Skip to main content

Best Chicken and Dumplings Ever

 

Jonathan and I made chicken and dumplings tonight. As I grew up in New York, we make the dumplings in the northern U.S. style (round and biscuit-y) in contrast with southern U.S. style (flat and noodle-y). It was undoubtedly the best rendition of the dish we’ve ever constructed. 

We started with an epicurious.com recipe as our guideline but modified it significantly. Our perfected version is below. A great winter comfort dish…

Chicken and Dumplings

For the soup/stew

  • 2 T olive oil
  • 1 T butter
  • 2 pounds chicken, cut into pieces
  • 1/4 cup flour, seasoned with salt and pepper to taste
  • 1 medium yellow onion, peeled and cut into large chunks
  • 3 carrots, peeled and cut into large chunks
  • 2 stalks celery, cut into large chunks
  • 2 cloves garlic, minced
  • 1/2 cup white wine
  • 1 bay leaf
  • 1 T poultry seasoning 
  • 1/4 teaspoon turmeric
  • Kosher salt and freshly ground black pepper to taste
  • 4 cups low-sodium chicken broth
  • Fresh parsley

For the dumplings
  • 2 cups flour
  • 3 teaspoons baking powder
  • 4 T Crisco
  • 1 t sage
  • 1 teaspoon kosher salt
  • 1 cup buttermilk

1. In a wide, heavy pot with a tight-fitting lid, heat the olive oil.

2. Dredge the chicken pieces in the seasoned flour, then brown them in the oil over medium heat, about 2 minutes a side. Remove and set aside.

3. Add the onion to the pot and cook for 2 minutes.

4. Add the carrots, celery, bay leaf, poultry seasoning, turmeric, salt, and pepper and cook for 8 minutes more. Use the white wine to deglaze the pan each time the vegetables start to stick. Add the garlic, butter, and flour and cook for 1-2 more minutes.

5. Stir in the broth. When the pot begins to simmer, turn down the heat to medium, and TASTE the soup/stew. Make a note of the strength of the flavor.

6. Return the chicken to the pot, cover, and simmer for 15 minutes. Add water as needed (1-3 cups) to keep the amount of liquid and flavor the strength it was before you added the chicken back to the pot –this prevents the soup/stew from getting too salty in concentration.

7. Meanwhile, in a large bowl, mix together the dry ingredients. Cut in the shortening until crumbly, stir in the buttermilk taking care not to over mix. Allow to stand 5-10 minutes.

8. Drop dough by rounded tablespoons into the simmering chicken. Bring back to a soft simmer, cook 10 minutes with the cover off, 10 minutes with the cover on.

10. To serve, scoop the dumplings into bowls, then cover with stew. Garnish with fresh parsley if desired.

Comments

Popular posts from this blog

Board Game Review: Brass Birmingham

Here’s a story of a lovely lady (spoiler: it’s me) and her pride and how it has led to the discovery of the single greatest board game I have ever played. It’s probably also a good primer for other reviewers on increasing your reach. At GenCon this year, I was perusing the wares of the various booths and my eyes caught a glimpse of two beautiful game boxes. Each had crisp metallic lettering with an old world feel and artwork that radiated European class. I made my way to the booth and waited patiently to speak to to the team manning it as there were many buyers lined up to purchase the games. I didn’t know anything about the games (Brass Birmingham and Brass Lancashire), or the publisher – Roxley Game Laboratory – but I knew I wanted to review one or both of the games. Almost every board game love story I star in in can be summed up this way: I am seduced by the artwork or theme and then I stay for the right mechanics. When the lead rep spoke with me, he gently rejected my request. He

Board Game Review: Brass Lancashire

A few months ago, I fell in love with Brass Birmingham (you can read that review HERE ). I fell hard. It was an all time top 10 best games ever kind of love and so when Roxley Game Laboratory offered to send me Brass Lancashire to play and share my thoughts, I was a bit hesitant.  Is there even a chance I could enjoy it as much as Birmingham ? Lancashire was the original game designed by Martin Wallace, and while it’s been updated for the most recent release, I was concerned it might prove to be an older, tired version that couldn’t compete with Birmingham . My concerns were unfounded. Brass Lancashire is fantastic. Playing Lancashire after playing Birmingham is a bit like dating someone and then dating their sibling. Sure, there’s a resemblance, but the kissing feels different. The artwork for Brass Lancashire is beautiful, radiating a classic style evocative of the theme (industrial era production). The artists have shown great attention to detail such as the raised gold letter

Board Game Review: Machi Koro Legacy

M achi Koro   was one of the first games my husband Chris and I played together. It was released in 2012 and when we started gaming together in 2013, it was still a popular game on reviewer blogs and videos as we sought guidance in what to play and what to buy. Once Machi Koro   was in our collection, I spent every game trying my best to outthink Chris and acquire the best combination of establishment types to ensure victory. As we were enticed by other new games coming out and were drawn deeper into heavy Euros, we left Machi Koro on the shelf more frequently, with an occasional wistful comment about how we should play again. At GenCon earlier this year, Machi Koro Legacy   was the talk of the town. Designed by Rob Daviau, JR Honeycutt, and Masao Suganuma (Masao is the original designer of Machi Koro ), it promised to breathe new life into Machi Koro through a campaign style series of ten games, revealing new aspects of gameplay in each session at the table. We love legacy games, s