Best 2 Cast Iron Chicken And Dumplings Recipes

CAST-IRON CHICKEN AND DUMPLINGS

Cast-Iron Chicken and Dumplings image

Provided by Michael Symon : Food Network

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 19

Ingredients

1 stick (8 tablespoons) unsalted butter
2 carrots, peeled and thinly sliced
1 yellow onion, thinly sliced
1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
4 cups chicken stock
Two 3- to 4-pound roasted or rotisserie chickens, meat shredded (5 to 6 cups)
3 cups fresh or frozen peas
1/2 cup flat-leaf parsley leaves, finely chopped
4 tablespoons unsalted butter
1 jalapeno, seeded and minced, optional
Zest and juice of 1 lime
1 1/4 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon celery seeds
1/4 teaspoon kosher salt
1 cup shredded Cheddar
3/4 cup heavy cream, very cold

Steps:

Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
For the chicken and vegetable base: Heat a 12-inch cast-iron skillet over direct heat. Melt the butter. Add the carrots, onions and thyme. Season with salt and pepper and cook until the vegetables begin to soften, 3 to 5 minutes. Stir in the flour, coating the vegetables, and continue to cook for another minute. Whisk in the chicken stock, smoothing out any flour lumps. Simmer until the mixture begins to thicken, 10 to 15 minutes.
Meanwhile, make the dumplings: Melt the butter with the jalapeno if using and lime juice in a sauce pot over indirect heat, then let cool.
Whisk together the flour, baking powder, celery seeds, salt and lime zest in a large bowl. Mix in the cheese.
Slowly pour the melted butter mixture into the cold cream in a small bowl and mix together using a fork. (The butter will bead up as you mix.) Pour the butter-cream mixture into the flour mixture and bring together into a soft dough. Set aside.
Finish the chicken and vegetable base: Add the chicken, peas and parsley to the skillet with the vegetables. Move the skillet over indirect heat and scoop the biscuit mixture on top, covering the surface of the pan. Cover the grill and cook until the biscuits are golden brown and cooked through, about 20 minutes.
(Alternatively, you can make the sauce and melt the butter mixture on a stovetop, then bake the biscuits in a 375 degrees F oven for 15 to 20 minutes.)

SKILLET CHICKEN AND DUMPLINGS

Skillet Chicken and Dumplings image

The secret to this shortcut version of the comfort classic is using rotisserie chicken and prepared biscuit dough: With these two products on hand, a three-hour dish becomes fast enough for a weeknight dinner and easy enough (just one pot!) that you can make it almost anywhere--from a camping trip to a vacation rental.

Provided by Food Network Kitchen

Categories main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 12

Ingredients

1/4 cup stone-ground cornmeal
2 teaspoons paprika
Kosher salt and freshly ground black pepper
One 16.3-ounce tube refrigerated biscuit dough
3 tablespoons unsalted butter
1 large onion, diced
1/3 cup all-purpose flour
One 32-ounce box low-sodium chicken broth
1 rotisserie chicken, skin discarded and meat cut into large chunks (about 4 cups)
2 stalks celery, diced
1 large carrot, diced
1/4 cup fresh flat-leaf parsley leaves, chopped

Steps:

Combine the cornmeal, paprika and 1/2 teaspoon salt in a medium bowl. Cut each biscuit dough round into quarters. Toss to coat with the cornmeal mixture. Set aside.
Melt the butter in a large skillet with a lid over medium-high heat. Add the onions and cook uncovered, stirring often, until slightly softened, about 5 minutes. Sprinkle with the flour and stir to coat the onions. Slowly stir in the chicken broth 1 cup at a time. Add 2 teaspoons salt and 1/2 teaspoon pepper and bring to a boil. Reduce the heat to a strong simmer and stir in the chicken, celery and carrot.
Put the biscuit pieces on top of the chicken mixture, cover with the lid and cook until the biscuit dough is cooked through, light and fluffy, about 25 minutes. Sprinkle with the parsley before serving.