Creamed Chicken or Chicken & Dumplins
(from cokerlj’s recipe box)
You can debone the chicken prior to “creaming”, cut up and add back to broth.
I do this…but I will also add a cup or two of frozen mixed vegetables during the last part of stewing the chicken.
I also make my chicken and dumplins like this…easy dumplins…purchase the really cheap small canned biscuits, cut each up into quarters with scissors and drop into creamed chicken…simmer very, very slowly for 10 minutes more to cook the dumplins being careful not to burn your creamed chicken on the bottom.
Source: Millie Vasek Bartek, Linda Coker
Categories: Chicken, Czech Family Recipes, Poultry, Soup, Stew
Ingredients
- 3 pounds chicken
- 1 medium onion
- 3 heaping tablespoons flour
- 1 cup whipping cream
- fat from cleaned raw chicken
- salt and pepper, to taste
- (1-2 cups frozen mixed vegetables, optional)
- (2 cans small canned biscuits for dumplings, optional)
Directions
-
Dice onions and place into a large stew or soup pan.
-
Cut the large pieces of fat from a chicken and saute the onions in this fat (use butter if not enough chicken fat.). Saute the onion until tender and transparent.
-
Add cut up chicken, salt and pepper. Cover and slowly simmer on very low heat for 15 to 20 minutes.
-
Add enough water to cover chicken.
-
Slowly simmer with the lid on until chicken is tender. (This is where you can add the frozen mixed vegetables if desired.)
-
Make a thickening with flour and whipping cream. Be sure it is not lumpy.
-
Pour slowly into the stewed chicken, stirring while adding.
-
Return to a slow simmer and cook 2 t0 3 minutes longer. This is where you can add the cut up biscuits, or home made dumplings if you are making “Chicken & Dumpling”. Place lid on to “steam” dumplings until done, a good 10 minutes.
-
Serve over homade bread, french bread or even rice.