Southern Chicken & Dumplings With Herbed Broth
July 14, 2016
"Comfort is all over this dish like a warm hug that is soothing to the soul."
- Serving Size: 1 (634.7 g)
- Calories 1104.1
- Total Fat - 59.3 g
- Saturated Fat - 17.9 g
- Cholesterol - 613.5 mg
- Sodium - 697.5 mg
- Total Carbohydrate - 73.6 g
- Dietary Fiber - 11.2 g
- Sugars - 2.1 g
- Protein - 72.8 g
- Calcium - 153.1 mg
- Iron - 10.8 mg
- Vitamin C - 14.7 mg
- Thiamin - 0.7 mg
Combine 1 cup flour and pepper. Dredge chicken in flour mixture.
Heat oil in a large Dutch oven over medium heat; add chicken, and cook until golden, turning once. Add additional oil, if needed. Remove chicken from Dutch oven, reserving drippings in Dutch oven.
Cook onion and garlic in drippings, stirring constantly, until tender.
Add 1 tablespoon flour, and cook 1 minute, stirring constantly; gradually add broth, stirring constantly.
Add chopped basil and next 4 ingredients; bring to a boil. Return chicken to Dutch oven; cover, reduce heat, and simmer 30 minutes.
Remove chicken from Dutch oven, and keep warm.
Combine 2 cups flour and whipping cream in a large bowl, stirring with a fork (mixture will be dry and crumbly). Gently pat mixture into 2-inch balls, handling dough as little as possible.
Bring broth mixture to a rolling boil; add dumplings. Cover, reduce heat, and simmer, without stirring, 7 - 10 minutes or until dumplings are firm in center.
Remove broth mixture from heat. Stir in sour cream, if desired. Serve dumplings and broth over chicken, and garnish, if desired.
NOTE: Adding the sour cream makes this broth creamy - like a Hungarian style dish. The texture is more traditional without the sour cream.
Tips & Variations
No special items needed.