Chicken with dumplings in a frying pan
Votes: 1
Time: 45 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
This version of a classic American comfort food is literally ready in a jiffy. The secret is using rotisserie chicken, and instead of mixing the dumpling dough, use ready-made biscuit dough. Everything is cooked in one pan: the chicken, celery, and carrots are heated through in a quick sauce made from chicken broth thickened with flour, then pieces of dough are arranged on top, and the dish is simmered, covered, until the dumplings are done. It only requires one pan—perfect for both weeknight dinners and camping trips.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1/4 cup cornmeal, ground in a millstone
- 2 tsp paprika
- 1 package (450 g) chilled dough for buns
- 3 tablespoons unsalted butter
- 1 large onion, diced
- 1/3 cup premium flour
- 1 package (900 ml) of low-salt chicken broth
- 1 grilled chicken, remove the skin, tear the meat into large pieces (about 4 tbsp.)
- 2 stalks celery, diced
- 1 large carrot, diced
- 1/4 cup fresh parsley leaves, chopped
We recommend
Recipes with similar ingredients: grilled chicken, corn flour, paprika
Cooking the dish according to the recipe:
- In a medium bowl, combine cornmeal, paprika, and 0.5 teaspoon salt. Cut each bun dough circle into 4 pieces. Dredge in cornmeal. Set aside.
- In a large, lidded skillet, melt the butter over medium-high heat. Add the onion and cook, uncovered, stirring frequently, until softened slightly, about 5 minutes. Sprinkle with flour and stir to coat the onion. Slowly whisk in the chicken broth, 1 cup at a time. Add 2 teaspoons of salt and 1/2 teaspoon of black pepper and bring to a boil. Reduce heat and add the chicken, celery, and carrots.
- Place the dough pieces on top of the chicken mixture, cover, and simmer until the dumplings are light and fluffy, about 25 minutes. Sprinkle with parsley before serving.
Categories:
recipe / Pan / Main courses / Casseroles / Pasta / Bird / Food Network - recipes
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