Chicken with Dumplings
Submitted by Gisela
Homemade chicken and dumplings from scratch with fluffy parsley-flecked dumplings steamed right on top of herb-simmered broth. Pure comfort food that fills the kitchen with the smell of thyme and rosemary.
YIELD
6 servingsPREP
20 minCOOK
50 minREADY
70 minThere is no shortcut that beats the real thing. This chicken and dumplings starts with a whole pot of bone-in chicken simmered alongside carrots, celery, onion, thyme, and rosemary until the broth is golden and rich.
The dumplings come together in minutes with flour, baking powder, shortening, and a splash of milk. Drop them right onto the bubbling broth, clap on the lid, and walk away for 20 minutes.
When you come back, you have got pillowy, cloud-like dumplings floating on top of the most soul-satisfying chicken stew you have ever tasted.
This is the kind of meal that makes everyone show up to the table on time.
Chef Tips
- Do not lift that lid: Once the dumplings go in, resist the urge to peek. The steam trapped inside is what makes them fluffy instead of dense.
- Keep the dough shaggy: Overmixing makes tough dumplings. Stir just until the flour disappears and stop right there.
- Use bone-in chicken: Five pounds of bone-in pieces give you a richer, more flavorful broth than boneless ever could.
Ingredients
Directions
Rinse chicken, place in large pot, cover with water.
Add carrots, celery, onion, thyme, rosemary, 2 teaspoon salt, and pepper.
Bring to boil, reduce heat and simmer.
Combine flour, baking powder, 1 teaspoon salt and parsley in bowl.
Cut in shortening until resembles course meal.
Add milk and stir briefly with fork.
Add only enough millk to make dough hold together.
When chicken has simmered 20 minutes, drop spoonfuls of dough on top of bubbling broth.
Cover and steam for 20 minutes without lifting cover.
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