Chicken and Dumplings – Chicken and dumplings is such a comfort food. And not one that I’ve ever made before. Shocking, I know. I do love comfort foods. It was a cold and dreary Saturday here, so after James and I did some shopping, I made chicken and dumplings. I used a recipe from my handy Better Homes and Gardens cookbook.
This turned out really, really well and will be something that I definitely make again. Especially since I generally have all of the ingredients on hand. The chicken was so, so tender. Even though the recipe didn’t call for it, I shredded the chicken and as I did so, the chicken was just falling apart. Yum!
Chicken and Dumplings
- 2-1/2 to 3 pounds meaty chicken pieces (breast halves, thighs, and drumsticks) (I just used 3 chicken breasts.)
- 3 cups water (I used 2 cups chicken stock, 1 cup water)
- 1 medium onion, cut into wedges
- 3/4 teaspoon salt
- 1/2 teaspoon dried sage or marjoram, crushed
- 1/4 teaspoon black pepper
- 1 bay leaf
- 1 cup sliced celery (2 stalks)
- 1 cup thinly sliced carrot (2 medium)
- 1 cup sliced fresh mushrooms
- 1 recipe Dumplings
- 1/2 cup cold water
- 1/4 cup all-purpose flour
1. Skin chicken. In a 4-quart Dutch oven combine chicken, 3 cups water, the onion, salt, sage, pepper, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 25 minutes.
2. Add celery, carrots, and mushrooms. Return mixture to boiling; reduce heat. Simmer, covered, about 10 minutes more or until vegetables are tender and chicken is no longer pink (170 degrees F for breasts, 180 degrees F for thighs and drumsticks).
3. Discard bay leaf. Using tongs, rearrange the chicken pieces so they rest on top of the vegetables.
4. Meanwhile, prepare Dumplings.
5. Spoon dumpling batter into 6 mounds on top of the chicken. (Do not spoon batter into the liquid.) Return to boiling; reduce heat. Simmer, covered, for 12 to 15 minutes or until a wooden toothpick inserted into a dumpling comes out clean. Do not lift cover while simmering. With a slotted spoon transfer chicken, dumplings, and vegetables to a serving platter; keep warm.
6. For gravy, pour 2 cups cooking liquid into a large measuring cup. Skim fat from liquid; discard fat. Pour liquid into the Dutch oven.
7. Stir the 1/2 cup cold water into the flour; stir into the liquid in Dutch oven. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir for 1 minute more. Serve gravy over chicken, vegetables, and dumplings. Makes 6 servings.
In a medium bowl combine 1 cup all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt. Cut in 2 tablespoons shortening until mixture resembles coarse crumbs. Add 1/2 cup buttermilk, stirring just until moistened.