"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Outdoor Cooking Forum > Campfire & Dutch Oven Cooking
Thread Tools Display Modes
Old 05-23-2007, 08:41 PM   #1
Senior Cook
Golfgar4's Avatar
Join Date: Apr 2007
Location: Janesville, Wisconsin
Posts: 199
Chicken and Quick Dumplings

I prepared this fast and easy recipe this evening for the first time. It turned out very well, but there are a few things I modified.

The recipe called for 1 cup of water added with the soup, but once it was cooking, clearly there was not enough liquid, so I added a second cup of water. The recipe also called for adding the dumplings and cooking them with the DO uncovered. I chose to cook them covered because I thi nk it helped them cook more evenly and also added some browness to their color. These "dumplings" are really more like biscuits than dumplings, but they're very tasty in this recipe.

Overall I'd give this recipe an A. It's fast and easy to prepare, it cooks very quickly (under 1 hour), and it offers a lot of possibiliteis for modifications to a persons personal tastes.

Chicken and Quick Dumplings

12 inch dutch oven
Use 16 coals on lid in a ringaround edge
Use 8 coals on bottom in checkerboiard pattern

3 pound fryer chicken cut into 8 pieces or 4 6 boneless, skinless chicken breasts cut into chunks.
1 TBS. salad oil
1 cup Bisquick mix
2 cups water
cup milk
1 medium yellow onion minced
2 carrots minced
1 small can cream of chicken soup
teaspoon sage
teaspoon garlic
teaspoon Italian seasonings
salt and pepper to taste
cup Bisquick mix

Using cup Bisquick, coat chicken pieces. Heat oil in dutch and fry chicken until browned.

In a separate bowl mix soup, onion, garlic, carrots and water. Pour over chicken. Cover dutch and simmer about 30 minutes or until chicken is done.

In another bowl, mix 1 cups Bisquick, sage, Italian seasonings and milk together to form a soft dough. Pinch off small pieces of dough and drop into simmering chicken. Simmer covered 7 to 10 minutes or until dumplings are cooked.

Attached Thumbnails
Click image for larger version

Name:	Chicken and Quick Dumplings.JPG
Views:	106
Size:	60.5 KB
ID:	2740  

Golfgar4 is offline   Reply With Quote
Old 05-23-2007, 08:46 PM   #2
Senior Cook
turtledove's Avatar
Join Date: Mar 2007
Posts: 128
Garry, I usually simmer half the time of the recipe with the lid on and the other half with the lid off when making dumplings. Your's looks great; almost like my fricasee with dumplings. Good job!

turtledove is offline   Reply With Quote
Old 05-23-2007, 08:55 PM   #3
Senior Cook
Golfgar4's Avatar
Join Date: Apr 2007
Location: Janesville, Wisconsin
Posts: 199
That's a good tip!

This was the first time I've tried this, and recognizing that the "dumplings" were more biscuits, I wanted a little color on them. I think if they were true dumplings, I would probably have left the lid off, or at least used your method.
Golfgar4 is offline   Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities

Copyright 2002-2015 Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:31 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.