Recipes and Cooking Chicken and Dumplings Does old-fashioned chicken and dumplings bring back memories of dinners at your grandma's house? Try this low-fat recipe and start some traditions of your own. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on December 20, 2021 Print Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 30 mins Cook Time: 47 mins Total Time: 77 mins Servings: 6 Jump to Nutrition Facts Ingredients 2 ½ pound meaty chicken pieces (breast halves, thighs, and drumsticks) 3 cup water 1 medium onion, cut into wedges ¾ teaspoon salt ½ teaspoon dried sage or marjoram, crushed ¼ teaspoon black pepper 1 bay leaf 1 cup sliced celery (2 stalks) 1 cup thinly sliced carrots (2 medium) 1 cup sliced fresh mushrooms 1 recipe Dumplings ½ cup cold water ¼ cup all-purpose flour Dumplings 1 cup all-purpose flour 1 teaspoon baking powder ½ teaspoon salt 2 tablespoon shortening ½ cup buttermilk Directions Skin chicken. In a 4-quart Dutch oven combine chicken, the 3 cups water, the onion, salt, sage, pepper, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 25 minutes. Add celery, carrots, and mushrooms. Return mixture to boiling; reduce heat. Simmer, covered, about 10 minutes more or until vegetables are tender and chicken is no longer pink (170 degrees F for breasts, 180 degrees F for thighs and drumsticks). Discard bay leaf. Using tongs, rearrange the chicken pieces so they rest on top of the vegetables. Meanwhile, prepare Dumplings. Spoon dumpling batter into six mounds on top of the chicken. (Do not spoon batter into the liquid.) Return to boiling; reduce heat. Simmer, covered, for 12 to 15 minutes or until a wooden toothpick inserted into a dumpling comes out clean. Do not lift cover while simmering. With a slotted spoon transfer chicken, dumplings, and vegetables to a serving platter; keep warm. For gravy, pour 2 cups cooking liquid into a large measuring cup. Skim fat from liquid; discard fat. Pour liquid into the Dutch oven. Stir the 1/2 cup cold water into the flour; stir into the liquid in Dutch oven. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir for 1 minute more. Serve gravy over chicken, vegetables, and dumplings. Dumplings In a medium bowl combine flour, baking powder, and salt. Cut in shortening until mixture resembles coarse crumbs. Add buttermilk, stirring just until moistened. Print Nutrition Facts (per serving) 322 Calories 11g Fat 25g Carbs 29g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 322 % Daily Value * Total Fat 11g 14% Saturated Fat 3g 15% Cholesterol 77mg 26% Sodium 672mg 29% Total Carbohydrate 25g 9% Total Sugars 4g Protein 29g Vitamin C 3.5mg 18% Calcium 101mg 8% Iron 2.7mg 15% Potassium 474mg 10% Folate, total 20.2mcg Vitamin B-12 0.3mcg Vitamin B-6 0.5mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.