Chicken Fricassee With Dumplings Recipe

5 1 2
Chicken Fricassee With Dumplings Recipe
Chicken Fricassee With Dumplings Recipe photo by Taste of Home
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Chicken Fricassee With Dumplings Recipe

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5 1 2
Publisher Photo
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Cook: 1 hour 25 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Cook: 1 hour 25 min.

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

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.
In a Dutch oven, brown chicken in batches in butter. Remove and keep warm. In the drippings, saute carrots, onions and celery for 5-6 minutes or until onions begin to brown. Add broth, water and spice bag. Bring to a boil; add chicken. Reduce heat; cover and simmer for 40 minutes. Discard spice bag.
For dumplings, combine biscuit mix and chives in a bowl. 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.
Originally published as Chicken Fricassee With Dumplings in Country Extra March 2005, p49

  • 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
  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 batches in butter. Remove and keep warm. In the drippings, saute carrots, onions and celery for 5-6 minutes or until onions begin to brown. Add broth, water and spice bag. Bring to a boil; add chicken. Reduce heat; cover and simmer for 40 minutes. Discard spice bag.
  3. For dumplings, combine biscuit mix and chives in a bowl. 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.
  4. 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

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MY REVIEW
Hrm4801 User ID: 8483109 231165
Reviewed Aug. 13, 2015

"This is an awesome recipe. My husband hates chicken and dumplings, but he asks for seconds of this dish. I skip the last step of adding flour and cream because I feel it doesn't need it. I also add extra seasonings to the chicken when browning ( specifically vegeta which is a European spice). This recipe is a family favorite that gets requested often. It goes great over some egg noodles. Thanks !"

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