Chicken and Dumplings Recipe

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Ingredients

Count

Nutrition

1055

Calories

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Ingredients:

Serving

12 cups cold water
1 tbsp whole black peppercorns
4 chicken leg quarters, skinned
3 celery stalks, sliced
2 medium carrots, peeled and sliced
2 bay leaves
1 large onion, peeled and cut into 8 wedges
4.5 oz all-purpose flour (about 1 cup), divided
1 tsp baking powder
1/4 tsp salt
1/4 cup chilled butter, cut into small pieces
3 tbsp buttermilk
remaining ingredients
cooking spray
1 1/2 cups chopped onion
1 cup thinly sliced celery
3/4 cup (1/4-inch- thick) slices carrot
3/4 tsp salt
1 tbsp all-purpose flour
2 tbsp finely chopped fresh chives

Directions:

To prepare broth, combine first 7 ingredients in a large stockpot; bring to a boil. Reduce heat to medium-low, and simmer 2 hours, skimming as necessary. Remove chicken from broth; cool. Remove meat from bones. Shred meat; set aside. Discard bones. Strain broth through a sieve over a bowl; discard solids. Place broth in a large saucepan; bring to a boil. Cook until reduced to 6 cups (about 8 minutes).
To prepare dumplings, weigh or lightly spoon 4.5 ounces (about 1 cup) flour into a dry measuring cup; level with a knife. Combine 3.4 ounces (3/4 cup) flour, baking powder, and 1/4 teaspoon salt; stir with a whisk. Cut in butter with a pastry blender or two knives until mixture resembles coarse meal. Add buttermilk; stir to combine. Turn dough out onto a lightly floured surface; knead 5 times, adding remaining 1.1 ounces (1/4 cup) flour as needed. Divide mixture into 24 equal portions.
Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add chopped onion, 1 cup celery, and 3/4 cup carrot to pan; sauté 4 minutes, stirring occasionally. Add broth and 3/4 teaspoon salt; bring to a boil. Reduce heat, and simmer 20 minutes or until vegetables are tender. Drop dumplings into pan; cover and cook 10 minutes or until dumplings are done, stirring occasionally. Remove 1/4 cup liquid from pan; stir in 1 tablespoon flour. Return chicken to pan. Add flour mixture to pan; bring to a boil. Cook 1 minute or until slightly thick, stirring occasionally. Remove from heat; stir in chives.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1054.58 Kcal (4415 kJ)
Calories from fat	623.46 Kcal
		% Daily Value*
Total Fat	69.27g	107%
Cholesterol	353.33mg	118%
Sodium	1028.42mg	43%
Potassium	1356.87mg	29%
Total Carbs	41.81g	14%
Sugars	8.13g	33%
Dietary Fiber	5.76g	23%
Protein	61.06g	122%
Vitamin C	12.5mg	21%
Vitamin A	0.6mg	19%
Iron	3.9mg	22%
Calcium	246.5mg	25%

Amount Per 100 g
Calories	79.04 Kcal (331 kJ)
Calories from fat	46.73 Kcal
		% Daily Value*
Total Fat	5.19g	107%
Cholesterol	26.48mg	118%
Sodium	77.08mg	43%
Potassium	101.7mg	29%
Total Carbs	3.13g	14%
Sugars	0.61g	33%
Dietary Fiber	0.43g	23%
Protein	4.58g	122%
Vitamin C	0.9mg	21%
Iron	0.3mg	22%
Calcium	18.5mg	25%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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