Serves a Crowd
Chicken And Lemon And Herb Dumplings
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NXL October 20, 2019
I love my grandma's old fashioned chicken and dumplings, which has only chicken, salt, lots of black pepper, and dumplings made from buttermilk biscuit dough. That said, this is a wonderful variation ! I'm just puzzled as to why the recipe was written so vaguely as to the amount of dumplings to put in. Why not just write it so that we don't have to guess ? Anyhow, I happen to love as many dumplings as possible , so I put them all in. It was great!
sdebrango October 20, 2019
Hi and thank you!! I’m with you on the more dumplings the better and I am sorry that I was vague about how many it made. Next time I make this I am going to count you are absolutely right it would have helped to have been more specific. Because they were small it made quite a lot of them if I recall correctly it was approximately a dozen but before I add to the recipe I will make it again. Thank you again!
NXL October 16, 2020
I'm just seeing your reply as I'm preparing to make this delicious recipe again as cold weather sets in. Thank you again for this recipe!
collin G. October 11, 2015
I will grudgingly admit that this is wonderful. Grudgingly, because everyone else is so enthusiastic, and the flavors don't really pop until the biscuits are tossed in and it thickens up. But holy moly after some "salt and pepper to taste" it is wonderful and rich. My wife substituted butter for shortening as well. Cheers to great food on a cool autumn day!
Julie C. April 21, 2015
OMG! I made this tonight and it was delicious. I used water+fresh herbs and garlic cooked with the chicken and had to add quite a bit of salt to get the flavors right but it really turned out perfectly. Thanks so much;)
Rebecca C. January 13, 2015
I used 2 lbs of chicken (6 thighs, 1 back, 1 neck) in water, added 2 bay leaves and 5 peppercorns, and went with 1-1.5 hours to make stock. Chicken was thoroughly cooked but not mush falling off the bones. Plus, there was a lot of schmaltz rendered, which I used in place of vegetable shortening. Dumplings were a bit more gloppy than I expected but, ultimately this dish was worth the work. I will say it needed salt and pepper, and perhaps something like lemon juice or, wine to add a touch of acidity its flavor. My husband went with hot sauce - that did it for him! And yes, there are plenty of dumplings for a second round.
Lisa January 22, 2014
I can't wait to try this - the perfect thing for this polar northeast weather. One question - any suggestions for replacing the veggie shortening? I am really trying to de-Crisco my life. Thanks!
julietzeta April 21, 2013
Thank you for this recipe! Instead of kneading the dough and patting it into a disc, could I do a drop biscuit with the dough?
Fig A. April 4, 2013
Yay! So not surprised by the win for community pick, I have this on my must-make list. Congrats Suzanne!
jgleitsmann April 3, 2013
Can you freeze this after the biscuit dough has already been dropped in, or freeze it before that and add the dough when you are ready to eat it?
William W. April 3, 2013
This is delicious! A must make for anyone needing some comfort food in their lives!
boulangere April 2, 2013
How lovely to come home after a verrrrrry loooooooong day and see a photo of your instantly recognizable dish. I only wish I had the oomph to make it for dinner tonight, but I'm looking forward to making it over the weekend while glued to basketball.
Kukla April 2, 2013
Many congratulations Suzanne on the CP!! Arenâ€™t the old-fashioned meals that our Moms and Grandmas used to cook still the best?
EmilyC March 29, 2013
Congrats Suzanne on the CP! I love chicken and dumplings but don't have a good recipe. Now I do! So thank you! : )
fiveandspice March 28, 2013
Yay! Glad this is a CP! Such a beautiful and flavorful recipe. And so good for those of us still just dreaming of spring...
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