Chicken and dumplings (biscuity, Southern-style)
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***RECIPE, SERVES 4-6***
1.5 lb (700g) boneless skinless chicken thighs
1 bottle (750mL) white wine (could replace with water or stock
1 carton (32 oz, 946mL) chicken stock
8 oz (227g) white mushrooms
2 bunches green onions
1 lb (454g) carrots
3-4 garlic cloves
12 oz (340g) green beans
6 egg yolks
3/4 cup (177mL) cream
1 lemon
flour
oil
salt
pepper
dry herbs
For the dumplings
2 cups (230g) cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon garlic powder
2 tablespoons melted butter
milk or water
fresh sage, rosemary, thyme, parsley or any combination thereof
Cut each thigh into 4-6 pieces. Season heavily with salt, pepper and dry herbs, then toss the pieces with enough flour to coat. Cut the mushrooms in half or quarters (remember they'll shrink in half when cooking), thin-slice the onions and reserve the green slices for garnish at the end, peel and thick-slice the carrots, smash and peel the garlic cloves.
Heat a film of oil in a large pot, then lay in the chicken piece by piece to keep them from sticking to each other. Keep your heat high enough to brown the chicken but don't let anything burn — low and slow is fine. When the bottoms of the pieces are brown, you should be able to scrape them off the pan with a wooden spoon and flip them.
When the chicken pieces are brown on all sides, push the chicken over to one side and drop in the mushrooms. Stir the mushrooms around and let them brown a moment. Stir in the sliced onion whites and let them cook for a moment. Deglaze with the entire bottle of wine. Stir in the carton of stock, garlic, carrots and a pinch or two of salt. Cover and simmer for about 45 minutes until the carrots are almost soft.
While you're waiting, slice the green beans into small piece. Separate out the egg yolks (eat the whites for breakfast tomorrow) and beat them smooth with the cream.
When the carrots feel almost done, stir in the green beans — they'll need about 30 minutes total.
Now is when you want to mix up the dumpling batter. Finely chop a big pile of fresh herbs and zest the lemon. Throw all that in with the cake flour, baking powder, salt and garlic powder. Stir in the melted butter until it seems to disappear. Stir in just enough milk or water (no more than a cup, 237mL) to get you a shaggy, sloppy dough — if you over-mix, the dumplings will be tough. Form the dough into rough, small balls.
When the green beans are 15 minutes away, drop the dumplings in the soup, make sure the heat is high enough that the broth is bubbling, cover and let the dumplings steam at least 10 minutes before you check on them. When they double in size and look cooked, they're cooked — don't overcook them or they'll get dense.
Kill the heat and wait for bubbling to stop, then stir in the liaison (yolk and cream mixture). Turn the heat back on to a bare simmer and cook for a couple minutes until you see the yolks cook and slightly thicken the broth — be careful not to overcook or the eggs will go gritty. Taste the soup for seasoning and add any needed salt, a little lemon juice to taste, and the reserved onion greens.
Instant Pot Chicken and Dumplings
Chicken and dumplings takes me back to good home comfort food cooking. These drop dumplings are fluffy and delicious because of the herbs and chicken broth while the chicken comes out of the Instant Pot absolutely moist and in the creamy soup. Give it a try!
Note: If you don’t feel like whipping up homemade drop dumplings, feel free to use some store-bought freezer dumplings or even just use a roll of pre-made biscuit dough. You can roll the dough out just a little and cut it into pieces the size of your preference.
IP Duo 6-Qt:
Today’s Ingredients:
For the drop dumplings:
2 cups AP flour
1 TB baking powder
½ tsp salt
½ tsp black pepper
1 tsp dried rosemary
1 tsp dried thyme
1/4 cup olive oil
1 cup warm chicken broth
For the chicken soup:
2 TB butter
2 TB olive oil
1 medium onion, chopped
3 celery stalks, chopped
3 medium carrots, chopped
8 oz baby bella mushrooms, quartered
3 garlic cloves, minced
1 tsp salt
1 tsp black pepper
½ TB red pepper flakes
½ TB dried rosemary
1 tsp drive thyme
½ tsp dried ground sage
2 bay leaves
1 large potato, cubed (about 1 lb)
1½ lbs chicken thighs, 1-inch pieces
4 cups chicken broth
½ cup heavy cream
1 cup frozen peas, thawed
2 cups parsley leaves, roughly chopped
Instructions:
1. Make the drop dumpling dough. In a bowl, mix the dry ingredients together before adding the liquid. Stir in the oil and broth until the dough is just barely mixed into a soft sticky dough. Let this sit out at room temperature while you continue making the soup.
2. On sauté mode in the Instant Pot, melt the butter and oil. Add onion, celery, and carrots and sauté until the veggies begin to soften.
3. Add mushrooms and cook until they start releasing some liquid.
4. Add garlic and cook for another minute.
5. Add the seasonings (salt, pepper, red pepper, rosemary, thyme, sage, bay leaves) and stir for a minute or two. The kitchen will start to smell amazing by now!
6. Add the potato, chicken, and chicken broth and stir to evenly distribute all of the ingredients.
7. Use a scoop or two spoons to drop tablespoon size pieces of dumplings over the top of the soup.
8. Lock the lid and cook on manual/high for 10 minutes before doing a quick pressure release and opening the lid.
9. Use a spoon to separate any of the dumplings that are stuck together.
10. Add the cream, peas, and parsley and stir to combine.
11. Serve and enjoy!
Chicken & Dumplings Recipe - Laura Vitale - Laura in the Kitchen Episode 648
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chicken & dumplings | recipe my way
chicken broth
3 chicken thighs
2 chicken legs
2 stalks celery
2 stalks green onions
3 stalks thyme
3 stalks Rosemary
ginger
1/2 large onion
2 tbsp mushroom seasoning
1 tbsp better than bouillon
1 tsp garlic powder
1 tsp onion powder
1/2 tsp black pepper
10 cups water
2 medium carrots Chopped
1/2 cup green peas
1 stalk celery diced
1/2 green bell pepper diced
1/2 large onion diced
1 tbsp minced garlic
1 can coconut cream preferably the Thai one
1/2 cup flour
6 tbsp butter
2 tbsp oil
shredded chicken
1 tsp creole seasoning
1/2 tsp sazon with color
1 tsp complete seasoning
1/2 tsp black pepper
8 cups chicken broth
dumplings
2 cups self rising flour or????????
2 cups all purpose flour & 2 tsp baking powder
1 cup milk
1 cup Chopped spinach
2 tbsp unsalted butter
1/2 tsp salt
1 tsp sugar (optional)
Mushroom seasoning
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Slow Cooker Chicken And Dumplings | Supergolden Bakes
Slow Cooker Chicken and Dumplings is the ultimate comfort food! A stress-free family dinner that is hearty, healthy and totally delicious.
Full printable recipe
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Chicken and Dumplings the Easy Way❤️ | Quick Time Saving Recipe | How To Make Chicken & Dumplings
*Ingredients
2 lb rotisserie chicken
5 1/2 cups Low Sodium Chicken Broth
2 celery stalks
1/2 yellow onion
1/4 green bell pepper
3 garlic cloves
2 cups fresh mushrooms
3 thyme sprigs
1 rosemary sprig
7 biscuits (canned)
1 tsp parsley
1/2 tsp ground sage
1/4 tsp ground black pepper
1 tsp Better than bouillon
2 Tbsp olive oil
3 tbsp water
3 tbsp cornstarch
This is how you make chicken and dumplings the easy way!
#chickenanddumplings #comfortfood