This dish is one of my daughter’s favorite things. So we make it often.
There are a few different ways to make Chicken and Dumplings. I generally make more of a soup style. My dumplings are flat, my broth is thin.
This recipe is the other way to make it. The broth is thicker. Adding the flour and milk combination thickens to broth to more of a gravy texture.
The dumplings are drop style, instead of rolled. I did like the parsley added in. The herb was a nice touch.
The dumplings did not cook completely. They probably needed about five more minutes. The outside edges were great. It was just the middle that was a little under.
While this isn’t the way I usually make it, it was quite enjoyable.
Chicken With Dumplings
1 Quart Water
2 Teaspoons Salt
2 Carrots, Sliced
1 Onion, Sliced
1 Stalk Celery, Including Leaves
1 Stewing Chicken, Cut up
1/3 Cup Flour
1 3/4 Cup Milk
2 Cups Biscuit Mix
1/2 Cup Chopped Parsley
Heat water in a saucepan. Add salt, carrots, onion, and celery. Add chicken. Cover and simmer for 3 to 4 hours - do not boil. Remove chicken from broth and keep hot. Strain broth and measure. Add water if necessary to make 3 cups. Return to saucepan. Combine flour and 1 cup milk. Shake in a covered jar or beat to blend thoroughly. Add flour mixture slowly to broth, stirring constantly for 5 minutes. Combine biscuit mix and parsley. Stir in 3/4 cup milk until flour is dampened. Drop from a spoon onto chicken pieces in boiling stew. Cook, uncovered, over low heat for 10 minutes. Cover and cook an additional 10 minutes.
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