Perdue
Dutch Oven Chicken and Herbed Dumplings
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"Yum, yum delicious"
Comment Deborah Smith
"It's almost like my TurkeySoup with Danish Dumplings ....getting hungry"
Comment Joanmarie Powell
"I like the idea of adding the dumplings. Can't wait to try this recipe."
Comment Cecile Slinkman
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Dutch Oven Chicken and Herbed Dumplings

Ingredients

1 pkg. PERDUE® HARVESTLAND® Chicken Thighs
1 pkg. PERDUE® HARVESTLAND® Chicken Drumsticks
2 tbsp. butter
1 tbsp. olive oil
1 1/4 tsp. salt
1/4 tsp. black pepper
1 cup diced celery
1 cup diced onion
1 cup diced carrots
2 tbsp. fresh dill, chopped
6 cups chicken stock
2 cups flour
1/2 cup chopped fresh herbs such as thyme, dill, parsley, chives
1 tsp. baking powder
4 tbsp. vegetable shortening
3/4 cup buttermilk
2 tbsp. fresh parsley
Step One

Dutch Oven Chicken and Herbed Dumplings

Time make it in:

WITH PERDUE® HARVESTLAND® Chicken Thighs

Serves 6 | Prep Time: | Cook Time:

Nutritional Information
Serving Per Recipe: 6
Amount Per Serving
Calories 820
% Daily Value*
Total Fat 45g 69%
Saturated Fat 13g 65%
Cholesterol 205mg 68%
Sodium 1100mg 46%
Total Carbs 47g 16%
Dietary Fiber 3g 12%
Sugars 8g
Protein 53g
Vitamin A 80%
Vitamin C 20%
Calcium 15%
Iron 30%
*Percent Daily Values are based
on a 2,000 calorie diet.

  • Calories 820
  • Protein 53g
  • Sodium 1100mg
  • Sat.Fat 13g
  • Sugar 8g

Dutch Oven Chicken and Herbed Dumplings

ingredients

Ingredients

1 pkg. PERDUE® HARVESTLAND® Chicken Thighs
1 pkg. PERDUE® HARVESTLAND® Chicken Drumsticks
2 tbsp. butter
1 tbsp. olive oil
1 1/4 tsp. salt
1/4 tsp. black pepper
1 cup diced celery
1 cup diced onion
1 cup diced carrots
2 tbsp. fresh dill, chopped
6 cups chicken stock
2 cups flour
1/2 cup chopped fresh herbs such as thyme, dill, parsley, chives
1 tsp. baking powder
4 tbsp. vegetable shortening
3/4 cup buttermilk
2 tbsp. fresh parsley
ingredients

Step one: Simmer

In a stockpot or Dutch oven, heat the butter and olive oil over medium-high heat. Season the chicken with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Brown the chicken, skin side down for 3 to 5 minutes. Transfer to a clean plate. To the same Dutch oven, add the diced celery, onions, and carrots. Sauté for 3 to 4 minutes. Pour in the chicken stock. Add back the browned chicken and add the dill. Cover the stockpot and simmer for 20 minutes. When the stock is done and the chicken is cooked, remove the chicken from the pot and set aside on a plate to cool. Chicken is done when it feels firm to the touch and a meat thermometer inserted in the center reaches 170°F. Use 2 forks to shred the chicken and set aside. Discard the skin and bones.

ingredients

Step two: Roll

While the stock is simmering, make the dumplings. In a medium bowl, whisk together the flour, the 1/2 cup of chopped mixed fresh herbs, 1 teaspoon salt and the baking powder. Add the shortening and with a fork, two knives or your fingers, blend the shortening into the flour to look like coarse corn meal. Add the buttermilk and stir until dough comes together. On a floured surface, roll out the dough to about 1/8 inch thick, then cut into 2-inch squares or cut circles with a small drinking glass. Cover the dumplings with a kitchen towel until ready to use.

ingredients

Step three: Drop

Drop the dumplings into the simmering stock and simmer for 5 to 7 minutes or until the dumplings are cooked through. Once they are, add the shredded chicken back to the stock and simmer another 1 to 2 minutes until the chicken is heated through.

ingredients

Step four: Serve

Season with the remaining salt and pepper if desired. Ladle into bowls and garnish with fresh parsley. Serve with a side of buttered cornbread.

TIP: This recipe will easily double and is great for a crowd.

TA DA!

Dutch Oven Chicken and Herbed Dumplings

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