Virginia's On King's Chicken & Dumplings Recipe
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For the chicken
- 1 whole chicken
- 1 bag of carrots
- 2 yellow onions
- 1 head celery
- 3 bay leaves
- 10 peppercorns
- 3 sprigs thyme
- 1 bunch tarragon
- 1/4 stick butter
- Salt and pepper, to taste
For the dumplings
- 2 Teaspoons baking powder
- 1/4 Teaspoon baking soda
- 1 Teaspoon kosher salt
- 1 Ounce cold shorting
- 4 Ounces butter milk
- 1 Cup all-purpose flour
For the chicken
Place the chicken in a pot and cover it with water and half of all the vegetables. Add all of the herbs except for the tarragon into the pot.
Bring the mixture to a boil and then reduce it to a simmer. Boil the chicken until it is done and falling off the bone. Slice the remaining vegetables that were not originally placed in the pot.
For the dumplings
Combine all of the ingredients until they form a paste. Roll the paste out on a floured board and cut it into 1 inch squares.
When the chicken is done pull it out of the water and separate the meat from the skin and bone. Strain the liquid from the pot the chicken was in and reduce the liquid by half.
Add the tarragon, the sliced vegetables, and the dumplings to this liquid. Cook this mixture until the dumplings and vegetables are almost done then add the ¼ stick of butter.
Cook this mixture until it becomes creamy. Season it to taste.
Chicken and Dumplings
This recipe, a near clone of our Turkey and Dumplings, is quick to assemble parts of it can even be done in advance. Self-rising flour makes the dumplings both tender, and easy.
- 2 1/4 cups (255g) King Arthur Unbleached Self-Rising Flour
- 4 tablespoons (57g) butter, cold, cut into pats
- 2 tablespoons (4g) chopped fresh chives or parsley or 2 teaspoons dried or 2 teaspoons herbes de Provence, all optional
- 3/4 cup (170g) buttermilk, or 1/2 cup (113g) plain yogurt thinned with 1/4 cup (57g) milk
- 1 large egg
- 4 tablespoons (57g) butter
- 1/2 cup (57g) King Arthur Unbleached All-Purpose Flour (not self-rising)
- 3 cups (680g) chicken broth
- 1 teaspoon dried thyme
- 1 bay leaf
- salt and pepper to taste
- 1/4 teaspoon Worcestershire sauce
- 4 cups (454g to 510g) diced cooked chicken
- 2 1/2 cups (312g) frozen mixed vegetables, thawed and/or cooked or a mixture of cooked peas and carrots
To make the dumplings: Place the flour into a bowl, and work in the butter until the mixture resembles coarse bread crumbs. Stir in the herbs. Cover and refrigerate while you make the filling.
To make the filling: Melt the butter in an oven-safe, 3-quart saucepan over medium heat. Whisk in the flour cook for 1 minute.
Add the broth 1/2 cup at a time, whisking it into the flour and butter to prevent lumps. When all the broth has been added, season with the thyme, bay leaf, salt, pepper, and Worcestershire sauce. Simmer the sauce for 15 minutes, then stir in the chicken and vegetables. Keep the mixture at a low simmer while you finish the dumplings.
To finish the dumplings: Whisk the buttermilk and egg together and add to the dry dumpling mixture, stirring just until evenly moistened.
To assemble: Scoop the batter onto the simmering filling, using a muffin scoop or 1/4-cup measure. Leave some space between the dumplings they'll almost double in size as they cook. Put the lid on the pan, and bake for 20 minutes, then uncover and bake for another 5 to 10 minutes to brown the biscuits.
Remove from the oven, and scoop a dumpling and a portion of the filling onto each serving plate. Serve hot.
Gluten-Free Chicken & Dumplings made with baking mix
This traditional creamy chicken stew features light and tender (AND gluten-free) dumplings.
- 2 1/2 cups (567g) chicken broth
- 1 1/2 cups (170g to 198g) cut-up cooked chicken
- 1 cup (128g) frozen mixed vegetables
- 1 teaspoon seasoned salt
- 1/4 teaspoon black pepper
- 1 cup (227g) milk
- 3 tablespoons (21g) cornstarch
- 3/4 cup (92g) Gluten-Free All-Purpose Baking Mix*
- 1/2 teaspoon baking powder, optional
- 1/3 cup (74g) milk
- 2 tablespoons butter, melted
- 1 large egg
- 1 tablespoon chopped fresh parsley, optional
In 3-quart saucepan set over medium heat, heat the chicken broth, chicken, vegetables, salt, and pepper to boiling.
In a small bowl, mix the milk and the cornstarch with a wire whisk until smooth stir into the chicken mixture. Heat just to boiling.
While the chicken is heating, use a fork to stir together the dumpling ingredients in a small bowl.
Once the chicken mixture is boiling, gently drop dumpling dough by 8 rounded spoonfuls onto the boiling chicken mixture.
Reduce the heat to a slow simmer. Cover and cook 15 minutes.
Remove from the heat, and scoop a dumpling and a portion of the filling onto each serving plate. Serve hot.
Tips from our Bakers
Be aware: some of your baking ingredients can be a hidden source of gluten. Learn more at our blog post: For gluten-free baking, think beyond just flour. For additional information on King Arthur-produced products, read the complete details of our allergen program, including our cross-prevention practices.
Virginia's On King's Chicken & Dumplings Recipe - Recipes
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