Crockpot Recipe Easy Chicken & Dumplings
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Chicken and Dumplings Recipe #comfortfood #fallrecipes #winterrecipe
Chicken and Dumplings Recipe ????
Original Recipe by Andrea Reusing featured in Saveur Magazine
Ingredients:
serves 6-8
3 lbs. boneless skinless chicken thighs, cut into 1 inch cubes
Kosher salt and freshly ground black pepper
1⁄4 lb. slab bacon, cut into slivers (I used a whole 1lb.)
2 Tbsp. canola oil
2 tsp. dried thyme
4 cloves garlic, chopped
4 medium carrots, thickly sliced (I prefer diced)
4 stalks celery, thickly sliced (I prefer diced)
2 large yellow onions, cut into 1-inch chunks (I prefer diced)
1 fresh bay leaf (I used 2)
2 2⁄3 cups all-purpose flour
1 cup white wine (I used 2 cups)
1 Tbsp. baking powder
1⁄2 tsp. baking soda
5 1⁄2 Tbsp. unsalted butter, melted and cooled slightly (I used salted and then omitted salt)
3⁄4 cup buttermilk (use more if mix is still dry)
2 Tbsp. finely chopped flat-leaf parsley (I used green onions- about 1/3 cup)
4 cups of Chicken Broth
Instructions:
In a large, wide pot over medium heat, add the bacon and cook until crisp, 8–10 minutes. Transfer to a plate, leaving the fat in the pot. Add the oil; when the oil is hot, brown the chicken. Transfer to a plate.
Add the thyme, garlic, carrots, celery, onions, and bay leaf; cook until light brown, 18–20 minutes. Add ⅔ cup flour; cook for 1 minute. Add the wine; cook for 1 minute. Whisk in the reserved broth and salt and pepper to taste. Add the chicken and bacon back to the pan. Reduce the heat to medium-low and simmer for about 20 minutes.
In a bowl, whisk together the remaining 2 cups flour, baking powder, baking soda, 1½ tsp. salt (if using salted butter, skip salt), and ¼ tsp. pepper. In a separate bowl, combine the butter, buttermilk, and green onions. Pour into the flour mixture and stir to make a thick batter.
Uncover the pot; add the reserved breast and wing meat. Drop the batter in large spoonfuls over the top. Cover and simmer until the dumplings are cooked, 20–25 minutes.
HOT CHICKEN & DUMPLINGS (THE ULTIMATE COMFORT FOOD?) | SAM THE COOKING GUY
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▪️ It's time for some hot chicken & dumplings that just might be the ultimate comfort food! ????
00:00 Intro
00:42 Cooking vegetables
1:43 Seasoning
2:45 Thickening
3:10 Adding broth
3:56 Raycon Ad
5:56 Continuing soup
6:23 Adding chicken
7:41 Making & adding in dumplings
9:16 The reveal
10:03 Serving
10:22 First Bite
10:52 Outro
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We really just have one goal - to make your food life better. Ok that, and be entertained at the same time. And have you learn a few things along the way. So let’s make it 3 goals then.
If you only want the steps to make something, like those vids shot from above with no people, no conversation no nuthin - then we are absolutely not for you. But if you wanna a little fun while you learn, then this is the place.
Cooking doesn’t have to be hard, it just has to be delicious.
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Chicken & Prawn Dumplings (Chinese Style)
Ingredients:
500g minced lean chicken
Spring onion
Fresh coriander
Cabbage
Sauce for Filling:
Chinese cooking wine (Chen Nian cooking wine)
Light soya sauce
Sesame oil
White ground Pepper
Sugar
Corn Flour
Ginger (To Grate)
Sauce for dipping:
Light Soya sauce
Water
2 Fresh Chilli
Ginger
Apple Cider Vinegar
Sugar
Chicken and Dumplings Recipe
I think this recipe was originally published in Saveur about 10+ years ago and I’ve been making it ever since. This is a really really RICH and comforting dish- totally a fall/winter comfort food classic. Over the years I’ve made some changes to make it a little more gluttonous and also a little easier. I’ve been eating this for four days in a row now, and this dish gets better every day as the flavors meld together. I’ve made notes of most of my changes, but if you’d like to view the original recipe, click below.
Modified Recipe:
Original Recipe by Andrea Reusing:
Ingredients:
3 lbs. boneless skinless chicken thighs, cut into 1 inch cubes
Kosher salt and freshly ground black pepper
1⁄4 lb. slab bacon, cut into slivers (I used a whole 1lb.)
2 Tbsp. canola oil
2 tsp. dried thyme
4 cloves garlic, chopped
4 medium carrots, thickly sliced (I prefer diced)
4 stalks celery, thickly sliced (I prefer diced)
2 large yellow onions, cut into 1-inch chunks (I prefer diced)
1 fresh bay leaf (I used 2)
2 2⁄3 cups all-purpose flour
1 cup white wine (I used 2 cups)
1 Tbsp. baking powder
1⁄2 tsp. baking soda
5 1⁄2 Tbsp. unsalted butter, melted and cooled slightly (I used salted and then omitted salt)
3⁄4 cup buttermilk (use more if mix is still dry)
2 Tbsp. finely chopped flat-leaf parsley (I used green onions- about 1/3 cup)
4 cups of Chicken Broth
Instructions:
In a large, wide pot over medium heat, add the bacon and cook until crisp, 8–10 minutes. Transfer to a plate, leaving the fat in the pot. Add the oil; when the oil is hot, brown the chicken. Transfer to a plate.
Add the thyme, garlic, carrots, celery, onions, and bay leaf; cook until light brown, 18–20 minutes. Add ⅔ cup flour; cook for 1 minute. Add the wine; cook for 1 minute. Whisk in the reserved broth and salt and pepper to taste. Add the chicken and bacon back to the pan. Reduce the heat to medium-low and simmer for about 20 minutes.
In a bowl, whisk together the remaining 2 cups flour, baking powder, baking soda, 1½ tsp. salt (if using salted butter, skip salt), and ¼ tsp. pepper. In a separate bowl, combine the butter, buttermilk, and green onions. Pour into the flour mixture and stir to make a thick batter.
Uncover the pot; add the reserved breast and wing meat. Drop the batter in large spoonfuls over the top. Cover and simmer until the dumplings are cooked, 20–25 minutes.
#comfortfood #chickenanddumplings #fallrecipes
Instant Pot Chicken and Dumplings--with HOMEMADE DUMPLINGS!
Make a classic recipe FAST with a few short-cuts and the Instant Pot! This recipe for Instant Pot Chicken and Dumplings is so flavorful and so easy to make--even with homemade dumplings.
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Chicken and Dumplings Recipe:
Ingredients
½ tablespoon olive oil
1 small onion minced
2 stalks celery finely chopped
1 pound boneless skinless chicken breasts, or thighs, cut into 1 inch cubes
1 teaspoon minced garlic
⅓ cup dry white wine optional
6 cups low sodium chicken stock
3 large carrots peeled and cut into slices
3 russet potatoes peeled and cut into 1 inch cubes (about 3 loosely packed cups)
1 bay leaf
2 sprigs fresh thyme
1 teaspoon seasoned salt
1/2 teaspoon black pepper
1 cup frozen peas
1/2 cup heavy cream or whole milk
Homemade Dumplings Ingredients
2 cups all-purpose flour
1 teaspoon salt
1 tablespoon baking powder
3 tablespoons butter melted
3/4 cup milk
INSTRUCTIONS
Press the SAUTE button. Add oil. When the front of the Instant Pot says Hot then add onions, celery, and chicken and saute the onions or 5 minutes.
After the onions have cooked for about 5 minutes, or until they are softened, add the garlic and saute for just 30 seconds or so.
Add in the wine and let saute for 1 minute or so. Turn the instant pot OFF.
Add in chicken stock and scrape up any browned bits on bottom of inner pot to prevent a burn warning.
Add carrots, potatoes, bay leaf, thyme leaves, seasoned salt, and pepper. Give it all a good stir.
Drop the homemade dumpling dough into the soup by about 1 tablespoon portion. Once all the dumplings have been portioned out into the soup, gently submerge the dumplings into the liquid and then place the lid on the instant pot.
Press Pressure Cook or Manual, and cook on High Pressure for 5 minutes.
Once cook time has elapsed, let pressure release naturally for at least 15 minutes. Then carefully release any remaining pressure and open the lid of the instant pot.
Hit “Cancel” and then “Saute.” Add in the heavy cream and peas and stir. While stirring, look for the bay leaf and thyme springs and remove.
Let the soup simmer for 3-5 minutes or until warmed through and slightly thickened.
Serve immediately.
Directions for Homemade Dumplings
In a medium bowl mix together the flour, baking powder, and salt. Make a well in the middle of the mixture and pour in the milk and melted butter. Stir with a wooden spoon until mixture just comes together.