Chicken and Dumplings

INTRODUCTION

Chicken and Dumplings is one of those comforting meals that warms both the body and the heart. This dish features tender chicken in a rich, savory broth, topped with fluffy dumplings that soak up all the delicious flavors. Ideal for chilly nights, this meal brings families together around the dinner table. Whether you’re making it for a special occasion or a casual family meal, Chicken and Dumplings is sure to please everyone.

WHY YOU WILL LOVE THIS RECIPE

You will love this Chicken and Dumplings recipe because it is easy to make and full of flavors. With tender chicken and soft dumplings, every bite is a treat. The broth is rich and flavorful, bringing warmth and comfort with each spoonful. Plus, the dish is quite filling, making it perfect for lunch or dinner. Even those who may not be skilled in the kitchen will find this recipe simple and enjoyable to follow, leading to a delicious result.

HOW TO MAKE Chicken and Dumplings

Making Chicken and Dumplings is a simple process that anyone can follow. You start by browning the chicken and cooking vegetables in a pot, then make fluffy dumplings and cook them right on top of the stew. This process creates layers of flavor and a wonderful texture that will make your meal unforgettable.

EQUIPMENT NEEDED

1. 6-quart stockpot – This is essential for making the soup and cooking the chicken.
2. Shallow bowl – You’ll need this to coat the chicken with flour.
3. Parchment paper – Useful for preparing the baking sheet for dumplings.
4. Mixing bowls – Used for mixing your dumpling ingredients.
5. Forks – Perfect for shredding the chicken.
6. Whisk – To combine your dry ingredients.

Ingredients You’ll Need:

• 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 up
• 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
• 2 teaspoons sugar
• 2 bay leaves
• 5 whole peppercorns
• 1-1/3 cups all-purpose flour for dumplings
• 2 teaspoons baking powder for dumplings
• 3/4 teaspoon salt for dumplings
• 2/3 cup 2% milk for dumplings
• 1 tablespoon butter, melted for dumplings
• 1/2 cup heavy whipping cream for soup
• 2 teaspoons minced fresh parsley for soup
• 2 teaspoons minced fresh thyme for soup
• Additional salt and pepper to taste for soup

STEP-BY-STEP INSTRUCTIONS:

1. In a shallow bowl, mix 1/2 cup flour, salt, and pepper. Add chicken, one piece at a time, and toss to coat; shake off excess.
2. In a 6-quart stockpot, heat oil over medium-high heat. Brown chicken in batches on all sides; remove from pan.
3. Add onion, carrots, and celery to the same pan; cook and stir for 6-8 minutes or until onion is tender.
4. Add garlic; cook and stir for 1 minute longer.
5. Stir in 1/4 cup flour until blended. Gradually add stock, stirring constantly.
6. Stir in wine, sugar, bay leaves, and peppercorns. Return chicken to the pan; bring to a boil.
7. Reduce heat; simmer, covered, for 20-25 minutes or until chicken is no longer pink.
8. For dumplings, in a bowl, whisk flour, baking powder, and salt. In another bowl, whisk milk and melted butter until blended.
9. Add to the flour mixture; stir just until moistened (do not overmix).
10. Drop by rounded tablespoonfuls onto a parchment-lined baking sheet; set aside.
11. Remove chicken from stockpot; cool slightly. Discard bay leaves and skim fat from the soup.
12. Remove skin and bones from chicken and discard. Using two forks, coarsely shred meat into 1- to 1-1/2-in. pieces; return to soup.
13. Cook, covered, on high until the mixture reaches a simmer.
14. Drop dumplings on top of simmering soup, a few at a time. Reduce heat to low; cook, covered, for 15-18 minutes or until a toothpick inserted in the center of dumplings comes out clean (do not lift cover while simmering).
15. Gently stir in cream, parsley, and thyme. Season with additional salt and pepper to taste.

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HOW TO SERVE Chicken and Dumplings

Serve Chicken and Dumplings hot straight from the pot. A big bowl of this dish is a meal on its own. For a special touch, sprinkle additional fresh parsley or thyme on top before serving. You can also squeeze a bit of lemon juice over the dish for a fresh twist. Pair it with a simple side salad or some crusty bread, and you have a complete meal.

STORAGE & FREEZING: Chicken and Dumplings

If you have leftovers, Chicken and Dumplings can be stored in the refrigerator for up to three days. Make sure to place it in an airtight container to keep it fresh. If you want to freeze it, allow the dish to cool completely first. Then, transfer it into freezer-safe containers. This dish can be frozen for up to three months. When you want to eat it, thaw it in the refrigerator overnight and reheat on the stove or in the microwave.

SERVING SUGGESTIONS

Chicken and Dumplings pairs well with several side dishes. Consider serving it with:

• A fresh green salad with your favorite dressing.
• Roasted vegetables like Brussels sprouts or green beans.
• Garlic bread or rolls to mop up the delicious broth.

VARIATIONS

There are many ways to customize Chicken and Dumplings to suit your taste. Here are a few ideas:

• Add Vegetables: Feel free to add your favorite vegetables, such as peas or corn, for extra color and nutrition.
• Use Different Spices: Try adding spices like paprika or thyme for a different flavor profile.
• Make it Creamier: If you like creamier soup, increase the amount of heavy cream you use.
• Swap the Chicken: Use turkey or even rotisserie chicken to save time.

FAQs

1. Can I use frozen chicken for this recipe?

Yes, you can use frozen chicken, but make sure to thaw it properly before cooking. Cooking from frozen will change the timing and requires careful inspection to ensure it reaches the right internal temperature.

2. Can I make this recipe without wine?

Absolutely! You can substitute white wine with apple cider or just use more chicken stock. This will still give you a flavorful broth.

3. Can I make the dumplings smaller?

Yes, you can make smaller dumplings if you prefer. Just keep in mind that the cooking time may vary, so check for doneness with a toothpick.

4. Can I make Chicken and Dumplings in advance?

You can prepare the broth and chicken in advance but it’s best to make the dumplings fresh when you’re ready to serve. The dumplings can become soggy if stored in the soup.

MAKE-AHEAD TIPS FOR Chicken and Dumplings

If you’re planning on making Chicken and Dumplings ahead of time, you can prepare the chicken and broth a day early. Store it in the fridge overnight. When you are ready to eat, simply reheat the soup and add fresh dumplings, following the cooking directions. This method maintains the quality of the dumplings and ensures they are fluffy and delicious when served.

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