Wednesday, January 08, 2020

Chicken & Dumplings

Hearty comfort food with biscuit-like dumplings that are so tender they may fall apart on you when you scoop them into the bowl and prevent you from getting a picture that proves you made chicken and dumplings!

Today is a rarity. I'm sharing a recipe for a food that I don't really eat. I also have to mention that it does not look like dumplings at all, it looks like a mess, but I decided to post anyways because this is a wonderful recipe. The dumplings didn't stay in separate biscuit form, but sometimes the weirdest looking foods are the best foods (see: tatortot hotdish). This is a very hearty, stick-to-your-ribs recipe. It has the best savory herbs that are just so perfect for colder months.

I personally think I may have made my dumplings slightly too big and that's why when I tried to remove them from the pot, they basically just fell apart. Regardless of how this looks, make this recipe. You have to. I don't even like chicken and dumplings and I was all about this recipe.

I don't get a lot of mean comments, but I honestly expect someone to come here raging at how this looks. I'm ready for you haha

What you need:
For the chicken:
  • 1 Tbsp. vegetable oil
  • 2 1/2 lb. chicken breasts
  • 1/2 cup all-purpose flour
  • 1/2 tsp. salt
  • 1/2 tsp. ground black pepper
For the broth:
  • 1 cup diced carrots
  • 2 stalks celery, diced
  • 1 large onion, diced
  • 3 cloves minced garlic
  • 1/4 cup all-purpose flour
  • 6 cups chicken broth
  • 1/2 cup dry white wine 
  • 2 tsp. granulated sugar
  • 2 bay leaves
  • 5 peppercorns
  • 1/2 cup heavy cream
  • 2 tsp. chopped parsley
  • 2 tsp. fresh chopped thyme
  • Salt and pepper
For the dumplings:
  • 2 cups cake flour
  • 1 Tbsp. baking powder
  • 1 tsp. salt
  • 2 Tbsp. unsalted butter, melted
  • 1 to 1 1/4 cups milk
  1. For the chicken: In a large Dutch oven, heat oil over medium-high heat. 
  2. Mix together flour, salt, and pepper. Sprinkle over chicken.
  3. Add chicken to pan in batches and cook until browned about 5 minutes on each side. Set aside.
  4. For the broth: In the Dutch oven, add carrot, celery, and onion. Saute for 4 to 5 minutes.
  5. Add garlic and saute for an additional minute.
  6. Add flour and toss to coat, then cook for an additional minute.
  7. Pour broth into pan and stir to dissolve flour.
  8. Add wine, sugar, bay leaves, and peppercorns.
  9. Add chicken and cover. Cook for 20 minutes.
  10. For the dumplings: While the chicken cooks, make the dumplings by mixing together flour, baking powder, and salt in a medium bowl.
  11. Add melted butter and 1 cup of milk. Add more flour if the dough is too sticky. Add more milk if the dough is too dry. Don't overmix. It should be thick and cake-like dough.
  12. Remove chicken from broth and shred. Add back to Dutch oven and remove bay leaves.
  13. Bring to a simmer and then scoop 2 inch dumplings into the pot.
  14. Cover and cook for 15 minutes. Don't remove the lid while cooking.
  15. Stir in heavy cream, parsley, and thyme. Season with salt and pepper to taste.
Recipe from The Hopeless Housewife

When it comes to comfort foods - especially chicken recipes - my mind goes straight to this One Pot White Chicken Lasagna Soup. The style of chicken and dumplings my husband grew up with and was my only run-in with it that I really had was with a more pasta like dumpling like this recipe for Homemade Chicken and Dumplings from The Tasty Kitchen.

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