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chicken n slips

(1 rating)
AirRail avatar
Recipe by
Dave T.
@AirRail
Cades Cove, TN

Traditional old fashion chicken and dumplings with vegetables or as we saw it called in an 'Old Kentucky Cookbook" chicken and slips. The added turmeric gives the dumplings a nice yellow color (old timers use to add yellow food coloring) and the chopped parsley added to the dumplings makes them something special, using both the breast and thigh meat give an added richness. Please fix this for your family and enjoy!

(1 rating)
yield 4 -5
prep time 30 Min
cook time 45 Min
method Stove Top

Ingredients For chicken n slips

  • 15oz can
    vegall (or any mixed vegetables)
  • 2
    boneless, skinless, chicken breast
  • 2
    boneless, skinless, chicken thighs
  • 1/2 md
    onion, chopped
  • 1 stalk
    celery, with leaves, scliced thin
  • 32oz
    chicken stock (fresh is best but store bought is ok)
  • 6
    bay leaves
  • FOR THE DUMPLINGS
  • 1 c
    flour, all purpose
  • 1/4 tsp
    salt
  • 1/4 tsp
    baking soda
  • 1/2 tsp
    turmeric, ground (may be omitted)
  • 2 Tbsp
    chopped parsley (dried is ok fresh is better)
  • 1 1/2 Tbsp
    lard, or crisco
  • 1/3 c
    buttermilk (may need a tad more if dough is dry)

How To Make chicken n slips

  • 1
    In a large pot or enamel Dutch oven drain vegall (reserve veggys) add chicken stock, bay leaves, celery, onions, and black pepper to taste. Bring to a low boil.
  • 2
    Cut chicken into 1 inch cubes, add to pot, return to low boil and cook till chicken is cooked and veggies are tender. Remove bay leaves, add vegall vegetables. Reduce heat and cook for 30min. Remove from heat and drain liquid. Reserve veggies and chicken, return liquid to heat. Bring to a slow boil, add more stock or water to make at least 5 cups
  • 3
    For dumplings: Combine all dry ingredients into bowl, cut in lard, work with fork or fingers till completely incorporated into dry mixture, add buttermilk and work into a ball, add more milk if mixture seems too dry. (Hint you want to be able to handle it without it sticking to your hands, moist but not wet)
  • 4
    Dust a sheet of wax paper or wood cutting board lightly with flour, lay out dough and flatten with the palm of your hand, lightly dust the top of dough and roll out with rolling pin to 1/8 inch.( If you've added turmeric your dough will have a nice pale yellow color with green flecks)
  • 5
    With a large knife or a pizza cutter cut dough into 2 inch squares (no they don't have to be exact, its cooking not carpentry) with a pastry brush dust off dough
  • 6
    Raise temp of broth and bring to a nise low boil, add squares a few at a time so they don't stick to one another, cook for 8 min, remove from heat.
  • 7
    Remove dumplings from pot, to the liquid add a slury of 3 Tbsp flour and enough milk to make a thick liquid when stirred together, over a low heat add to broth in pot and stir until smooth, return veggies and chicken to pot, add dumplings back to pot, don't over stir and heat through.
  • 8
    I know this is a lot of steps but it's well worth it, dumplings will have a dark yellow almost orange color to the inside when cut open until done, good indicator if you've cooked them long enoug. Enjoy!!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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