From Better Homes and Gardens
In a 4 quart Dutch oven combine chicken, bayleaf, broth, carrots and mushrooms. Bring to boiling, then reduce heat and simmer until chicken is done. (180 degrees) Remove chicken from pan, cool slightly, and remove meat from bones. Divide liquid, chicken & vegs between 2 pans.
Meanwhile, in food processor with metal blade, combine dry dumpling ingredients and shortening. Pulse until mixture is coarse crumbs. Dump into a large mixing bowl. Add buttermilk, stir until moistened, right before cooking dumpllings.
Spoon dumpling batter into mounds on top of the chicken. Do not spoon the batter into the cooking liquid, Return to boiling, reduce heat. Simmer, covered, for 12 to 15 minutes or until a wooden toothpick inserted into a dumpling comes out clean. Do not lift cover while simmering. With slotted spoon, remove chicken and dumplings to platters.
For gravy, pour 2 coups of cooking liquid into a large measuring cup. Skim fat from liquid, discard fat. Pour liquid into the Dutch oven. Stir 1/2 cup cold water into 1/4 cup flour; stir into the liquid in the Dutch oven. Cook and stir over meduim heat until mixture is thickened and bubbly. Cook and stir for 1 minute more.
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Serving Size: 1 Serving (485g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 747 | ||
Calories from Fat: 354 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 39.3g | 52 % | |
Saturated Fat 12.5g | 62 % | |
Monounsaturated Fat 16.6g | ||
Polyunsanturated Fat 7.6g | ||
Cholesterol 160.1mg | 49 % | |
Sodium 744.9mg | 26 % | |
Potassium 780.4mg | 21 % | |
Total Carbohydrate 54.8g | 16 % | |
Dietary Fiber 3.7g | 15 % | |
Sugars, other 51.1g | ||
Protein 41.5g | 59 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 747
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