Sophie Bennett
Chicken and dumplings is a hearty dish that can be made on the stovetop. It's a comforting meal that combines tender chicken with fluffy dumplings in a rich broth. While the specific steps may vary depending on the recipe, most involve creating a soup base with chicken and vegetables, preparing the dumpling dough, and then combining the two for a complete dish. The dumplings are typically dropped into the simmering soup and cooked with the lid on to create a gentle steam, ensuring they turn out light and fluffy.
| Characteristics | Values |
|---|---|
| Ingredients | Chicken, dumplings, vegetables, butter, olive oil, salt, pepper, flour, baking powder, herbs, milk, cream, broth, frozen peas, parsley |
| Preparation | Sear chicken, cook vegetables, make roux, cook dumplings, steam |
| Cooking Time | 15 minutes |
| Cooking Method | Stovetop, microwave, slow cooker, pressure cooker |
| Serving | Serve hot, garnish with parsley |
| Storage | Refrigerate leftovers for up to 3 days, freeze for up to 3 months |
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What You'll Learn
Dumpling dough preparation
Dumplings are a key component of chicken and dumplings, a popular comfort food in the Southern US. The fluffy, light, and airy dumplings are usually made from scratch and are cooked by being steamed or simmered in the chicken broth.
Next, pour in some milk and mix everything together. The amount of milk required is not specified, so add it gradually and mix until you achieve a dough consistency. Dust your work surface with a generous amount of flour and place your dumpling dough on top. Dust the dough with more flour to prevent sticking and roll it out with a rolling pin to a thickness of about 1/4".
Finally, use a knife or a pizza cutter to cut the dough into squares. The size of your dumplings is up to you, but keep in mind that smaller dumplings will cook faster, while larger dumplings will need more time. Regardless of their size, be sure to dust the dumplings with a bit more flour before adding them to the pot. This extra flour will help thicken your chicken broth and prevent the dumplings from sticking together.
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Cooking the chicken
Chicken and dumplings is a hearty and creamy dish that is perfect for a comforting meal. The recipe usually involves cooking chicken in a pot with vegetables and broth, and then adding dumplings to the pot to cook through. You can use raw or cooked chicken, and the chicken can be seared first to add flavour, colour and texture to the dish.
To cook the chicken, season each side of the chicken breast or thigh with salt and pepper. You can use bone-in chicken for more flavour, or boneless chicken breast or thighs. If you are using raw chicken, searing it is an optional step, but it will add a lot of flavour to your broth. Heat olive oil in a large, heavy-bottomed pot over medium-high heat. Add the chicken and cook for around 3 minutes on each side, until browned. The middle of the chicken will still be uncooked at this stage. Let the chicken rest for 10 minutes, then dice it into bite-sized pieces and set aside.
Next, you will build the flavour of your broth. Melt butter in the same pot over medium heat, using a spatula to scrape up any browned bits from the bottom of the pan. Add in the diced chicken, along with any juices from the plate. You can also add onion, carrot and celery at this stage, and sauté until the onion is translucent. If you are using leftover or cooked chicken, add it to the pot now.
Now you can begin to prepare your dumplings. The dumplings are usually made with a mixture of flour, baking powder, butter, milk and optional fresh herbs. Whisk the dry ingredients together, then add the butter and milk to form a dough. You can also use Bisquick biscuit dough or premade dumplings.
Once your dumplings are ready, drop them into the pot of chicken and vegetables. Cover the pot with a lid and simmer gently for around 15 minutes. Do not lift the lid during this time, as the dumplings need to steam to achieve a light and fluffy texture.
After 15 minutes, check the dumplings with a toothpick to see if they are cooked through. If they need more time, you can flip them over, cover the pot again, and cook for a few more minutes. Once the dumplings are cooked, your chicken and dumplings are ready to serve!
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Making the broth
Chicken and dumplings is a hearty, creamy, and comforting dish. While making the broth, you can either sear the chicken or add it directly to the broth. Searing the chicken adds flavour, colour, and texture to the dish. To sear the chicken, season both sides of the chicken with salt and pepper. Heat olive oil in a large pot over medium-high heat. Add the chicken and cook for about 3 minutes on each side until it develops a brown colour. Let the chicken rest for 10 minutes before dicing it into bite-sized pieces.
In the same pot, melt butter over medium heat and use a spatula to scrape up any browned bits from the bottom of the pot. Add onions, carrots, and celery, and cook until the vegetables soften, which should take about 5 to 15 minutes. You can also add other vegetables of your choice. If you're making a roux, brown the flour in the butter before adding the vegetables.
Next, add the chicken stock and any juices from the plate. Increase the heat to bring the broth to a simmer. At this point, you can add the chicken, but if you're using leftover or precooked chicken, it's best to add it later, after the dumplings. You can also add frozen peas or other vegetables of your choice.
Now, it's time to make the dumplings. In a separate bowl, whisk together flour, baking powder, and salt. You can also add fresh herbs for extra flavour. Combine the dry ingredients with melted butter and milk, stirring gently until the mixture comes together. Be careful not to overmix, as this can make the dumplings dense.
Drop the dumpling batter by heaping teaspoonfuls into the simmering broth. Cover the pot and let the dumplings cook for about 15 minutes. Do not uncover the pot during this time, as the dumplings need to steam to achieve a light and fluffy texture.
After 15 minutes, check the dumplings for doneness by inserting a toothpick or skewer into the centre of a dumpling. If it needs more time, cover and cook for an additional 5 to 10 minutes. Once the dumplings are cooked through, your chicken and dumplings are ready to serve!
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Cooking the dumplings
Chicken and dumplings is a popular comfort food in the Southern US. It is made by adding dumplings to a chicken stew. The dumplings are cooked by being steamed in the stew. The stew is made by first searing the chicken in a skillet for added flavour, and then adding vegetables and broth.
Once the chicken stew is ready, the dumplings can be added. The dumplings are made from a mixture of flour, baking powder, salt, and butter and milk. The mixture is dropped into the stew by the spoonful. The stew should be simmering at this point. The dumplings should be covered and allowed to steam for 10 to 15 minutes. It is important not to lift the lid during this time.
After 15 minutes, the dumplings should be tested with a toothpick to see if they are cooked through. If not, they should be cooked for another 5 to 10 minutes. Once cooked, the dumplings should be light and fluffy.
Chicken and dumplings can be frozen and reheated, but the dumplings may disintegrate into the soup. It is recommended to make the soup base and dumplings fresh, and only store them in the fridge for up to 3 days.
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Reheating and storing
Reheating chicken and dumplings can be tricky, but with the right techniques, your leftovers can taste just as good as the first time. Here are some tips for reheating and storing this delicious dish:
Stovetop Method:
For stovetop reheating, add a small amount of broth or water to a pan to prevent sticking. Place the chicken and dumplings in the pan and cover them with a lid, leaving it slightly cracked to allow steam to escape. Simmer on low heat for 10-15 minutes, stirring occasionally to ensure even heating. This method helps preserve the flavour and texture of the dish.
Oven Method:
Preheat your oven to 350 degrees Fahrenheit. Place the chicken and dumplings in an oven-safe dish and add a touch of broth or water. Cover the dish with aluminium foil and bake for 20-25 minutes. This method helps retain the texture of the dumplings and ensures even heating throughout the dish.
Microwave Method:
The microwave is a convenient option for quick reheating. Place the chicken and dumplings in a microwave-safe dish and cover with a lid or plastic wrap, leaving a small gap for steam release. Heat on medium power for 2-3 minutes, stirring halfway through. Continue microwaving in 1-minute increments until thoroughly heated. Stir periodically to promote even heating and prevent sogginess.
Air Fryer Method:
For crispy dumplings, the air fryer is a great choice. Preheat your air fryer to 350 degrees Fahrenheit. Lightly spray the dumplings with oil and place them in a single layer in the air fryer basket. Heat for 5-6 minutes, shaking the basket halfway through. This method helps maintain the crispy texture of the dumplings while keeping the chicken moist.
Storing:
When storing chicken and dumplings, it is important to refrigerate them within 3-4 days of cooking. To prevent bacterial growth, avoid thawing at room temperature. Instead, thaw frozen leftovers in the refrigerator before reheating. Proper storage is crucial to maintaining the flavour and texture of the dish during reheating.
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Frequently asked questions
Chicken and dumplings is a hearty comfort food that can be made on the stove. Start by making a chicken and vegetable stew, then add homemade dumplings. The dumplings will cook in the stew and absorb the flavours.
After adding the dumplings to the stew, cover the pot and let it cook for 15 minutes. Do not lift the lid during this time, as the dumplings need to steam.
After 15 minutes, insert a toothpick into the middle of a dumpling. If it comes out clean, the dumplings are ready. If not, cover and cook for another 5-10 minutes.
Yes, you can reheat chicken and dumplings on the stove. Place the dish in a saucepan and warm over low heat, adding extra liquid as needed.
