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Chicken Fricassee with Dumplings


Chicken with Dumplings
Photo: Diana Rattray
In this recipe for chicken fricassee, the chicken is removed from the bones and returned to the thickened broth. the drop dumplings make this a delicious, hearty stew. Serve with a salad for a delicious everyday meal.


  • 4 to 6 pounds chicken parts
  • 1 large onion, peeled and sliced
  • 1 cup chopped celery with leaves
  • 1 tablespoon salt
  • 1/8 teaspoon pepper
  • 2 1/3 cups water, divided
  • 1/4 cup all-purpose flour
  • Dumplings, below


Paprika Dumplings
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon paprika
  • 2 tablespoons shortening
  • 1 cup milk

Place chicken parts, onion, chopped celery, salt, pepper, and 2 cups water in a Dutch oven or large kettle. Cover and bring to boil; reduce heat and simmer for 45 minutes, or until chicken is tender.

Remove chicken from broth; set aside until cool enough to handle. Pick meat from bones.

Strain broth into a 4-cup measure; add water to make 4 cups.

Press vegetables through sieve or through food mill into broth. Return broth to the pot and bring to a boil.

Stir about 1/3 cup water into the 1/4 cup flour to make a smooth paste. Gradually stir the flour paste into the hot broth. Continue cooking, stirring constantly, until thickened and bubbly.

Return chicken to pot; heat to boiling over medium heat.

Prepare dumplings. Sift flour, baking powder, salt, and paprika into a mixing bowl; cut in shortening. Stir in milk just until dry ingredients are moistened. Drop dumpling batter in about 6 to 8 portions over chicken. Cook, uncovered, for 10 minutes. Cover and cook for 10 minutes longer, or until the dumplings are fluffy and cooked through.

 If desired, sprinkle dumplings with additional paprika and chopped parsley. Chicken fricassee serves 6.

More Chicken and Dumplings
Chicken with Homemade Dumplings
Miss Bettie's Chicken and Dumplings
Classic Chicken and Dumplings
Sandy's Chicken and Dumplings


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