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Chicken & Dumplings Recipe

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This recipe for Chicken & Dumplings is from For the Love of Family, Friends and Food Second Edition, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
16 boneless skinless chicken thighs
6 stalks of celery, sliced
6 carrots, peeled and sliced
1 onion, diced
2 liters chicken broth
2 or 3 bay leaves
fresh rosemary, thyme, sage & parsley
flour seasoned with poultry seasoning, salt & pepper for dredging chicken

Dumplings:
2 cups flour
4 tsp baking powder
2 tsp sugar
1 tsp salt
2 tbsp butter
1 cup of milk
Directions:
Directions:
Dredge boneless skinless chicken thighs in flour seasoned with poultry seasoning, salt and pepper. Brown well then place in Dutch oven. Add two liters of chicken stock, a couple sprigs of fresh rosemary, thyme, sage and parsley and a few bay leaves. Let simmer slowly for about an hour. Add sliced carrots, celery and diced onion. Let simmer another 15 mins. Add some flour to water and stir into the broth to thicken.

Dumplings:
Mix together flour, baking powder, sugar, and salt. Cut in butter then mix in milk. Drop by spoonful into the simmering broth. They will puff up and float.
Personal Notes:
Personal Notes:
Add a little extra flour to the dumplings if you like them more dense. Roll the dough into balls and drop in the broth.

 

 

 

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