Wednesday, January 25, 2012

Chicken and Dumplings

Whenever we are having company from out of town, it's pretty much a guarantee I will receive a phone call prior to them coming "making sure" that I planned on making this for dinner at least one night. Honestly, I think some of our friends only visit for this meal. So, at the risk of never having company again, I decided to share this recipe. Just so you know in advance, the dumplings are the fluffy dumplings (like they should be) not the noodle like ones I seem to find in restaurants (I mean really, if I wanted chicken and noodles, I'd order chicken and noodles). I usually serve this over white rice (jasmine) and it can serve 8 (yet in my house I'm lucky if it serves me since my husband and son try to eat it all).

Chicken and dumplings

3 1/2-4 1/2 lbs chicken parts (usually 1 cut up fryer chicken will do)
4 Tbl butter
1 large onion chopped
1/2 cup all purpose flour
2 cups hot water
1 3/4 cups chicken stock
4 medium carrots peeled and cut into 1" chunks (or 1 cup baby carrots)
3 medium celery stalks cut into 1" chunks
1/2 tsp thyme
1 tsp salt + extra for season
1/2 tsp pepper + extra for seasoning
1/2 cup heavy cream
1 tsp lemon juice
1 1/3 cup Bisquick
1/3 cup milk

Rinse and pat the chicken parts dry.  Remove the skin and sprinkle with salt and pepper to taste.
Melt butter in a 10" deep skillet over medium heat until golden.
Place as many chicken pieces as will fit flat and cook, turning once, until pale golden (about 3-4 minutes each side).  Remove pieces onto a plate and cook the remaining pieces.
Remove the chicken and add the onions to the chicken fat in the pan.
Cook until the onions are tender but not browned, about 5 minutes.
Stir in the flour and cook stirring for about 1 minute.
Remove the pan from the heat and whisk in the hot water and chicken stock.
Place back over high heat and continue to whisk until the mixture comes to a boil.
Add the carrots, celery, thyme, 1 tsp salt and 1/2 tsp pepper.
Return the chicken to the pan with all the accumulated juices bring to a simmer.
Reduce the heat so that the liquid barely bubbles and cover tightly.
Cook until the dark pieces exude clear liquid when pierced with a fork (about 20-30 minutes).
While it is cooking, prep the dumplings by mixing the Bisquick and the milk.
Remove the chicken from the pan and skim off any fat from around the sides.
Stir in the heavy cream, lemon juice, and any additional salt and pepper to taste.
Remove the chicken from the bone, cutting into large pieces, and place back into the pan.
Drop dumpling dough by the Tbl on top of the chicken and allow to simmer for 10 minutes.
Using a large spoon, slowly turn the dumplings over, cover and simmer an additional 10 minutes.
Serve immediately.

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