Ingredients
- 4 pounds chicken leg quarters
- Kosher salt and freshly ground black pepper
- 1/2 cup all-purpose flour
- 1/4 cup canola oil
- 4 carrots, sliced
- 3 celery stalks, sliced
- 1 medium onion, chopped
- 1/2 (8-ounce) package sliced mushrooms
- 1 cup frozen corn
- 2 (14-ounce) cans chicken broth
- Water
- 1 cup baking mix
- 1 teaspoon poultry seasoning
- 1/3 cup milk
Directions
Separate the chicken legs from the thighs, and season with salt and pepper, to taste. Coat the pieces with the flour, shaking off any excess and reserve the leftover flour. Put the oil into a heavy bottomed skillet and heat it over medium-high heat. Add the chicken and brown it on all sides, about 5 minutes per side. Remove the chicken to a plate and add the carrots, celery, onion, mushrooms, and corn. Sprinkle with the reserved flour, and give it a good stir. Add chicken broth and stir. Nestle the chicken pieces into the vegetables and add enough water to just cover the chicken. Bring to a boil, reduce the heat, cover, and simmer for 20 minutes.
Just before the cooking time is up combine the baking mix, poultry seasoning, and milk in a small bowl. Drop the batter by tablespoons on top of the simmering chicken leaving some room between the dumplings. Cover and simmer for 20 minutes. Serve hot.
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By ibleedart_6896008
Clarklake, MI
on December 30, 2012
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This was great. I watched the show and although I had a recipe for chicken and dumplings it wasn't completely from scratch and my husband wasn't crazy about it. This one though he loved and my kids have seconds every time I make it. Thickening the gravy is easy with flour. I don't use the poultry seasoning at all.
By redheadfolsom777
piedmont, al
on August 03, 2012
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Thot it was to thin also ...so I made a cornstarch/water gravy and added to broth. Also added a can of cream of chicken soup. (Cant take credit for soup got that from Paula Deens receipe Really made a world of difference!
By Mbo04
Lehigh Valley, PA
on April 10, 2012
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This recipe was okay...I wish the broth was thicker...also...I didn't really care for it the day I made it. I figured the dumplings would get soggy if I kept them in with the leftovers so I threw them away and cooked some elbow macaroni noodles & added them instead to make a chicken noodle soup...when my husband ate that 3 days later he liked it better than the dumplings! I also thought there was too much poultry seasoning in the dumplings...it sort of overpowered the taste!
Read all 25 reviews