Chicken and Dumplings

This classic recipe is one every Southern cook should know, and we’ll walk you through each step of the process, from homemade chicken broth to light and fluffy dumplings.

Chicken and Dumplings
 
Makes 6 to 8 servings
Ingredients
Stew
  • 4 tablespoons canola oil, divided
  • 1 (3-pound) whole chicken, cut into 8 pieces
  • 5 large carrots, peeled and diced
  • 4 stalks celery, diced
  • 1 large onion, diced
  • 1 large leek, halved lengthwise and sliced into ½-inch pieces
  • (white and light green parts only)
  • ¼ cup plus 3 tablespoons all- purpose flour
  • 5 cloves garlic, minced
  • 2 quarts water
  • 2 tablespoons plus 2 teaspoons chicken bouillon paste
  • 2 dried bay leaves
  • 1 teaspoon ground black pepper
  • ¼ cup chopped fresh parsley
Dumplings
  • 2 cups self-rising flour
  • 1 teaspoon kosher salt
  • 3 tablespoons cold unsalted butter, cubed
  • ½ cup whole milk
Instructions
  1. For stew: In a large Dutch oven, heat 3 tablespoons oil over medium-high heat. Add chicken pieces; cook until browned, 4 to 5 minutes per side. Remove chicken, reserving drippings in pot.
  2. To pot, add remaining 1 tablespoon oil, carrots, celery, onion, and leek. Cook, stirring occasionally, until vegetables are tender, 10 to 15 minutes.
  3. Stir in all-purpose flour and garlic. Cook for 2 minutes. Stir in 2 quarts water, bouillon paste, bay leaves, and pepper; bring to a boil. Return chicken to pot. Reduce heat to medium; cover and cook until an instant-read thermometer inserted in thickest portion of chicken registers 165°, about 45 minutes.
  4. Remove chicken and bay leaves from pot. Let chicken cool enough to handle. Shred chicken, discarding skin and bones.
  5. Return chicken to pot, and bring to a boil over medium-high heat. Reduce to a simmer. Stir in parsley.
  6. For dumplings: In a medium bowl, whisk together self-rising flour and kosher salt. Using a fork, cut butter into flour mixture until crumbly. Stir in milk just until dry ingredients are moistened.
  7. Turn dough out onto a lightly floured surface. Knead until dough comes together, 3 to 4 times. Roll to ⅛-inch thickness. Cut into 2-inch squares.
  8. Drop dumplings, a few at a time, in simmering stew. (Do not stir.) Cover and gently shake pot in a circular motion; cook until dumplings float, 3 to 4 minutes. Serve immediately.

 

HOW TO MAKE DUMPLINGS

1 CUTTING IN BUTTER

While the dumplings cook, the butter will melt and generate steam, creating tiny pockets that result in a light and fluffy texture.

2 STIRRING IN MILK

The dough will look slightly dry. Overmixing the dough until it’s completely wet will result in chewy dumplings.

3 KNEADING DOUGH

Gently knead the dough to bring it together; knead just enough until a cohesive disk is formed, 3 to 5 times.

4 ROLLING OUT DOUGH

Rolled dumplings allow for faster cooking and prevent a doughy center.

5 SHAPING DUMPLINGS

Cut the rolled dough into any 2-inch shape you prefer.

6 DUMPLING DROP

Carefully and gently drop dumplings randomly into the pot of simmering stew.

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