BONNIE'S PIONEER CHICKEN AND HERB DUMPLINGS

BONNIE'S PIONEER CHICKEN AND HERB DUMPLINGS image

This is an old fashioned chicken and dumpling recipe from the western part of the United States. If you are looking for comfort food, you have found it. The aroma that fills the house from my Dutch oven while it's cooking on the stove are truly amazing. I am happy to share this treasured recipe with you. Enjoy.

Provided by BonniE !

Categories Chicken

Time 1h40m

Number Of Ingredients 20

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Ingredients

4 to 5 pound chicken cut into uniform pieces. i use thigh, leg, and breast meat.
1 medium onion, cut into thick slices
3 stalks of celery, sliced
4 large carrots, sliced into rounds
1 ½ cup of fresh mushrooms
3 bay leaves
1 teaspoon rubbed sage
kosher salt and coarse ground black pepper to taste
1 stick of real butter
HERB DUMPLINGS
1 cup of all purpose flour
2 teaspoons baking powder
2 tablespoons butter, room temperature
1 ½ teaspoon salt
1/2 teaspoon coarse ground black pepper
1 teaspoon rubbed sage
½ teaspoon garlic powder
½ teaspoon onion powder
2 tablespoons dried leaf parsley
about ¾ cup milk

Steps:

1. Cook's Tip: You will need a large Dutch oven or pot with a tight fitting lid. I use a cast iron Dutch oven.
2. Select a young 4 to 5 pound chicken. You can use all parts of the chicken, but it is less bones if you use the legs, thighs and breast meat, which is what I do. I make stock for future use from the remaining parts of the chicken.
3. Remove the skin from the chicken. Cut the breast meat in half so all the pieces are about the same size. Place the chicken pieces in a large Dutch oven over medium high heat.
4. Add 8 cups of water. Add the bay leaves, rubbed sage, salt and pepper. Bring pot to a boil then turn down to a simmer for 30 minutes or until chicken is tender.
5. Lift out the chicken to a platter and remove the bones and return the chicken to the pot. Add the stick of butter. Now, add the remaining vegetables and bring temperature back up and then when it comes to a boil, turn down to a simmer. Simmer until vegetables are tender, about 15 minutes. Remove bay leaves. Check seasoning for salt and pepper.
6. Thicken or not to thicken? We prefer our broth to be more like a stew and the addition of dumplings does thicken it somewhat. Optional: If you like a thicker stew, now is the time to thicken it by adding 2 tablespoons of flour to ½ cup cold water and whisk until smooth and then add to the broth. Stir.
7. Making Dumplings In a small bowl, add flour, baking powder, salt, pepper, sage, garlic and onion powder, and parsley. Mix dry ingredients well, then add butter. Mash the butter into the flour with a fork, then using your fingers distribute it evenly throughout the flour, then add milk.
8. Stir mixture just until wet. The goal is to make a sticky, moist, spoonable dough. Dip your spoon in the hot broth, and then drop spoonfuls of the dough into the simmering broth until the bowl is empty. Turn the heat up and bring it to a boil and then immediately turn the heat to simmer (so it won't tear your dumplings) Put the lid on tight. Cook 20 minutes. NO PEEKING, PLEASE! You will lose your steam, because the heat and steam is what cooks your dumplings.
9. Serve this delicious chicken and dumplings in bowls. Enjoy!