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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Ingredients Equipment Method Notes

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

Equipment

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

Method

 

1. Prepare the Chicken Stew:
2. Heat olive oil in a large pot or Dutch oven over medium heat.
3. Add diced onions and cook until translucent. Stir in minced garlic and cook for an additional minute.
4. Add chicken pieces to the pot and cook until no longer pink.
5. Stir in carrots and celery, cooking for about 5 minutes.
6. Sprinkle flour over the mixture and stir to coat. Cook for 1-2 minutes to eliminate the raw flour taste.
7. Gradually add chicken broth, stirring continuously to avoid lumps.
8. Bring to a boil, then reduce heat and let simmer for 20 minutes.
9. Stir in frozen peas, heavy cream, thyme, rosemary, salt, and pepper. Adjust seasoning to taste.
10. Make the Dumplings:
11. In a large mixing bowl, whisk together flour, baking powder, salt, and sugar.
12. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
13. Pour in milk and stir until just combined. Do not overmix.
14. Cook the Dumplings:
15. Drop spoonfuls of the dumpling batter onto the simmering chicken stew. Be careful not to overcrowd.
16. 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.