Ingredients: |
Ingredients: Whole chicken (you cut it up) or cut-up chicken
4 tablespoon butter
1 1/2 cups chopped onion
1/3 cup flour
2 cups hot water
2 cups chicken broth
3 medium carrots, diced, 1 Cup (a food processor makes short work of this)
4 stalks celery, trimmed and diced, 1 cup (a food processor makes short work of this)
½ teaspoon dried thyme
½ teaspoon ground black or white pepper
1 teaspoon salt
½ cup cream
DUMPLINGS:
2 cups flour
1 Tablespoon baking powder
¾ teaspoon salt
1 cup milk
3 Tablespoon butter
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Directions: |
Directions:Rinse and pat dry: 3-1/2 to 4-1/2 chicken parts
Separate legs and thighs. Cut breasts in half diagonally through the bone. Sprinkle with salt and pepper (I used Lowry’s seasoning salt)
Heat in a heavy 12-inch deep skillet over medium heat: 4 Tablespoons butter
Place as many chicken pieces in pan as will fit comfortably and cook, turning once, until golden brown, 3-5 minutes on each side. Remove chicken to a plate. If you have more pieces, repeat the same procedure.
Add to the fat in the pan: 1-1/2 Cups chopped onion. Cook, stirring occasionally until tender but not brown
Whisk in 1/3 C. flour and cook for one minute
Remove pan from heat and whisk in 2 Cups hot water and 2 Cups chicken broth.
Add 1 C. diced carrot and 1 C. diced celery, ½ t. dried thyme, ½ t. ground black or white pepper and 1 t. salt.
Return Chicken to pan with accumulated juices and bring to a simmer. Reduce heat so liquid barely bubbles. Cover tightly and cook 25 minutes.
Stir in ½ C. (or a little more if you wish) heavy cream. Push chicken down into gravy, add dumplings, cover and simmer another 10 minutes.
DUMPLINGS:
Whisk together:
2 C. flour
1 T. baking powder
¾ t. salt
Combine 1. C. milk and 3 T. Butter in a small saucepan and bring just to a bare simmer.
Add milk to the dry ingredients until they just come together. Shape dough into 18-22 dumplings and gently place on top of the gravy. Cover and simmer 10 minutes. |
This recipe for Chicken and Dumplings is from