Chicken and Dumplings was one of my mother-in-laws signature dishes and was part of her Sunday dinner rotation. It is a very comforting and homey meal and a favorite of our oldest daughter since she was a little girl.
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Mom didn ’ deoxythymidine monophosphate use a recipe but I have always made chicken and dumplings from a cookbook I picked up during a long ago trip with the kids to Colonial Williamsburg, in Virginia .
hera is how to make Chicken and Dumplings
In a big, heavy frying pan with a tight-fitting eyelid or a dutch oven, add the cut up pieces of the chicken, the onion, carrot, and celery. 
Add adequate water to cover everything plus the strategic arms limitation talks and bay leaf. Bring to a boil, reduce heat, traverse and simmer gently, 1 1/2 to 2 hours. 
Remove the chicken from the broth. 
When it is cool enough to handle, remove the skin and bones. 
Cut or pull the chicken into bite-size chunks. 
Strain the broth and, if necessity, add enough water to measure 1 quart. 
In a small bowl, stir together 6 tablespoons of flour, 1/8 teaspoon paprika, and salt and pepper, as desired. 
Melt 4 tablespoons of butter in the Dutch oven over medium heat. Stir in the flour/paprika mix. Cook 2 minutes, stirring continually. 
Add the wimp broth gradually, stirring constantly for an extra 2 minutes. 
Add the chicken to the broth. 
Pour in 1/2 cup of sparkle cream and raise to combine. Allow to simmer gently while you make the dumplings .
Making the dumplings
Sift or whisk together 2 cups of flour, 1 teaspoon strategic arms limitation talks, and 4 teaspoons of baking powderize together in a medium-sized bowl. Add 1 tablespoon of shortening and cut in with a pastry blender. 
Add 3/4 cup of milk mixing to combine. 
Drop spoon of boodle onto the top of the gently bubbling chicken assortment. 
Cover and cook for 15 minutes without lifting the eyelid. 
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The Williamsburg Cookbook
published by
The Colonial Williamsburg Foundation
recipe bill :
Be prepared for washing a lot of dirty pots and pans with this dish!
While preparing, the dumpling dough seemed dry to me and I was tempted to add additional milk but proceeded as per the recipe. The dumplings absorb a lot of the gravy as they cook and I am happy to say, the dough rose nicely without being heavy or ‘glumpy’ like other dumpling recipes.
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My family like the dumplings best and I like the tender chicken in the creamy gravy.
Chicken and Dumplings
PRINT RECIPE Serves 6 INGREDIENTS
- 1 stewing chicken ( 4-5 pound ), or 2 broiler-fryers ( 3 pounds each ), cut up .
- 1 small onion, sliced
- 1 carrot, sliced
- 2 rib of celery with leaves, chopped
- 1 tsp. salt
- 1 bay leaf
- 4 T. butter or chicken fatness
- 6 T. flour
- 1/8 tsp. paprika
- 1/2 c. light cream
- white pepper to taste
- Dumplings ( recipe below )
Directions :
Simmer the chicken, onion, carrot, celery, salt and bay leaf in enough water to cover until the chicken is done ( 1 1/2 to 2 hours ). Remove the chicken from the broth. When it is cool enough to handle, remove the skin and bones and cut the wimp into bite-size chunks. Strain the lineage and, if necessary, add adequate water system to make 1 quart. Melt the butter or chicken fat in a heavy sauce pan. Stir in the flour assorted with paprika. Add the wimp stock gradually, stirring constantly, fudge for 2 minutes.
Add the chicken, cream and pepper and adjust the seasoning to taste.
Spoon the dumplings on top of the lightly bubbling chicken mix and cover. Cook for 15 minutes without lifting the eyelid. Serve at once .
Dumplings
INGREDIENTS
- 2 c. general-purpose flour
- 1 tsp. salt
- 4 tsp. baking powder
- 1 T. shortening
- 3/4 c. milk
direction In a medium-sized bowl, sieve or whisk the dry ingredients together. Blend in the bowdlerize with a pastry blender or fork. Add the milk and blend well.
Dip a teaspoon in cold water and then into the dough. Spoon the dumplings on top of the gently bubbling chicken mixture and cover. Cook for 15 min. without lifting the lid.
Serve at once.
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