Chicken Fricassee with Dumplings
Submitted by summersj
Classic chicken fricassee simmered with carrots, onions, and bay leaf in a thick, savory gravy topped with light, fluffy homemade dumplings. Pure old-fashioned comfort in one pot.
YIELD
4 servingsPREP
10 minCOOK
50 minREADY
60 minThis is the recipe your great-grandma had memorized and never wrote down.
A whole chicken simmers with carrots, onions, bay leaf, and cloves until the broth turns into a thick, flour-thickened gravy that clings to every piece.
Then comes the best part: fluffy dumplings dropped right on top of the steaming pot, where they puff up into pillowy clouds.
The golden rule? Don’t lift that lid for 20 minutes. No peeking. The steam is what makes them light.
This is one-pot cooking at its most honest and satisfying.
Kitchen Tips
- No peeking at the dumplings: Seriously. Every time you lift the lid, steam escapes and you get dense, heavy dumplings instead of fluffy ones.
- Mix the flour paste smooth: Any lumps in your flour-water slurry will show up as lumps in your gravy. Whisk it well before adding.
- Don’t overwork the dumpling batter: Stir just until the flour is moistened. A few lumps are fine. Overmixing makes them tough.
Ingredients
Directions
CUT CHICKEN INTO SERVING PIECES.
PARE CARROTS ONIONS IN PAN ADD INSTANT CHICKEN BROTH, SALT, BAYLEAF, PEPPER AND WATER.
ADD CHICKEN.
HEAT TO BOILING LOWER HEAT COVER AND SIMMER 30 MINUTES.
COMBINE FLOUR AND COLD WATER IN CUP TO MAKE A SMOOTH PASTE.
STIR INTO BUBBLING CHICKEN LIQUID.
COOK STIRRING CONSTANTLY UNTIL MIXTURE THICKENS.
DUMPLINGS:SIFT TOGETHER FLOUR BAKING POWDER AND SALT INTO MEDIUM SIZE BOWL.
CUT IN SHORTENING WITH PASTRY BLENDER STIR IN MILK JUST UNTIL FLOUR IS MOIST.
DROP DUMPLINGS BATTER IN MOUNDS ON TOP OF STEAMING CHICKEN.
COOK COVERED 20 MINUTES NO PEEKING OR THEY WON’T BE LIGHT AND FLUFFY.
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