I've been making chicken and dumplings for years and years, thanks to my mom who gave me her old 1970's Pillsbury Cookbook when I was a young wife. I pretty much learned how to cook from that old cookbook and wish I still had it. Chicken and Dumplings is one of our family's favorites and it's another one of those good one-pot kind of dinners that are so easy on the cook.
Chicken and Dumplings
6 chicken thighs (This is just what I had on hand-you can use whatever chicken pieces you want, even boneless)
1/2 chopped medium onion
olive oil, butter, or chicken fat
2 carrots, sliced
chicken broth, to cover the chicken
Salt and pepper
4 tablespoons flour
2 teaspoons poultry seasoning
Sprinkle the chicken pieces on both sides with salt and pepper. Melt the oil in the bottom of your Dutch oven over medium-high heat. Add the chicken and brown on both sides. Remove the chicken to a plate and add the onions and carrots to the pan for about 5 minutes, adding more oil if necessary. Also add the thyme and poultry seasoning. Sprinkle the flour in the bottom of the pan and stir well. It will form a paste. Add the chicken and broth. Let it cook until the chicken is tender but not falling off the bone. Taste your broth and add more thyme, salt and pepper as desired. Make sure the stew is softly boiling before adding the dumplings.
1 1/2 cups flour
1 tablespoon minced parsley (I didn't have parsley but I did have dried chives)
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk
2 tablespoons oil or melted butter
1 egg, slightly beaten
In a medium bowl, combine the first 4 ingredients. Stir in the remaining ingredients just until dry ingredients are moistened. Drop dough by tablespoonfuls onto hot chicken or meat in boiling stew. Cook covered, 12 to 15 minutes or until dumplings are fluffy and no longer doughy underneath.
I'm linking up with Tempt My Tummy Tuesday, Tasty Tuesday, and Tuesdays at the Table.