Chicken and Dumplings

Ingredients

Preparation

1
Simmer the chicken until it is tender and the thigh juices run clear, about 40 minutes.
2
Remove the chicken from the pot; when it is cool enough to handle, remove the skin and separate the meat from the bones. Return the chicken meat to the pot and keep warm over low heat.
3
To prepare the dumplings: Mix the flour with the salt and mound together in a mixing bowl. Beginning at the center of the mound, drizzle a small amount of ice water over the flour. Using your fingers, and moving from the center to the sides of the bowl, gradually incorporate about 3/4 cup of ice water. Knead the dough and form it into ball.
4
Dust flour onto a clean work surface. Roll out the dough (it will be firm), working from center to 1/8-inch thick. Let the dough relax for several minutes.
5
Add the cream of celery soup to the pot with the chicken and simmer gently over medium-low heat.
6
Cut the dough into 1-inch pieces. Pull a piece in half and drop the halves into the simmering soup. Repeat.
7
Do not stir the chicken once the dumplings have been added. Gently move the pot in a circular motion so the dumplings become submerged and cook evenly. Cook until the dumplings float and are no longer doughy, 3 to 4 minutes.
8
To serve, ladle chicken, gravy, and dumplings into warm bowls.

Tools

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About

If the stew is too thin it can be thickened before the dumplings are added. recipe was adapted from Paula Deen.

Yield:

4.0

Added:

Tuesday, December 15, 2009 - 5:12pm

Creator:

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