Chicken and Dumplings


Test Kitchen-Approved

Author Notes: Chicken and Dumplings is one of those old-fashioned favorites that stirs up a lot of controversy--mainly of the "fluffy (dropped) versus flat (rolled)" variety! I grew up with the fluffy kind. Maybe the fluffy dumplings are an English thing? But I think my Southern grandmother (my father's mother), also made the fluffy kind. I'm not saying I haven't enjoyed the flat kind, but given a choice I'd take fluffy every time! - Jean | Delightful RepastJean | Delightful Repast

Food52 Review: It’s been a bit chilly and wet this week so when I saw this recipe needed testing, I jumped at the chance to try it out. I'm so glad I did! Not only does this recipe have a relatively simple list of ingredients, but it’s easy to prepare and requires little clean up. On top of that, the texture and flavors are outstanding! After searing and then simmering the chicken, it’s so tender it literally falls off the bone. The vegetables have just the right amount of savory sweetness, and the poached dumplings are so fluffy they’d make your southern grandma proud. This is comfort food at its finest. - Bonnie RaeBonnie Rae

Serves: 6

Ingredients

The Chicken Stew

  • 3 tablespoons extra-virgin olive oil
  • 3 1/2 pounds chicken parts
  • 3/4 teaspoon salt
  • 3/4 teaspoon coarsely ground black pepper
  • 1 1/2 cups chopped onion
  • 1 1/2 cups chopped carrots
  • 1/2 cup chopped celery
  • 1/2 teaspoon marjoram
  • 1/2 teaspoon poultry seasoning
  • 6 cups chicken broth
  • 1/2 cup water
  • 1/4 cup unbleached all-purpose flour
  • 2 tablespoons chopped flat-leaf parsley

The Dumplings

  • 10 ounces (2 packed cups) unbleached all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 4 tablespoons unsalted butter, melted
  • 1 cup milk
In This Recipe

Directions

  1. In large heavy pot, heat 2 tablespoons oil. Place half the chicken pieces skin side down in hot oil, season with 1/4 of the salt and pepper and cook, uncovered, until crisp and brown, about 5 minutes or so. Turn, season second side with 1/4 of the salt and pepper and brown, about 5 minutes or so. Remove chicken to large plate. Repeat with second batch, adding 1 tablespoon oil to pan.
  2. Add the chopped vegetables to the pot and cook, stirring occasionally, until soft, about 8 minutes. Stir in herbs and broth. In a small jar, shake water and flour together to a smooth paste. Stir into broth. Cook, stirring, until mixture begins to thicken. Return the chicken to the pot. Bring to a simmer, cover and cook for an hour.
  3. Remove chicken to large plate. Use two forks to remove the skin and take the meat off the bones. Cut meat into bite-size pieces and return it to the pot. Taste for seasoning.
  4. While stew returns to a simmer, make dumplings. In medium bowl, whisk together flour, baking powder and salt. Drizzle melted butter over flour mixture, stirring with a large fork. Stir in milk. Let stand for 5 minutes before scooping onto stew.
  5. Stir in the parsley. Spray a #40 scoop or round measuring tablespoon with cooking spray. Drop level scoops or rounded tablespoons of dough onto simmering stew. Cover and simmer dumplings for 20 minutes, then test one to see if toothpick inserted into the center comes out clean. If not, cover and simmer an additional 5 minutes.

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Reviews (12) Questions (0)

12 Reviews

T May 5, 2016
This is a silly question... can you use a cooked rotisserie chicken and still follow the recipe the same way??
 
kellee January 23, 2015
My family loved this! My husband always asks for chicken & dumplings and I've tried several recipes and this one is a winner.
 
ct0507 March 24, 2013
loved this. added kale and it turned out great!
 
Author Comment
Jean |. March 24, 2013
Thanks so much for letting me know. I'm so glad you liked it. Your addition of kale would have gone over big around here -- we *love* it!
 
EdibleExeter January 6, 2012
I made this tonight, and it was a big hit! My grandmother (from Arkansas) also made the fluffy kind, and I agree with you that they are so much better!
 
Author Comment
Jean |. January 6, 2012
Thank you! I'm so happy to hear of one of my recipes being enjoyed in Exeter. May the joy of fluffy dumplings spread far and wide!
 
fiveandspice April 3, 2011
This looks delicious! And your photo is lovely.
 
Author Comment
Jean |. April 3, 2011
Thank you so much. I really appreciate that, especially because I am working so hard on my photography!
 
kmartinelli April 3, 2011
This looks just lovely, almost like a matzoh ball soup! Can't wait to give it a try.
 
Author Comment
Jean |. April 3, 2011
Thank you! I love matzoh ball soup too! Do let me know how this turns out for you.
 
hardlikearmour April 3, 2011
Tummy growling! This looks great, and chicken & dumplings is one of my favorite comfort foods.
 
Author Comment
Jean |. April 3, 2011
Thank you so much! That's just the effect I was aiming for!