Chicken and Dumplings

Introduction

This Chicken and Dumplings recipe is the epitome of homestyle comfort food. Featuring tender chicken, flavorful vegetables, and fluffy drop dumplings, it’s a warm and satisfying dish that’s perfect for chilly evenings or when you crave a hearty one-pot meal.

Ingredients

For the Soup:

• 3/4 cup all-purpose flour, divided
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1 broiler/fryer chicken (about 3 pounds), cut into pieces
• 2 tablespoons canola oil
• 1 large onion, chopped
• 2 medium carrots, chopped
• 2 celery ribs, chopped
• 3 garlic cloves, minced
• 6 cups chicken stock
• 1/2 cup white wine (or apple cider as a substitute)
• 2 teaspoons sugar
• 2 bay leaves
• 5 whole peppercorns

For the Dumplings:

• 1 1/3 cups all-purpose flour
• 2 teaspoons baking powder
• 3/4 teaspoon salt
• 2/3 cup 2% milk
• 1 tablespoon butter, melted

For Finishing:

• 1/2 cup heavy whipping cream
• 2 teaspoons fresh parsley, minced
• 2 teaspoons fresh thyme, minced
• Additional salt and pepper, to taste

Instructions

1. Prepare the Chicken and Soup Base:

1. In a shallow bowl, mix 1/2 cup of flour with salt and pepper. Coat the chicken pieces in the flour mixture, shaking off excess.
2. Heat canola oil in a large stockpot or Dutch oven over medium-high heat. Brown the chicken on all sides in batches. Remove the chicken and set aside.
3. In the same pot, sauté onion, carrots, and celery for 6–8 minutes until softened. Add garlic and cook for an additional minute.
4. Stir in the remaining 1/4 cup of flour until blended. Gradually add chicken stock, stirring constantly to avoid lumps.
5. Add wine (or cider), sugar, bay leaves, and peppercorns. Return the chicken to the pot. Bring to a boil, then reduce heat and simmer, covered, for 20–25 minutes until the chicken is fully cooked (internal temperature of 165°F).

2. Make the Dumplings:

1. In a bowl, whisk together flour, baking powder, and salt.
2. In a separate bowl, mix milk and melted butter. Add the liquid to the dry ingredients, stirring just until moistened. Do not overmix.
3. Drop the dumpling dough by rounded tablespoonfuls onto a parchment-lined baking sheet and set aside to rest.

3. Shred the Chicken:

1. Remove the chicken from the soup and let it cool slightly. Discard bay leaves.
2. Remove the skin and bones from the chicken and shred the meat into bite-sized pieces. Return the shredded chicken to the soup.

4. Cook the Dumplings:

1. Bring the soup back to a simmer. Drop the dumplings gently onto the surface of the soup.
2. Cover and cook on low heat for 15–18 minutes without lifting the lid. Dumplings are done when a toothpick inserted in the center comes out clean.

5. Finish the Dish:

1. Stir in heavy cream, parsley, and thyme. Adjust seasoning with additional salt and pepper to taste.
2. Serve the soup hot with fluffy dumplings on top.

Conclusion

This Chicken and Dumplings recipe is the ultimate comfort food, combining rich flavors with fluffy dumplings and tender chicken. Perfect for family dinners or casual gatherings, it’s a heartwarming dish that will leave everyone asking for seconds. Enjoy!

For more details, visit the full recipe

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