Elegant Chicken and Dumplings


(3 votes) 4 3

Made entirely from scratch, this meal is a bit of work deliciously impressive.

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  • Chicken:
  • 1 5-6 lb. stewing chicken, cut up
  • 1 1/2 tsp. salt
  • 2 sprigs parsley
  • 4 celery stalks with leaves
  • 1 small onion, cut up
  • 1/2 tsp. pepper
  • 2 whole cloves
  • 2 whole allspice
  • 1 bay leaf
  • Dumplings:
  • 1 C. sifted all purpose flour
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 C. milk
  • 2 Tbs. cooking oil
  • 2 Tbs. snipped parsley
  • Chicken Gravy:
  • 1 qt. strained chicken broth
  • 1/2 C. all purpose flour
  • 1 C. cold water
  • 1 tsp. salt
  • 1/8 tsp. pepper
  • 1/3 C. red wine

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To make chicken, place chicken in Dutch oven or large kettle; add water just to cover. Add salt, parsley, celery, carrot, onion, pepper, cloves, allspice and bay leaf. Cover, bring to boiling and simmer for about 3 hours or until meat is tender.

To make dumplings, sift together flour, baking powder, and salt. Combine milk and oil; add with snipped parsley to dry ingredients. Stir just to moisten. Drop from tablespoon directly on to chicken in boiling stock. Cover tightly and return to boiling. Reduce heat (don’t lift cover); simmer 12 to 15 minutes. Remove dumplings and chicken to hot platter; keep warm.

To make gravy, strain broth from chicken. Pour broth in saucepan. Heat to boiling. Combine flour and cold water; gradually add to broth, mixing well. Cook stirring constantly, until mixture thickens. Add salt, pepper and wine; simmer 5 minutes longer. Pour over chicken and dumplings.

Yield: 6-8 servings

Reviews (1)

  • WOW! This is the Master Recipe I have been looking for! Thank you very much. This goes straight to Recipe Box under FAVORITES!!

    Flag as inappropriate Rebecca007  |  October 16, 2008

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