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.
- 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
- 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.
Originally published as Chicken and Dumplings in Country Woman September/October 1991, p31
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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