An excellent method of using fresh vegetables from the garden. Serve chilled as a side dish with steak or as a summer salad. both a bed of lettuce or on top of toast may be used for serving. Sicilian cuisine recipe.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 15 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 3 tablespoons vegetable shortening
- 1 cup all-purpose baking mix
- 2 teaspoons salt
- 1 teaspoon paprika
- ⅛ teaspoon ground black pepper
- 2 ½ pounds bone-in chicken parts
- 2 (10.5 ounce) cans cream of chicken soup, undiluted
- 3 cups milk
- 2 cups all-purpose baking mix
- ⅔ cup milk
- ½ teaspoon dried parsley
- ¼ teaspoon poultry seasoning
Instructions
- Heat shortening in a large skillet over medium-high heat. In a medium bowl, stir together 1 cup baking mix, salt, paprika, and pepper. Coat chicken with mixture, and fry in shortening, turning until browned. Remove chicken to paper towels, and drain fat.
- Wipe out skillet, and return to stove. Stir soup and milk together in skillet. Place chicken in pan, and heat to boiling. Reduce heat to low; cover skillet, and simmer 45 minutes, turning chicken from time to time.
- Meanwhile, in a medium bowl, combine 2 cups baking mix, milk, parsley, and poultry seasoning, stirring together until a soft dough forms. Once the chicken has cooked 45 minutes, drop the dumpling mixture by tablespoonfuls into the simmering gravy. Cook uncovered for 10 minutes; cover, and cook 10 minutes more, until dumplings expand.
Nutrition Facts
| Calories | 525 kcal |
| Carbohydrate | 39 g |
| Cholesterol | 77 mg |
| Dietary Fiber | 1 g |
| Protein | 28 g |
| Saturated Fat | 8 g |
| Sodium | 1736 mg |
| Sugars | 7 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |
Reviews
While this recipe did not have a lot of reviews, it reminded me of the chicken and dumplings my mom used to make when I was a kid. It was just as delicious. I made it exactly the way it was stated except I did add some canned carrots at the end just for color. Everybody loved it. My ex-husband said it even made the carrots taste good and he hates cooked carrots.
This recipe is the way I make my chicken & dumplings. Always brown the chicken & keep pieces whole. I always make my chicken stock the day before so I can skim off all of the fat. You need A LOT of stock/broth. This recipe & method is one of the better ones. If you debone the chicken you actually end up with a dumpling soup.
delicious!!!! my husband and son loved it!
I didn’t have baking mix, so used 2 cups of flour, 3 tablespoons butter, 1 teaspoon salt, 1 teaspoon baking powder, and 1 egg. Used milk and chicken broth until the right consistancy was achieved.
Very good!