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Chicken and Fluffy Dumplings |
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Serves: 4 Print this RecipePrep Time: 25 minutes (ready in 2 hours 10 minutes) - Yield: 4 servings CHICKEN 2 1/4 to 3 pounds cut-up broiler-fryer chickens 4 to 4 1/2 cups water 2 stalks celery with leaves, cut into 1-inch pieces 1/2 cup sliced carrots 2 sprigs fresh parsley, if desired 1 bay leaf 1 teaspoon salt 1/4 teaspoon pepper DUMPLINGS 3/4 cup all-purpose flour 1 teaspoon chopped fresh parsley 1 teaspoon baking powder 1/4 teaspoon salt Dash nutmeg, if desired 1/3 cup milk 1 tablespoon oil or melted shortening 1 egg, slightly beaten GRAVY 1/2 cup water 1/4 cup all-purpose flour 1/4 teaspoon salt 1/8 teaspoon pepper 1. In 4-quart Dutch oven, combine all chicken ingredients. Bring to a boil. Cover; simmer 1 to 1 1/2 hours or until chicken is fork-tender and juices run clear. Skim off fat. 2. In medium bowl, combine 3/4 cup flour, chopped parsley, baking powder, 1/4 teaspoon salt and nutmeg; mix well. Add all remaining dumpling ingredients; stir just until dry ingredients are moistened. 3. Bring broth and chicken in Dutch oven to a boil. Drop dough by tablespoonfuls onto boiling broth and hot chicken. Cover tightly. Reduce heat to low; do not lift cover. Simmer 12 to 15 minutes or until dumplings are fluffy and dry. 4. To prepare gravy, arrange dumplings and chicken on serving platter; cover to keep warm. Strain 1 2/3 cups broth into medium saucepan. In small bowl, combine 1/2 cup water and 1/4 cup flour; blend until smooth. Bring broth to a boil. Gradually stir in flour mixture; cook and stir until thickened. Stir in 1/4 teaspoon salt and 1/8 teaspoon pepper. Pour over chicken and dumplings. Nutrition Information Per Serving: Serving Size: 1/4 of Recipe * Calories: 500 * Calories from Fat: 220 * % Daily Value: Total Fat: 24 g 37% * Saturated Fat: 6 g 30% * Cholesterol: 170 mg 57% * Sodium: 1080 mg 45% * Total Carbohydrate: 28 g 9% * Dietary Fiber: 2 g 8% * Sugars: 3 g * Protein: 42 g * Vitamin A: 90% * Vitamin C: 4% * Calcium: 15% * Iron: 20% * Dietary Exchanges: 2 Starch, 5 Lean Meat, 1 1/2 Fat or 2 Carbohydrate, 5 Lean Meat, 1 1/2 Fat This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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