Monday, November 7, 2016

Chicken and dumplings is one of my family favorite's

Chicken and dumplings is one of my family favorite's,but after a long day at work I just do not have the energy to roll out dumplings or the time it takes to cook them.

This is my grandmothers recipe with a little twist from me to make it just a little quicker to make ,but taste just as good as if it was made from scratch.

Ingrediants: are as follows

6 chicken breast {boiled and cut up in bite size pieaces}
1 small onion { diced in small pieaces}
2 cans of buttermilk biscuits{ 8 to a can }
1/2 cup of milk
1/2 cup cream
3 table spoons butter
3 cups of water
salt and pepper to taste
small dish of self rising flour

Direction's:

Start a medium size pot of water to boil,with 3 cups of water, on a low boil.While your water is starting to get hot add in cut up chicken and diced onion and butter.

While this is starting to boil prepare your canned biscuits.Cut each one in eight to ten pieaces depending on how big you like your dumplings to be.After they are cut up roll each one in the flour and drop in the boiling water.Try not to stir them to much,this will cause your biscuits to break down and that would be bad.Drop your biscuits in one at a time so they do not stick together.
Cook this with lid on for about 20 to 30 minutes, till dumplings plump up and when a tooth pick is incerted in the center it comes out clean.

After all of that is done now it is time to season it up a bit.This is where the milk and cream come into play.Add you milk and cream slowy to the pot.Then salt and pepper to taste the cream and the milk will help to create a rich gravy.Your family will love it.


Tip:

If you are making a stew,chciken & dumplings and want to thinken up your sauce just a little bit,Take 2 tablespoons of selfrising flour and 1 tablespoon of butter and cream them together and add this mixture slowly to your pot.Ok now do not freak out when you see a bunch of little flour speaks pop up all over the top of your pot,they will break down slowly when the butter creamed into the flour starts to naturaly melt,Your sauce will thinken up and it will not leave a hevy flour taste to your dish.

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