Chicken and Dumplings
Taste of Home
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On Sundays, Mom set our big round oak table with a snowy white cloth and her fine dishes and tableware. On the old wood stove, pushed way back to simmer slowly, was a big pot of chicken and dumplings in a thick gravy. I can still taste it.
-Willa Govoro, St. Clair, Missouri
SERVINGS: 6-8
CATEGORY: Main Dish
METHOD: Other stovetop
TIME: Prep: 40 min. Cook: 1 hour
Ingredients:
- 1 cup all-purpose flour
- 2 broiler/fryer chickens (2-1/2 to 3 pounds each), cut up
- 2 tablespoons canola oil
- 3 celery ribs, cut into 1-inch pieces
- 3 medium carrots, cut into 1-inch pieces
- 1/4 cup chopped fresh parsley
- 2 teaspoons salt
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1/2 teaspoon pepper
- 8 to 12 cups water
- DUMPLINGS:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 eggs, lightly beaten
- GRAVY:
- 1/4 cup all-purpose flour
- 1/2 cup water
Directions:
Place flour in a large resealable plastic bag; add chicken pieces, a few at a time and shake to coat. In a large skillet, brown chicken in oil; drain.
Place chicken in an 8-qt. Dutch oven. Add the celery, carrots, parsley and seasonings. Add enough water to cover chicken; bring to a boil. Reduce heat; cover and simmer chicken for 45 to 50 minutes or until no longer pink.
Remove 1 cup broth to use for dumplings; cool. Stir in the flour, baking powder and eggs to form a stiff batter; drop by tablespoonfuls onto simmering broth. Cover and simmer for 15 to 20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering). Remove chicken and dumplings to a serving dish and keep warm.
For gravy, remove 4 cups broth and vegetables to a large saucepan; bring to a boil. Combine flour and water until smooth. Gradually stir into vegetable mixture. Bring to a boil. Cook and stir over medium heat for 2 minutes or until thickened and bubbly. Serve with chicken and dumplings. Yield: 6-8 servings. Editor's Note: Any remaining chicken broth can be frozen for future use.