Season the chicken with salt and pepper. Dredge in flour.
Heat oil in a Dutch oven and brown the chicken. Remove the chicken from the pot and add the onions, carrots celery, jalapenos, thyme and cayenne. Stir and cook for about 3-4 minutes. Add chicken back into the pan. Add the chicken stock. Simmer for 20 minutes.
In the meantime make the dumpling dough. In a bowl add the flour, Crisco and milk. Using your hands mix until it forms a dough. Knead it a few times to ensure it comes together. Set aside.
Remove the cooked chicken from pan. Remove the skin and discard. Using 2 forks shred the chicken and place it back in the pan. Add ½ cup of heavy cream. Stir and make sure it is mixed well. Using a tablespoon scoop 16 dumplings and drop them into the pot. Cover half way with the lid and simmer for 20 minutes. Season with salt and pepper.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1335g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 364 (23%)|
|Amt Per Serving||% DV|
|Total Fat 40.5g||54 %|
|Saturated Fat 18.5g||93 %|
|Monounsaturated Fat 12.7g|
|Polyunsanturated Fat 4.8g|
|Cholesterol 438.3mg||135 %|
|Sodium 2642.5mg||91 %|
|Potassium 2390mg||63 %|
|Total Carbohydrate 117.6g||35 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 113.7g|
|Protein 170.3g||243 %|
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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: 1564
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