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When it's cold outside...

Jennifer Chandler

With a rich, flavorful broth and fluffy dumplings, old-fashioned Chicken and Dumplings is pure comfort food.

If you haven’t made this dish at home, you need to. I have to admit that chicken and dumplings was not a dish that was in my repertoire until a few years ago. I had assumed it was a labor-intensive recipe reserved just for lazy Sunday afternoon cooking. When my daughter came home one day from a friend’s house begging me to make this comfort food, I knew I had to give it a try.

 

I was pleased to discover that this dish is more simple to prepare than I had assumed.

 

Just like when making chicken noodle soup, the key to chicken and dumplings is a good broth. Browning the chicken first gives this comforting one-dish meal its flavor. Some recipes call for just adding water when you cook the chicken and vegetables, but I find using chicken stock makes for an even richer and more delicious broth.

 

I add a little heavy cream to the broth at the end to give it an extra creamy richness. You can always omit the heavy cream if you prefer.

 

As for the dumplings, the ingredients and technique couldn’t be any simpler. Flour, milk, and eggs are the basic ingredients. Baking powder provides a leavening agent and herbs like thyme and chives provide flavor. Be sure to use a gentle hand when mixing the dough to ensure the dumplings will be light and delicate. When ready to serve, add the dumpling dough to the broth and they will cook in just about ten minutes.

 

This dish may be humble, but it is guaranteed to warm the soul just like a good bowl of chicken noodle soup.

 

This is Jennifer Chandler with The Weekly Dish. Bon Appetit!

 

Chicken and Dumplings

 

  • 3 split chicken breasts, bone in, skin on (about 2 1/2 pounds)
  • Kosher salt and freshly ground black pepper.
  • 1 tablespoon olive oil
  • 1 small yellow onion, peeled and quartered
  • 3/4 cup thinly sliced celery (about 3 ribs)
  • 3/4 cup carrots cut on the bias about 1/4-inch thick
  • 6 cups chicken stock
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 cup plus 1 teaspoon milk
  • 1 large egg
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon finely sliced fresh chives
  • 3 tablespoons heavy cream

 
Rinse the chicken and pat dry with paper towels. Generously season the chicken with salt and pepper. In a large stockpot or Dutch oven over medium-high heat, warm the oil until a few droplets of water sizzle when carefully sprinkled in the pot. Cook the chicken, turning occasionally, until nicely browned on all sides, about 6 minutes. Transfer the chicken to a plate and reserve.

 

Drain all but about 1 tablespoon of fat from the pot. Add the onion, celery, and carrots and cook, stirring often, until soft, about 5 minutes. Add the stock and, over high heat, bring the sauce to a boil. Season with salt and pepper to taste. Return the chicken to pot. Reduce the heat to medium-low, cover, and simmer until the chicken is tender and cooked through, about 45 minutes. Using a slotted spoon, transfer the cooked chicken and vegetables to a large mixing bowl. Discard the onion. Once the chicken is cool enough to handle, remove and discard the bones and the skin. Shred the chicken meat into 2-inch pieces.

 

To make the dumplings, combine the flour, baking powder, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper in a medium mixing bowl. In a small bowl whisk together the milk, egg, thyme, and chives. Using a fork, stir the egg mixture into the flour until just moistened. Gather the dough into a ball and on a floured work surface, knead the dough once or twice until soft. Using your hand, flatten the dough into a rectangle about 1/2-inch thick and cut it into 12 equal pieces.

 

Over high heat, bring the broth back to a simmer. Reduce the heat to medium-high. Whisk in the heavy cream. Drop the dumplings into the simmering mixture and simmer until the dumplings are puffed and cooked through, about 10 minutes. Return the chicken and vegetables to the pot. Cook until the chicken is warm, about 2 minutes. Serve immediately.

 

Serves 6.

 

Recipe reprinted with permission from Simply Suppers by Jennifer Chandler.

Jennifer Chandler graduated at the top of her class from Le Cordon Bleu in Paris. She is a full-time mom to two daughters in Memphis, Tennessee, and is a freelance food writer, restaurant consultant, and author of four cookbooks The Southern Pantry Cookbook, Simply Salads, Simply Suppers, and Simply Grilling.