Ultimate Creamy Chicken and Herb Dumplings Delight

Best Ever Chicken and Dumplings Recipe

Overview:

If you’re craving comfort food that’s hearty, flavorful, and downright soul-warming, look no further than this recipe for Best Ever Chicken and Dumplings. This recipe, courtesy of Tyler Florence from Food Network, promises to deliver a dish that will quickly become a family favorite. With succulent roasted chicken, savory dumplings, and a creamy supreme sauce, it’s a meal that’s guaranteed to satisfy even the pickiest of eaters. Although it requires a bit of time to prepare, the end result is well worth the effort. So roll up your sleeves, gather your ingredients, and let’s get cooking!

Ingredients:

• For the Roasted Chicken:
  • 1 whole chicken
  • 4 tablespoons unsalted butter
  • 1 lemon
  • 1/4 cup fresh rosemary, chopped
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh thyme, chopped
  • 1/4 onion
  • 4 garlic cloves
• For the Chicken Stock:
  • Reserved chicken bones
  • 2 carrots
  • 2 celery stalks
  • 1 onion
  • 3 garlic cloves
  • 2 bay leaves
• For the Dumplings:
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 3/4 – 1 cup buttermilk
• For the Supreme Sauce:
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 2 bay leaves
  • 2 tablespoons all-purpose flour
  • 4 cups chicken stock
  • 1 cup heavy cream
• Additional Seasoning:
  • Salt and pepper to taste

Instructions:

For the Roasted Chicken:

1. Preheat your oven to 375°F (190°C).
2. Prepare the chicken by removing the neck and giblets from the cavity and discarding them.
3. Rinse the chicken, both inside and out, with cold water and pat it dry with paper towels.
4. Season the body and cavity of the chicken generously with salt and pepper.
5. In a small bowl, mash together the lemon juice, chopped herbs, and butter to create an herbed butter mixture.
6. Rub the herbed butter all over the chicken, making sure to get it under the skin as well.
7. Stuff the cavity of the chicken with the lemon halves, onion, garlic, and whole herbs, then tie the chicken legs with twine.
8. Place the chicken breast side up in a roasting pan and roast in the preheated oven for about 1 hour, or until it’s cooked through and no longer pink.
9. Once the chicken has cooled slightly, shred the meat, discarding the skin, and set aside. Save the chicken bones for making the stock.

For the Chicken Stock:

1. Coat a large stockpot with olive oil and place it over medium heat.
2. Add the carrots, celery, onion, and garlic to the pot and sauté for about 3 minutes.
3. Add the reserved chicken bones, herbs, and cold water to the pot and bring to a simmer.
4. Simmer the stock for 1 hour, then strain it to remove the solids, and set it aside.

For the Dumplings:

1. In a large bowl, sift together the flour, baking powder, and salt.
2. In a small bowl, lightly beat the eggs and buttermilk together.
3. Pour the liquid ingredients into the dry ingredients and gently fold until the dough comes together. It should be thick and cake-like.
4. Cover the dough and set it aside while you prepare the supreme sauce.

For the Supreme Sauce:

1. In a Dutch oven, melt the butter and heat the olive oil over medium heat.
2. Add the diced carrots, celery, minced garlic, and bay leaves to the pot and sauté until the vegetables are soft, about 5 minutes.
3. Stir in the flour to make a roux, then continue to cook for about 2 minutes to remove the starchy taste.
4. Slowly stir in the chicken stock, one cup at a time, stirring well after each addition.
5. Let the sauce simmer until it’s thick enough to coat the back of a spoon, which should take about 15 minutes.
6. Stir in the heavy cream, then fold in the reserved shredded chicken and bring the mixture up to a simmer.
7. Season the sauce with salt and pepper to taste.

Assembly:

1. Using two spoons, drop heaping tablespoonfuls of the dumpling dough into the hot chicken mixture. Make sure the dumplings cover the top of the sauce but are not touching or overcrowded.
2. Let the dumplings poach for 10 to 15 minutes until they are firm and puffy.

Serving:

Once the dumplings are cooked through, ladle the chicken and dumplings into bowls and serve hot. Garnish with additional chopped parsley or thyme if desired. This dish pairs perfectly with a side salad or some crusty bread to soak up the delicious sauce. Enjoy the comforting goodness of this Best Ever Chicken and Dumplings recipe with your loved ones!

Nutritional Information (Per Serving):

• Calories: 941
• Fat: 58.4g
  • Saturated Fat: 23.6g
• Cholesterol: 241.8mg
• Sodium: 1162.8mg
• Carbohydrates: 61.7g
  • Fiber: 4.1g
  • Sugar: 9.3g
• Protein: 41.8g

Recipe Notes:

• For a shortcut, you can use pre-cooked rotisserie chicken instead of roasting your own.
• Feel free to customize the vegetables in the supreme sauce based on your preferences or what you have on hand.
• If you prefer a thicker or thinner sauce, adjust the amount of chicken stock accordingly.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for longer storage. Reheat gently on the stovetop or in the microwave before serving.