Easy chicken recipes are a dime a dozen and most fall short on the taste scale. Not so with this chicken and dumplings recipe. It's comfort food delicious.
I've included two versions here. First, an old time southern traditional version. The second a quicker version that uses chicken leftovers. Both grade high for taste, satisfaction and ease of preparation. A hearty meal by itself, chicken and dumplings go best with a tossed salad and hard rolls and butter. Cooked greens and cornbread are also good sides.
NOTES: My chicken and dumplings recipe uses drop dumplings, not the rolled and cut kind of dumplings. If you like, add cooked carrots, celery and peas 10 minutes before dumplings are done. I like my veggies on the side, not in the chicken and dumplings.
You may be tempted to use a biscuit mix to make dumplings. WHY? Making your own takes about 60 seconds longer than a mix and taste 1,000% better. They're lighter, fluffier and more tender. Try it!
For a darker gravy, roast onions and chicken giblets (NOT the liver) until golden brown, combine with bay leaf, chicken pieces and broth and cook chicken. Add onion skin to broth for more color. You can also add a little strong, black coffee (not so much that you taste it).
If you have any leftovers, reheat in microwave until just warm. Don't over heat and it is very good.
CALORIES: Six servings at 416 calories. Remove fat from chicken and broth to reduce the most calories. Cut excess fat from chicken before cooking. Before thickening broth, let cool slightly so fat can be easily skimmed off. There is a lot of flavor in this dish, you don't need the fat.
6 servings
DUMPLINGS
- 3-4 lb. chicken, cut up with excessive fat removed
- 1 onion, quartered
- 1 bay leaf
- salt and pepper to taste
- water or chicken broth
- 2/3 cup flour
- 1 1/2 cups flour
- 1 T. parsley flakes
- 2 t. baking powder
- 1/2 t. salt
- 3 T. butter
- 3/4 cup milk
Serves 6
- 2 cups leftover chicken, cubed or shredded to bite size pieces
- 6 cups chicken broth
- 3 T. butter
- 2/3 cup flour
- salt and pepper to taste
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