Tuesday, October 13, 2009

RECIPE: Easy Chicken and Dumplings

My momma taught me how to do these dumplings. They taste just as good as homemade but without the mess!

Let me preface by stating tonight I didn't have any celery and added carrots instead. I made my own chicken stock from this recipe from last night's roasted chicken in the crock pot. It made 4 cups of chicken stock pictured below. I had about 2 cups of chicken leftover from last night's meal and used it in the meal tonight.

Easy Chicken & Dumplings

1 Tbsp vegetable oil
1 Tbsp butter
1 cup finely diced onion

1 cup finely diced celery

1 Rotisserie chicken (or 2 Pre-cooked chicken breasts, chopped)
1 Tbsp poultry seasoning

1 tsp dried cilantro (or 1 Tbsp fresh)

1 tsp dried marjoram leaves
6 cups chicken broth

1 can 16 oz butter flavored Pillsbury Grand
s! biscuits
1/4 cup all purpose flour

In 5 quart dutch oven, heat oil & butter on medium heat. Add onions & celery and saute for 10-15 minutes. In the meantime, remove chicken from bones all except the wings. Add chicken and both wings to the pot. Heat thoroughly for 1-2 minutes. Add seasonings and chicken broth. Bring to simmer.

Remove biscuits from tube, separating them as you go. Cut them into 6 equal pieces (like a pie), roll each piece into a ball and toss in flour. Before you drop the dough balls into the pot, remove the wings with tongs and set aside.

Drop the the flour-coated dough balls into the lightly simmering broth (YOU DO NOT WANT THE BROTH TO BE A ROLLING BOIL OR THE DUMPLINGS WILL FALL APART.) Simmer for 30 minutes, stirring (more like pushing them back down into the broth with a spoon or spatula) every 10 minutes to get broth on both sides of dumplings.

They will puff up really big and then shrink back to normal. Serve hot!


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1 comment:

Lori said...

Sounds really good!


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