Chicken ‘n Parmesan Dumplings

This is THE Recipe for the Ultimate Chicken ‘n Dumplings.

This is a dish so delicious that if you don’t have a big family you’ll try to acquire one.  This French Country dish is “City Company” worthy.    A simple side salad of tender lettuce with a vinaigrette, a crisp Chardonnay or a lovely Pinot Noir will have your family clamoring for more of the same  and your company wangling for  frequent invitations to dinner just in case.                             Serves 6

  • 2 Tbsp. butter + 2 Tbsp. EVOO (extra virgin olive oil)

heated together in a dutch oven over medium high heat

  • 6 chicken thighs (bone-in w/skin)
  • 3 ribs celery, strings removed and chopped (I slice on the diagonal)
  • 1 large sweet onion, peel and coarsely chop
  • 1 Tbsp. kosher salt
  • 2 tsp. fresh black pepper
  • 2 tsp. Herbs d’ Provence, rubbed in the palm of the hand to release bouquet
  1. Place chicken thighs skin side down in hot fat in a dutch oven with onion, celery and seasonings on top of chicken.
  2. Cook over medium high heat for 4-5 minutes, turning the chicken once after the initial 5 minutes is up. Stir the pot.

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    Chicken ‘n Parmesan Dumplings
    This is the Untimate Chicken ‘n Dumplings Recipe

  3. Add carrots, potatoes and garlic  .  Cook 5 more minutes.  Stir.
  4. Add hot water.  Bring all to a boil. Cover and reduce to simmer for 20 minutes.
  • 6 medium carrots, cleaned and sliced on the diagonal in 2″ lengths*
  • 4 small potatoes, peeled and chopped into medium chunks (about 1-1/12″)
  • 4 large cloves garlic, peeled, smashed and minced finely
  • 6 cups hot water
  • 1 cup sugar snap peas, halved

*baby carrots work wonderfully  — about 2 cups)

Make dumplings:

  • 2 cups biscuit mix
  • 1 cup grated parmesan
  • 2/3 cup whole milk
  1. Stir parmesan and biscuit mix together until well blended
  2. Add milk and mix to incorporate, gathering dough ball on a lightly floured surface and kneed 10-12 strokes.
  3. Roll dough into a “log” shape and cut dumplings of 1-1/2″ thick. **Drop onto simmering broth to steam.  It is okay if dumplings touch each other.

 

  • Remove dutch oven from heat and remove chicken thighs to a cutting board
  • Stir in peas
  • Top with dumplings (**Drop onto simmering broth to steam.  It is okay if dumplings touch each other. )
  • Cover and simmer for 20 minutes
  • Meanwhile, remove the bones and skin from chicken and break chicken meat into chunks, and divide evenly among 6 serving bowls.  
  • Remove lid from dutch oven and place dumplings under a broiler to brown tops of dumplings.  
  • Spoon servings over chicken and serve while piping hot.

©Barbara A.Ziegler 2014 BAPantryGourmet.com All rights reserved

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