Recipe by SHIVERDEN
"A classic favorite -- chicken and dumplings. The secret to dumplings is cook them COVERED and not to cheat by peeking!"
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yellow onion, chopped
boneless chicken thighs
low-sodium chicken broth
1 (10 ounce) package
frozen mixed vegetables
1 1/2 cups
chopped fresh parsley
It was very easy I boiled my chicken instead of following the recipe and I thickened the broth before I put the dumplings on top, This is a very good dumpling recipe and I would recommend trying it
READ THIS FIRST: I haven't made this receipe but I DO have a suggestion. For the best dumplings ever I always use the Original Bisquick (not the reduced fat, it's terrible) and the receipe on the box. Everyone loves them and will be excited to hear the next time you are going to serve "dumplings". I've even made dumplings when serving canned soup. Happy New Year!
I don't know what I did wrong. This was my first attempt at dumplings and I'm no chef but based on the recipe, there didn't seem like enough liquid to poach the dumplings. It smelled wonderful and was overall pretty easy to prepare but my dumplings would have made better landfill. They were rubbery and just overall nasty. I don't blame this on the recipe but my inexperience - but I still think that there should be more liquid some how. I'll give this another try, I just don't think I'll use this particular recipe again.
Take the time to place the dough on a floured surface and roll it out to no more than 1/2" thickness. Cut into 1" wide strips (don't worry about the length of the strips). Bring the broth to a boil and drop the dough strips in one by one. Don't worry about covering the pot. The dumplings are done when the strips float to the top.Dress the bowl of chicken and dumplings with a few drops of green Tobasco sauce--So good it makes ya wanna holler!
Seriously, all the boys in our house loved this. My husband had seconds. I have NEVER made dumplings before and this was easy. I do think it could have more broth added to make more sauce. Tasty!
I absolutely LOVED the dumplings! They were so light and the buttermilk and parsley made them taste awesome. I think the key is to not use too much liquid. I used 2/3 c. of buttermilk + 2T. I used more broth and thickened it with some cornstarch. I also used chicken breast instead of boneless thighs. I would definitely make this again.
This recipe is great, but if you are sreving more than one or two people you are going to increase the ingredients quite a bit. I fed 6 hungry men and 2 two year olds with the recipe adjusted for 15.
Not quite what I expected. The mixture seemed a bit "brothy" and the dumplings didn't quite work. At first, there wasn't enough liquid to hold them together, so I put in more buttermilk and they ended up being weird doughballs. Still in search of a good recipe for this...
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Chicken and Dumplings
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 221
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