Classic Chicken and Dumplings Recipe: A Comforting Delight

Chicken and Dumplings is a quintessential comfort food that brings warmth and satisfaction to any meal. This classic dish combines tender chicken with fluffy dumplings in a rich, savory broth. Perfect for family dinners or a cozy night in, this recipe is both hearty and delicious. Let’s dive into how you can create this comforting dish from scratch.

Equipment:

• Large pot or Dutch oven
• Cutting board
• Sharp knife
• Mixing bowls
• Whisk
• Wooden spoon
• Ladle

Ingredients:

For the Chicken Stew:

• 2 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• 1 large onion, diced
• 2 cloves garlic, minced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 4 cups chicken broth
• 1 cup frozen peas
• 1/2 cup heavy cream
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste
• 2 tbsp all-purpose flour (for thickening)

For the Dumplings:

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/4 cup sugar
• 1/2 cup cold butter, cubed
• 1 cup milk

Instructions:

1. Prepare the Chicken Stew:
   • Heat olive oil in a large pot or Dutch oven over medium heat.
   • Add diced onions and cook until translucent. Stir in minced garlic and cook for an additional minute.
   • Add chicken pieces to the pot and cook until no longer pink.
   • Stir in carrots and celery, cooking for about 5 minutes.
   • Sprinkle flour over the mixture and stir to coat. Cook for 1-2 minutes to eliminate the raw flour taste.
   • Gradually add chicken broth, stirring continuously to avoid lumps.
   • Bring to a boil, then reduce heat and let simmer for 20 minutes.
   • Stir in frozen peas, heavy cream, thyme, rosemary, salt, and pepper. Adjust seasoning to taste.
2. Make the Dumplings:
   • In a large mixing bowl, whisk together flour, baking powder, salt, and sugar.
   • Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
   • Pour in milk and stir until just combined. Do not overmix.
3. Cook the Dumplings:
   • Drop spoonfuls of the dumpling batter onto the simmering chicken stew. Be careful not to overcrowd.
   • Cover the pot with a lid and let simmer for 15-20 minutes, or until the dumplings are puffed up and cooked through. Avoid lifting the lid during this time.

Tips:

• For extra flavor, you can use homemade chicken broth instead of store-bought.
• Ensure the dumpling batter is thick enough; it should drop from the spoon but not be runny.
• Feel free to add other vegetables such as potatoes or corn for added variety.

This Chicken and Dumplings recipe is a timeless comfort food that’s easy to make and incredibly satisfying. Whether you’re feeding a crowd or enjoying a cozy meal at home, this dish is sure to please. The tender chicken, flavorful broth, and fluffy dumplings create a perfect harmony of flavors and textures. Enjoy this classic meal and savor the warmth it brings to your table!

Chicken and Dumplings

Chicken and Dumplings is a quintessential comfort food that brings warmth and satisfaction to any meal.

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Equipment

• Large pot or Dutch oven
• Cutting board
• Sharp knife
• Mixing bowls
• Whisk
• Wooden spoon
• Ladle

Ingredients

  

• For the Chicken Stew:
• 2 lbs boneless skinless chicken breasts or thighs, cut into bite-sized pieces
• 1 large onion diced
• 2 cloves garlic minced
• 2 carrots sliced
• 2 celery stalks sliced
• 4 cups chicken broth
• 1 cup frozen peas
• 1/2 cup heavy cream
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste
• 2 tbsp all-purpose flour for thickening
• For the Dumplings:
• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/4 cup sugar
• 1/2 cup cold butter cubed
• 1 cup milk

Instructions

 

• Prepare the Chicken Stew:
• Heat olive oil in a large pot or Dutch oven over medium heat.
• Add diced onions and cook until translucent. Stir in minced garlic and cook for an additional minute.
• Add chicken pieces to the pot and cook until no longer pink.
• Stir in carrots and celery, cooking for about 5 minutes.
• Sprinkle flour over the mixture and stir to coat. Cook for 1-2 minutes to eliminate the raw flour taste.
• Gradually add chicken broth, stirring continuously to avoid lumps.
• Bring to a boil, then reduce heat and let simmer for 20 minutes.
• Stir in frozen peas, heavy cream, thyme, rosemary, salt, and pepper. Adjust seasoning to taste.
• Make the Dumplings:
• In a large mixing bowl, whisk together flour, baking powder, salt, and sugar.
• Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
• Pour in milk and stir until just combined. Do not overmix.
• Cook the Dumplings:
• Drop spoonfuls of the dumpling batter onto the simmering chicken stew. Be careful not to overcrowd.
• Cover the pot with a lid and let simmer for 15-20 minutes, or until the dumplings are puffed up and cooked through. Avoid lifting the lid during this time.

Notes

Tips:

For extra flavor, you can use homemade chicken broth instead of store-bought.
Ensure the dumpling batter is thick enough; it should drop from the spoon but not be runny.
Feel free to add other vegetables such as potatoes or corn for added variety.