Search
by Ingredient

Bohemian Chicken & Dumplings

StarStarStarHalf starEmpty star

Your rating

Recipe

 

Yield

1 batch

Prep

40 min

Cook

1 hrs

Ready

2 hrs
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
4 each chicken
quarters, skinned, if desired to reduce fat
* Camera
1 large onions
halved and sliced
Camera
2 teaspoons paprika
Camera
1 teaspoon marjoram
or to taste
* Camera
1 x salt
to taste
* Camera
¼ teaspoon black pepper
Camera
3 tablespoons butter
or margarine
Camera
3 tablespoons all-purpose flour
Camera
4 Drops gremolata
bead, (optional)
*
3 slices white bread
day old
Camera
1 x milk
* Camera
2 large eggs
Camera
1 teaspoon marjoram
* Camera
1 x salt
to taste
* Camera
2 teaspoons butter
melted
Camera
1 x bread crumbs
* Camera

Ingredients

Amount Measure Ingredient Features
4 each chicken
quarters, skinned, if desired to reduce fat
* Camera
1 large onions
halved and sliced
Camera
1E+1 ml paprika
Camera
5 ml marjoram
or to taste
* Camera
1 x salt
to taste
* Camera
1.3 ml black pepper
Camera
45 ml butter
or margarine
Camera
45 ml all-purpose flour
Camera
4 Drops gremolata
bead, (optional)
*
3 slices white bread
day old
Camera
1 x milk
* Camera
2 large eggs
Camera
5 ml marjoram
* Camera
1 x salt
to taste
* Camera
1E+1 ml butter
melted
Camera
1 x bread crumbs
* Camera

Directions

Chicken and Gravy: Place chicken with onion, paprika, marjoram and pepper in a large stick pot, with enough water to cover (at least 8 cups). Bring to boil. Reduce heat and SIMMER until tender, about 40 min or until no red juices come out when pierced with a fork.

Remove chicken and cover to keep warm. Save the stock. Prepare dumplings as below.

Roll the dough into one inch diameter dumplings and drop into gently boiling stock.

Boil over medium heat for 25 minutes, turning over after 12 minutes.

Remove dumpling and keep warm with the chicken. Save stock.

Make a roux by melting the butter in a small skillet.

Add the flour to the skillet and cook, stirring constantly until the mixture is the color of a new penny.

Add enough of this roux mixture to the boiling stock to make a medium thick gravy.

If lumps form, whisk them out with a wire whisk. Add a few drops of bead molasses if you wish for color and adjust spices with paprika, marjoram, pepper and salt to taste. (I like more pepper in mine.) Simmer 5 minutes. Return meat and dumplings to gravy and reheat all to just a simmer. Remove from heat. Let stand in hot gravy for 10 before serving.

DUMPLINGS Soak bread in milk. Squeeze out surplus milk. Shred bread into bowl.

Add eggs, marjoram. salt and melted butter. Mix well. Add enough bread crumbs to make mixture into 1 inch balls that will NOT become fuzzy when boiled. Test one by dropping into boiling stock, then adjust crumbs as needed. Cook as above.



* not incl. in nutrient facts Arrow up button

Comments


Jan

We have a similar family recipe with cracker (saltines) crumbs instead of bread crumbs and sour cream added to the soup. One hungarian hot pepper is also in the soup pot. delicious! my son uses chicken broth & rotisserie chicken much faster.

jan

we have a similar recipe except use cracker crumbs (saltines) for dumplings, one hot pepper in soup and sour cream in the soup with the roux. now use boxed broth & rotisserie chicken to hasten the process.

 

 

Nutrition Facts

Serving Size 101g (3.6 oz)
Amount per Serving
Calories 21657% from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 8g 38%
Trans Fat 0g
Cholesterol 133mg 44%
Sodium 239mg 10%
Total Carbohydrate 6g 6%
Dietary Fiber 2g 7%
Sugars g
Protein 12g
Vitamin A 19% Vitamin C 6%
Calcium 6% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
 
More health news

Email this recipe