Basic Chicken and Dumplings
Classic comfort food
Ingredients
Chicken "Stew"
- 2 tbsp Vegetable oil
- 2 lb Chicken Thighs Boneless, skinless, chunked 1/2"
- 1 ea Yellow Onion Peeled, diced
- 2 ribs Celery Washed Diced
- 4 ea Carrots Peeled, chunked 1/2"
- 3 tsp Minced Garlic
- 1 tsp Salt
- 5 tbsp Butter Good stuff
- 5 tbsp AP Flour
- 6 cups Chicken Stock
- 1/2 tsp Thyme Dried
- 2 ea Bay Leaves
- 2 cups Frozen peas
Dumplings
- 2 cups AP Flour
- 1 tbsp Baking Powder
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 1 1/2 cups ButterMilk Full Fat
Dumpling Alternative
- 1 Can Canned Biscuits Buttermilk or homestyle, not flaky style
Instructions
Chicken "Stew"
- In a Dutch oven, heat the vegetable oil over medium-high heat.
- Add the chicken and cook until browned on both sides.
- Remove from the pot and set aside.
- Add onion, celery and carrot, saute until tender crisp, we want some caramelization here
- Add garlic and stir until fragrant, ~ 60 sec
- Drop the heat to medium low, add the butter and foam out
- Sift in the flour and stir for 3 minutes, we want a smooth paste, coating the veggies
- Add back the chicken and and juices, store to coat
- Add in the chicken stock in small doses whilst stirring to avoid lumps
- Add the thyme, bay leaves and bring to a simmer
- When simmering add the peas, cover and cook for 15 minutes
- Taste, season and balance flavor
Dumplings
- Add flour, baking powder, salt and pepper to a large bowl
- Add buttermilk in small doses, whilst stirring. We want a stiff dough here
- Using a disher scoop dough into ~1" balls
- Drop dumplings into stew and simmer until they "float" and are cooked through ~ 15 minutes
Dumplings Alternate
- Break canned biscuits into pieces (~1/2 or 1/3 biscuit per dumpling)
- Drop dumplings into stew and simmer until they "float" and are cooked through ~ 15 minutes
The Third Alternate
- Heat the oven to 350
- Layer the top of the chicken stew with the canned biscuits
- Bake until biscuits are done and stew is bubbling
Notes
Lots of alternatives here, some take less time / involvement, some more.
As always this is a guide, one can use this method to create a casserole or dish, from just about any basic stew, (one might look very closely at mushrooms and tofu for a vegetarian dish)
I'll serve with more diced onion, salt, pepper.
Nutrition
Calories: 1714kcalCarbohydrates: 147gProtein: 67gFat: 94gSaturated Fat: 33gCholesterol: 282mgSodium: 3829mgPotassium: 1802mgFiber: 5gSugar: 21gVitamin A: 1026IUVitamin C: 3mgCalcium: 483mgIron: 11mg
Tried this recipe?Let us know how it was!