Make Ahead

Chicken and Dumplings

April  3, 2011
5 Ratings
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 Repast —Jean | Delightful Repast

Test Kitchen Notes

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 Rae —Bonnie Rae

  • Serves 6
  • 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
  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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