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    You are in: Home / Recipes / Chicken and Dumplings Recipe
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    Chicken and Dumplings

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    15 mins

    1 hr 15 mins

    NanciY's Note:

    The original recipe came from America's Test Kitchen, with a few modifications from me. Labor intensive, but without a doubt worth every minute!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Stew: Pat the chicken dry with paper towels, then season with salt and pepper. Heat 2 tsp of the oil in a large Dutch oven over medium-high heat until just smoking. Add half of the chicken, skin side down, and cook until golden on both sides, about 10 minutes. Transfer the chicken to a plate and remove the skin. Pour off the chicken fat and reserve. Return the pot to medium-high heat and repeat with the remaining two tsp oil and the remaining chicken. Pour off and reserve the chicken fat in the pot.
    2. 2
      Add the butter to the dutch oven, and melt over medium-high heat. Add the mirepoix or the carrots, celery and onion and 1/4 tsp salt and cook until softenened, about 7 minutes. Stir in the Wondra or flour and cook for about a minute, or until it smells slightly nutty and browns a little. Whisk in the sherry, scraping the bottom to incorporate browned bits. Stir in the broth, half and half, thyme and bay leaves. Nestle the chicken, with any juices, into the pot. Cover and simmer until the chicken is fully cooked and tender, about an hour.
    3. 3
      Transfer the chicken to a cutting board. Discard the bay leaves. Allow the sauce to settle for a few minutes, then skim the fat from the top. Shred the chicken, discarding the bones and return it to the stew.
    4. 4
      Dumplings: Stir the flour, baking powder and salt together. Microwave the milk and fat in a bowl until warm, about a minute. Add the milk mixture to the flour mixture, stirring well until incorporated. Drop by golf ball sized spoonfuls into the simmering stew and cover. Cook without lifting the lid until the dumplings are steamed and double in size, about 15 minutes. Serve hot.

    Ratings & Reviews:

    • on January 25, 2008

      55

    • on November 06, 2007

      45

      Time consuming, but really worth the effort. This is probably the best chicken and dumpling recipe I've made (and I've gone through quite a few)! I really like the flavor of the thighs in this, rather than a whole chicken or breasts.The only thing I would change is using 1/2 tsp salt for the dumplings. Other than that, delicious!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Chicken and Dumplings

    Serving Size: 1 (740 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 1288.8
     
    Calories from Fat 721
    55%
    Total Fat 80.1 g
    123%
    Saturated Fat 26.0 g
    130%
    Cholesterol 351.9 mg
    117%
    Sodium 1056.3 mg
    44%
    Total Carbohydrate 50.4 g
    16%
    Dietary Fiber 3.8 g
    15%
    Sugars 7.5 g
    30%
    Protein 80.6 g
    161%

    The following items or measurements are not included:

    Wondra Flour

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