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Chicken Fricassee With Dumplings

 Chicken Fricassee With Dumplings
If your family is craving old-fashioned comfort food, give this recipe a try. With plenty of chicken, veggies and dumplings on top, it's a complete meal in one.—Lena Hrynyk, Sherwood Park, Alberta
6-8 ServingsPrep: 20 min. Cook: 1 hour 25 min.


  • 1 bay leaf
  • 9 whole peppercorns
  • 4 whole cloves
  • 1/3 cup all-purpose flour
  • 1-1/2 teaspoons salt
  • 1 teaspoon dried marjoram
  • 1 broiler/fryer chicken (3 to 4 pounds), cut up
  • 2 to 4 tablespoons butter
  • 6 large carrots, cut into 1-inch pieces
  • 1-1/2 cups chopped onions
  • 2 celery ribs, cut into 1-inch pieces
  • 1 can (14-1/2 ounces) chicken broth
  • 1 cup water
  • 1-1/2 cups biscuit/baking mix
  • 2 tablespoons minced chives
  • 1 egg, lightly beaten
  • 1/4 cup milk
  • 2 tablespoons all-purpose flour
  • 1/2 cup half-and-half cream


  • Place the bay leaf, peppercorns and cloves on a double thickness of

2 of 2

Chicken Fricassee With Dumplings (continued)

Directions (continued)

  • cheesecloth; bring up corners of cloth and tie with string to form a
  • bag. Set aside. In a large resealable bag, combine flour, salt and
  • marjoram. Add chicken, a few pieces at a time, and shake to coat.
  • In a Dutch oven, brown chicken in butter in batches. Remove and keep
  • warm. In the drippings, saute the carrots, onions and celery for 5-6
  • minutes or until onions begin to brown.
  • Stir in the broth, water and spice bag. Bring to a boil; add chicken.
  • Reduce heat; cover and simmer for 40 minutes or until chicken juices
  • run clear. Discard spice bag.
  • For dumplings, in a small bowl, combine biscuit mix and chives.
  • Combine egg and milk; add to biscuit mix just until moistened. Drop
  • by heaping tablespoonfuls onto simmering chicken mixture. Cook,
  • uncovered, for 10 minutes. Cover and cook 10 minutes longer or until
  • a toothpick inserted into dumplings comes out clean.
  • Using a slotted spoon, carefully remove chicken and dumplings; keep
  • warm. Combine flour and cream until smooth; stir into cooking
  • juices. Bring to a boil; cook and stir for 2 minutes or until
  • thickened. Serve with chicken and dumplings. Yield: 6-8 servings.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.