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Chicken and Dumplings Instructions

Chicken and Dumplings     Back to Meat Dishes     Printer Friendly Page

Recipe By Orville
Preparation Time 1:00

Serves 6

Good Eats Chicken and Dumplings Class


10 chicken tenderloins -- or 3 breasts
2 quarts water
1/2 cup red bell pepper -- chopped
1/2 teaspoon cajun seasoning
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup flour
2 1/2 cups milk

Roux    Tips for making Roux

1/3 cup olive oil
1/2 cup flour
1/2 cup red onion -- chopped


2 cups flour
2 eggs -- beaten
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup milk

To make the dumplings add 2 cups of flour, 1/2 teaspoon salt, 1/2 teaspoon pepper to a mixing bowl. Add 2 beaten eggs and 1/3 cup milk. More milk may be required. Mix until dough forms a ball. Turn dough out on a floured surface and kneed slightly. Roll the dough out to about 1/8 inch thickness. With a pastry cutter or knife cut the dough into strips. It is best to place the strips of dumpling dough on a wire rack to dry, but not required.

Prepare a medium roux by adding 1/3 cup olive oil, 1/2 cup flour, and 1/2 cup chopped red onion to a skillet. Cook the roux until it gets a medium brown color. Set aside.

Add 2 quarts of water to a dutch oven or similar pot. Add the chicken, red bell pepper, cajun seasoning, salt, and pepper. Cook on high. Add the prepared roux to the boiling chicken. Cook the chicken until tender. Remove the chicken and cut into small bite size pieces. Mix 1/2 cup flour and 1/2 cup milk until smooth, no lumps. Add this mixture to the stock from cooking the chicken. Turn heat to medium and add the dumplings. Now add 2 cups of milk. Check the seasoning and add salt and pepper as needed. Cook until dumplings are done. Serve with corn bread or sour dough rolls.