Chicken Fricassee with Dumplings


by: SadieBell

This recipe is a classic from a 1964 Bisquick Cookbook. Because the steam helps them rise, the stew should be boiling when dumplings are dropped. Dumpling dough should be dropped on to meat or vegetables, not into liquid, so that they do not absorb the liquid from the stew.


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serves: 8

1 stewing chicken (4 to 5 pounds), cut up

1/4 cup fat

2 sprigs parsley

4 celery tops

1 carrot, sliced

1 slice of onion

2 tsp salt

1/8 tsp pepper

Dumpling dough

Ingredients for Dumplings:

2 cups bisquick

3/4 cup milk

Nutrition Facts
Chicken Fricassee with Dumplings

Servings Per Recipe: 8

Amount per Serving

Calories: 813

  • Total Fat: 59 g
  •     Saturated Fat: 17.2 g
  •     Trans Fat: 0 g
  • Cholesterol: 174.1 mg
  • Sodium: 1186.3 mg
  • Total Carbs: 23.3 g
  •     Dietary Fiber: 1.4 g
  •     Sugars: 4.5 g
  • Protein: 44.2 g

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1.  Brown chicken slowly in fat.

2.  Place in kettle with just enough boiling water to cover.

3.  Add rest of ingredients except dumplings.

4.  Boil 5 minutes, turn down heat and simmer until tender (2-3 hours).

5.  Make dumplings from basic recipe (below) and drop on simmering stew.

6.  Remove dumplings and chicken to platter, keep hot while making gravy (below).

7.  Pour gravy over chicken and dumplings and serve.

8.  Dumplings:

9.  Mix Bisquick and milk thoroughly with fork.

10.  Drop by spoonfuls onto boiling stew.

11.  Cook uncovered over low heat for 10 minutes.

12.  Cover and continue cooking for 10 minutes longer. Liquid should just bubble gently.

13.  Makes 10-12 dumplings.

14.  Gravy

15.  Leave chicken broth (about 4 cups) in kettle over low heat.

16.  Skim off excess fat.

17.  Mix 1/2 cup Bisquick and 1 cup milk or cold water to a smooth paste.

18.  Stir into broth. Cook until thickened (about 15 minutes), stirring occasionally.

19.  Season to taste.

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