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BellaOnline's Holiday/Seasonal Cooking Editor

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Chicken and Dumplings Recipe

Guest Author - Gillian Scianna

Comfort foods are one of my favorite things to cook. I spend days creating recipes that are filled with exotic ingredients yet chicken and dumplings is one food that is on my mind. Tender veggies, savory stew and succulent chicken pieces... I can taste it now. Serve with a cheddar bun or garlic bread..... lip smacking

Ingredients
Yields 10 servings

7 pounds cut up chicken pieces
4 cups chicken stock
2 onions, chopped
3 stalks celery, chopped
3 teaspoons salt
2 teaspoons paprika
2 teaspoons pepper

For dumplings and gravy
1 egg
1/4 cup milk
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
2 tablespoons unsalted butter plus butter to saute veggies
2 tablespoons chopped fresh parsley
1 cup water

Directions

1. Generously season the chicken pieces with salt, pepper and paprika. Cover and leave in refrigerator for an hour. The salt will help pull the pepper and paprika flavors into the meat. In a large pot saute onion and celery in a little butter for about 10 minutes on low heat, then place chicken pieces in the pot. Add the chicken stock, and 1 teaspoons of the salt. Put heat on medium low and simmer, partially covered, 15 to 20 minutes or until chicken is tender.

2. To Prepare Dumplings: In a large mixing bowl beat together the egg and milk. Add the flour, remaining salt and baking powder and mix all together. Cut the butter into the flour mixture until the mixture is crumbly. Add 1 tablespoon of the parsley and mix. In 6 large spoonfuls, drop dumpling mixture onto the top of the simmering chicken. Cover the pot and let all simmer for 10 minutes more.
3. To Make Gravy: Remove chicken and dumplings to a large serving bowl. Cover and set aside, keeping warm. Strain the stock left in the pot, pressing out any 'veggie liquid'. Return stock to pot. Combine water with remaining flour, then stir into the strained stock. Bring all to a boil, stirring constantly, to thicken. Return chicken and dumplings to pot, combing all gently. Serve with remaining parsley.
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Content copyright © 2014 by Gillian Scianna. All rights reserved.
This content was written by Gillian Scianna. If you wish to use this content in any manner, you need written permission. Contact BellaOnline Administration for details.

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