We would always fight over these dumplings. (Ever wonder why people from big families eat fast? The first kid who finishes gets seconds on the dumplings.)
Tips for the Best Chicken and Dumplings
Making dumplings that are tasty, light, yet hold together isn’t a given. The Bisquick dumpling version, although light and fluffy, tends to fall apart. At the other end of the spectrum, my dad remembers his mother’s dumplings which were, in his words “as hard as hockey pucks.” Leftovers would be grated the following morning and fried up like potatoes. The dumplings in this recipe are firm enough to hold together without disintegrating even after multiple reheats of the stew, yet still, manage to be light and fluffy. Below are some tips to achieve the best chicken and dumplings:
Don’t peek! The key is to not peek into the pan while the dumplings are cooking. The dumplings need to gently steam in the simmering stew to result in a light texture.Use cake flour: Using cake flour in place of all-purpose flour will also help the dumplings be lighter, as cake flour has less gluten than regular flour.Brown the chicken: To coax more flavor into the stew base, we brown the chicken pieces before cooking them in the stew.Make a roux: Browning the flour in a roux with rendered chicken fat will give the base more flavor, while thickening the stew.
What To Serve With Chicken and Dumplings
Chicken and dumplings is basically a meal unto itself. But if you’d like something extra on the side, go for a simple green vegetable, like steamed broccoli, sautéed greens, or roasted Brussels sprouts. A simple salad would also be great.
Want More Classic Comfort Foods?
Easy Shepherd’s Pie Chicken Pot Pie Biscuits and Gravy Homemade Chicken Noodle Soup Classic Meatloaf
The finished chicken and dumplings should be like a thick stew. If you would like yours thinner, add more chicken stock at the end.
1 quart chicken stock, homemade or store-bought 3 to 3 1/2 pounds chicken thighs and breasts, skin-on, bone-in, trimmed of excess fat 2 teaspoons butter or extra virgin olive oil, or a combination of both Salt 1 large onion, roughly chopped (about 2 cups) 2 to 3 ribs celery, trimmed and cut into 1/2-inch pieces (about 2 cups) 3 medium carrots, peeled and cut into 1/2-inch pieces (about 2 cups) 1 teaspoon dried thyme 1/3 cup all-purpose flour 1/4 cup dry sherry or vermouth, optional 3/4 cup frozen peas, thawed 1/4 cup minced fresh parsley leaves 1 tablespoon heavy cream, optional Ground black or white pepper
For the dumplings
2 cups (250g) cake flour (see recipe note) 2 teaspoons baking powder 3/4 teaspoon salt 1/4 cup minced fresh herb leaves such as parsley, chives, and tarragon, optional 2 tablespoons butter, melted 3/4 cup milk
Working in batches, brown the chicken pieces, placing the pieces skin-side down first; this will render out fat you will use to build the stew later. Poach the chicken in the stock until cooked through, about 20 minutes or so. Remove the chicken pieces and set on a tray to cool for a few minutes. When the chicken pieces are cool to touch, pull the meat off the bones and cut into 2-inch chunks. Set aside. Add a ladle of hot chicken stock and stir well. It will be goopy. Add another ladle, then another, stirring all the while, until the broth comes together. Add the rest of the chicken stock and the reserved chicken meat. Increase the heat and bring to a simmer, then reduce the heat to maintain a gentle simmer while you make the dumplings. Gently mix with a wooden spoon until mixture just comes together. (Note: do not over-mix or your dumplings will turn out too dense.) Once you have covered the pan, do not uncover and peek while the dumplings are cooking! In order for the dumplings to be light and fluffy, they must steam, not boil. Uncovering the pan releases the steam. If after 15 minutes the dumplings are still not cooked through (use a toothpick or skewer to test), then cover pan again and cook for another 5 to 10 minutes.
