Homestyle Chicken and Dumplings
Chicken and Dumplings, the hearty and richer cousin of chicken soup.
During the winter, chicken soup is one of my favorite comforts, helping me brave the harsh cold. The only thing better than a warm bowl of chicken soup is a creamy bowl of chicken and dumplings. The inclusion of tender, plump dumplings transforms the average bowl of broth into an irresistible creamy comfort. The perfect dish to help you get through those blistery winter months.
Homestyle Chicken and Dumplings
Chicken Gravy
3 TBSP unsalted butter
3 TBSP all-purpose flour
8 cups chicken stock
2 tsp kosher salt
1/2 tsp freshly ground black pepper
1 large onion
2 large carrots, peeled and diced
2 ribs celery, diced
2 chicken breasts, cubed
Dumplings
2 cups all-purpose flour
1-1/2 tsp baking powder
1 tsp kosher salt
1 TBSP dried parsley
3 TBSP. cold unsalted butter, cut into 1/2-inch pieces
2/3 cup whole buttermilk
Making the gravy:
In a large, heavy-bottomed saucepan or Dutch Oven, melt half the butter over medium heat. Add the chicken and brown on all sides. Remove the chicken and set aside.
Add the rest of the butter, onion, carrot and celery, cook until all the veggies have softened. Scrape any brown bits that may have been left by cooking the chicken.
Add the flour to the veggies and mix well to make a roux. Cook, stirring frequently, until the mixture is pale yellow and resembles fine, wet sand, about 3 minutes.
Whisk the stock into the roux a little at a time, allowing the roux to absorb the liquid before adding more. Bring the mixture to a boil over high heat, stirring occasionally. Add the chicken back into the stock and then lower the heat. Gently simmer for 15 to 20 minutes. Keep stirring occasionally. Once the chicken is completely cooked, salt and pepper the gravy to taste.
Making the dumplings:
In a large mixing bowl, whisk together the flour, baking powder, salt, fresh dill and parsley. Using your fingertips, cut in the butter until it's in small pieces.
Add the buttermilk and stir to moisten the flour mixture. Do not overmix or you will develop the gluten in the flour and the dumplings will be chewy.
Using a large tablespoon, scoop out portions of dough before dropping them into the simmering gravy, spacing them about a half inch apart. Cover the pot and simmer until the dumplings are done and when a knife is inserted into the center dumpling and the knife comes out clean, about 20 minutes.
To serve:
After the dumplings are done, gently stir the chicken and dumplings to ensure that nothing is sticking to the bottom of the pot.
Ladle your chicken and dumplings into warm bowls, sprinkle with parsley if desired and enjoy.
*Notes:
You can Add a ¼ cup of heavy cream for a richer and creamier chicken and dumplings.
Don’t worry that your chicken gravy base is a bit on the brothy side. While the dumplings cook, your broth will thicken considerably. As the starch from the dumplings cook it gets incorporated into your soup base making it very creamy.
If you would like to add a bit of green to your chicken and dumplings feel free to add a cup of sweet peas into the mix. The peas add a bit of color as well as delightful sweetness to this hearty dish.