Chicken Fricassee With Dumplings
TOTAL TIME: Prep: 20 min. Cook: 1 hour 25 min.
YIELD: 6-8 servings.
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
Ingredients
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1 bay leaf
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9 whole peppercorns
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4 whole cloves
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1/3 cup all-purpose flour
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1-1/2 teaspoons salt
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1 teaspoon dried marjoram
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1 broiler/fryer chicken (3 to 4 pounds), cut up
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2 to 4 tablespoons butter
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6 large carrots, cut into 1-inch pieces
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1-1/2 cups chopped onions
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2 celery ribs, cut into 1-inch pieces
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1 can (14-1/2 ounces) chicken broth
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1 cup water
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DUMPLINGS:
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1-1/2 cups biscuit/baking mix
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2 tablespoons minced chives
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1 egg, lightly beaten
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1/4 cup milk
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2 tablespoons all-purpose flour
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1/2 cup half-and-half cream
Directions
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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.
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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.
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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.
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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.
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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.
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