Chicken and Dumplings a la Ned Recipe

Name: Chicken and Dumplings a la Ned
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups Chicken Broth; 2 whole Bay Leaves; 1 cup Sliced Carrots; 1 teaspoon Dried Thyme; 1 teaspoon Salt; Freshly Ground Pepper; 1 whole Large Onion, Cut Into Chunks; 1 cup Cut Celery, Chopped Small; 1 Tablespoon Dried Parsley; 2- 1/2 pounds Boneless, Skinless Chicken Breasts, Cut Into Thin 1 To 2 In. Strips; 2 cups Flour; 1 Tablespoon Baking Powder; 2 teaspoons Dried Parsley; 2 teaspoons Dried Chives; 3/4 teaspoons Salt; 2 Tablespoons Butter; 1 cup Milk; 1/2 cups Frozen Peas (optional); Salt And Freshly Ground Pepper, To Taste; 4 Tablespoons Butter; 6 Tablespoons Flour; 1 teaspoon Dried Thyme; 1/4 cups Dry Sherry; 3- 1/2 cups Chicken Broth, Reserved From Cooking Chicken; 1/2 cups Heavy Cream; Additional Salt, To Taste; Freshly Ground Pepper

Servings: persons

6 cups Chicken Broth
2 whole Bay Leaves
1 cup Sliced Carrots
1 teaspoon Dried Thyme
1 teaspoon Salt
Freshly Ground Pepper
1 whole Large Onion, Cut Into Chunks
1 cup Cut Celery, Chopped Small
1 Tablespoon Dried Parsley
2- 1/2 pounds Boneless, Skinless Chicken Breasts, Cut Into Thin 1 To 2 In. Strips
2 cups Flour
1 Tablespoon Baking Powder
2 teaspoons Dried Parsley
2 teaspoons Dried Chives
3/4 teaspoons Salt
2 Tablespoons Butter
1 cup Milk
1/2 cups Frozen Peas (optional)
Salt And Freshly Ground Pepper, To Taste
4 Tablespoons Butter
6 Tablespoons Flour
1 teaspoon Dried Thyme
1/4 cups Dry Sherry
3- 1/2 cups Chicken Broth, Reserved From Cooking Chicken
1/2 cups Heavy Cream
Additional Salt, To Taste
Freshly Ground Pepper

1
Chicken:
2
In a large stock pot, combine broth, bay leaves, carrots, thyme, salt, pepper, onion, celery, parsley and chicken pieces.
3
Bring to a boil, then reduce heat to medium-low until chicken is cooked through and vegetables are just slightly tender.
4
Meanwhile, prepare dumpling dough.
5
Dumplings:
6
Mix flour, baking powder, herbs and salt in a medium bowl.
7
Heat butter and milk together to simmer until butter is melted.
8
Add to dry ingredients.
9
Mix with a fork, just until dough comes together.
10
Drop dumpling dough by rounded tablespoonfuls into chicken mixture.
11
Cover and simmer until dumplings are cooked through and shiny on top, about 15 minutes.
12
Gently stir in frozen peas, if desired, at this time.
13
Adjust seasonings to taste with generous amounts of salt and freshly ground pepper.
14
Remove dumplings, chicken and vegetables with a slotted spoon into a serving dish.
15
Cover to keep warm; reserve broth to make gravy.
16
Gravy:
17
Heat butter over medium heat in a sauce pan.
18
When melted, whisk in flour and thyme.
19
Cook, whisking constantly, until flour turns golden, about 1 minute.
20
Continuing to whisk constantly, gradually add sherry, then reserved chicken broth.
21
Simmer until gravy thickens slightly, 2 to 3 minutes.
22
Stir in cream and pepper.
23
Adjust seasonings to taste, including salt, if necessary.
24
Return to simmer for 1 minute.
25
Pour gravy over dumplings, chicken and vegetables in a serving dish and serve immediately.

1468

kcal

Calories

Fat

Carbs

165

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 27 ingredients. The key ingredients include: 6 cups Chicken Broth, 2 whole Bay Leaves, 1 cup Sliced Carrots, 1 teaspoon Dried Thyme, and more.

Yes, Chicken and Dumplings a la Ned 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 a la Ned

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