Chicken Fricassee and Dumplings

Total Time
1hr
Prep 15 mins
Cook 45 mins

This recipe was inspired by a recipe I found in a magazine, but I changed it quite a bit to reflect our tastes and memories of what the dish should be. It's a creamy chicken stew with fluffy light dumplings with parsley. This is a Southern U.S. recipe.

Ingredients Nutrition

Directions

  1. Sprinkle the chicken parts with 3/4 tsp salt and 1/2 tsp pepper.
  2. Place the flour in a resealable bag with the flour and 1 tsp poultry seasoning; add about two pieces of chicken at a time and shake the bag to thoroughly coat the chicken, placing the coated chicken on a rack, repeating until all the pieces are coated with flour.
  3. Heat one half of the oil in a large deep chicken fryer skillet, and add the chicken parts; brown for a few minutes on each side until a nicely golden brown color (depending on the size of the skillet, it might take two batches), and set chicken aside.
  4. Add the rest of the oil to the skillet, heat, and add the onion, and carrot; saute until lightly browned and tender.
  5. Add the chicken broth, water, browned chicken, celery, the remaining salt, pepper and poultry seasoning; cover and simmer 30 minutes.
  6. Make the white sauce: Whisk 2 T flour in a saucepan with melted butter for about a minute, then add 1 cup milk, heating until thickened.
  7. Add the white sauce (or can of cream of chicken soup) and frozen peas.
  8. Make the dumplings, mixing all ingredients together and stirring until the dry ingredients are moistened.
  9. Drop heaping tablespoon portions of the dumplings into the simmering chicken/liquid.
  10. Cover and continue to simmer for 12 minutes, or until a toothpick inserted into the dumpling comes out clean.
  11. Serve while hot.

Reviews

(6)
Most Helpful

What a treat this was! I made this for my husband for his birthday and he really enjoyed it-told me a couple of times while he was eating how good it was! I used the boneless chicken thighs as was suggested. I didn't make any changes. Thank you for sharing this delicious recipe!

Yahoody February 07, 2016

Oh. My. Goodness. This was comfort food at it's best! On a thundery and stormy afternoon (even though it's still 85 degrees!), this was the best. My dumplings did come out a bit chewy, but I think that was me. Everything was perfectly balanced and flavorful. Even DH, who is a bit tired of the round-the-world trip, said to rate this a perfect 10! Thank you so much for posting! Made for Culinary Quest 2014.

Jostlori September 19, 2014

Very yummy comfort food! I have wanted to make chicken fricassee and dumplings for ages and now did it, and I'm so glad! I used gluten free flour in place of regular and added 1 tablespoon beaten egg to the dumpling batter because the gluten free flour doesn't glue well. It turned out perfect. The gluten free flour mix which I used was brown rice flour, white rice flour, yellow cornflour and potato starch. I will make this again! Thanks for sharing :)

Mia in Germany August 10, 2014

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