Chicken and Dumplings Recipe
Ingredients:
For the Chicken Stew:
- 1 whole chicken (about 3-4 pounds), cut into pieces
- 8 cups chicken broth or water
- 1 large onion, diced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 3 cloves garlic, minced
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper to taste
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1/2 cup heavy cream (optional, for richness)
For the Dumplings:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 cup cold unsalted butter, cut into small cubes
- 1 cup buttermilk (or milk with a teaspoon of vinegar added)
Instructions:
- Prepare the Chicken Stew:
- In a large pot or Dutch oven, place the chicken pieces and add the chicken broth or water. Bring to a boil over medium-high heat, then reduce the heat and let it simmer for 45-60 minutes, or until the chicken is fully cooked and tender.
- Remove the chicken from the pot and let it cool slightly. Once cool enough to handle, shred the chicken, discarding the skin and bones. Set the shredded chicken aside.
- Strain the broth to remove any impurities and return it to the pot.
- Cook the Vegetables:
- In the same pot with the broth, add the diced onion, sliced carrots, celery, minced garlic, bay leaf, thyme, and parsley. Season with salt and pepper.
- Simmer the vegetables over medium heat for 15-20 minutes, or until they are tender.
- Thicken the Stew:
- In a small saucepan, melt the butter over medium heat. Add the flour and cook, stirring constantly, for 2-3 minutes to make a roux.
- Slowly whisk in a cup of the hot broth from the pot until smooth. Add this mixture back into the pot with the vegetables, stirring well to combine. This will thicken the stew slightly.
- If you prefer a richer stew, stir in the heavy cream at this point.
- Make the Dumplings:
- In a large mixing bowl, whisk together the flour, baking powder, salt, and baking soda.
- Add the cold butter cubes and use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
- Pour in the buttermilk and stir just until a soft dough forms. Be careful not to overmix, as this can result in tough dumplings.
- Cook the Dumplings:
- Bring the stew back to a gentle simmer. Using a spoon or cookie scoop, drop spoonfuls of the dumpling dough onto the surface of the simmering stew. The dough will puff up as it cooks.
- Cover the pot with a tight-fitting lid and cook for 15-20 minutes, or until the dumplings are firm to the touch and cooked through. Avoid lifting the lid during cooking to ensure the dumplings steam properly.
- Finish the Dish:
- Gently stir the shredded chicken back into the pot, being careful not to break up the dumplings. Let everything heat through for another 5 minutes.
- Taste the stew and adjust the seasoning with additional salt and pepper if needed.
- Serve:
- Ladle the chicken and dumplings into bowls, ensuring each serving has plenty of tender chicken, vegetables, and fluffy dumplings.
- Garnish with fresh parsley if desired and serve hot.
Tips:
- For extra flavor, you can sauté the vegetables in the butter before adding the flour for the roux. This adds a deeper, richer taste to the stew.
- If you like a thinner broth, skip the heavy cream and reduce the amount of roux. Conversely, for a thicker stew, add more flour when making the roux.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth or water if the stew has thickened too much.
Conclusion: This classic chicken and dumplings recipe is the epitome of comfort food, offering tender chicken, hearty vegetables, and fluffy dumplings in a savory, flavorful broth. Whether you’re making it for a cozy family dinner or as a comforting dish on a cold day, it’s sure to become a favorite. Enjoy!
