Chicken and Dumplings with Gravy
TOTAL TIME: Prep: 15 min. Cook: 1 hour 50 min.
YIELD: 4 servings.
My family really loves this meal. It is often requested.—Edna Hoffman, Hebron, Indiana
Ingredients
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1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
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2 to 2-1/4 quarts water
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1/2 cup sliced celery
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1/2 cup sliced carrots
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2 fresh parsley sprigs
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1 bay leaf
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1 teaspoon salt
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1/4 teaspoon pepper
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DUMPLINGS:
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3/4 cup all-purpose flour
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1 tablespoon minced fresh parsley
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1 teaspoon baking powder
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1/4 teaspoon salt
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Dash ground nutmeg
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1/3 cup 2% milk
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1 egg, lightly beaten
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1 tablespoon canola oil
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GRAVY:
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1/4 cup all-purpose flour
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1/2 cup water
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1/4 teaspoon salt
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1/8 teaspoon pepper
Directions
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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.
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2.
In a large bowl, combine the flour, parsley, baking powder, salt and nutmeg; stir in milk, egg and oil just until moistened.
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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.
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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.)
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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.
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6.
Nutrition Facts
1 each: 606 calories, 30g fat (8g saturated fat), 209mg cholesterol, 1144mg sodium, 25g carbohydrate (2g sugars, 1g fiber), 54g protein. Diabetic Exchanges: 3 meat, 3 fat, 2 starch.
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