1 1/2 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
1 Tbs fresh parsley, chopped
2/3 cup milk
1 large egg
1 Tbs vegetable oil Recipe
1 For the chicken: Heat the oil in a large dutch oven or large covered skillet.
2 Add chicken and brown for 2 minutes on each side.
3 Stir in the onion and celery, saute for a few minutes, then add 3 cups of the water, bay leaf, bouillon, salt and pepper.
4 Bring to a boil, reduce the heat and simmer for 30 minutes, covered.
5 Then remove the chicken and add the carrots, cover and simmer until carrots are tender, about 10 minutes.
6 While the carrots are cooking, remove the chicken from the bones.
7 Whisk together the 1/3 cup of flour and the remaining 1/2 cup water until smooth.
8 Add the flour/water mixture and chicken meat back to the pan, cover and continue to simmer.
9 For the dumplings: Combine flour, baking powder, salt and parsley in a large bowl.
10 Make a well in the center of the dry ingredients and add the milk, egg and oil.
11 Stir quickly to make the batter.
12 For each dumpling, spoon a rounded tbsp of batter into the simmering broth.
13 Cover and simmer for another 13-15 minutes, but DO NOT STIR.
14 Ladle servings into big bowls.
Preparation time: 20 minutes
Cooking time: 1 hour
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