How to Make Chicken and DumplingsPractically all cultures have their own version of a dumpling. From Italian gnocchi to Asian potstickers to Indian samosas, dumplings are a universal comfort food, and many were invented as a way of stretching dishes to feed just a few more people or use up bits of leftovers. It's fair to say that chicken and dumplings is the American "dumpling" of choice. The dish is most commonly associated with Southern cooking, though history indicates the recipe may have actually originated with the Pennsylvania Dutch.
There's a intense controversy over which type of dumpling -- fluffy drop dumplings or slippery flat noodle-like dumplings -- are the true sultans of the stew bowl. Each kind has their own virtues, and your chicken and dumplings will likely be delicious no matter which you choose. We remain neutral on the dumpling controversy; this recipe just so happens to use drop dumplings.
Hey, everyone, Judith here with Recipe.com. Today, I'm gonna be showing you how to make Old-Fashioned Chicken and Dumplings, a good old popular, satisfying, comforting souther dish. What we're gonna need for this is 1-3/4 pounds of boneless, skinless chicken thighs, trimmed and cut into 1-1/2-inch pieces. We have here two-thirds of a cup of all-purpose flour, two carrots which we've diced, one large onion which we've diced, two stalks of celery which we've diced, one tablespoon of poultry seasoning, half a teaspoon of salt, half a teaspoon of black pepper, one cup of water, and 1-1/2 cups of frozen peas which we've thawed. Two cans of reduced sodium chicken broth which is about 28 ounces all together, then we have one cup of whole-wheat pastry flour, half a cup of all-purpose flour, one teaspoon of poultry seasoning, half a teaspoon of baking soda, half a teaspoon of salt, and three-quarters of a cup of non-fat buttermilk. So, we have here a large pot. If you have a dutch oven, that's great. We're gonna put it on a medium heat and we're just gonna toss in our chicken thighs and our flour all together so we just wanna get those nice and covered with the flour. So, get your hands in there, a little lightly. So, in the pan, we wanna put one tablespoon of our two tablespoons of canola oil in there. We're gonna save that other tablespoon for later, and once that's heated up, we're gonna add in our chicken. So, once our chicken is in our pot nicely floured, we are gonna brown that now for about 3 to 5 minutes. Well, it's been about 3 or 4 minutes and our chicken are nice and lightly brown now, so we're just gonna transfer them to a plate. Like so. There we go. And we'll just set those aside for the moment. Now, we're gonna put it to a medium heat and we're gonna put our remaining one tablespoon of oil into the pan and now we're gonna get our veggies in there and we want them to get them nice and soft, so in go our carrots, our celery and onion. Let's put in our poultry season there, give it a nice kick, and our salt and pepper, and we wanna cook that covered for about 5 to 7 minutes, until our vegetables get nice and soft. Make sure to stir occasionally. So, as our stew is simmering, we are gonna get on with our dumplings. We'll make our dumpling mix so let's put in our whole wheat flour. Our all-purpose flour goes in there, too. Our poultry seasoning. The baking powder, the salt, and last but not least, of course, our buttermilk can go in there, too, and we're just gonna stir all that together and those are gonna be some great dumplings which we're gonna put in the pot after. So, get that all mixed in together until we get it to a nice consistency as we want. Now, if you don't have buttermilk, you can make your own sour milk which is basically mixing one cup of milk with one tablespoon of lemon juice and vinegar, and that will give the same kind of effect. All right. Okay, so we'll work on that and putting them into little balls a little bit later. So, now that our vegetables are nice and soft...we'll give them a little stir. We're gonna put in that remaining flour which we used for the chicken, so in that goes on top. And then we'll put in our liquids, so, our chicken broth goes in there. As well as our water...and our peas. So, let's just give that a good stir. So we're gonna bring our pot to a simmer and stir occasionally. Well, we brought our chicken stew to a simmer and now it's time to put in our dumplings. So, get your hands dirty here and we wanna take about one tablespoon of our dough mixture and just put it into-- on top of our chicken stew mixture like so, so we'll probably be able to get possibly about 18 little balls, little dumplings, out of this, and they will all go on top, then we wanna leave our chicken stew with our dumplings on the stove for about 15 minutes with the cover on until our dumplings get nice and expanded, they puff out, and our chicken is cooked all the way through, and our vegetables are nice and tender. Well, it's been 15 minutes. Our chicken and dumplings have been simmering away and they are done. So, our dumplings have puffed out beautifully and I am just gonna serve that up, getting all our vegetables, a bit of chicken in there, get a nice, big bowl and that goes in there with all that lovely sauce and that just looks fantastic. Comforting, satisfying, it's a really great meal for all the family. There you go, everyone. That's how you make your Old-Fashioned Chicken and Dumplings.
What You'll Need
- 1 3/4 pounds boneless, skinless chicken thighs, trimmed and cut into 1 1/2-inch pieces
- 2/3 cup all-purpose flour
- 2 tablespoons canola oil, divided
- 2 large carrots, diced
- 2 stalks celery, diced
- 1 large onion, diced
- 1 tablespoon poultry seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 2 14-ounce cans reduced-sodium chicken broth
- 1 cup water
- 1 1/2 cups frozen peas, thawed
- 1 cup whole-wheat pastry flour
- 1/2 cup all-purpose flour
- 1 teaspoon poultry seasoning
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup nonfat buttermilk, (see Tip)
Step By Step
Toss chicken with 2/3 cup all-purpose flour in a medium bowl until coated. Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Reserving the remaining flour, add the chicken to the pot and cook, stirring occasionally, until lightly browned, 3 to 5 minutes. Transfer the chicken to a plate.
Reduce heat to medium and add the remaining 1 tablespoon oil to the pot. Stir in carrots, celery, onion, 1 tablespoon poultry seasoning, 1/2 teaspoon salt and pepper. Cover and cook, stirring occasionally, until the vegetables are softened, 5 to 7 minutes. Sprinkle the reserved flour over the vegetables; stir to coat. Stir in broth, water, peas and the reserved chicken. Bring to a simmer, stirring often.
To prepare dumplings: Meanwhile, stir whole-wheat flour, 1/2 cup all-purpose flour, 1 teaspoon poultry seasoning, baking soda and 1/4 teaspoon salt in a medium bowl. Stir in buttermilk.
Drop the dough, 1 tablespoon at a time, over the simmering chicken stew, making about 18 dumplings. Adjust heat to maintain a gentle simmer, cover and cook undisturbed until the dumplings are puffed, the vegetables are tender and the chicken is cooked through, about 15 minutes.
Tip: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make "sour milk": mix 1 tablespoon lemon juice or vinegar to 1 cup milk.
When you know how to make chicken and dumplings, you'll never be at a loss for what to make when the mood strikes for old-fashioned comfort food.