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Chicken and Dumplings

1 c All-purpose flour
2 Broiler-fryer chickens (2 1/2-3 lbs each), cut up
2 tb Cooking oil
3 Celery ribs, cut into 1-inch pieces
3 md Carrots, cut into 1-inch pieces
1/4 c Chopped fresh parsley
2 ts Salt
1 ts Garlic powder
1 ts Dried thyme
1/2 ts Pepper
8 To 12 cups water

Dumplings:
2 c All-purpose flour
2 ts Baking powder
2 Eggs, beaten

Gravy:
1/4 c All-purpose flour
1/2 c Hot water


Place flour in a bowl or bag; add the chicken pieces and dredge or shake to coat. In a large skillet, brown chicken in oil; drain. Place in an 8-quart Dutch oven. Add celery, carrots, parsley and seasonings. Add enough water to cover chicken; bring to a boil. Reduce heat; cover and simmer until chicken is almost tender, about 45-50 minutes.

Remove 1 cup of broth from chicken mixture to use for dumplings; cool, then add flour, baking powder and eggs. Mix well to form a stiff batter; drop by tablespoonfuls into simmering broth. Cover and simmer for 15 to 20 minutes. Remove chicken and dumplings to a serving dish and keep warm.

For gravy, remove 4-cups of broth and vegetables to a large saucepan; bring to a boil. Combine flour and water; mix well. Stir into vegetable mixture. Cook over medium heat, stirring constantly, until thickened and bubbly. Pour over chicken and dumplings. Serve immediately.

Note: Any remaining chicken broth can be frozen for future use.


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