Chicken & dumplings

Another classic Southern comfort food dish. Ahh…. so fabulous.

I learned to make this dish when I was just out of college and had a job that was more handling customers than washing diapers. For the record, I’ll take Cheerios over conference calls any day. 😉  This was one of those “oh I use some of this and a little of that and sometimes those — should I write this down?” sort of things, so I’m doing my best to turn it into an actual recipe.

Chicken & dumplings

Ingredients

  • 4 chicken breasts or one roasted rotisserie chicken
  • 2 cups flour
  • 1/4 cup butter, cold
  • Chicken broth — about 2 quarts
  • 2 Tbsp. or so cornstarch
  • Salt, pepper, onion powder

Instructions

The chicken
    1. Either boil or slow cook the chicken breasts, saving the water it was cooked in, or (time saver alert!) buy a lovely already-roasted rotisserie chicken from the grocery store. Viola, my Grandma would wittily say, you’re halfway there. With either method, wait till the chicken is cooled and chop it into chunks; set aside for now.
The dumplings
    1. While the pot of broth is heating up, cut the butter into the flour like you’re making biscuits using either a pastry blender, a fork, or a few pulses of the food processor. Now sprinkle in some salt and pour in chicken broth, a little at a time, till the dough holds together enough to be able to roll it out — this will take somewhere around a cup or cup and a half, but it’s not a science. When the dough holds together, roll it out very thin and cut into strips about an inch wide, and two inches long. A pizza cutter is great for this! These, obviously, do not have to be anywhere near perfect.
    2. Returning to your chicken broth: get a big pot of chicken it simmering — either the water you reserved from cooking the chicken breasts, or some homemade you might have in the freezer. If you’re using quarts of chicken broth, pour in one full quart plus whatever is left after making your dumplings. Bottom line: you want plenty in there so the dumplings have room to cook.
    3. After the broth has come to a nice simmer, start carefully dropping in the dumplings; they’ll all sink to the bottom at first and that’s fine. Let them simmer gently for about half an hour, swirling the pot around every so often. You don’t want to do too much stirring because the dumplings are delicate as they’re cooking and you don’t want to make them all into a giant ball of mush; some gentle moving around with a wooden spoon is fine.
Thickening time!
    1. Whisk about 2 Tbsp. of cornstarch into 1/4 cup of cold water till it’s all dissolved and there are no lumps. Pour this mixture into the pot of dumplings and stir gently, then add in your chopped chicken.
Seasoning
  1. Sprinkle in some salt, some pepper and some onion powder, bring the whole mess back up to a simmer, then reduce heat so it’s just below simmer. Let it cook another half hour or so to give the cornstarch time to work its magic and thicken things up and for all the flavors to get to know each other properly.

Now serve! This is crazy good with green beans (cooked with bacon fat, duh) or just on its own. It also freezes like a dream so I make a giant pot once a month or so and freeze quart size bags of it.

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8 thoughts on “Chicken & dumplings

  1. I had a chicken and dumpling craving this week too! Only I lost my mind and made the big meat ball dumplings instead of the good kind. Luckily I have more chickens in the freezer. 🙂

  2. Rebecca (from TBW) says:

    All right — I’m going to give this another try. I made it with Tim McGraw’s recipe you suggested, but didn’t care for the way it turned out with the butter flavor Crisco. I think I’ll like the dumplings a lot better with real butter. I’ll use a whole cut-up chicken, because that’s my favorite kind of chicken to cook lately. (As in, when I make your tortilla soup almost EVERY.SINGLE.WEEK.)

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