Chicken and Dumplings
Comfort in a Bowl: The Ultimate Chicken and Dumplings Recipe
Is there anything more comforting than a warm bowl of Chicken and Dumplings? This classic American dish is the epitome of home cooking – hearty, flavorful, and guaranteed to satisfy. At Resoupies.com, we’ve perfected a recipe that delivers all the cozy goodness you crave, with tender chicken, flavorful broth, and fluffy, melt-in-your-mouth dumplings.
This isn’t your grandma’s only Chicken and Dumplings recipe – it’s the Chicken and Dumplings recipe you’ll reach for again and again. We’ve balanced traditional techniques with a few helpful tips to ensure success, even for beginner cooks. The key is in the dumplings – a light, fluffy texture achieved by avoiding overmixing the dough.
What makes our Chicken and Dumplings special?
- Flavorful Broth: We build a rich, aromatic broth with fresh vegetables, herbs, and a touch of saffron for a unique depth of flavor.
- Tender Chicken: Using boneless, skinless chicken breasts ensures a juicy and tender result.
- Fluffy Dumplings: The secret to perfect dumplings is a gentle hand – avoid overmixing the dough to keep them light and airy.
- Customizable: Feel free to add your favorite vegetables or herbs to personalize the dish.
Tips for Success:
- Don’t overmix the dumpling dough: Overmixing develops the gluten, resulting in tough dumplings.
- Simmer, don’t boil: A gentle simmer ensures the dumplings cook through without falling apart.
- Adjust the broth thickness: If you prefer a thicker broth, use the optional cornstarch slurry.
- Fresh herbs make a difference: Using fresh parsley and other herbs elevates the flavor of the dish.
Frequently Asked Questions:
Q: Can I use chicken thighs instead of chicken breasts?
A: Yes, chicken thighs will work, but they may result in a slightly richer, more flavorful broth. Adjust cooking time as needed to ensure the chicken is cooked through.
Q: Can I make the dumplings ahead of time?
A: While you can prepare the dumpling dough ahead of time, it’s best to cook them immediately after mixing. If you must make them ahead, store them in the refrigerator for no more than 30 minutes.
Q: Can I freeze Chicken and Dumplings?
A: Chicken and Dumplings can be frozen, but the dumplings may become slightly softer upon thawing. It’s best to freeze the broth and chicken separately from the dumplings.
Q: What if I don’t have saffron?
A: Saffron adds a unique flavor and color, but it can be omitted if necessary. A pinch of turmeric can be used as a substitute for color.
Q: Can I add other vegetables?
A: Absolutely! Feel free to add potatoes, peas, green beans, or any other vegetables you enjoy.
Get ready to experience the ultimate comfort food! This Chicken and Dumplings recipe is sure to become a family favorite. Enjoy!
Chicken and Dumplings
Ingredients
- 3 lbs boneless, skinless chicken breast raw
- 1 medium onion chopped
- 4-5 medium carrots peeled and chopped
- 3 sprigs parsley
- 2 leaves bay leaves
- 1 T salt plus more to taste
- ½ tsp pepper
- ¼ tsp saffron
- 1 tsp garlic powder
- ¼ tsp red pepper
- 3 cups self-rising flour
- ¾ tsp poultry seasoning
- ⅓ cup shortening
- 2 tsp bacon drippings optional
- 1 cup milk plus more as needed
- 3 T cornstarch optional, for thickening
Instructions
- In a large pot or Dutch oven, combine the chicken, onion, carrots, parsley, bay leaves, salt, pepper, saffron, and garlic powder. Add enough water to cover the chicken.
- Bring to a boil, then reduce heat and simmer for 45-60 minutes, or until the chicken is cooked through and tender.
- Remove the chicken from the pot and shred or dice it. Discard the bay leaves.
- In a separate bowl, combine the flour and poultry seasoning. Cut in the shortening until the mixture resembles coarse crumbs.
- Gradually add the milk to the flour mixture, stirring until just combined. Do not overmix.
- Drop spoonfuls of the dough into the simmering broth. Cover and cook for 15-20 minutes, or until the dumplings are cooked through.
- Return the shredded chicken to the pot and heat through. If desired, thicken the broth with a slurry of cornstarch and water.
- Season with salt and pepper to taste. Serve hot.
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