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LOCATION: Recipes >> Chicken Casserole Recipes >> Chicken & Dumplings Casserole 14

Print this Recipe    Chicken & Dumplings Casserole 14

Chicken With Dumplings

6 Tbsp cold unsalted butter, divided
1 Tbsp vegetable oil
2 small chickens (2 1/2 lb each) cut into eighths
1 large onion, finely chopped
1 cup dry white wine
1 1/4 cups chicken broth
2 stalks celery with leaves, chopped (1 cup)
1/2 tsp ground black pepper
1/4 tsp ground allspice
2 cups + 1 Tbsp all-purpose flour
2 1/2 tsp baking powder
1 tsp sugar
1/4 tsp salt
2/3 to 3/4 cup milk
1/4 cup heavy cream
Chopped parsley

Heat 4 tablespoons of the butter with the oil in a large, heavy
saucepan or Dutch oven over moderate heat. Add the chicken, a few
pieces at a time, and saute until well browned on all sides, about
15 minutes.

Transfer the chicken to a bowl as you cook the remaining pieces.
Add the onion to the saucepan; cook for 1 minute. Stir in the wine
and scrape up any browned bits from the bottom of the pan. Add the
chicken broth, celery, pepper, and allspice to the pan, stirring
to combine. Return the chicken to pot. Bring to boiling. lower heat
and simmer, covered, until the chicken is tender, about 30 minutes.

Combine 2 cups of flour with the baking powder, sugar, and salt in
a medium-size bowl. With a pastry blender or two knives, cut in
the remaining 2 tablespoons of butter until the mixture resembles
coarse meal. Stir in just enough milk to make a soft dough; do
not overmix. Roll the dough out on a lightly floured surface to
1/2-inch thickness. cut into rounds with a 2-inch biscuit cutter.

Transfer the chicken to a large, shallow, ovenproof serving dish.
Cover loosely with foil. Keep warm in a slow oven.

Strain the cooking juices and return to the pot. Skim the fat and
discard the solids. Combine 1 tablespoon flour with 2 tablespoons
of the cream until smooth. Add the remaining 2 tablespoons cream
and whisk into the pot. Heat to the simmer. Place the dumplings on
top. Cook, covered, over medium-low heat until the dumplings are
firm, about 18 minutes.

To serve: Remove the dumplings with a slotted spoon; place over
chicken. Spoon sauce on top. Sprinkle with parsley.

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Taste: Ease of Prep: Appearance:
Hard, but worth it, July 17, 2006 - 04:56 PM
Reviewer: Marci from USA
This recipe is had a lot of steps and ingredents and the dumplings take practice, but it is a beautiful presentation and tastes amazing. The allspice gives it a unique flavor. I used extra chicken broth instead of the wine and added baby carrots with the celery.

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