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Tuesday, December 14

Chicken and Dumplings

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Not only had I never made chicken and dumplings before last week, I’m not entirely certain I had ever even eaten them before, either! (I have a feeling my Southern sister-in-law’s jaw is firmly fixed on the floor right now.) I kept seeing ‘chicken and dumplings’ pop up on your weekly menus, and, a few months ago, my grandmother gave me a recipe for dumplings that she simply gushed over. I figured the fates were urging me to try my hand at this dish.

Every person in our little family gobbled up their dinner, which is the true measure of success in my book! The chicken was flavorful, tender and moist, and the sauce reminded me of a delicious pot pie. And the dumplings were definitely yummy and provided a great texture and flavor balance. Thanks for the recipe, Grandma! We’ll definitely be making this for dinner again sometime.

Chicken and Dumplings
 
Adapted from a recipe given to me by my grandma and another recipe in the Fresh Flavors Fast cookbook
Author:
Recipe type: Main Dish, Poultry
Ingredients
  • 7 tablespoons butter (divided into 3 tablespoons and 4 tablespoons)
  • ½ – 1 onion, diced
  • 5 carrots, peeled and cut into 1-inch pieces
  • ½ tsp dried thyme
  • ¾ cups flour (divided into ¼ cup and ½ cup)
  • 1 can (14-1/2 oz) low-sodium chicken broth
  • Coarse salt, and pepper, to taste
  • 1½ pounds boneless, skinless chicken thighs cut into 2-inch pieces
  • ½ cup milk
  • ½ tsp salt
  • 2 eggs
  • 1 package (10 ounces) frozen peas
Instructions
  1. In a dutch oven or heavy 5-quart pot with a tight-fitting lid, melt 3 tablespoons butter over medium heat. Add onion, carrots and thyme. Cover; cook, stirring occasionally, until onion softens, about 5 minutes. Add ¼ cup flour; cook, stirring, 30 seconds. Add chicken broth and bring to a boil, sitrring constantly; season with salt and pepper to taste. Add chicken to pot, reduce heat to medium-low. Cover; cook, stirring occasionally, 20 minutes.
  2. While the chicken is cooking, melt 4 tablespoons butter in a heavy skillet. Add milk and bring to a boil. Add ½ cup flour and ½ tsp salt, whisk well. (The mixture will be pasty and sort of difficult to whisk, just mix it the best you can so the butter and flour are incorporated.) Remove from heat and let sit for 2 minutes. Add 2 eggs, 1 at a time – beat fast and hard.
  3. Once chicken has been cooking for 20 minutes, stir in peas. Raise heat to return to a simmer, then drop dumpling batter into the soup by tablespoonfuls, evenly spaced throughout the pan. (They grow while they cook, so be sure to space them out.) Reduce heat so soup maintains a simmer, cover and simmer for additional 20 minutes, until chicken is tender and dumplings are firm. During this final simmer, the soup and chicken tended to stick to the bottom of the pan, so I would just gently stir occasionally with a small spatula so as not to disturb the dumplings too much, which worked just fine.

 

 

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26 Comments »

  1. 1
    Fran

    WOW!! Congrats on a successful first venture. That recipe is a little more high-toned than the one I use but it looks delicious. Don’t you just love it when the first recipe you try is a keeper?

  2. 2
    kjell

    I hate peas! What would be a good substitution?

    • Jane Maynard

      you could probably do whatever veggies you like! corn is the first thing that comes to mind since it’s similar in in size and shape and they provide a little bit of sweet, similar to the peas :)

  3. 3
    Maria

    They look perfect:) One of the hubs favorite meals. Thanks for the reminder, I better put it on the menu soon!

  4. beautiful! Can you believe I’ve never made this either?! I make chicken pot-pie quite often(bein’ a pastry-girl and all…) but never the dumplings…just spied the pioneer woman’s recipe for this today too, and decided I MUST make this part of my winter menu plans! Thanks for sharing…
    love,
    cathy b. @ brightbakes

  5. 5
    Jean von B

    There would be swift and serious revolt in my house if chicken & dumplings weren’t on the menu at least 1x/month!

  6. 6
    Jen McDonald

    The only time I’ve had chicken and dumplings I felt like I was eating soggy disgusting slimy bread in my soup…so I’ve steered clear of it ever since…maybe I will have to give it a second chance.

  7. 7
    Soybeanlover

    I’m with Jen, never been a fan even though my husband loves it when my mom makes it. Guess it’d be worth a try. Early Christmas present for dinner.

  8. 8
    Jane Maynard

    yes, I can definitely see why some people might NOT like the dumplings. I was curious if I would myself…but I actually did! but, like I said, could see why maybe some wouldn’t… :)

  9. 9
    Sally

    My chicken and dumplings recipe is very similar. I use Ina Garten’s chicken stew for the chicken and my dumplings are made with flour, baking powder, milk, egg and salt. They’re bread-like. It’s one of my very favorite winter dishes.

  10. I’m saving this one for the leftover Christmas turkey! Have a good holiday!

  11. We tried it tonight, it was good, and the dumplings better than what I’m used to(hello butter!), but they collapsed. I’d be willing to make it again though instead of avoiding the whole thing like the plague(as in the past).

    • Jane Maynard

      ha ha! glad you were happy with it…weird they collapsed.

      and yes, perhaps butter is the key, eh? ;)

  12. 12
    Mawa

    just re-looking at the blog and this looks sooooooo good! Can you tell I’m hungry?

    Come cook for me…

  13. There are times when I wish I wasn’t dedicated to Bolognese food. Chicken and dumplings looks irresistible. But I have to resist and plough on with the book. Currently it’s a blog http://www.tasteforbologna.blogspot.com but later this year it will be finished and I’ll be able to get on with the next project.

    Two possibilities – our cottage is built into the corner of a Victorian walled garden and Liz’ plot provides us with a brilliant and stimulating array of fruit and vegetables all year round (nearly). So that’s one project – cooking with the seasons in the Welsh borders. Project two is the food and wine of Estremadura, western Spain.

  14. 14
    Jennifer Algera

    Amazing! I’ve made a few variations on chicken and dumplings but this is the best one yet. Everyone loved this, my two sons, Max (3 1/2) and Luke (22 months)may have had 3 servings each!! They kept asking for more.I am making it again tonight, this is my new favorite easy dish!! Tank you and thank your grandmother for the awesome dumpling recipe, the best I’ve ever made!!

    • Jane Maynard

      oh, I LOVE hearing that!!!! :) And I’ll be sure to let Grandma Blomquist know, too! :) Thanks, Jennifer!

  15. This was SOOOO good! And easy, which is a bonus for me. Thanks for posting such great recipes. :)

  16. 16
    Hailey

    I was eager to try this recipe- chicken and dumplings has been a requested dish at home and decided to try it tonight. I’m looking at what should be fluffy dumplings.. But only the original dollops of dough rest in my pan. I don’t know what I did wrong! I think I may have used the wrong type of pot. Help :(

    • Jane Maynard

      hailey! I”m so sorry your dumplings didn’t turn out.

      first off – I don’t know that I would describe dumplings as fluffy, HOWEVER…they definitely grew a ton while they cooked, so the fact that they are just the original dollops of dough resting in your pan does not sound right. I don’t know exactly why that happened – did you use a big enough pot to allow them to grow? did you stir the soup much once the dumplings were in?

      shoot! wish they would have turned out for you…perhaps we can get to the bottom of it!

  17. 17
    Hailey

    When I removed the lumps, I found that one had begun to firm up as expected. It was suggested to me that I make it in the oven, where more heat would enter the dish. I made it on the stove in a large boiling pot. I think the height of the pot was the cause of their failure! I did not stir the soup, but it didn’t stick to the bottom. I think it was the pan. The recipe was delicious, though! I find all of my recipes on foodgawker.com, and the picture you submitted for this recipe led me to choose yours! Aside from the dumplings, the rest was delicious!

    • Jane Maynard

      very interesting…wellllll….please let me know what happens if you try it again! and glad you still liked the rest of the recipe. here’s to plumping dumplings! ;)

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