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Herb Chicken and Dumplings

There's not a better comfort food than chicken and dumplings. Try these mouth watering Herb Chicken and Dumplings for a pleasant surprise. Your recipe for old fashioned chicken and dumplings is about to change for the better.

Cooking MethodCasserole

Ingredients

  • 2 pounds chicken pieces, breasts, thighs and drumsticks
  • 3 cups water
  • 1 medium onion, cut into wedges
  • 1 teaspoon dried basil, crushed
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried marjoram, crushed
  • 1/4 teaspoon black pepper
  • 1 bay leaf
  • 1 cup sliced celery
  • 1 cup carrots, thinly sliced
  • 1/2 cup sliced fresh mushrooms
  • 1 cup all-purpose flour
  • 1 tablespoon fresh parsley, snipped
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried oregano, crushed
  • 1 egg, beaten
  • 1/4 cup milk
  • 2 tablespoons cooking oil
  • 1/2 cup water
  • 1/4 cup all-purpose flour

Instructions

  1. Skin chicken, if desired. Rinse chicken. In a large pot combine chicken, the 3 cups water, onion, basil, 1/2 tsp salt, marjoram, pepper, and bay leaf. Bring to boiling; reduce heat. Cover and simmer for 25 minutes.
     
  2. Add celery, carrots and mushrooms. Return mixture to boiling; reduce heat. Cover and simmer about 10 minutes more or until chicken and vegetables are tender. Discard bay leaf.
     
  3. In a mixing bowl combine the 1 cup flour, parsley, baking powder, the 1/4 tsp salt, and oregano.
     
  4. In another bowl combine the egg, milk, and oil; add to flour mixture. Stir with a fork just until moistened.
     
  5. Drop batter onto the hot chicken in broth, making 6 dumpling. Return to boiling; reduce heat. Cover and simmer for 10 to 12 minutes or until a wooden toothpick inserted into a dumpling comes out clean. Do not lift cover while simmering.
     
  6. Transfer chicken, dumplings, and vegetables to a serving platter; keep warm.
     
  7. Pour broth into a large measuring cup. Skim fat from broth; discard fat. Measure 2 cups of the broth; return to pot.
     
  8. Combine the 1/2 cup cold water and 1/4 cup flour; stir into broth. Cook and stir until mixture is thickened and bubbly. Cook and stir for 1 minute more. Serve gravy over chicken and vegetables with dumplings.

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