Best Cozy Chicken And Dumplings Recipe By Tasty Recipes

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CHICKEN AND DUMPLINGS RECIPE BY TASTY



Chicken And Dumplings Recipe by Tasty image

Here's what you need: bone-in, skin-on chicken thighs, kosher salt, black pepper, McCormick® Poultry Seasoning, vegetable oil, water, small yellow onion, medium carrot, celery, fresh parsley, garlic, McCormick® Garlic Powder, all-purpose flour, baking powder, schmaltz, buttermilk

Provided by Chris Salicrup

Categories     Dinner

Time 1h30m

Yield 4 servings

Number Of Ingredients 16

2 lb bone-in, skin-on chicken thighs
5 teaspoons kosher salt, divided
2 ½ teaspoons black pepper, divided
1 tablespoon McCormick® Poultry Seasoning
2 teaspoons vegetable oil
8 cups water
1 small yellow onion, quartered
1 medium carrot, roughly chopped, plus 2, sliced, divided
1 stalk celery, roughly chopped, plus 2, sliced, divided
1 bunch fresh parsley, stems and leaves separated, divided
2 cloves garlic, minced
2 teaspoons McCormick® Garlic Powder
2 cups all-purpose flour, divided
1 ½ teaspoons baking powder
3 tablespoons schmaltz, reserved from chicken thighs
¾ cup buttermilk

Steps:

  • Season the chicken thighs all over with 2 teaspoons of salt, 1 teaspoon of pepper, and the poultry seasoning.
  • In a large Dutch oven, heat the vegetable oil over medium heat. Place seasoned chicken, skin-side down, in the hot oil and begin to render the chicken fat, about 5 minutes. Once the skin in crispy, flip the chicken and continue cooking for 3 minutes more. Remove the chicken from pot and set aside. Pour the chicken fat into a small bowl and reserve.
  • Add the water, onion, the chopped carrot, chopped celery, and parsley stems to the pot. Return the chicken thighs to the pot and bring to a boil over medium high heat. Once boiling, reduce the heat to low and simmer for 30 minutes, or until the chicken is cooked through.
  • Remove the chicken from the pot and discard the skin and bones. Shred the meat and set aside. Strain the stock through a fine-mesh sieve and discard the vegetables.
  • Add 1 tablespoon of the reserved chicken fat to the pot over medium heat, along with the sliced carrots, sliced celery, garlic, and 2 tablespoons of flour. Stir to combine.
  • Slowly add the reserved chicken stock, 2 teaspoons of salt, 1 teaspoon of pepper, and the garlic powder. Add the shredded chicken back to the pot and bring to a simmer over low heat and continue cooking for 20 minutes or until the vegetables are tender.
  • Meanwhile, make the dumplings: In a medium bowl, combine the remaining cups of flour, the baking powder, remaining teaspoon of salt, remaining ½ teaspoon of pepper, and the remaining 3 tablespoons of reserved chicken fat. Mix with a fork to combine. Add the buttermilk and mix to incorporate, then knead for 2 minutes, until the dough comes together.
  • Pull off about 1 tablespoon of dough at a time and add to the soup. Continue cooking until the dumplings are cooked through, about 10 minutes.
  • Ladle into bowls and garnish with the parsley leaves.
  • Enjoy!

Nutrition Facts : Calories 602 calories, Carbohydrate 65 grams, Fat 12 grams, Fiber 3 grams, Protein 53 grams, Sugar 5 grams

COZY CHICKEN & DUMPLINGS



Cozy Chicken & Dumplings image

There is just something very comforting about chicken & dumplings. Savory chicken and dumplings smothered in a creamy sauce with your favorite vegetables, all made in one pot!

Provided by mrspayne

Categories     One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 18

2 tablespoons oil
2 lbs chicken breasts
1 large onion, diced
4 carrots, slices
3 garlic cloves, minced
1 teaspoon salt
5 tablespoons unsalted butter
6 tablespoons all-purpose flour
6 cups chicken broth
1/2 cup heavy cream
1/2 teaspoon dried thyme
2 bay leaves
1 1/2 frozen peas
4 tablespoons fresh minced parsley
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/3 cups heavy whipping cream

Steps:

  • In a 6-quart dutch oven, cook chicken over medium-high heat until brown on both sides. Once chicken pieces are browned, remove and set aside.
  • Add carrot and onion and cook until just tender, about 3 minutes.
  • Add garlic and stir for another minute.
  • Reduce heat to medium-low and add butter and flour, stirring constantly for 3 minutes to avoid lumps.
  • Add chicken and any accumulated juices back to dutch oven and stir to to coat in roux/vegetable mix. Add chicken broth, cream, thyme, and bay leaves and bring to a simmer. Once soup is at a simmer, add frozen peas and cover.
  • In a separate bowl, combine flour, baking powder, salt, pepper, and cream. Stir until mixture comes together into single mass of dough.
  • Using a large spoon or ice cream scoop, form dough into small round balls about 1 inch in diameter (this dough mixture should yield 14-16 dumplings).
  • Place dough balls into simmering soup (making sure they don't touch), and cover. Let soup simmer for 15 minutes or until dumplings are cooked (they should pass the toothpick test).

Nutrition Facts : Calories 904.7, Fat 57.2, SaturatedFat 27.9, Cholesterol 221.9, Sodium 1692.6, Carbohydrate 51.4, Fiber 4.2, Sugar 5.2, Protein 45.3

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