POSTED: October 30, 2007 by abbey1
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OK
I am now going to provide protective covering for the doves that live out front of my place.... poor souls!! :cry:
Great recipe for a cold winter night!
It looks healthy too (if I use the milk instead of cream!)
Thanks!
B
Now that's how to write a recipe! thanks for a really good recipe ,for chicken&dumplings.
This is the recipe I use, but you can 1/2 it for a smaller family. I use Bisquick for the dumplings.
5 cups chicken broth
14 chicken thighs, skinned
7 medium carrots, peeled and cut in chunks
4 potatoes, peeled and cut in 1" cubes
2 cups boiling onions, peeled
3 Tbsp. butter
3 stalks celery, chopped
1 onion, chopped
8 oz. (250 g) small button mushrooms
1/3 cup flour
1/2 - 1 tsp. dried thyme or tarragon
salt and pepper to taste
1/2 cup frozen peas
1/4 cup whipping cream ( or milk)
The Dumplings
1 1/2 cups flour
2 tsp. baking powder
1/2 tsp. salt
2/3 cup milk
2 Tbsp. oil
1 egg, slightly beaten
1 Tbsp. chopped parsley (optional)
Instructions:
To Make Stew: In a large dutch oven, bring broth to a boil. Add chicken, cover and simmer over medium-low heat for 30 minutes. Transfer to a plate and cool. Cut meat into bite-sized pieces. Add carrots and potatoes to broth; cover and cook for 10 minutes. Add onions and simmer, covered until onions are tender, about 5 minutes. Transfer vegetables to a plate. Pour broth into a large measuring cup, adding more broth if necessary to make 5 cups. Using the same pot, melt butter and cook celery, onion and mushrooms, stirring often until softened. Add flour, thyme, salt and pepper. Cook and stir for 1 minute. Gradually whisk in broth and bring to a boil, stirring constantly. Reduce heat to medium-low; simmer, stirring often, for about 5 minutes. Return chicken and juices to pot. Stir in vegetable mixture, peas and cream.
To Make Dumplings: In a medium bowl, combine flour, baking powder and salt. Mix milk, oil and egg together and add to flour mixture. Stir until dry ingredients are just moistened. Drop dumpling dough by rounded tablespoonfuls onto boiling stew, leaving space around each. Reduce heat, cover tightly (don't peek!) and simmer 15 minutes, or until dumplings are fluffy and no longer doughy on bottom. Serves 8.
Good morning! Thanks for the reply on dove dumplings.My Mother used to make them,but I never did.My brother expects me to make them now and I didn't have a clue.I will make the receipe you found for me.I don't have a specific recipe for chicken & dumplings. I cook the chicken in water till done-make the dough for the dumplings - i drop mine into the broth with teaspoon.i simmer until they taste done,about 20 min. i also add a can of cream of chicken soup to broth for a real rich flavor.i know some people add carrot,celery,but i don't.i know this isn't a recipe,per say,i make the dough pretty close to the one in the dove recipe.i hope i haven't confused anyone!
Abbey1,
I have never made chicken & dumplings. Would you share your southern recipe with us?
B.
OK.... I was hoping when you said dove dumplings, the "dove" part was like the dove in Dove chocolate or Dove soap -- you know, just a name, doesn't actually contain dove. But I found this recipe on the Net, and... well.... they really are DOVE dumplings!! :eek:
Hope this helps:
[B]Dove Dumplings[/B]
10 - 12 dove breasts
1/4 cup oil
salt to taste
pepper to taste
1/4 chopped onion
2 cups flour
1 tsp. salt
1/4 cup shortening
2 eggs
1/4 cup milk
2 cubes chicken bullion
Rinse and dry the doves. Brown in the oil. Drain.
Place doves in a pot and just barely cover with water. Add the salt, pepper and onion. Cover and simmer until the meat is tender.
Combine the flour and the salt in a bowl. Add the shortening and mix until crumbly. Stir in the eggs and milk.
Roll out the dough on a floured surface to about 1/8 thick. Cut into 2 inch squares.
Remove doves from the pot. Add the chicken bullion and bring to a boil.
Drop in the dumplings one at a time. Cook about 20 minutes or until tender.
Add doves back to the pot, cover and simmer for about 10 minutes.