shared by followers | following

Chicken and Dumplings


Chicken and Dumplings is a truly comforting dish that I have been craving for some time now. After an unfortunate first try, I have now satisfied myself with the help of Simply Recipes. This recipe, while a bit time consuming, wasn’t difficult to make. And even better, it ended up being very popular at a pot-luck lunch where I got several requests for the recipe. I am now very happy to share it with you. Why was my first try at Chicken and Dumplings such a flop? Well, in reflecting on the experience, it probably wasn’t a good idea to poach the chicken for a long period of time to make the stock. Also not a good idea was putting in the vegetables early in the process. This time, I seared the chicken and only poached it for a short time afterward. The vegetables didn’t go in early. I put them in toward and finished the recipe with the dumping topping as soon as they reached the correct level of doneness. The dumplings are the final step, and they cook very quickly. With this cooking process I got much better results! I spent time finding just the right recipe that I would adapt to my tastes. In my Chicken and Dumpling research, I learned that there are two versions of the dish: a southern version and a northern one. I do prefer the northern version. The biggest difference in the two versions has to do with the preparation of the dumplings. In the northern version, the dumplings are dropped into the stew and cooked while the pot is covered. The dough for the dumplings is just barely mixed, and the dumplings end up light and tender. In the southern version you make the dumplings by rolling out a dough and cutting it. You cook them for a longer period of time in the stew and they end up being much more dense. So here it is, a delicious, crowd-pleasing, northern-style chicken and dumpling recipe.


For the Stock
5-6 lbs chicken parts (breasts, drumsticks, thighs, with bones), skin removed
1 Tbsp olive oil
1 medium onion, diced
2 bay leaves
½ teaspoon salt
½ teaspoon freshly ground pepper
salt and pepper for seasoning the chicken and onions (to taste)
6 cups hot water
For the Stew
3 celery stalks, trimmed and cut into ⅓-inch pieces
4 medium carrots, peeled and cut into ½-inch pieces
6 boiling onions (approximately 1" in diameter), peeled, halved, & sliced
6 Tbsp unsalted butter
6 Tbsp all-purpose flour
1 teaspoon dried thyme
2 tablespoons dry sherry or vermouth
1 tablespoons heavy cream (optional)
1 cup frozen green beans, thawed
¼ cup minced fresh parsley leaves
Ground black pepper
For the Dumplings
2 cups flour
2 teaspoons baking powder
½ teaspoon salt
¼ cup minced fresh herb leaves such as parsley, chives, and tarragon (optional)
2 tablespoons butter, melted
cup milk

Nutrition Facts

Show Hide

More recipes by inspiredbites

views icon 1820 heart icon No one has favorited this yet. Be the first! (hide recent) (view recent)

Member options

By logging in, you can leave comments and rate this recipe.

Sign In