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Chicken and Dumplings with Gravy Recipe

My family really loves this meal. It is often requested.—Edna Hoffman, Hebron, Indiana
TOTAL TIME: Prep: 15 min. Cook: 1 hour 50 min. YIELD:4 servings

Ingredients

  • 1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
  • 2 to 2-1/4 quarts water
  • 1/2 cup sliced celery
  • 1/2 cup sliced carrots
  • 2 fresh parsley sprigs
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • DUMPLINGS:
  • 3/4 cup all-purpose flour
  • 1 tablespoon minced fresh parsley
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • Dash ground nutmeg
  • 1/3 cup 2% milk
  • 1 egg, lightly beaten
  • 1 tablespoon canola oil
  • GRAVY:
  • 1/4 cup all-purpose flour
  • 1/2 cup water
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Directions

  • 1. In a large Dutch oven, combine the first eight ingredients. Slowly bring to a boil over low heat. Cover and simmer for 45-60 minutes or until meat is tender, skimming the surface as foam rises.
  • 2. In a large bowl, combine the flour, parsley, baking powder, salt and nutmeg; stir in milk, egg and oil just until moistened.
  • 3. Drop batter by tablespoonfuls onto simmering broth. Cover and simmer for 12-15 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering). Remove the dumplings and chicken with a slotted spoon to a serving dish; keep warm.
  • 4. Strain broth, discarding vegetables and bay leaf; reserve 2 cups for gravy. (Remaining broth can be covered and refrigerated for up to 3 days or frozen for 4 to 6 months.)
  • 5. Place reserved broth in a small saucepan; bring to a boil. Combine the flour, water, salt and pepper until smooth; gradually stir into broth. Cook and stir over medium heat for 2 minutes or until thickened. Serve with chicken and dumplings. Yield: 4 servings.

Nutritional Facts

Nutritional Analysis: One serving equals 491 calories, 1,139 sodium, 162 mg cholesterol, 28 gm carbohydrate, 32 gm protein, 27 gm fat. Diabetic Exchanges: 3 meat, 3 fat, 2 starch.

Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.