Claire Thompson
Chicken and dumplings is a hearty, comforting meal that can be made in just one pot. The recipe features tender chicken and fluffy homemade dumplings, simmered in a rich and creamy broth. The dumplings are typically made from a combination of flour, baking powder, salt, and butter, with milk or sour cream added for a fluffy texture. The chicken is usually browned in a skillet before being added to the broth, and vegetables such as onions, carrots, and celery are often included for added flavour.
| Characteristics | Values |
|---|---|
| Chicken | Bone-in chicken breast, chicken thighs, boneless/skinless chicken breasts, cooked/leftover chicken, rotisserie chicken |
| Broth/Soup | Chicken broth, chicken stock, olive oil, butter, flour, vegetables (onion, carrot, celery, garlic), bay leaves, black peppercorns, chicken fat, sherry, Worcestershire sauce, salt, pepper, milk, evaporated milk |
| Dumplings | Flour (cake flour, all-purpose flour), baking powder, salt, garlic powder, dried parsley, sugar, butter, milk, sour cream, baking soda, thyme, frozen peas, parsley, cream |
| Other | Biscuits, biscuit dough, biscuit mix, noodles, Bisquick, cornstarch, canned cream of chicken soup |
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What You'll Learn
Chicken: bone-in, skinless, or rotisserie
Chicken and dumplings is a comforting, hearty meal that can be made with different types of chicken. Bone-in chicken breasts or thighs will add the most flavour to the broth. However, you can also use boneless, skinless chicken breasts, or chicken thighs. Using bone-in chicken will require a little more effort, as you will need to remove the meat from the bones after cooking. This can be done by boiling a whole chicken in water to create a homemade broth, or by purchasing a store-bought rotisserie chicken to save time.
If you opt for boneless, skinless chicken, you will need around two large breasts or about 1.25 pounds. This option is convenient as it requires less preparation and can be easily cut into pieces before cooking. It is important to note that the chicken does not need to be fully cooked at this stage, but it should be browned on the outside.
Using bone-in chicken breasts or thighs will result in a richer, more flavourful broth. This is because the bones contribute flavour and nutrients to the dish. However, it does require a little more work to remove the meat from the bones before adding it to the dumplings.
Alternatively, you can use pre-cooked or leftover chicken for this dish. Approximately 3 cups of cooked or leftover chicken can be added directly to the soup or stew base. This option is ideal if you have leftover rotisserie chicken or any cooked chicken that needs to be used up.
In summary, the type of chicken you choose for your chicken and dumplings depends on your preference for flavour, convenience, and the amount of time you want to spend preparing the dish. Each option will result in a delicious, comforting meal that can be enjoyed on its own or with a side of your choice.
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Vegetables: onion, garlic, carrot, celery
Vegetables form the base of any chicken and dumplings recipe, and onion, garlic, carrot, and celery are the perfect choices to start with. These vegetables are commonly used in recipes for chicken and dumplings and complement the dish very well.
Onions are a staple in many dishes and are a great way to add flavor to the dish. They are typically diced or minced and then sautéed in a skillet over medium heat until softened. This process helps to release their natural sugars and adds a sweet and savory flavor to the dish. Onions also provide a good source of dietary fiber and various vitamins and minerals, including vitamin C, B vitamins, and potassium.
Garlic is another essential ingredient that adds a robust and pungent flavor to the dish. It is often used in combination with onions and sautéed until softened. Garlic is known for its unique health benefits, including its antibacterial and antioxidant properties. It also contains compounds that may help reduce blood pressure and improve heart health.
Carrots add a sweet and earthy flavor to the dish, as well as a burst of color. They are usually diced or sliced and added to the skillet along with the onions and garlic. Carrots are an excellent source of vitamin A, fiber, and other antioxidants, making them a nutritious addition to the dish.
Celery is the final touch to the vegetable base, adding a crisp and refreshing flavor. It is typically diced and added to the skillet with the other vegetables. Celery is low in calories and a good source of vitamins and minerals, including vitamins K and C, folate, and potassium.
When combined, these vegetables create a delicious and nutritious base for the chicken and dumplings. They are sautéed together, creating a harmonious blend of flavors that enhances the overall taste of the dish. Additionally, the natural juices released from the vegetables add moisture and further enrich the gravy or broth in which the chicken and dumplings are cooked.
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Broth: chicken stock, milk, butter
Chicken and dumplings is a hearty and comforting dish that can be made in a variety of ways, but always with a delicious broth as its base. The broth is key to this dish, and there are a few important ingredients that will ensure it is full of flavour.
Firstly, chicken stock or broth is essential. This can be made from scratch by boiling a whole chicken in water, or you can use a good-quality store-bought option. If you are making your own, you can add extra flavour by browning the chicken pieces first, creating a rich base for your broth. You can also add extra chicken stock to your broth if you prefer a more soupy consistency.
Milk is another important ingredient in the broth. Evaporated milk is a great option as it adds body and depth without curdling or overpowering the other flavours. Whole milk or half-and-half can also be used, and a splash of milk can also be added to the dumpling dough to create a softer texture.
Butter is the final key ingredient in your broth. Salted butter is recommended, and this is combined with flour to create a paste that coats the vegetables. This adds flavour and helps to thicken the broth. The butter is also key to creating the 'fond' or browned chicken remnants in the pot, which can be deglazed to add extra flavour.
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Dumplings: flour, baking powder, butter, milk
Chicken and dumplings is a hearty and comforting meal that can be made in just one pot. The dumplings are a key part of this dish, and you can make fluffy and tender dumplings using flour, baking powder, butter, and milk.
For the dumplings, you'll want to start by whisking together the dry ingredients: flour, baking powder, and a pinch of salt. The flour provides the base of the dumplings, while the baking powder acts as a leavening agent, helping the dumplings achieve a light and fluffy texture. Next, you'll cut in cold butter or margarine. The butter binds the dry ingredients together and keeps the dumplings light and tender. Cut the butter into the flour mixture until the mixture becomes crumbly.
Now, it's time to add the milk. Whole milk or a mixture of half milk and half cream will help create a smooth and moist dough. Stir the milk into the flour mixture until a thick batter forms. You may need to adjust the amount of milk if your batter is too dry; gluten-free flour, for example, may require a bit more milk. The dough will be lumpy, but be careful not to overmix it. Once the batter is ready, let it rest for a few minutes.
Finally, it's time to cook the dumplings. Drop spoonfuls of the batter into your simmering chicken stew or soup. Make sure the dumplings are covered by the liquid and simmer them without lifting the lid for around 15 minutes. To check if the dumplings are done, insert a toothpick or pierce them with a fork. They are ready when the toothpick or fork comes out clean. Enjoy your delicious chicken and dumplings!
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Seasoning: salt, pepper, parsley, sugar
Seasoning is an important part of cooking chicken and dumplings, and salt, pepper, parsley, and sugar are all key ingredients in this process.
Salt is a fundamental seasoning in cooking, and it is no different when it comes to chicken and dumplings. It is used in the dumpling dough itself, as well as to taste in the gravy or stew. Salt enhances the flavour of the dish and can be added during the cooking process or at the end, depending on your preference.
Pepper is another classic seasoning and is used in chicken and dumplings recipes to add warmth and depth of flavour. It is often paired with salt to season the chicken before searing or frying. Pepper is also added to the dumpling dough to give the dumplings a subtle kick.
Parsley is a herb that is commonly used as a garnish for chicken and dumplings. It adds a fresh, herbal flavour to the dish and can be sprinkled on top just before serving. Parsley is also sometimes added to the dumpling dough to give the dumplings a subtle green colour and a slightly more intense flavour.
Sugar may seem like an unusual ingredient in a savoury dish, but it is often added to dumpling dough to provide a subtle sweetness that balances out the savoury flavours of the chicken and gravy. It can also help to enhance the browning of the dumplings as they cook.
These seasonings work together to create a delicious, well-rounded flavour profile for chicken and dumplings, and the specific measurements can be adjusted to suit your personal preference.
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Frequently asked questions
You will need chicken, dumplings, vegetables, and broth or stock. You can use any cut of chicken you like, such as chicken thighs or breasts, and these can be boneless or bone-in. For the dumplings, you will need flour, butter, milk, and baking powder. The vegetables typically used are onions, carrots, and celery, and you can add peas if you like. Finally, you will need chicken broth or stock, and you can make this yourself by boiling a whole chicken in water.
There are three main types of dumplings used in chicken and dumplings: drop, rolled, and biscuit. Drop dumplings are simply scooped from the bowl and dropped into the soup for steaming. Rolled dumplings are rolled out and cut into shapes before being cooked in the broth. Biscuit dumplings are made from biscuit dough, which is cut into smaller pieces and added to the soup to cook.
To make the dumplings, combine flour, baking powder, and salt in a bowl. You can also add in some fresh herbs for extra flavour. Then, add in melted butter and milk to form a soft, sticky dough. You can use a stand mixer or mix by hand.
First, heat some olive oil in a deep skillet or Dutch oven over medium heat. Add the chicken and brown on each side—you can use pre-cooked chicken if you like. Then, add the diced onion and minced garlic and sauté until the onions have softened. Add the carrots and celery and continue to sauté. Make sure the gravy is simmering before adding the dumplings. Place the dumplings into the gravy in 2-tablespoon portions and allow them to steam for 15 minutes without lifting the lid.
