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Chicken Fricassee With Dumplings Recipe
Chicken Fricassee With Dumplings Recipe photo by Taste of Home

Chicken Fricassee With Dumplings Recipe

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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
TOTAL TIME: Prep: 20 min. Cook: 1 hour 25 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 20 min. Cook: 1 hour 25 min.
MAKES: 6-8 servings

Ingredients

  • 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
  • DUMPLINGS:
  • 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

Directions

  1. Place the bay leaf, peppercorns and cloves on a double thickness of 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Originally published as Chicken Fricassee With Dumplings in Country Extra March 2005, p49

Full-Bodied White Wine

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

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