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Chicken with Dumplings
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Heat 4 tablespoons of the butter with the oil in a large, heavy saucepan or Dutch oven over moderate heat. Add the chicken, a few pieces at a time, and saute until well browned on all sides, about 15 minutes. Transfer the chicken to a bowl as you cook the remaining pieces. Add the onion to the saucepan; cook for 1 minute. Stir in the wine and scrape up any browned bits from the bottom of the pan. Add the chicken broth, celery, pepper, and allspice to the pan, stirring to combine. Return the chicken to pot. Bring to boiling. lower heat and simmer, covered, until the chicken is tender, about 30 minutes. Combine 2 cups of flour with the baking powder, sugar, and salt in a medium-size bowl. With a pastry blender or two knives, cut in the remaining 2 tablespoons of butter until the mixture resembles coarse meal. Stir in just enough milk to make a soft dough; do not overmix. Roll the dough out on a lightly floured surface to 1/2-inch thickness. cut into rounds with a 2-inch biscuit cutter. Transfer the chicken to a large, shallow, ovenproof serving dish. Cover loosely with foil. Keep warm in a slow oven. Strain the cooking juices and return to the pot. Skim the fat and discard the solids. Combine 1 tablespoon flour with 2 tablespoons of the cream until smooth. Add the remaining 2 tablespoons cream and whisk into the pot. Heat to the simmer. Place the dumplings on top. Cook, covered, over medium-low heat until the dumplings are firm, about 18 minutes. To serve: Remove the dumplings with a slotted spoon; place over chicken. Spoon sauce on top. Sprinkle with parsley.
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