A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Traditional Chicken And Dumplings
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- #86916
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
3 pounds broiler/fryer chicken, cut up
2 1/4 quarts water
1/2 cup carrots, sliced
1/2 cup sliced celery
2 fresh parsley sprigs
1 bay leaf
1 teaspoon salt
1/4 teaspoon black pepper
Dumplings
3/4 cup all-purpose flour
1 tablespoon minced fresh parsley
1 teaspoon baking powder
1/4 teaspoon salt
1 dash nutmeg
1/3 cup milk
1 egg, lightly beaten
1 tablespoon vegetable oil
Gravy
1/4 cup all-purpose flour
1/2 cup water
1/4 teaspoon salt
1/8 teaspoon black pepper
directions
Place the first eight ingredients in a 5 quart dutch oven or kettle. Cover and bring to a boil. Reduce heat, cover and simmer for 1 1/2 to 2 hours or until the chicken is tender.
In a bowl, combine the first five dumpling ingredients. Stir in milk, egg and oil.
Drop by tablespoonfuls onto boiling broth. Cover and cook without lifting lid for 12 to 15 minutes or until dumplings are tender. Remove the dumplings and chicken with a slotted spoon to a serving dish and keep warm.
Strain broth reserving 2 cups for gravy. Place reserved broth in a saucepan and bring to a boil. Combine flour, water, salt and pepper until smooth.
Gradually stir into broth. Cook and stir over medium heat until thickened, about 2 minutes. Pour over chicken and dumplings.
added by
ChefTexas
nutrition data
Nutritional data has not been calculated yet.
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