Chicken Fricassee with Herb Dumplings
I love Chicken Fricassee with Herb Dumplings! Seriously, this is one of my favorite ways to eat chicken. This lovely chicken dish is dredged in flour with plenty of seasonings, browned in a skillet, then cooked in its own gravy. After the chicken is cooked all the way through, Herb Dumplings are added and cooked. The savory flavors of Chicken Fricassee are just amazing.
Our family has enjoyed this recipe for years. It’s the only recipe I still make where I actually fry the chicken and leave the skin on. It’s mouthwatering and so are the Herb Dumplings. When I serve this dish, I like to pour the delightful paprika gravy over the dumplings and chicken as well. Talk about comfort food. Yum.
Chicken Fricassee is a very economical and tasty dish that your family will love. It is a completely satisfying and delicious entree that’s great for cool winter nights, but it’s also good to make in the summer so you don’t have to run the oven. Because there is plenty of gravy in this recipe I also like to serve this dish with mashed potatoes. While this recipe is a little more involved than some of my Chicken Casserole recipes, it is so worth it.
Chicken Fricassee with Herb Dumplings is one of the first recipes I’ve ever made. When I was a young newlywed, I tried out this Betty Crocker cookbook recipe. Though I have followed the cookbook in a lot of ways for this recipe, I would make these recommendations. While using a whole cut-up chicken gives a much richer flavor, it is probably easier and not quite as messy to eat if you use boneless, skinless, chicken breasts.
I have used whole wheat flour to make the dumplings in the past, but I would not recommend it because the dumplings get too heavy. Use an all-purpose flour so the dumplings are light and fluffy. I would also add the following ingredients to the dumplings: 1 tsp. paprika, 1/2 tsp. rosemary and thyme, and 1 tbsp. parsley, to increase the flavor. I’ve tried using gluten free flour but the dumplings didn’t turn out very pleasing that way either.
When I originally posted this recipe in June 2012 and again in February 2013 the pictures were of inferior quality and didn’t adequately convey the greatness of this recipe. So recently (September 2014) I remade this recipe again and took some fresh pictures so you are better able to appreciate this lovely dinner dish. Chicken Fricassee with Herb Dumplings is still is one of our favorite chicken dishes. I hope you give it a try.
I recently remade this recipe again (September 2018). This time I used boneless chicken breasts and chicken thighs. I divided up all the meat between three different skillets to prevent overcrowding. I made it for our Friday night care group and everyone loved this recipe. I got so many compliments on this delicious chicken and gravy entree. Granted, this entree takes a couple of hours to make from beginning to end. But it is so worth it. I guarantee you’ll be salivating over every bite from beginning to end.
Chicken Fricassee with Herb Dumplings is one of our favorite Chicken Main Dishes.
I usually use a regular chicken which decreases the cooking time tremendously from the original recipe which calls for a stewing hen.
Lots of Herb Dumplings are nestled among fricasseed chicken and resting on top of a lovely gravy. I love this dish!
If you’re looking for one of the tastiest chicken dishes you will ever eat, this may be the recipe for you.
Here’s what I did.
I used these ingredients for the chicken. I used both boneless chicken breasts and boneless chicken thighs.
Measure out flour on a large plate. Add salt, pepper, and paprika.
Stir seasonings into the flour.
Dredge chicken pieces in flour mixture.
I only used 1/2 cup of the flour mixture to dredge the chicken pieces. Reserve the remaining 1/2 cup to make gravy later.
Add oil into the bottom of large skillet. The original recipe called for Crisco shortening, but I am trying to eliminate hydrogenated fats as much as possible. I used avocado oil. Place chicken pieces in skillet.
I actually used three skillets and spread the chicken around so it would cook more quickly than if it’s too crowded.
Once chicken browns on one side use tongs to turn the chicken pieces over on the other side.
Brown the chicken about 5 minutes on each side.
Remove chicken to a platter.
Drain off fat from both skillets and reserve for later use. To each skillet, add water.
Add chopped onion, thyme and rosemary.
Put chicken back into skillets. Cover chicken with a lid and cook chicken about 45-60 minutes. (Cook stewing hens about 2-3 hours).
Meanwhile, prepare Herb Dumplings. Place flour in a mixing bowl. Add thyme, rosemary, chives, parsley, salt and baking powder.
Stir to combine.
Cut in butter with a pastry blender.
Stir ingredients to combine. Set aside until ready to use.
Once chicken is done remove from skillets and place on platter while gravy is made. Drain broth and reserve.
Add flour to skillets.
Whisk each mixture to combine.
Divide the broth mixture between each skillet and stir to combine.
Add milk to each skillet.
Cook the gravy until it thickens – about a minute or so.
Add chicken to gravy in skillets.
Spoon Herb Dumplings into skillet. Cook uncovered 10 minutes. Cover and cook an additional 20 minutes until dumplings are cooked through.
To serve: Place chicken pieces on plates with dumplings. Spoon gravy over top.
Chicken Fricassee with Herb Dumplings is one of the most succulent recipes you will ever eat.
Here’s the recipe.
CHICKEN FRICASSEE WITH HERB DUMPLINGS
(Recipe adapted from the Betty Crocker Cookbook, 1972 edition)
- 4 ½-5 lb. stewing chicken, cut up (or see my note for a regular-sized chicken below)
- 1 cup gluten free baking and pancake mix or gluten free all-purpose flour
- 2 tsp. salt
- ½ tsp. pepper
- 2 tsp. paprika
- coconut oil for frying
- 1 cup water (I used 2 cups)
- 1 tbsp. gluten free flour
- ½ cup chopped onion
- 1 tsp. rosemary
- 1 tsp. thyme
- lemon juice, if desired
- Wash chicken pieces and pat dry.
- Mix 1 cup flour, salt, pepper and paprika.
- Coat chicken with flour mixture.
- Heat thin layer of oil in large skillet; brown chicken on all sides.
- Remove chicken to a platter.
- Drain off fat; reserve.
- To skillet, add water chopped onion, rosemary and thyme and, if desired, lemon juice.
- Add chicken back into skillets.
- Cover tightly; cook chicken slowly 2 ½ to 3 ½ hours or until fork-tender, adding water if necessary.
- Remove chicken to warm platter; keep warm.
- Pour off liquid in skillet; reserve.
- To make gravy, heat 3 tbsp. reserved fat in skillet. (See note below).
- Blend in 3 tbsp. gluten free flour.
- Cook over low heat, stirring until mixture is smooth and bubbly.
- Remove from heat.
- Add enough milk to reserved liquid to measure 3 ½ cups; pour into skillet.
- Heat to boiling, stirring constantly.
- Boil and stir 1 minute.
- Return chicken to gravy.
- Prepare dough for Dumplings; drop by spoonfuls onto hot chicken.
- Cook uncovered 10 minutes; cover and cook 20 minutes longer.
- 1 ½ cups Pamela’s gluten free baking and pancake mix or Bob’s Red Mill gluten free all-purpose flour
- 2 tsp. baking powder
- ¾ tsp. salt
- 3 tbsp. butter
- ¾ cup milk
- 3 tbsp. snipped chives or 1 tbsp. dried chives
- 1 tsp. thyme
- 1 tsp. rosemary
- 1 tbsp. parsley
- Measure baking mix, baking powder and salt into bowl.
- Add chives, thyme, rosemary and parsley.
- Cut in butter thoroughly with a pastry blender until mixture looks like meal.
- Stir in milk.
Chicken Fricassee with Herb Dumplings is a tasty main dish your whole family will love.
While this recipe is somewhat involved, this main dish turns out so delectable.
This is southern comfort food at its best! Chicken Fricassee with Herb Dumplings is a stick-to-the-ribs dinner your whole family will enjoy!