Mia Patel
Chicken and dumplings is a popular comfort food in the Southern US. The dish starts with a chicken stew, which can be made with either fresh or leftover chicken. The chicken is browned in butter or olive oil, then poached in a stock with vegetables and herbs. The stew can be made in advance and stored in the refrigerator for up to three days or frozen for up to three months. Finally, dumplings are added to the stew and cooked by steaming rather than boiling, which gives them a light and fluffy texture.
| Characteristics | Values |
|---|---|
| Type of dish | Comfort food, soup, stew |
| Ingredients | Chicken, vegetables (carrots, onions, celery, potatoes), butter, olive oil, salt, pepper, chicken stock, flour, baking powder, milk, herbs, broth |
| Dumpling types | Drop, rolled, biscuit, muffin-style, flat, biscuit-like |
| Dumpling ingredients | Flour, baking powder, salt, butter, milk, herbs, cheese, garlic powder |
| Chicken preparation | Seared, browned, poached, shredded, rotisserie |
| Cooking method | Simmering, steaming, baking |
| Equipment | Large pot, thick-bottomed pot, Dutch oven, casserole dish |
| Serving suggestion | Bread |
| Storage | Refrigerate for up to 3 days, freeze for up to 3 months |
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$10.14
What You'll Learn
Browning the chicken
Next, heat butter or olive oil in a large, thick-bottomed pot over medium-high heat. Place the chicken pieces skin-side down first in the pot to render out the fat that will be used to build the stew later. Work in batches to brown the chicken pieces, ensuring that they are nicely browned on all sides. This should take about 10 minutes in total.
Once the chicken pieces are browned, remove them from the pot and turn off the heat. At this point, you can remove and discard the chicken skin.
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Making a roux
To make the roux, start by heating some cooking oil or butter in a Dutch oven over medium heat. Once the butter has melted, add an equal amount of flour and whisk vigorously to combine. Continue whisking consistently for about 2 minutes, until the roux has darkened to a deep golden brown colour. It is important to be careful not to burn the roux, as this can affect the taste and texture of the final dish.
Once the desired colour is achieved, slowly add the liquid ingredients, such as chicken stock or cream, while continuing to whisk. This will help to create a smooth and creamy base for the stew. It is important to add the liquid slowly to avoid creating lumps in the roux. If the roux becomes too thick, a small amount of water or milk can be added to thin it out.
After incorporating the liquid, the roux should be simmered for 3-5 minutes to cook out any raw flour taste. This step ensures that the flour is fully cooked and adds a slightly deeper, nuttier flavour to the dish. Once the roux is ready, the shredded chicken, vegetables, and seasonings can be added, and the stew can be allowed to simmer until the flavours have melded together.
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Preparing the vegetables
Once you've selected your vegetables, it's time to start chopping. Carrots, onions, and celery are typically diced or sliced, while potatoes can be cut into larger chunks. If you're using mushrooms, peas, or green beans, you can leave them whole or slice them thinly.
Next, heat some butter or olive oil in a large pot over medium heat. Add your chopped vegetables to the pot and stir to combine. Cook the vegetables until they are soft, which should take around 5-10 minutes. If you're using frozen vegetables, you may need to cook them a bit longer to ensure they are tender.
At this point, you can add your choice of seasonings to the vegetables. Salt, pepper, thyme, and basil are all common options. You can also add garlic paste or garlic powder to boost the flavour. Give the vegetables a stir to ensure the seasonings are well combined.
Finally, pour in your chicken stock or broth and bring the mixture to a boil. This will help to create a rich, flavourful base for your stew. If you're using frozen vegetables, you may need to add a bit of extra water or stock to ensure everything is covered.
And that's it! You've successfully prepared the vegetables for your chicken stew. From here, you can continue with the recipe, adding your chicken and dumplings for a delicious and comforting meal.
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Cooking the dumplings
Preparing the Dumpling Dough:
Before cooking the dumplings, you'll need to prepare the dumpling dough. In a medium or large bowl, combine dry ingredients such as flour, baking powder, and salt. You can use cake flour or regular all-purpose flour, but cake flour will result in fluffier dumplings due to its lower gluten content. Add chopped fresh herbs if desired. Then, incorporate melted butter and milk into the dry ingredients. Gently mix until the dough just comes together, being careful not to overmix, as this can make the dumplings dense or tough.
Dropping the Dumplings into the Stew:
Once your chicken stew is simmering, it's time to add the dumplings. Using a spoon or scoop, drop heaping teaspoonfuls or tablespoonfuls of the dumpling dough onto the surface of the stew. The dumplings will expand significantly during cooking, so be sure not to overcrowd the pot.
Cover the pot and continue to simmer the stew with the dumplings. The dumplings will cook through via steaming, so it's important not to uncover the pot or peek inside while they're cooking. This process should take around 15 minutes or until the dumplings are cooked through and have doubled or even quadrupled in size.
Final Steps:
Once the dumplings are cooked, resist the temptation to stir the stew, as this can break them apart. Instead, simply leave the stew as is, with the dumplings on top. You can garnish with fresh parsley or other herbs. Serve the chicken and dumplings while they're still hot, and enjoy the comforting, hearty dish!
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Storing and reheating
When you're ready to enjoy your chicken and dumplings again, there are a few ways to reheat it. You can use a stovetop, microwave, or oven. For the stovetop method, place the chicken and dumplings in a pot and warm them over medium-low heat. You may need to add a bit of water or chicken broth to the pot to thin out the consistency if it has thickened too much during storage.
Similarly, when reheating in the microwave, you can add a small amount of water or broth to the dish to prevent it from drying out and help maintain a desirable consistency.
If you froze your chicken and dumplings, you'll need to thaw them before reheating. The safest way to do this is by transferring them from the freezer to the refrigerator overnight. Alternatively, you can use a warm water bath to speed up the thawing process before reheating using your preferred method.
It's worth noting that dumplings are best enjoyed fresh, but they can still be reheated. If you'd like to reheat your dumplings to a crispy texture, place them on a baking sheet and warm them in the oven at 350°F for about 5-7 minutes.
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Frequently asked questions
You will need chicken, vegetables (carrots, onions, celery, potatoes, peas), butter, chicken stock, and seasonings (salt, pepper, thyme, basil).
Yes, it is recommended to brown or sear the chicken pieces first to add more flavour to the stew. You can also season the chicken with salt and pepper before searing.
Melt butter in a large pot, add the chicken pieces and brown them. Remove the chicken, then add and cook the vegetables. Put the chicken back into the pot with the vegetables, then add chicken stock and bring to a simmer.
Simmer the chicken stew for about 15 to 20 minutes, or until the vegetables are tender. Then, you can add the dumplings and continue cooking.
Yes, you can prepare the chicken stew part of the recipe ahead of time and refrigerate it for up to two days or freeze it. When ready to serve, reheat the stew and continue with the dumpling recipe.
