Best 3 Polish Chicken And Dumplings Recipes
In the realm of hearty and comforting dishes, Polish chicken and dumplings reign supreme. This classic Polish dish, known as "Kurczak z Kluskami," is a delectable symphony of flavors and textures that will warm your soul and leave you craving for more. The succulent chicken, simmered in a flavorful broth, pairs perfectly with the tender, fluffy dumplings, creating a harmonious balance of flavors and textures. This article presents a collection of carefully curated Polish chicken and dumplings recipes, each offering a unique twist on this traditional dish. From the classic recipe that stays true to its roots to modern variations that incorporate innovative ingredients and techniques, this comprehensive guide will cater to every palate and cooking skill level. Whether you're a seasoned cook or a novice in the kitchen, you're sure to find a recipe that inspires you to create a memorable dining experience.
Here are our top 3 tried and tested recipes!
POLISH CHICKEN AND DUMPLINGS
This is an old family recipe for the dumplings, which were originally Polish egg noodles (kluski), and over the years I have modified it to make homemade dumplings.
Provided by SLOEFINGER
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Dumpling Recipes
Time 3h30m
Yield 8
Number Of Ingredients 16
Steps:
- Place chicken, onion, and celery in a large pot, and then fill pot with water. Season with poultry seasoning, whole allspice, basil, 1/2 teaspoon salt, 1 teaspoon pepper, and seasoning salt. Bring to a boil. Reduce heat, and simmer for approximately 2 hours, or until chicken is done.
- Remove chicken from broth, and strain broth to remove seasonings and any bone. Return broth to pan, stir in cream of chicken soup, and continue simmering. Set chicken aside to cool.
- In a medium bowl, stir together eggs, olive oil, 1 tablespoon salt, and 1 teaspoon pepper with 2 cups water. Gradually add flour, and stir until thick.
- Using a large spoon and knife, scoop a spoonful of the dough and cut small pieces into the broth. Repeat until all the dough has been used. Stir, cover, and simmer for about 15 minutes.
- Meanwhile, skin and debone the chicken. Cut the meat into small pieces, add to the broth, and heat through. Serve.
Nutrition Facts : Calories 704.1 calories, Carbohydrate 53.1 g, Cholesterol 223.7 mg, Fat 34.4 g, Fiber 2.3 g, Protein 42.5 g, SaturatedFat 9.3 g, Sodium 1542.5 mg, Sugar 1.2 g
POLISH CHICKEN AND DUMPLINGS
My kind of comfort food!!! Very tasty and easy! This recipe originally came from www.3fatchicks.com but I believe I tweaked it enough to call it my own!! The original recipe cut out the spices, milk and butter and used low-fat soup; if you are watching your weight-go for it! You do not neccessarily have to cook the chicken in the crock pot, you could just cook it in a skillet. The crock pot was just another 'tweak' so that the chicken would be ready for me to shred when I got home from work.
Provided by MackinacBride
Categories Chicken
Time 4h5m
Yield 1 casserole
Number Of Ingredients 9
Steps:
- Cook chicken breasts in crock pot with the can of chicken broth on low for 4 hours.
- Drain chicken, shred, put back into crockpot with cream of chicken soup, mushrooms, pepper and garlic salt.
- Heat on low while you do the next step.
- Thaw pierogies in boiling water for 5 minutes; drain and place in a casserole dish that has been sprayed with cooking spray.
- Place a couple pats of butter on top of pierogies.
- Dump chicken mixture on top of pierogies.
- Place a couple pats of butter on top of chicken mixture.
- Pour milk over the top.
- Bake in a 350 degree Fahrenheit oven for 15 minutes.
POLISH CHICKEN AND DUMPLINGS
Categories Chicken
Number Of Ingredients 9
Steps:
- Directions Place chicken, onion, and celery in a large pot, and then fill pot with water. Season with poultry seasoning, whole allspice, basil, 1/2 teaspoon salt, 1 teaspoon pepper, and seasoning salt. Bring to a boil. Reduce heat, and simmer for approximately 2 hours, or until chicken is done. Remove chicken from broth, and strain broth to remove seasonings and any bone. Return broth to pan, stir in cream of chicken soup, and continue simmering. Set chicken aside to cool. In a medium bowl, stir together eggs, olive oil, 1 tablespoon salt, and 1 teaspoon pepper with 2 cups water. Gradually add flour, and stir until thick. Using a large spoon and knife, scoop a spoonful of the dough and cut small pieces into the broth. Repeat until all the dough has been used. Stir, cover, and simmer for about 15 minutes. Meanwhile, skin and debone the chicken. Cut the meat into small pieces, add to the broth, and heat through. Serve.
Tips:
- Choose the right chicken: A whole chicken is the best choice for this recipe, as it will provide the most flavor. If you don't have a whole chicken, you can use chicken breasts or thighs, but you may need to adjust the cooking time.
- Season the chicken well: Be generous with the salt and pepper when seasoning the chicken. This will help to enhance the flavor of the dish.
- Use a large pot: You will need a large pot to cook the chicken and dumplings. A Dutch oven is a good option, as it will distribute the heat evenly.
- Cook the dumplings in batches: Do not overcrowd the pot when cooking the dumplings. Cook them in batches, if necessary, to ensure that they cook evenly.
- Serve the soup hot: Polish chicken and dumplings is best served hot. Ladle the soup into bowls and garnish with fresh parsley or dill.
Conclusion:
Polish chicken and dumplings is a hearty and flavorful soup that is perfect for a cold winter day. The dumplings are light and fluffy, and the chicken is fall-off-the-bone tender. This soup is a great way to use up leftover chicken, and it is also a budget-friendly meal.
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