Chicken with Slippery Dumplings
TOTAL TIME: Prep: 30 min. + resting Cook: 20 min.
YIELD: 8 servings.
This dumplings are cooked in a mild broth and are served with chicken and gravy at church dinners. This old-fashioned dish reminds many of us of simpler days growing up on the farm.—Betty Jean Boyd, Wilmington, Delaware
Ingredients
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1 stewing chicken (about 5 pounds), cut up
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4 celery ribs, chopped
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1 medium onion, chopped
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4 medium carrots, coarsely chopped
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1 tablespoon chicken bouillon granules
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DUMPLINGS:
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3 cups all-purpose flour
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1 teaspoon salt, optional
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1/2 teaspoon baking powder
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Minced fresh parsley, optional
Directions
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1.
Place chicken, celery and onion in a Dutch oven. Cover with water; bring to a boil. Reduce heat; cover and simmer until chicken is tender. Remove chicken and keep warm. Skim fat from the pan juices; add water to measure 3 qts. Set aside 1-1/2 cups for dumplings; cool. Return remaining broth to the Dutch oven; add carrots and bouillon.
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2.
For dumplings, combine flour, salt if desired and baking powder. Add enough reserved broth to form a stiff dough. Divide dough into thirds; cover and let rest for 10-15 minutes.
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3.
Meanwhile, bring broth to a simmer. Roll each portion of dough to 1/8-in. thickness; cut into 2-in. squares. Drop one at a time into simmering broth. Cover and cook for 5-7 minutes, stirring occasionally. Serve immediately with the chicken. Sprinkle with parsley if desired.
Nutrition Facts
1 serving: 414 calories, 11g fat, 76mg cholesterol, 134mg sodium, 42g carbohydrate, 33g protein. Diabetic Exchanges: 3-1/2 lean meat, 2-1/2 starch.
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