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Chicken and Dumplings

Chicken and Dumplings

A creamy chicken stew filled with chunks of tender white meat, potatoes and sweet carrots all nestled underneath plump, fluffy biscuit-like dumplings.

Winter decided to bypass fall and move on into North Texas making it a perfect night for homemade Chicken and Dumplings! This is a country dish and one made in many Southern kitchens but it’s certainly not exclusive to the South. Like any great soup or stew it takes a little patience to develop depth in flavors, starting with the base. Start by stewing chicken in a rich stock along with a bounty of herbs – parsley, rosemary, thyme and bay leaves – along with beautiful aromatics of sweet onions and celery.

Fresh carrots and new potatoes are added to round out the stew in a subtle way.

The chicken and the vegetables are simmered until tender then the stock is thickened with a stock and milk-based rue. Now we’re ready for fluffy dumplings to be cooked on top!

And when it comes to dumplings there are two schools of thought in the South – rolled and cut or drop dumplings. Though my Grandmother made the rolled and cut version my Mom preferred drop dumplings. They’re much like a biscuit so we’re off to a good start!

But making dumplings with just flour and milk can lead to a less than exciting finish for this succulent stew you’ve produced. Instead, these dumplings are full of savory notes from a dash of poultry seasoning, a bit of ground sage and parsley.

Comforting and creamy – a wonderful way to warm up on a chilly night!

Chicken and Dumplings

3 to 3-1/2 pounds chicken breasts, preferably bone-in and skin on

¼ cup chopped fresh parsley, or about 4 teaspoons dried

2 sprigs fresh rosemary, or about 2 teaspoons dried and crushed

8 to 10 sprigs fresh thyme, or about 2 teaspoons dried

3 bay leaves

1 cup chopped celery, about 1-1/2 stalks

1 cup chopped sweet onion, about 1 small onion

9 cups chicken stock, divided

1 tablespoon concentrated chicken base, such as “Better Than Bouillon”

1-1/2 cups sliced carrots, about 4 carrots

3 cups cubed new potatoes, about 3 to 4 potatoes – peeled

1-1/2 cups milk

5 tablespoons flour

Place the chicken in a large stockpot with the parsley, rosemary, thyme, bay leaves, plus the chopped celery and onion.

Add 8 cups of the chicken stock along with the concentrated chicken base and bring to a boil over medium heat. Reduce the heat to low and simmer covered for 30 minutes. Add the carrots and potatoes and continue cooking for an additional hour or until the chicken is cooked through and the vegetables are tender.

Remove the chicken from the stock and transfer to a pan or bowl until it’s cool enough to handle. Then remove the meat and shred or chop into bite size pieces.

Combine the remaining cup of stock with the milk and the flour. Whisk until the flour is completely dissolved. Pour the mixture into the stockpot, whisking to blend well.

Cook over medium heat until the stock thickens, about 15 minutes. While the stock thickens, mix the dough for the dumplings.

For the dumplings:

2 cups flour

4 teaspoons baking powder

½ teaspoon poultry seasoning

¼ teaspoon ground sage

½ teaspoon dried parsley

1 teaspoon kosher salt

1/4 teaspoon freshly cracked black pepper

1-1/2 cups milk

Combine the flour with the baking powder, poultry seasoning, ground sage, parsley, kosher salt and pepper. Stir in the milk.

Mix until blended together.

Once the stock has thickened, return the shredded chicken to the stockpot.

Using a tablespoon or a small (1”) or medium-size (1-3/4”) ice cream scoop measure out equal amounts of the dumpling dough and gently drop on top of the chicken and stock. Do not stir! The dumplings will plump up as they cook.

Cover the pan and cook over medium-low heat for 20 minutes or until the tops of the dumplings are “dry” and no longer sticky to the touch.

Serves 6 to 8.

Chicken and Dumplings, courtesy of Preserving Good Stock

November 12, 2018
: Serves 6 to 8.

A creamy chicken stew filled with chunks of tender white meat, potatoes and sweet carrots sit hiding underneath plump, fluffy biscuit-like dumplings.

By:

Ingredients
  • 3 to 3-1/2 pounds chicken breasts, preferably bone-in and skin on
  • ¼ cup chopped fresh parsley, or about 4 teaspoons dried
  • 2 sprigs fresh rosemary, or about 2 teaspoons dried and crushed
  • 8 to 10 sprigs fresh thyme, or about 2 teaspoons dried
  • 3 bay leaves
  • 1 cup chopped celery, about 1-1/2 stalks
  • 1 cup chopped sweet onion, about 1 small onion
  • 9 cups chicken stock, divided
  • 1 tablespoon concentrated chicken base, such as “Better Than Bouillon”
  • 1-1/2 cups sliced carrots, about 4 carrots
  • 3 cups cubed new potatoes, about 3 to 4 potatoes – peeled
  • 1-1/2 cups milk
  • 5 tablespoons flour
  • For the dumplings:
  • 2 cups flour
  • 4 teaspoons baking powder
  • ½ teaspoon poultry seasoning
  • ¼ teaspoon ground sage
  • ½ teaspoon dried parsley
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked black pepper
  • 1-1/2 cups milk
Directions
  • Step 1 Place the chicken in a large stockpot with the parsley, rosemary, thyme, bay leaves, plus the chopped celery and onion.
  • Step 2 Add 8 cups of the chicken stock along with the concentrated chicken base and bring to a boil over medium heat. Reduce the heat to low and simmer covered for 30 minutes.
  • Step 3 Add the carrots and potatoes and continue cooking for an additional hour or until the chicken is cooked through and the vegetables are tender.
  • Step 4 Remove the chicken from the stock and transfer to a pan or bowl until it’s cool enough to handle. Then remove the meat and shred or chop into bite size pieces.
  • Step 5 Combine the remaining cup of stock with the milk and the flour. Whisk until the flour is completely dissolved. Pour the mixture into the stockpot, whisking to blend well.
  • Step 6 Cook over medium heat until the stock thickens, about 15 minutes. While the stock thickens, mix the dough for the dumplings.
  • Step 7 For the dumplings:
  • Step 8 Combine the flour with the baking powder, poultry seasoning, ground sage, parsley, kosher salt and pepper. Stir in the milk and mix until blended.
  • Step 9 To finish:
  • Step 10 Once the stock has thickened, return the shredded chicken to the stockpot.
  • Step 11 Using a tablespoon or a small (1”) or medium-size (1-3/4”) ice cream scoop measure out equal amounts of the dumpling dough and gently drop on top of the chicken and stock. Do not stir! The dumplings will plump up as they cook.
  • Step 12 Cover the pan and cook over medium-low heat for 20 minutes or until the tops of the dumplings are “dry” and no longer sticky to the touch.


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