Chicken and Dumplings
Chicken and dumplings. A southern classic homemade with bone-in chicken braised in a creamy gravy, and tender drop dumplings, is comfort food defined.

Chicken and Dumplings
Ingredients
Email Grocery List- For the chicken
- For the drop dumplings
Directions
Pat the chicken dry with paper towels. Season the chicken with the salt, pepper, and paprika.
Place the flour in a paper or resealable plastic bag or shallow dish, add the chicken, and toss to coat.
In a large heavy pot or Dutch oven over medium-high heat, warm the bacon fat, oil, or butter until sizzling, 3 to 4 minutes.
Reduce the heat to medium. Working in batches and being careful not to crowd the pan, add the chicken, a few pieces at a time, and cook until well browned, 6 to 8 minutes per side. Transfer the chicken to a plate.
Add the onions, celery, carrots, garlic, and thyme to the drippings in the pot and cook, stirring occasionally, until tender and fragrant, 6 to 8 minutes.
Add 4 cups chicken stock and the wine, if using, stirring and scraping up any browned bits that are stuck to the bottom of the pan. Add salt to taste. Add the bay leaf and return the chicken to the pot. Bring to a boil, reduce the heat to medium, cover, and simmer until the chicken is cooked through, about 40 minutes.
In a large bowl, stir together the flour, baking powder, salt, and thyme. Make a well in the center of the dry ingredients. Stir in the eggs, milk, and melted shortening or oil until well mixed.
Remove and discard the bay leaf from the chicken. Increase the heat under the chicken and gravy to medium-high and wait until bubbles begin to appear around the sides of the pot, about 1 minute.
Drop the dumplings by the tablespoon on the surface of the chicken and gravy.
Reduce the heat to medium-low, cover, and simmer, without opening the lid so the dumplings steam and become tender, for 15 to 20 minutes.
Meanwhile, in a small saucepan over low heat, warm the cream.
When the dumplings are cooked through, stir in the warmed cream. Sprinkle with parsley before serving the chicken and dumplings straight from the pot.
from Leite's Culinaria https://ift.tt/2EJ536i https://ift.tt/3idGQ5J
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