Chicken and Dumplings: A Classic Comfort Dish
Cook Time: 2 hours
Prep Time: 20 minutes
Total Time: 2 hours 20 minutes
Description:
Welcome to the heart of comfort food with this Chicken and Dumplings recipe! This classic dish combines tender chicken with fluffy dumplings in a rich, flavorful broth. Many struggle with getting the dumplings just right, but with this recipe, you’ll master the art of dumpling-making without taking any shortcuts. It’s well worth the extra time and effort for a delicious, hearty meal that will warm your soul and satisfy your taste buds.
Ingredients:
For the Chicken and Broth:
- 1 whole chicken
- 1/2 cup chopped carrot
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped leek
- 2 bay leaves
- Salt and pepper to taste
For the Dumplings:
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 2 tablespoons chopped fresh parsley
- 1/4 cup butter
- 3 1/3 oz milk (approximately 1/3 cup)
- Additional milk as needed
For the Sauce:
- 2/3 cup canola oil
- 2/3 cup flour
- Hot stock from the chicken
Instructions:
-
Prepare the Chicken Broth:
In a large stockpot, place the whole chicken and cover it with water. Bring the pot to a vigorous boil. After 5 minutes, skim off any impurities that have risen to the surface. Add the chopped carrot, onion, celery, leek, and bay leaves to the pot. Season with salt and pepper to taste. Reduce the heat to low, cover, and let the chicken simmer until tender, approximately 1 1/2 hours. Once done, carefully remove the chicken from the pot and strain the broth, reserving the liquid for later use. -
Make the Dumplings:
In a medium bowl, whisk together 1 cup of flour, salt, baking powder, and chopped parsley. Cut the butter into the flour mixture using a fork until it resembles coarse meal. Stir in 3 1/3 oz of milk briefly with a fork, then add just enough of the remaining milk to bring the dough together. Roll the dough out on a floured surface to a 1/4-inch thickness. Use a biscuit cutter or glass to cut the dough into 2-inch round pieces. -
Cook the Dumplings:
Bring the strained chicken broth back to a boil, then reduce the heat to a simmer. Gently drop the dumplings into the simmering broth. Avoid stirring to prevent the dumplings from breaking apart. When the dumplings float to the surface, cover the pot and let them simmer for about 10 minutes, or until they are cooked through. Keep the dumplings warm. -
Prepare the Sauce:
In a separate saucepan, combine 2/3 cup canola oil with 2/3 cup flour. Cook over medium heat, stirring frequently, until the mixture turns light brown, resembling a blonde roux. Gradually add a little hot stock to the roux to loosen it, then stir this mixture into the simmering broth. Bring to a boil, then reduce the heat and simmer for approximately 10 minutes, or until the sauce is smooth and the starch is fully cooked. Strain the sauce through a fine sieve and keep warm. -
Assemble the Dish:
Once the chicken is cool enough to handle, cut it into quarters and partially debone it. To serve, place a portion of chicken on each preheated dinner plate. Arrange the dumplings around the chicken, and generously cover with the warm sauce.
Enjoy this timeless recipe that combines tender chicken, soft dumplings, and a rich, savory broth for a comforting meal that’s perfect for any day of the year. 🍲🧡
