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:
- 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.
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.
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.
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.
