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.

Chicken and Dumplings
Photo: Blaine Moats
Prep Time:
30 mins
Cook Time:
47 mins
Total Time:
77 mins
Servings:
6

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

  1. 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.

  2. 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.

  3. 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

  1. In a medium bowl combine flour, baking powder, and salt. Cut in shortening until mixture resembles coarse crumbs. Add buttermilk, stirring just until moistened.

Nutrition Facts (per serving)

322 Calories
11g Fat
25g Carbs
29g Protein
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.

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