Chicken And Dumplings Recipe

Chicken And Dumplings Recipe

Is there anything better than a warm, freshly prepared bowl of Chicken And Dumplings Recipe? For the ultimate bowl of sustenance, fluffy drop-style dumplings are topped with a rich, thick soup base. When the weather turns cold and we all need to be warmed from the inside out, this dish is ideal for autumn and winter. There’s something about soup that sticks to your bones and keeps you full all day and night that makes you crave it throughout the colder months. This dish for quick chicken and dumplings is definitely suitable!

Ingredients For Chicken And Dumplings Recipe:

  1. Stewed chicken
  2. 2 1/2 pound of whole chicken
  3. Six peeled carrots
  4. One cup of sliced celery
  5. Six medium-sized potatoes with skin
  6. One cup of onions
  7. One bay leaf
  8. One rosemary sprig, fresh as ever
  9. Six glasses of water
  10. One cup of frozen peas
  11. 3 tablespoons (tbsp) whole wheat flour
  12. Half a teaspoon of black pepper
  13. One-half teaspoon of salt
  14. Two tablespoons and one tablespoon of cold water dumplings
  15. 1/4 cup polenta (cornmeal)
  16. One cup of flour made from whole wheat
  17. 2 tablespoons yeast and ½ cup 2% milk
  18. Two tablespoons of extra virgin olive oil

Ingredients For Chicken And Dumplings Recipe:

  • Finely cut the onions and slice the celery. Put inside a big saucepan that has a lid. When the chicken is thoroughly cooked and the bone is easily removed, add the bay leaf, rosemary, chicken, and water. Simmer, covered, for 45 minutes.
  • After taking the chicken from the stove, let it to cool. After removing and discarding the skin, chop the chicken together with its bones. Throw away the bay leaf.
  • After washing, cut potatoes into quarters. Chop the carrots lengthwise into quarters or half, and add the chopped veggies, together with the salt and black pepper, to the heated broth in the saucepan containing the chicken. Cover and simmer until potatoes are cooked, about 25 minutes.
  • Make a smooth dough by combining the flour and cold water for extra thickness. Stir this roux into the stew, adding hot broth as you go. To thicken the liquid, simmer for an additional five minutes. Frozen peas can be used to stew.
  • In a bowl, mix together the flour, cornmeal, and baking powder to form the dumplings. Once the mixture is wet, add the oil and milk.
  • Six scoops (approximately ¼ cup, or 60 mL each) of the dumpling batter should be added to the stew as it simmers. When a toothpick inserted in the centre of the dumpling comes out clean, cover and cook over low heat for 15 minutes. Since the dumplings need to steam throughout cooking, don’t lift the lid.

Why Is This Homemade Chicken and Dumplings Recipe So Great?

  • The thick, creamy, and savoury stew known as “old-fashioned chicken and dumplings” is created using dumplings that are steamed until cooked through. We develop a really rich, meaty base that shouts comfort food for optimum flavour.
  • This is also loaded with fresh vegetables, spices, herbs, and tender chicken. Imagine a thick soup or stew similar to chicken pot pie. Additionally, you get light, fluffy dumplings that resemble biscuits in place of a flakey pie shell. Delicious!
  • Using a cooked rotisserie chicken will make this dish even easier to throw together any night of the week.

Keeping Cold, Freezing, and Heating Guidelines

  • Storage: For up to four days, the chicken and dumplings can be kept in the refrigerator in an airtight container.
  • Instructions for Freezing: The chicken and dumplings can be frozen for up to three months in an airtight container.
  • Reheating: Thaw these homemade chicken and dumplings in the refrigerator overnight after they were frozen. Next, reheat in the microwave or on low heat on the stove, adding more liquid as necessary to loosen it up, until it’s evenly warmed through and bubbling.

Recipe By: Yassine

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