Parsley Dumplings with Chicken Recipe


MethodMain Ingredient


 Broiler fryer chicken2 , cut up
 Flour1⁄3 Cup (5.33 tbs)
 Salt2 Teaspoon
 Pepper1⁄4 Teaspoon
 Butter/Margarine2 Tablespoon
 Vegetable oil1 Tablespoon
 Onion1 Large, chopped
 Instant chicken broth/2 teaspoons granulated chicken bouillon2 Tablespoon (2 Envelopes)
 Paprika1 Tablespoon
 Water2 Cup (32 tbs)
 Dairy sour cream8 Ounce (1 Cup, 1 Carton)
 Whipping cream1⁄4 Cup (4 tbs)
 Parsley1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 7878 Calories from Fat 5039

% Daily Value*

Total Fat 561 g862.5%

Saturated Fat 186.5 g932.6%

Trans Fat 0 g

Cholesterol 2515.1 mg

Sodium 6654.6 mg277.3%

Total Carbohydrates 102 g33.9%

Dietary Fiber 12.6 g50.3%

Sugars 30.3 g

Protein 573 g1146.8%

Vitamin A 316.7% Vitamin C 172.9%

Calcium 82.7% Iron 191.6%

*Based on a 2000 Calorie diet


1. Shake chicken in a mixture of flour, salt and pepper in a plastic bag to coat well. (Save any remaining seasoned flour mixture for gravy.)
2. Brown chicken, part at a time, in butter or margarine and vegetable oil in a kettle or Dutch oven; remove all from kettle. Pour off drippings, then measure 1 tablespoonful and return to kettle.
3. Stir in onion; saute until soft. Stir in chicken broth or bouillon, paprika and water. Heat, scraping brown bits from bottom, to boiling; return chicken; cover. Simmer 30 minutes, or until chicken is tender. Remove from broth to a shallow pan; reheat broth to boiling.
4. Measure saved seasoned flour, adding more flour, if needed, to make 2 tablespoons. Blend with a small amount of water to a paste in a cup; stir into broth. Cook, stirring constantly, until gravy thickens and boils 1 minute.
5. Blend sour cream and cream in a small bowl; stir into kettle; return chicken. Reheat slowly to boiling while mixing Parsley Dumplings.
6. Drop dough in 8 mounds on top of chicken; cover tightly. Cook 20 minutes. (Do not lift lid of kettle while the dumplings cook.)