Chicken and Dumplings. This is my mom's recipe for classic chicken and dumplings. It is simple, hearty, and delicious! I often do the chicken in the slow cooker, and do the rest on the stove when I get home from work.
Drop by tablespoonfuls on top of the simmering liquid.
Chicken and tender dumplings meet in Sunny's hearty, comforting main dish.
Alton cooks Chicken and Dropped Dumplings just like his mom used to make.
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This is my mom's recipe for classic chicken and dumplings. It is simple, hearty, and delicious! I often do the chicken in the slow cooker, and do the rest on the stove when I get home from work.
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Ingredients - Chicken and Dumplings:
- Require of For the Chicken.
- Give 8 quart of pot.
- Require Large pack chicken thighs (about 8 thighs bone and skin).
- Prepare 8 cups for water.
- You need Half a fresh onion chopped.
- Give 4 cloves of fresh garlic minced.
- Provide 4 stalks of celery chopped bite size.
- Give 4 for carrots chopped bite size.
- Require 4 Tblsp butter.
- Need of Olive oil.
- Require Garlic powder.
- You need Salt and white pepper.
- Prepare for ground thyme.
- Require of For the dumplings.
- Give See my recipe for Buttermilk Biscuits.
What makes this version of classic chicken and dumplings extra delicious is its long and slow simmer time. While this chicken and dumplings recipe will take about three hours to cook, everything comes together in a single Dutch oven, meaning this one-pot meal will require little clean-up afterwards. The chicken, celery, carrot, onion and parsley in this dish makes for a meaty, flavorful slow. Remove chicken from stockpot; cool slightly.
Chicken and Dumplings making process:
- Sprinkle the garlic powder, salt, white pepper and thyme all over the thighs. Put some olive oil into the pot and brown the chicken thighs skin side down.
- After that turn them over to brown the other side and add the fresh garlic and onion.
- Next add the butter.
- When butter has melted and onion and garlic are soft add 8 cups of water bring to a boil and reduce to a simmer cook for 30 to 40 minutes.
- Take the chicken out of the pot to cool off, drain the broth add back to pot and add celery and carrots to cook.
- Meanwhile make your biscuit dough for the dumplings use only half the recipe.
- Roll them out kinda thin and cut lengthwise and crosswise.
- Pick the meat from the thighs and chop if necessary to get the pieces the way you like.
- Heat up broth again to boiling and add one batch at a time making sure the dumplings cook through this may take 30 minutes.
- When that is done add the chicken back to the pot and cook for about 10 to 15 minutes together.
- You are done !! ENJOY !!😊😋.
Discard bay leaves and skim fat from soup. Remove skin and bones from chicken and discard. Cook, covered, on high until mixture reaches a simmer. Drop dumplings on top of simmering soup, a few at a time. Combine chicken, celery, carrots, onion, chicken broth, parsley, chicken bouillon granules, salt and pepper in a large pan or dutch oven; add enough water to cover chicken.
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