Chicken and Dumplings
Friends rave every time I make this dish. It's a comfort food recipe, and I especially enjoy making it on cold or rainy days. I often use a whole chicken cut into pieces and skinned. You can make the store-bought chicken stock taste more like homemade by adding some fresh herbs and parsley and simmering until it's reduced by half.
Friends rave every time I make this dish. It's a comfort food recipe, and I especially enjoy making it on cold or rainy days. I often use a whole chicken cut into pieces and skinned. You can make the store-bought chicken stock taste more like homemade by adding some fresh herbs and parsley and simmering until it's reduced by half.
- 1/2 teaspoon salt
- 1/4 cup water
- 1/4 teaspoon black pepper
- cooking spray
- 1 cup frozen green peas
- 1 cup onion chopped
- 1 clove garlic chopped
- 2 tablespoon cornstarch
- 1/4 cup dry sherry
- 2 can chicken broth (14.5 oz) fat-free, less-sodium
- 1 can cream of mushroom soup (10 3/4 oz) condensed reduced-fat, reduced-sodium undiluted
- 4 pound chicken pieces skinned
- dumplings:
- 2 cup baking mix (such as bisquick)
- 2/3 cup fat-free milk
- remaining ingredient:
- parsley parsley
- Carbohydrate 50.5973339375429 g
- Cholesterol 171.6209875 mg
- Fat 39.4711900251065 g
- Fiber 3.2513732634867 g
- Protein 50.6248650468549 g
- Saturated Fat 10.145909931719 g
- Serving Size 1 1 Serving (461g)
- Sodium 1149.81301385362 mg
- Sugar 47.3459606740562 g
- Trans Fat 7.31292881533218 g
- Calories 788 calories
Step-by-step
- Heat a Dutch oven coated with cooking spray over medium-high heat. Add onion and garlic; saut? 5 minutes. Stir in sherry and the next 4 ingredients (sherry through soup), and bring to boil. Add chicken pieces; bring to a boil. Cover, reduce heat, and simmer 35 minutes or until chicken is tender.
- Remove chicken pieces from cooking liquid. Place chicken in a bowl, and chill 15 minutes.
- Remove chicken from bones, and cut meat into bite-size pieces. Discard the bones. Add chicken to pan; stir in peas.
- Combine water and cornstarch in a small bowl; stir with a whisk. Add cornstarch mixture to pan; stir well.
- To prepare dumplings, combine baking mix and milk. Drop the dough into chicken mixture to form 16 dumplings. Bring to a simmer; cook 20 minutes, stirring occasionally. Cover and cook for 10 minutes or until the dumplings are done. Garnish with parsley, if desired.
Standard ingredient lists rarely reveal how starch hydration dictates the final texture of rolled or dropped biscuit doughs. Historical variants often relied on torn unleavened dough rather than baking mixes, yet modern convenience versions achieve similar tenderness by limiting gluten development during mixing. Stirring baking mix and milk just until combined prevents tough dumplings. Sautéing onions and garlic over medium-high heat for five minutes builds a foundational savory base before the liquid components enter the Dutch oven. Simmering the skinless chicken pieces for 35 minutes ensures the meat reaches structural tenderness before deboning, while chilling the cooked pieces for 15 minutes makes handling safe and efficient. Incorporating a cornstarch slurry requires a thorough whisking with cold water beforehand to prevent lump formation when introduced to simmering broth. Maintaining a covered environment during the final 10 minutes of dumpling cooking traps steam, allowing the interior crumb to set fully without dissolving into the surrounding sauce.
