Chicken And Dumplings Recipe

Name: Chicken And Dumplings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Broth:; ½ cups cold water; 1 tablespoon whole black peppercorns; 4 chicken leg quarters, skinned; 3 celery stalks, sliced; 2 medium carrots, peeled and sliced; 2 bay leaves; 1 large onion, peeled and cut into 8 wedges; Dumplings:; 4.5 ounces all-purpose flour (about 1 cup), divided; 1 teaspoon baking powder; 1/4 teaspoon salt; 1/4 cup chilled butter, cut into small pieces; 3 tablespoons buttermilk; Remaining ingredients:; Cooking spray; 1 1/2 cups chopped onion; 1 cup thinly sliced celery; 3/4 cup (1/4-inch-thick) slices carrot; 3/4 teaspoon salt; 1 tablespoon all-purpose flour; 2 tablespoons finely chopped fresh chives

Servings: persons

Broth:
½ cups cold water
1 tablespoon whole black peppercorns
4 chicken leg quarters, skinned
3 celery stalks, sliced
2 medium carrots, peeled and sliced
2 bay leaves
1 large onion, peeled and cut into 8 wedges
Dumplings:
4.5 ounces all-purpose flour (about 1 cup), divided
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup chilled butter, cut into small pieces
3 tablespoons buttermilk
Remaining ingredients:
Cooking spray
1 1/2 cups chopped onion
1 cup thinly sliced celery
3/4 cup (1/4-inch-thick) slices carrot
3/4 teaspoon salt
1 tablespoon all-purpose flour
2 tablespoons finely chopped fresh chives

1
To prepare broth, combine first 7 ingredients in a large stockpot; bring to a boil. Reduce heat to medium-low, and simmer 2 hours, skimming as necessary. Remove chicken from broth; cool. Remove meat from bones. Shred meat; set aside. Discard bones. Strain broth through a sieve over a bowl; discard solids. Place broth in a large saucepan; bring to a boil. Cook until reduced to 6 cups (about 8 minutes).
2
To prepare dumplings, weigh or lightly spoon 5 ounces (about 1 cup) flour into a dry measuring cup; level with a knife. Combine 4 ounces (3/4 cup) flour, baking powder, and 1/4 teaspoon salt; stir with a whisk. Cut in butter with a pastry blender or two knives until mixture resembles coarse meal. Add buttermilk; stir to combine. Turn dough out onto a lightly floured surface; knead 5 times, adding remaining 1 ounces (1/4 cup) flour as needed. Divide mixture into 24 equal portions.
3
Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add chopped onion, 1 cup celery, and 3/4 cup carrot to pan; saute 4 minutes, stirring occasionally. Add broth and 3/4 teaspoon salt; bring to a boil. Reduce heat, and simmer 20 minutes or until vegetables are tender. Drop dumplings into pan; cover and cook 10 minutes or until dumplings are done, stirring occasionally. Remove 1/4 cup liquid from pan; stir in 1 tablespoon flour. Return chicken to pan. Add flour mixture to pan; bring to a boil. Cook 1 minute or until slightly thick, stirring occasionally. Remove from heat; stir in chives.

577

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: Broth:, ½ cups cold water, 1 tablespoon whole black peppercorns, 4 chicken leg quarters, skinned, and more.

Yes, Chicken And Dumplings falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken And Dumplings

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