WEEKDAYS 1e|12c|p

Chicken and Dumplings

Grandma Daisy
Servings: 10 to 12
30 to 60 min

Grandma Daisy beat out all the other grandma's with this delicious family meal. Treat your family to it tonight.

  • Ingredients
  • step-by-step directions
Chicken and Dumplings
  • For the Chicken:
  • 6 chicken legs (with or without skin)
  • 6 chicken thighs (with or without skin)
  • 3 liter chicken stock
  • 2 celery stalks
  • 1 small onion
  • 1 tablespoon chicken seasoning
  • 1/2 teaspoon lemon pepper
  • 1 teaspoon garlic powder
  • 1/2 tablespoon soul seasoning
  • salt to taste
  • For the Dumplings:
  • 2 cups self-rising flour
  • 1/3 cup pancake mix
  • 1 teaspoon seasoning salt
  • 1/2 teaspoon onion powder
  • 1/2 cup water
  • 1/3 cup carnation evaporated milk
  • 2 teaspoons vegetable oil
  • 2-3 icecubes
  • For the Chicken: Season chicken legs and thighs with the chicken seasoning, lemon pepper, garlic powder, soul seasoning and salt. Prick chicken all over with fork to let the seasoning absorb.
  • Chop the celery and onion.
  • In a heavy bottomed pot, over medium-high heat, sear the chicken. Once browned on all sides, add the vegetables. Add about 3 liters of chicken stock, or enough to cover (about half a finger above the chicken. Bring to a boil and then reduce to a simmer. Cook for 20 minutes, or until chicken is fully cooked.
  • For the Dumplings: In a medium sized bowl, add the flour, pancake mix, seasoning salt and onion powder and stir in the water, milk and ice cubes. The batter should be medium thick.
  • Use a soup spoon to help shape the dumplings. Start adding the dumplings to the pot of boiling chicken once the chicken is cooked through. Cover the pot and let boil for 1 to 2 minutes.
  • Remove from heat and serve hot.
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