Chicken and Dumplings

Recipe from

Oxmoor House

Nutritional Information

Calories 837
Caloriesfromfat 66 %
Fat 61.3 g
Satfat 20.9 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 36.9 g
Carbohydrate 33.7 g
Fiber 0.0 g
Cholesterol 174 mg
Iron 0.0 mg
Sodium 1112 mg
Calcium 0.0 mg


1 (3-pound) broiler-fryer, cut up
1 teaspoon dried whole thyme
1 teaspoon salt, divided
3/4 teaspoon freshly ground pepper, divided
3 tablespoons vegetable oil, divided
3 cups canned ready-to-serve chicken broth
1 cup Chablis or other dry white wine
12 small boiling onions
2 teaspoons minced garlic
1/4 cup margarine
1/4 cup all-purpose flour
1 cup whipping cream
1 1/3 cups all-purpose flour
2 teaspoons baking powder
1/4 cup shortening
2/3 cup whole milk


Sprinkle chicken with thyme, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Cook in 2 tablespoons hot oil in a Dutch oven over medium-high heat 8 minutes, turning to brown all sides. Stir in broth and wine; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Drain chicken, reserving broth mixture. Wipe drippings from pan with a paper towel. Saute onions in 1 tablespoon hot oil in a skillet over medium-high heat 5 minutes. Add garlic; saute 1 minute.

Melt margarine in Dutch oven over low heat; add 1/4 cup flour, stirring until smooth. Cook 1 minute, stirring constantly. Add reserved broth mixture; cook over medium heat, stirring constantly, until mixture is slightly thickened and bubbly. Stir in whipping cream. Add chicken and onion mixture to broth mixture; bring to a boil.

Combine 1 1/3 cups flour, baking powder, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper; cut in shortening with a pastry blender until mixture is crumbly. Add milk; stir with a fork until dry ingredients are moistened. Drop batter by large spoonfuls into boiling broth mixture; cover, reduce heat to medium-low, and simmer 20 minutes or until dumplings are done.