Gramie's Chicken and Dumplings Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Dumplings:
3 cups flour
4 tsps. baking powder
1 Tbsp dried parsley (optional)
1 ⅓ cups milk
¼ cup oil
2 beaten eggs
Chicken:
Bone-in chicken parts
Gravy:
2 cups chicken stock (you can use water with bullion cubes too)
1 onion, chopped
1 ½ tsp herbs (rosemary or thyme)
2 cups cold milk
⅓ cup flour
up to ⅓ cup butter
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Directions: |
Directions:1. In a mixing bowl, mix the flour and baking powder. In a separate bowl mix the milk, oil, and eggs. Add the dry ingredients to the wet ingredient. Mix until just combined. Set aside.
2. Put some oil in a skillet or Dutch oven and brown all the chicken pieces on both sides. Remove them once browned and set aside. (You can hold them in a warm oven if it makes you feel better.) Drain the drippings from the pan and set aside.
3. Put stock (or water) in the skillet or Dutch oven along with the onion and herbs. Bring all this to a simmer, cover and cook for about 10 minutes or until the onions are soft. Then remove from heat and pour it all into a large measuring cup (4-6 cups) or other large vessel and add the milk. This will yield you about a quart of gravy; you can add either more milk or water if you want more.
4. Retrieve the drippings you set aside and return them to the skillet or Dutch oven. Add enough butter or oil to them to accommodate the ⅓ cup of flour to make a roux. Stir it till it gets pasty over medium heat then add the water/onion/herb/milk mixture and whisk over medium-high heat until it thickens.
5. Here's where it gets dicey: If it thickens too much, add stock (or water) to desired consistency. If it doesn't get thick enough, add 1T flour to ¼ cup of water, stir it up and add it to the gravy. Keep adding 1T flour to ¼ cup of water until it is as thick as you like. At this point, taste it and if it's not chicken-y enough add a bouillon cube.
6. When the gravy is as you like it, drop the gravy to a simmer and place the chicken down into the gravy and drop the dumplings by heaping tablespoons around the chicken. Cook uncovered for 10 minutes. Then cover the skillet/pot and drop the heat a little more to maintain a simmer and cook another 15 minutes, or more (see note).
7. Serve. Now you know why I hate to make this. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:1 hour |
Personal
Notes: |
Personal
Notes: When I made these in your Dutch oven, the dumplings were NOT done after 15 minutes. The ones around one of the edges were still raw. I adjusted the placement of the Dutch oven so more heat was over that area and just continued to cook covered until they were all done. Check them about every 5-10 minutes. Take one out and treat yourself to make sure they are done. Longer cook time for the dumplings will ensure that the chicken is completely done.
This recipe was emailed to me from Gramie, on 18 February 2023 because Noah wanted it for his birthday. Noah's reaction to my attempt was, "Its good, but not exactly like Gramie's" I didn't make this when you were growing up because it was never quite like hers, but I will continue to try to see if I can get better at it. It originally came from a 1980's cookbook that had you make it in the MICROWAVE. Ya...we never did this nor will ever do this in the microwave!
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