Chicken and Dumplings Recipe
Your image of chicken and dumplings may be very different. Not only are there many variations on what else should be included in the dish besides chicken and dumplings (or if anything else should be included), there are two substantially different variations of dumpling use in Chicken and Dumplings in the United States, puffy and slick.
I was an adult before I discovered that dumplings were not always fluffy and biscuit-like, aka. “puffy.” I discovered the “slick” version when I ordered chicken and dumplings at Cracker Barrel. Unfortunately, I simultaneously discovered that I am not a fan of the slick version.
Each version of the dumplings are made with many of the same ingredients: water and/or milk, flour, salt, etc.. However, “slick” dumplings are rolled and have less leavening than the dropped “puffy” dumplings. The “slick” dumplings are boiled in broth or stock, while the “puffy” dumplings are floated on top of chicken stew-type mixture and steamed. The resulting dumplings have very different textures.
Both dumpling versions and the multitude of Chicken and Dumpling recipe variations all have something in common. They are all comfort food. No matter how it is made, Chicken and Dumplings can warm your soul on a rainy, cold or otherwise dreary day.
Here is my recipe for chicken and dumplings like my mom used to make:
Recipe: Chicken and Dumplings
Ingredients:
- 2 Tbsp. butter
- 1 lg. onion, diced
- 4-5 carrots, peeled and sliced
- 3 -4 stalks of celery, sliced
- 64 oz. + chicken broth +/or stock
- Salt, to taste
- Pepper, to taste
- Herbs de Provence, to taste
- Meat of 2 chicken breast halves or legs and thighs, shredded or chopped
- 1 Tbsp. Wondra or all-purpose flour
- 2 c. all-purpose flour
- 1/2 t. baking soda
- 2 Tbsp. baking powder
- 1/4 tsp. salt
- 3/4 c. sour milk (half -and-half or 2 %/whole milk + 1 Tbsp. cider vinegar) or buttermilk
- 5 Tbsp. unsalted butter, melted
- Chopped fresh parsley, optional
Instructions:
In a heavy bottomed pot, melt butter.
Add onion, carrots, and celery and cook until onion is translucent or lightly browned and carrots and celery are starting to get tender.
Add broth and/or stock.
Once thoroughly heated, add chicken, salt, pepper, and Herbs de Provence.
Thicken slightly by adding Wondra or a slurry made of flour and some of the hot chicken liquid.
Sift 2 c. flour, salt, baking soda, and baking powder together into a large bowl.
Measure milk and add vinegar (if using sour milk). Add in butter, and a few tablespoons of parsley (if using).
Stir milk mixture into dry ingredients just until soft dough is formed.
Drop by spoonfuls or via cookie/ice cream scoop onto top of just stirred chicken mixture. Drop evenly over mixture, but allow enough room for the dumplings to expand.
Cover and allow to steam cook for about 10 minutes before checking them.
Check by inserting a knife in dumpling.
Top with fresh chopped parsley, if desired. Serve immediately.
Copyright © 2013.
Recipe by Paula, A Simple Home Cook.