On Line Cookbook
Chicken and Dumplings - Teresa's Chicken and Dumplings
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
Source:
Teresa

Serves/Makes:4 or more

Ingredients
  • 1 whole chicken
  • salt and pepper to taste
  • 3/4 cup (175 ml) white wine
  • 1 tbsp (15 ml). oregano
  • 1 tbsp (15 ml). basil
  • 2 bay leaves
  • 1 box of Bisquick
  • milk, as specified on Bisquick box
  • flour
  • 1/2 cup (125 ml) milk
  • 2 tsp (10 ml) or 3 tsp (15 ml). butter
Preparation
  • Place chicken in a large soup pot and cover with water (fill the pot about half full).
  • Add salt and pepper to taste.
  • Add wine, oregano, basil and bay leaves.
  • Cook over medium-high heat until chicken is done.
  • Remove the chicken from the broth and place in a colander until cold running water to cool.
  • Pour the broth through a strainer into a separate bowl to remove bits of fat and foam that have accumulated during cooking.
  • Pour strained broth back into soup pot.
  • Remove skin from chicken, and pull chicken from the bone, then tear or cut the chicken into bite sized pieces and put them back in the broth.
  • Simmer chicken and broth on low while making dumplings.
  • Using the Bisquick and milk, prepare as much dumpling mix as you want (as many as your pot will hold) according to package instructions.
  • Coat your hands with flour, sprinkle a little flour on top of the dumpling mix, and roll dumplings into 1 inch balls.
  • Sprinkle a little more flour on top of dumpling mix when it begins to get too sticky to roll.
  • When you're almost finished rolling the dumplings, turn up the heat under the chicken and broth and bring to a slow boil.
  • Drop dumplings into boiling broth. Make sure they submerge. They'll pop back up, but you need to make sure they get totally wet.
  • Once all dumplings are in the broth, add 1/2 cup (125 ml) milk and 2 or 3 tsp (15 ml) butter and poke all the dumplings down again.
  • Do not stir before the dumplings are cooked, because it will tear them up.
  • Simmer for about 10-15 minutes, stirring occasionally but gently (if all dumplings appear to be cooked) to make sure chicken doesn't stick to bottom of pot.
Comments

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity
Email This To A Friend
Do you know someone who would like this recipe?
Fill in this form, then click 'Send Recipe'. The cookbook will email it to them.
Please be exact when entering the email addresses; otherwise, the recipe will get lost in cyberspace.

Mail to:
Your email:
Your name:

Copyright ©1997-2017 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

Send comments to our email. For more information, check our About the Cookbook page.