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Chicken and Dumplings

By Lorraine

 
Homemade chicken & dumplings, a classic comfort food or tender stewed chicken in a creamy gravy topped with fluffy dumplings. An easy recipe for an old fashioned dinner.
Chicken and Dumplings was one of my mother-in-laws signature dishes and was part of her Sunday dinner rotation. It is a very comforting and homey meal and a favorite of our oldest daughter since she was a little girl.

 

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Bowl of tender chicken and dumplings.Mom didn’t use a recipe but I have always made chicken and dumplings from a cookbook I picked up during a long ago trip with the kids to Colonial Williamsburg, in Virginia.

Here is how to make Chicken and Dumplings

 

How to make chicken and dumplings recipe.In a large, heavy skillet with a tight-fitting lid or a Dutch oven, add the cut up pieces of the chicken, the onion, carrot, and celery. 

 

How to make chicken and dumplings recipe.Add enough water to cover everything plus the salt and bay leaf. Bring to a boil, reduce heat, cover and simmer gently,  1 1/2 to 2 hours. 

 

How to make chicken and dumplings recipe.Remove the chicken from the broth. 

 

How to make chicken and dumplings recipe.When it is cool enough to handle, remove the skin and bones. 

 

How to make chicken and dumplings recipe.Cut or pull the chicken into bite-size chunks.

 

How to make chicken and dumplings recipe.Strain the broth and, if necessary, add enough water to measure 1 quart.

 

How to make chicken and dumplings recipe.In a small bowl, stir together 6 tablespoons of flour, 1/8 teaspoon paprika, and salt and pepper, as desired.

 

How to make chicken and dumplings recipe.Melt 4 tablespoons of butter in the Dutch oven over medium heat. Stir in the flour/paprika mixture. Cook 2 minutes, stirring continually.

 

How to make chicken and dumplings recipe.Add the chicken broth gradually, stirring constantly for an additional 2 minutes.

 

How to make chicken and dumplings recipe.Add the chicken to the broth.

 

How to make chicken and dumplings recipe.Pour in 1/2 cup of light cream and stir to combine. Allow to simmer gently while you make the dumplings.

Making the dumplings

How to make chicken and dumplings recipe.Sift or whisk together 2 cups of flour, 1 teaspoon salt, and 4 teaspoons of baking powder together in a medium-size bowl. Add 1 tablespoon of shortening and cut in with a pastry blender.

 

How to make chicken and dumplings recipe.Add 3/4 cup of milk mixing to combine.

 

How to make chicken and dumplings recipe.Drop spoonfuls of dough onto the top of the gently bubbling chicken mixture. 

 

How to make chicken and dumplings recipe.Cover and cook for 15 minutes without lifting the lid.

 

how to make chicken and dumplings recipe.Spoon into bowl and serve!

 

 

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The Williamsburg Cookbook
published by
The Colonial Williamsburg Foundation
 

Recipe Note:

Be prepared for washing a lot of dirty pots and pans with this dish!
 
While preparing, the dumpling dough seemed dry to me and I was tempted to add additional milk but proceeded as per the recipe.  The dumplings absorb a lot of the gravy as they cook and I am happy to say, the dough rose nicely without being heavy or ‘glumpy’ like other dumpling recipes.
 
 
My family like the dumplings best and I like the tender chicken in the creamy gravy.
 

Chicken and Dumplings

PRINT RECIPE

Serves 6

INGREDIENTS

  • 1 stewing chicken (4-5 lbs), or 2 broiler-fryers (3 pounds each), cut up.
  • 1 small onion, sliced
  • 1 carrot, sliced
  • 2 ribs of celery with leaves, chopped
  • 1 tsp. salt
  • 1 bay leaf
  • 4 T. butter or chicken fat
  • 6 T. flour
  • 1/8 tsp. paprika
  • 1/2 c. light cream
  • white pepper to taste
  • Dumplings (recipe below)

 

Directions:
Simmer the chicken, onion, carrot, celery, salt and bay leaf in enough water to cover until the chicken is done (1 1/2 to 2 hours).

Remove the chicken from the broth. When it is cool enough to handle, remove the skin and bones and cut the chicken into bite-size chunks.

Strain the stock and, if necessary, add enough water to make 1 quart.

Melt the butter or chicken fat in a heavy sauce pan. Stir in the flour mixed with paprika.

Add the chicken stock gradually, stirring constantly, cook for 2 minutes.

Add the chicken, cream and pepper and adjust the seasoning to taste.

Spoon the dumplings on top of the gently bubbling chicken mixture and cover. Cook for 15 minutes without lifting the lid. Serve at once.

 

Dumplings

INGREDIENTS

  • 2 c. all-purpose flour
  • 1 tsp. salt
  • 4 tsp. baking powder
  • 1 T. shortening
  • 3/4 c. milk

 

DIRECTIONS

In a medium-size bowl, sift or whisk the dry ingredients together.

Blend in the shortening with a pastry blender or fork.

Add the milk and mix well.

Dip a teaspoon in cold water and then into the dough. Spoon the dumplings on top of the gently bubbling chicken mixture and cover. Cook for 15 min. without lifting the lid.
Serve at once.
 
 

 

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Filed Under: Chicken, Main Dishes, Recipes

Comments

  1. Christa says

    July 18, 2014 at 1:24 am

    Just wanted to tell you that this has became my go to chicken & dumpling recipe, it is even better than my Grandma's (and hers are amazing), I love the fluffy texture the dumplings get:)

    Reply
  2. Tammy@Simple Southern Happiness says

    October 11, 2013 at 5:34 pm

    I am sitting here drooling! Had I not made a pot the 2 days ago, I would he having this for dinner. I like fluffy dumplings and maybe this is one reason they do not fluff… I add too much milk. Next time I will keep the batter a bit on the dry side.

    Thank you for all your recipes and the hard work in creating a lovely post for us.

    Reply
  3. Anonymous says

    December 23, 2011 at 7:19 am

    I have been making this particular recipe for years and it's always a hit. I have taken to getting a large costco rotisserie chicken and deboning it, then using the carcass to make the broth. Using canned broth just doesn't cut it with this recipe: it is imperative to make it from scratch as it is truly the base of the soup

    Reply
  4. Adrienne says

    October 22, 2011 at 6:14 pm

    Stopping by to catch up a bit and what did I find? Chicken and dumplings! A wonderful treat for an Autumn day. Think I should make some soon, perhaps. Thanks for the inspiration.
    ~Adrienne~

    Reply
  5. Lor_GPTH says

    October 9, 2011 at 9:28 pm

    Hello 777,

    The chicken is added back after you make the roux of melted butter and flour and after the chicken stock is added and cooked for a couple of minutes to thicken. This is just before the mixture for the dumplings are spooned on top.

    The carrot, celery and onion used while simmering the chicken at the beginning of the recipe can be added back at the same time or they can be discarded with the bones and skin.

    I hope this helps you as you prepare it yourself 🙂

    Reply
  6. 777 says

    October 9, 2011 at 7:21 pm

    Hi, after you strain the stock what do you do with the carrots and celery that were in it? Do you add it back at the end, and when do you add the chicken back? After the dumplings are cooked?

    The recipe looks great. I am doing an internship in Nicaragua right now, and the ingredients we have to work with are very limited, but i should be able to get all of this together for one of our Sunday dinners.

    Thanks for the recipe.

    Reply
  7. Linda says

    October 7, 2011 at 10:06 pm

    This is a must try!! Thanks for sharing!

    Reply
  8. La says

    October 7, 2011 at 12:19 am

    There is no more comforting food than chicken and dumplings. YUM!

    Be sure to stop by and check out my giveaway.

    Reply
  9. Ann says

    October 6, 2011 at 10:51 pm

    my husband is always talking about chicken and dumplings, he would love this. I'm going to pin this one so I don't forget about it and the next time I have extra time I'm going to make it

    Reply
  10. The Fajdich Times says

    October 6, 2011 at 7:57 pm

    Great comfort food:)

    Reply
  11. Carol @ There's Always Thyme to Cook says

    October 6, 2011 at 12:19 pm

    That is a dish of good comfort food. Delicious.

    Reply
  12. soraya3 ღ says

    October 6, 2011 at 3:40 am

    LOVE DUMPLINS WE DO THIS RECEPEE IN DOMINICAN REPUBLIC..BUT NOT WITH CHICKEN BUT WITH BACALAO..THATS A DRY FISH..WICH WE COOK TO TAKE OUT THE SALT..THEN WE CUT IT IN PIECES AND ADD PEPERS ONIONS AND EAT IT WITH THE DUMPLINS..THANKS FOR SHARING..FRIEND GOD BLESS YOU

    Reply
  13. NanaDiana says

    October 6, 2011 at 3:00 am

    My Mother made great chicken and dumplings too. Ours were made much like your own..light and fluffy. When I married my hubby and moved to the Midwest they make theirs small and hard and they sink to the bottom of whatever they are put on/in. UGH- I still don't like them! Your recipe looks great and is one I will try! xo Diana

    Reply
  14. Julie says

    October 6, 2011 at 2:37 am

    These remind me of my grandmother! I have never made chicken and dumplings. You've inspired me, some cold winter day, I will be making these.

    Reply
  15. Sandy says

    October 5, 2011 at 10:54 pm

    This was also a speciality of my
    mother too. She made the best
    ever. This looks so good and I
    will have to try this recipe. I
    don't have my mother's and really
    have never made this wonderful
    dish for my family. Now I will.
    Thanks so much, Lorraine.

    Reply
  16. Keri On says

    October 5, 2011 at 9:59 pm

    Just the thing for autumn….I can almost smell the delicious aroma from your pictures!..ahhhh…

    Reply

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Hi! I'm Lorraine. Welcome to Grateful Prayer Thankful Heart. A place to find food for your tummy, projects for your hands, and encouragement for your heart.

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