In today’s article, we’re going to learn how to make Char Baked Chicken and Dumplings, one of the regional dishes of turkey. Chicken is an easy protein to have hanging around the fridge for quick snacks and last-minute dinners. But, sometimes, we’ll have a container of the cooked stuff hanging out in the fridge and think, “Now what?” It’s not our style to be complacent about meals! We want to get excited about the tasty dish, So this is our ode to quick and easy Recipe. You could make this dish with just breasts or thighs, but I like getting forkfuls of dark and white meat. This is also a super dish for leftover turkey.
- 1 (3-3 ½ pound (1.3-1.6 kg) chicken, cut in serving-size pieces
- 1 cups (354 mL) frozen chopped carrots, thawed and drained
- 1 ½ cups (354 mL) frozen peas, thawed and drained
- 1 large onion, peeled and diced
- 1 tablespoon (15 ml) dried oregano
- 1 (10 ¾ -ounce [301-g]) can condensed cheddar cheese soup
- 1 (10 ¾ -ounce [301-gl) can condensed cream of mushroom with garlic soup
- ½ cup (118 ml) milk
- 1 teaspoon (2.5 mL) grated fresh ginger
- 1 cup (236 mL) biscuit mix
- ¼ cup (59 mL) yellow cornmeal
- 1 tablespoon (15 mL) finely crumbled bacon
- 3 tablespoons (45 mL) heavy cream
Yield: 4 servings
How to make Char Baked Chicken and Dumplings
- Boil the chicken in water for 1 hour, or until tender. Remove the chicken from the pot and cut it into small pieces, removing all bones, cartilage, and skin. Spray a 4-quart (3.8-L) Dutch oven with nonstick cooking or grilling spray and spread the chicken on the bottom of it. Cover the chicken with the carrots, peas, and diced onion. Sprinkle with oregano and stir to mix.
- Preheat the barbecue to medium high (350°F (180°C) to 400°F (200°C]).
- In a large bowl, combine the two soups. Add the milk and grated ginger and whisk everything together. Remove ½ cup (118 mL) of the mixture and reserve. Pour the remainder over the chicken pieces in the Dutch oven and cover the pan.
- Bake in the barbecue for 30 minutes. Remove the cover, stir to mix the sauce and juices from chicken, replace the cover, and bake for 30 minutes more.
- Open vents, add charcoal, or turn up the gas to increase the temperature to 450°F (240°C).
- In a large bowl, stir together the biscuit mix, cornmeal, and bacon. Whisk in the cream and the reserved soup mixture to make wet dough.
- Remove the Dutch oven from the grill, drop spoonfuls of the dough on top of the chicken, return the oven to the barbecue, and bake for 20 to 25 minutes more, or until the biscuit dumplings are nicely browned on top and have puffed up.
- Serve at the table, spooning the chicken mixture into wide soup bowls and topping each serving with 1 or 2 dumplings.
I hope you enjoy this Char Baked Chicken and Dumplings recipe.