Chicken and Dumplings Recipe
I was born in Arkansas, and this recipe is one I grew up on. Well, actually, there never really was a recipe—we just threw it together till it tasted good! Chicken and Dumplings is so easy and filling...you can fix it for anyone anytime. Sometimes, if my husband and I are going off fishing all day (my favorite hobby is fishing—and more fishing!). I'll prepare the chicken the day before. Then, when we get home, I'll reheat it, mix up my dumplings, plop them on top and have supper ready to serve within 20 minutes.
This recipe is:
Contest Winning
- 8 Servings
- Prep: 40 min.
- Cook: 1 hour
Ingredients
- 1 broiler/fryer chicken (2-1/2 to 3 pounds), cut up
- 3 cups water
- 1 cup chopped onion
- 4 celery ribs, sliced
- 3 medium carrots, sliced
- 1 teaspoon celery seed
- 2 teaspoons rubbed sage, divided
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 3 cups biscuit/baking mix
- 3/4 cup plus 2 tablespoons milk
- 1 tablespoon minced fresh parsley
Directions
- Place chicken and water in a Dutch oven. Cover and bring to a boil. Reduce heat to simmer; cook until chicken is tender, about 30 minutes.
- Remove chicken from kettle; bone and cube. Return chicken to kettle along with the onion, celery, carrots, celery seed, 1 teaspoon of sage, salt and pepper. Bring to a boil. Reduce heat. Cover and simmer for 45-60 minutes or until the vegetables are tender.
- For dumplings, combine the biscuit mix, milk, parsley and remaining sage to form a stiff batter. Drop by tablespoonfuls into the simmering chicken mixture. Cover and simmer for 15 minutes. Serve immediately. Yield: 8 servings.
Nutrition Facts: One serving equals 276 calories, 579 mg sodium, 29 mg cholesterol, 30 g carbohydrate, 20 g protein, 9 g fat. Diabetic Exchanges: 2 starch, 2 meat.
Chicken and Dumplings published in Country Woman September/October 1991, p31
Beth Layman :)
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan
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Another Great Group of *~ Beth ~*
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