Can someone give me simple chicken & dumplings recipe?!
Answers: NO VEGETABLES IN IT, JUST PLAIN AND SIMPLE
I use this recipe all of the time and it is a very easy recipe to follow and very quick to prepare.
2 cans chicken broth
2 cans chopped chicken
2 cans refrigerator biscuits
Heat chicken broth and chicken on medium high in a Dutch oven. Make small balls from biscuits and flatten. Drop biscuit pieces into slowly boiling liquid. Allow to boil for 10 minutes, stirring occasionally. Turn heat on low or simmer for 5 minutes, covered. Before serving, stir in chopped chives. Serves 4
If you really mean dumplings, the quickest and easiest way is simply to stew the chicken, cool, remove skin and bones, shred the meat and return to the pot of broth. Mix bisquick or equivalent and drop by spoonfuls into simmering broth and chicken. Simmer uncovered for 10 - 15 minutes.
If, however, you mean chicken pastry, aka "chicken slick" down Souf, make pie crust using skimmed, cooled chicken fat from the broth as your shortening. Roll out the pastry, cut into strips and drop them in the simmering broth.
Whichever way you go, remember, there's nothing good but what a goodly bit of black pepper doesn't make better.
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I have been making this recipe for years, and everyone loves it!
It is very simple. As with any recipe, read all the way through before making, and make sure your skillet will allow room for the dumplings to rise when covered.
Chicken and Dumplings
Ingredients:
1 1/2 tablespoon vegetable oil
1/4 cup all purpose flour
1/4 cup bisquick
1 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon paprika
1 1/2 pounds bone-in chicken parts
1 can cream of (chicken soup 10oz)
1 1/2 cups milk
Dumplings
1 cup bisquick
1/3 cup milk
1/4 teaspoon dried parsley
1/8 teaspoon poultry seasoning
Preperation
Place biquick, flour, salt, paprika, and pepper in a large ziplock back and shake to mix. (If you do not have a zip lock bag, use a bowl).
Heat oil in a large skillet (which has a tight fitting lid for later) to medium high heat. The oil should be hot enough for the chicken to sizzle when added. Rinse chicken, shake off excess water and drop pieces in zip lock bag a few at at time, shake to coat. Fry chicken pieces in oil just until they turn golden brown on both sides (not cooked through). Remove to paper towels to drain.
Drain oil from skillet, leaving the crusty chicken bits in the bottom for flavor. Stir in canned soup and milk and bring to a low simmer.
Carefully place browned chicken back into skillet (bone side down) and let simmer for 30-35 minutes. (I stir betwen the pieces from time to time, but do not turn as the end presentation is nicer.)
While chicken is simmering...prepare your dumplings.
In a medium bowl combine bisquick, milk, parsley, and poultry seasoning until a soft dough forms.
Once the chicken is cooked as noted, drop tablespoons full into the simmering gravy between the chicken pieces (don't worry if part ot the dumpling touches the chicken as long as part of it is in the gravy). I use two spoons when doing this so my hands do not get all sticky. Once you have dropped in the last dumpling, check your time. They should simmer uncovered for 10 minutes. Cover and cook 10 minutes more. It is important that you do not uncover until this 10 minutes is done!
Enjoy! (no peaking during the last 10 minutes)