Best Winter Chicken Dumplings Recipes

Winter Chicken & Dumplings image

Provided by Cookie1785

Time 55m

Yield 6 serving(s)

Number Of Ingredients 18

2 cups flour
1 tablespoon baking powder
1 teaspoon salt
2 eggs
3/4-1 cup buttermilk
2 tablespoons butter
1 tablespoon oil
1 tablespoon flour
1/2 cup diced carrot
1/2 cup diced celery
3 garlic cloves, minced
2 bay leaves
1/4 cup flour
6 cups chicken stock
1/4 cup heavy cream
fresh ground black pepper, for garnish
chopped flat leaf parsley, for garnish
1 (3 lb) broiler-fryer chickens, shredded meat

Steps:

To prepare Supreme Sauce: In a Dutch oven, melt butter and heat oil over medium heat. Add carrot, celery, garlic, and bay leaves. Saute until the vegetables are soft, about 5 minutes. Stir in the flour to make a roux. Continue to stir and cook for 2 minutes to coat the flour and remove the starchy taste. Slowly pour in the chicken stock, 1 cup at a time, stirring well after each addition.
Let sauce simmer until it is thick enough to coat the back of a spoon, about 15 minutes. Stir in heavy cream.
Fold the reserved shredded chicken into the sauce and bring up to a simmer. Using 2 spoons, carefully drop heaping tablespoonfuls of the dumpling batter into the hot mixture. The dumplings should cover the top of the sauce, but should not be touching or crowded. Let the dumplings poach for 10 to 15 minutes until they are firm and puffy. Season with freshly cracked black pepper and garnish with chopped parsley before serving.
To prepare the dumplings: sift dry ingredients together in a large bowl. In a small bowl, lightly beat the eggs and milk together; pour the liquid in the dry ingredients and gently fold. Mix just until the dough comes together, the batter should be thick and cake-like.

Nutrition Facts : Calories 883.2, Fat 49.3, SaturatedFat 16.4, Cholesterol 272.9, Sodium 1172, Carbohydrate 49.3, Fiber 1.7, Sugar 6.1, Protein 56.8

Winter Chicken and Dumplings Recipe - (4.7/5) image

Provided by kedenhofer

Number Of Ingredients 25

DUMPLINGS:
6 Boneless Skinless Chicken Thighs
3-4 tbsp Olive Oil
1-1/2 cups flour
1 tsp salt
1/2 - 3/4 tsp Cayenne Pepper
1/2 tsp black pepper
2 leeks
3 Celery Ribs
3 Carrots
2 Parsnips
2 Sweet Potatoes
1/4 cup Dry White Wine
48 oz Chicken Broth
1 tbsp Lemon Juice
1-1/2 tsp Rosemary
1-1/2 tsp Sage
1-1/2 cups flour
1/4 cup Asiago or Parmesan Cheese
2-1/2 tsp Baking Powder
2 tsp Sugar
1 tsp Salt
1/2 tsp Black Pepper
2/3 cup Milk
3 tbsp Butter

Steps:

Cut chicken thighs into bite size pieces. Combine spices (1st 4 dry ingredients) in a gallon ziplock bag. Place chicken pieces in bag and shake to coat. Set aside. Slice leeks into half-moon pieces and chop all vegetables into bite size pieces into bowl until ready to use. Remove chicken from bag, shaking off all excess flour back into bag. DO NOT throw away remaining flour mixture, you will use it later! In a large pot sauté chicken pieces (do it in 2 batches) in 2 tbsp of Olive oil on med-high heat until browned. Remove chicken to a plate and set aside. In the same pot add remaining tbsp of Olive oil and all vegetables. On med heat stir to coat vegetables and sweat for 10-15 minutes. (Put cover on pot during cooking, this sweats the vegetables) Stir occasionally. Add wine to deglaze the pot and continue cooking until wine is mostly evaporated. Stir in remaining flour mixture to coat the vegetables. Gradually add the broth. Cover and let simmer for 15-20 minutes. While that is simmering make the dumpling dough by heating the milk and butter until melted and stirring it into the dry ingredients and grated cheese in a small mixing bowl. Back to your stew pot, add the chicken, lemon juice, rosemary and sage before adding the dumplings. Shape the dumplings in to golf ball size balls and drop into the simmering stew. Simmer until dumplings are cooked thru, approx. 20 minutes.