Chicken Fricassee and Dumplings

Standard

A fricassee is a stewed dish (typically chicken) that produces a sauce. This version makes a good Sunday recipe as it has all the fixins. Chicken, gravy and dumplings are in one pot with mashed potatoes on the side. It can easily be cut in half if this is too much for your family.

INGREDIENTS:
1/4 c Oil
6 pieces Skinless Chicken
1/2 c Flour
1/4 tsp Pepper
2 tsp Salt
2 tsp Paprika
3/4 c diced Onion
1 Tbs Dried Rosemary
2+ c hot Water

GRAVY
6 Tb Butter
6 Tb Flour
3+ c Milk

DUMPLINGS
3 C Flour
4 tsp Baking Powder
1 tsp Salt
6 Tb Shortening or Butter
1 1/2 c Milk

Total Prep Time: 15 minutes Total Cook Time: 2 hours

Combine the flour, pepper salt and paprika in a small bowl. Wash the chicken pieces and pat them dry with a paper towel. Coat the chicken in the flour mixture, shaking off excess flour. Set to the side.

Heat the 1/4c oil in a skillet over medium high heat. Brown the chicken pieces on all sides. You are not trying to cook the meat, just brown it for flavor. Remove the chicken and set to the side.

In the pan, add the diced onions and saute till translucent. Season the onions with a dash of salt and pepper. Crush the rosemary as you add it to the pan and stir for 1 minute. Crushing the herb ensures you won’t get a huge piece in a single bite and it also serves to release the oils and that is where all the flavor is.

When using dried rosemary, always be on the lookout for small stems. As the herb is stripped by a machine, sometimes pieces can accidentally end up in the jar.

Push the onions to the side of the pan and return the chicken pieces. Pour the 2 cups of HOT water into the frying pan. Bring the liquid up to a simmer and reduce the temperature. Keep it on a low simmer until the chicken is fork tender. Regularly check the water level and add more as needed.

Here I used chicken breasts, but you can also use chicken pieces with the bone in. It will take more time to cook and the skin MUST be removed. If I have legs in the same pan as a bone in breast, I cut the breast in half so it will cook at the same rate as the remaining pieces. The breast pieces you see here cooked in 45 minutes. A full fryer chicken will take 2 hours.

Remove the chicken to a plate and cover. Pour the liquid into a measuring container (no more than 3 cups worth) and set to the side for a moment.

GRAVY
Over low heat, melt the butter in the skillet and add the flour. Whisk constantly until the roux is smooth and bubbly. You are not going for a browned roux here, we are making a white gravy. Remove the skillet from the heat.

Pour enough milk to the reserved liquid to measure 6 cups. Pour into the skillet and begin whisking as you return it to the heat. Allow it to boil for 1 minute and then return the chicken to the pan. Drop in dumplings and cook uncovered for 10 minutes, covered for another 20.

After being cooked uncovered.

After being cooked covered.

DUMPLINGS

Combine the dry ingredients and cut the shortening into the mixture. There will be a few larger chunks as seen below, but the majority will be very small.

Gently fold in the milk until completely combined.

This is still a tiny bit dry.

Sometimes you need to add a little more liquid, just do it a tiny bit at a time.

I only added 1 more TB of milk to reach this state.

Drop the dough into the pan by spoonfuls. You should get 8 to 10 dumplings. The main thing is to make sure they are all pretty much the same size.

The chicken with gravy.

Served with mashed potatoes.

I know it sounds complicated but because it is done in a series of steps that are spread out, anyone can make this on a Sunday afternoon. Happy cooking and let me know if you have any questions!!!

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About keepingiteasyandsimple

I have been married for 20 years and have 3 children. My oldest is 20 and currently in the National Guard. My daughters are 15 and 11 and involved in everything. I believe life is difficult enough, that we can find ways to make the everyday just a little easier and perhaps even more simple. I love to cook, shop and make things with the kids.

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