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  Stewed chicken 1
  Ground sage 1⁄2 Teaspoon
  All purpose flour 1 Cup (16 tbs)
  Baking powder 2 Teaspoon
  Salt 1⁄2 Teaspoon
  Snipped parsley 2 Tablespoon
  Egg 1
  Milk 1⁄4 Cup (4 tbs)
  Butter/Margarine 2 Tablespoon, melted
  Cold water 1 Cup (16 tbs)
  All purpose flour 1⁄2 Cup (8 tbs)
  Salt 1 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon

Prepare Stewed Chicken as directed in recipe except add sage to cooking liquid, if desired.
Prepare dumplings when chicken is almost tender: Stir together the 1 cup flour, baking powder, and the 1/2 teaspoon salt; add parsley.
Stir together egg, milk, and melted butter or margarine.
Add to flour mixture, stirring just till blended.
Drop dough from tablespoon directly onto chicken in boiling broth.
Cover tightly; return to boiling.
Reduce heat; do not lift cover.
Simmer 12 to 15 minutes.
Remove dumplings and chicken to platter; keep warm.
Strain broth; measure 4 cups broth.
For gravy, in saucepan bring the 4 cups broth to boiling.
Stir cold water into the 1/2 cup flour; gradually add to broth, mixing well.
Cook and stir till thickened and bubbly.
Season with the 1 1/2 teaspoons salt and pepper.
Pour over chicken and dumplings.

Recipe Summary

Side Dish

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Chicken And Dumplings Recipe