"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Chicken and Dumplings Recipe

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This recipe for Chicken and Dumplings, by , is from Davis Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jeffery Davis
Added: Friday, January 9, 2009


4 Boneless Chicken Breasts - Trimmed and Diced
6 c. Chicken Broth - "Redi-Base"
5 tbsp. Unsalted Butter
4 Carrots - Peeled and Sliced 1/4 in. Thick
1 Large Onion - Chopped Fine
1 tsp. Salt
3 Garlic Cloves - Minced
6 tbsp. All-Purpose Flour
3/4 c. Dry Sherry
1/3 c. Heavy Cream
1/2 tsp. Dried Thyme
2 Bay Leaves
1 1/2 c. Frozen Peas
4 tbsp. Fresh Parsley Leaves - Minced

Dumplings - If Not Using Bisquick:
2 c. All-Purpose Flour
1 tbsp. Baking Powder
1/2 tsp. Salt
1 1/3 c. Heavy Cream

For the stew: Bring broth to a simmer in a Dutch oven over high heat. Add chicken and return to a simmer. Cover, reduce heat to medium-low and simmer until chicken is just cooked through. Transfer chicken to a plate and tent loosely with aluminum foil. Transfer broth to a large bowl.

Return empty Dutch oven to medium-high heat and melt butter. Add carrots, onion and salt and cook until softened, about seven (7) minutes. Stir in garlic and cook until fragrant, about thirty (30) seconds. Stir in flour and cook, stirring frequently, for one (1) minute. Stir in sherry, scraping up browned bits. Stir in reserved broth, cream, thyme, bay leaves and pepper and bring to a boil. Cover, reduce heat to low and simmer until stew thickens, about twenty (20) minutes.

For the dumplings: Stir flour, baking powder and salt in a large bowl. Stir in cream until incorporated (dough will be very thick and shaggy).

To Finish: Discard bay leaves and return stew to rapid simmer. Add diced chicken to stew along with any accumulated juices, peas and three (3) tablespoons parsley.

Using two (2) large soup spoons or small ice cream scoop, drop golf ball-sized dumplings into stew about 1/4 inch apart (you should have 16 to 18 dumplings). Reduce heat to low, cover, and cook until dumplings have doubled in size, fifteen (15) to eighteen (18) minutes. Garnish with remaining parsley and serve.

Personal Notes:
Personal Notes:
The first time I made this Chicken and Dumplings recipe for Rachel she practically licked the bowl!

It was immediately put into our "rotation" of favorite meals.




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