Hearty Chicken and Dumplings
Equipment
- Large pot with lid
- strainer
- Mixing bowls
- Spoon for stirring
Ingredients
For the Chicken and Gravy:
- 1 stewing chicken cut into pieces
- 4 cups water
- 3 stalks celery with leaves cut into chunks
- 1 carrot peeled and sliced
- ½ cup onion coarsely chopped
- 2 teaspoons salt
- ¼ teaspoon pepper
- ⅓ cup flour
- 1 cup milk
- 2 teaspoons parsley minced
For the Biscuit Dumplings:
- ¼ cup Crisco
- 2 cups self-rising flour
- ⅓ cup milk
Instructions
Cook the Chicken and Prepare the Broth:
- Combine the chicken, water, celery, carrot, onion, salt, and pepper in a large covered pot.
- Bring to a boil, then reduce the heat and simmer for 2 1/2 hours.
- Remove the chicken to a plate and strain the broth.
- Measure the broth and add enough water to make 3 cups of liquid.
Make the Gravy:
- Mix together the flour and milk in a small bowl.
- Return the broth to the pot and bring to a boil.
- Stir in the flour and milk mixture.
- Cook until thickened, stirring constantly, and simmer for 3 to 5 minutes.
- Return the chicken pieces to the gravy and cover.
- Prepare the Biscuit Dumplings:
- Cut the Crisco into the self-rising flour until the mixture resembles coarse crumbs.
- Stir in the milk to form a dough.
Cook the Dumplings:
- Drop spoonfuls of the dough into the gently bubbling gravy.
- Cover the pot and cook for 20 to 25 minutes.
- Before serving, sprinkle the dish with minced parsley.
Notes / Tips / Wine Advice:
Wine Advice
Pair this hearty dish with a light red wine such as Pinot Noir or a full-bodied white wine like Chardonnay. These wines will complement the rich flavors of the chicken and the creamy dumplings.Nutritional Information
Calories: 550 kcal | Carbohydrates: 35 g | Protein: 32 g | Fat: 30 g | Fiber: 3 g | Sugar: 3 g
