Monday, October 09, 2006


So tonight I'm fixing Chicken and Dumplings, it's a great recipe that I found online and I'm trying this version for the first time, hope it's good :)



* 2 tablespoons butter
* 1 large yellow onion, chopped
* 2 cloves garlic, minced
* 1 pound boneless chicken thighs
* 1 cup low-sodium chicken broth
* 1 (10 ounce) package frozen mixed vegetables
* 1/2 teaspoon dried sage
* 1/2 teaspoon dried thyme
* 1 1/2 cups self-rising flour
* 3 tablespoons chopped fresh parsley
* 3 tablespoons shortening
* 2/3 cup buttermilk


1. Melt butter in a large saucepan or pot over medium heat. Saute onion and garlic for 5 minutes, then stir in chicken and saute until browned, about 7 to 10 minutes. Stir in broth, vegetables, sage and thyme; mix all together and let simmer over medium heat while preparing the dumplings.

2. In a medium bowl, mix flour and parsley together. Add shortening and stir mixture into a coarse, mealy dough. Stir in buttermilk, a little bit at a time, until dough holds together and is soft but firm. (If needed, add up to 2 tablespoons more buttermilk).

3. Bring chicken mixture to a boil over medium high heat and drop round spoonfuls of dumpling mixture on top (do not let dumplings touch each other). Reduce heat to low, cover pot and let simmer for 10 to 12 minutes.


  1. Now I want chicken and dumplings, right now! Those look WONDERFUL!

  2. My mom, Christina, told me about a recipe for cheescake pudding pie you posted in September, because she knows my husband is a cheecake fanatic. I am definitely going to use this recipe, He will enjoy dessert and it won't take me all day to make. Thanks

  3. How did the chicken and dumplings turn out?
    it sounds wonderful

  4. My children love chicken and dumpling! I must try your recipe.

  5. As always, I come over here to see what youre cooking so I know what I'm cooking. Just makes it so much easier. I'm making lunch for my sewing group this week, and Chicken and Dumplings it is! Bet these eastern ladies havent had that for awhile! My recipe is from a soup can, so I'll give yours a try.