I love chicken and dumplings. My mother never really made it so I am not at all sure why I have such fond memories of this dish, I just do and I’m chalking it up to the made-up childhood that I write about in my short stories. The one where my mom was emotionally supportive and nurtured our whole body and mind with cookies, oatmeal, and hugs! Yep, that’s my story and I’m sticking to it!
So why chicken and dumplings? It’s filling, tasty, comfort food and it’s easy to make which is a good thing because ordering it out at a restaurant is an exercise in mediocrity. It’s never made the way I like it- the chicken is flavorless; the dumplings are flat and tasteless; the comfort is just not there and I end up disappointed.
I know, you want to know how I make my chicken in dumplings?
Ha! Wouldn’t you like to know?!
I’m getting there, I promise.
I used to make my chicken and dumplings in the slow cooker, and while this is a viable option, because I don’t use chicken pieces with bones in it, I find that cooking it on the stove top is pretty easy.
And I never thought making dumplings was easy. In fact, I long avoided making them because so many recipes rely on Bisquick. Those who know me can confirm that I am Krissy-No-Thumbs (don’t ever call me Krissy or Kris) when it comes to making anything with the words “instant,” or “quick” on its packaging. I can’t make boxed cakes, or instant pudding, or instant rice. So of course there was no hope for a successful outcome with Bisquick.
Yet, after stumbling across a recipe from Alton Brown, I decided to give it a try. And like everything I do, I tweaked it and changed it so much that it is unfair to even call it the same dish. But what I did learn is that making dumplings is pretty damn easy.
So here, take my recipe. Cook this dish. Share your photos. I want to see them!
10 minPrep Time
1 hr, 20 Cook Time
1 hr, 30 Total Time
- a mixture of chicken thighs and chicken breast (I prefer boneless)
- 1 large onion (the biggest that you can find)
- 1/2 of flour
- 3 stalks of celery
- 3 carrots
- 4 cloves of garlic
- 3 cups of bone broth (or enough to cover the chicken)
- 2 cups of mushrooms (optional)
- palm-full Fresh Rosemary
- palm-full Fresh Basil
- palm-full Fresh Parsley
- palm-full Cumin
- palm-full Paprika
- palm-full Black Pepper
- Heavy Cream
- 2 cups of all-purpose flower (sifted)
- 2 teaspoons of baking powder
- 3/4 teaspoons of salt (I normally leave all additional salt out, but it is imp[ortant that you add it to this recipe.)
- 2 tablespoons of melted butter
- 1/4 cup of heavy cream
- fresh herbs such as parsley, tarragon, chives, or dill to taste
- Heat a heavy pot (I use a Le cuisinart) and add one stick of butter.
- Season chicken and dredge through flour.
- Brown chicken and remove from pot.
- Sauté veggies and dried herbs/seasonings.
- Add chicken back to the pan.
- Cover with bone broth.
- Bring to a boil with pot covered.
- Reduce to low until chicken is cooked (about an hour). You want to make sure that there is enough liquid to cover the chicken at all time.
- Add cream. This should not make the broth thick; it's just to add flavor.
- Prepare Dumpling batter.
- Sift together flower, baking powder, and salt in to a medium to large sized bowl.
- Add fresh herbs and mix thoroughly.
- Add melted butter and milk to dry ingredients.
- Mix gently with your fingers and avoid over mixing or dumplings will be tough and dense.
- You may add more milk in small quantities to ensure that all flour is absorbed but be careful not to make batter too wet.
- Drop tablespoons of dumpling batter onto the top of the chicken in pot or slow cooker. They may not be fully immersed in the broth- that's OK.
- Dumplings use steam to cook, so no worries.
- Cover pan and leave covered for 20 minutes. DO NOT OPEN POT BEFORE THE 20 MINS. ARE UP.
- If you are worried about the dumplings not cooking, leave for ten minutes longer.
- Dish chicken and dumpling into a shallow, bowl-like dish if possible. using a ladle, pour some of the broth over the dumplings and chicken. Enjoy!