CHICKEN AND DUMPLINGS WITH GRAVY

Chicken and Dumplings with Gravy image

My family really loves this meal. It is often requested.-Edna Hoffman, Hebron, Indiana

Provided by Taste of Home

Categories Dinner

Time 2h5m

Yield 4 servings.

Number Of Ingredients 22

Ingredients

1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
2 to 2-1/4 quarts water
1/2 cup sliced celery
1/2 cup sliced carrots
2 fresh parsley sprigs
1 bay leaf
1 teaspoon salt
1/4 teaspoon pepper
DUMPLINGS:
3/4 cup all-purpose flour
1 tablespoon minced fresh parsley
1 teaspoon baking powder
1/4 teaspoon salt
Dash ground nutmeg
1/3 cup 2% milk
1 egg, lightly beaten
1 tablespoon canola oil
GRAVY:
1/4 cup all-purpose flour
1/2 cup water
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

In a large Dutch oven, combine the first eight ingredients. Slowly bring to a boil over low heat. Cover and simmer for 45-60 minutes or until meat is tender, skimming the surface as foam rises., In a large bowl, combine the flour, parsley, baking powder, salt and nutmeg; stir in milk, egg and oil just until moistened. , Drop batter by tablespoonfuls onto simmering broth. Cover and simmer for 12-15 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering). Remove the dumplings and chicken with a slotted spoon to a serving dish; keep warm. , Strain broth, discarding vegetables and bay leaf; reserve 2 cups for gravy. (Remaining broth can be covered and refrigerated for up to 3 days or frozen for 4 to 6 months.) , Place reserved broth in a small saucepan; bring to a boil. Combine the flour, water, salt and pepper until smooth; gradually stir into broth. Cook and stir over medium heat for 2 minutes or until thickened. Serve with chicken and dumplings.,

Nutrition Facts : Calories 606 calories, Fat 30g fat (8g saturated fat), Cholesterol 209mg cholesterol, Sodium 1144mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 1g fiber), Protein 54g protein. Diabetic Exchanges