Author Notes
Raising home grown chicken and needing to find a new way u to use up the extra chicken. ( not show quality ) —Caren
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Ingredients
- seasoning and browning chicken
-
2 cups
flour
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2 teaspoons
pepper
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1 teaspoon
salt
-
1/4 cup
paparika
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1 tablespoon
garlic powder (optional)
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1/2 teaspoon
fines herbs
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1/4 cake
margarine to brown chiken
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8-12 pieces
chicken legs and theighs
- gravy to simmer chicken in
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16 ounces
carton sour cream ( may use lite)
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3 cups
Cans of cream of mushroom soup or cream of chicken soup
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2 cups
white wine
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2-3 cups
milk
Directions
- seasoning and browning chicken
-
Add all spices to flour and stir well. Dredge chicken in four and brown lightly. (Our chicken pieces are all skinned due to home processing) Skin on chicken will be a little different. set chicken pieces aside while browning the remainder.
- gravy to simmer chicken in
-
Using part of the milk in the frying pan deglaze the pan to add to the other ingredients. Mix all ingredients in a large dutch oven. On top of stove bring to mix to a simmer. Add chicken pieces using legs first and thighs and breasts on top. Cover with pot lid. Simmer for 2-3 hours depending on the size of the chicken pieces. Meat may fall off bones. Remove chicken pieces to serving platter.If gravy is extra thick you may add milk to thin before putting in the dumplings.
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Using Bisquick mix make the dumplings. 1 cup bisquick mix and 2/3 cup milk stirred with a fork. Stir the gravy in the pan before dropping the dumplings. Drop about 1 tbls spoon size into gravy mix. Simmer 10 min with lid off and 10 minutes with lid on. makes about 6 -8 dumplings. May be doubled
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