Chicken Fricassee and Dumplings

niedziela, 26 stycznia 2014

Chicken Fricassee and Dumplings

Time: 1 hrs


  • 3 1/2 lbs chicken parts (your choice, we prefer thighs without bone)
  • 1 1/4 teaspoons kosher salt
  • 3/4 teaspoon pepper
  • 1 cup flour
  • 1 1/2 teaspoons poultry seasoning (divided)
  • 3 -4 tablespoons canola oil
  • 1 small onion, chopped
  • 4 carrots, sliced
  • 1 (14 ounce) can chicken broth or 1 1/4 cups home made chicken broth
  • 3/4 cup water
  • 2 stalks celery, chopped


  • 1 Sprinkle the chicken parts with 3/4 tsp salt and 1/2 tsp pepper.
  • 2 Place the flour in a resealable bag with the flour and 1 tsp poultry seasoning; add about two pieces of chicken at a time and shake the bag to thoroughly coat the chicken, placing the coated chicken on a rack, repeating until all the pieces are coated with flour.
  • 3 Heat one half of the oil in a large deep chicken fryer skillet, and add the chicken parts; brown for a few minutes on each side until a nicely golden brown color (depending on the size of the skillet, it might take two batches), and set chicken aside.
  • 4 Add the rest of the oil to the skillet, heat, and add the onion, and carrot; saute until lightly browned and tender.
  • 5 Add the chicken broth, water, browned chicken, celery, the remaining salt, pepper and poultry seasoning; cover and simmer 30 minutes.
  • 6 Make the white sauce: Whisk 2 T flour in a saucepan with melted butter for about a minute, then add 1 cup milk, heating until thickened.
  • 7 Add the white sauce (or can of cream of chicken soup) and frozen peas.
  • 8 Make the dumplings, mixing all ingredients together and stirring until the dry ingredients are moistened.
  • 9 Drop heaping tablespoon portions of the dumplings into the simmering chicken/liquid.
  • 10 Cover and continue to simmer for 12 minutes, or until a toothpick inserted into the dumpling comes out clean.
  • 11 Serve while hot.

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