Chicken and Dumplings (Print Version)
# Ingredients:
→ Soup Base
01 -
3/4 cup all-purpose flour, divided
02 -
1/2 teaspoon salt
03 -
1/2 teaspoon freshly ground pepper
04 -
1 broiler/fryer chicken (about 3 pounds), cut up
05 -
2 tablespoons canola oil
06 -
1 large onion, chopped
07 -
2 medium carrots, chopped
08 -
2 celery ribs, chopped
09 -
3 garlic cloves, minced
10 -
6 cups chicken stock
11 -
1/2 cup white wine or apple cider
12 -
2 teaspoons sugar
13 -
2 bay leaves
14 -
5 whole peppercorns
→ Dumplings
15 -
1-1/3 cups all-purpose flour
16 -
2 teaspoons baking powder
17 -
3/4 teaspoon salt
18 -
2/3 cup 2% milk
19 -
1 tablespoon butter, melted
→ Final Touch
20 -
1/2 cup heavy whipping cream
21 -
2 teaspoons minced fresh parsley
22 -
2 teaspoons minced fresh thyme
23 -
Additional salt and pepper to taste
# Instructions:
01 -
In a shallow bowl, combine 1/2 cup flour, salt, and pepper. Coat chicken pieces in the mixture, shaking off excess. Heat oil in a 6-quart stockpot over medium-high heat. Brown chicken in batches on all sides and remove from pan.
02 -
In the same pot, add onion, carrots, and celery. Cook and stir for 6-8 minutes or until the onion is tender. Add garlic and cook for 1 additional minute. Stir in 1/4 cup flour until blended.
03 -
Gradually add chicken stock while stirring constantly, then add wine, sugar, bay leaves, and peppercorns. Return chicken to the pot and bring to a boil. Reduce the heat, cover, and simmer for 20-25 minutes or until the chicken is fully cooked.
04 -
In a bowl, whisk together flour, baking powder, and salt. In a separate bowl, mix milk and melted butter. Combine wet and dry ingredients, stirring until just moistened. Drop rounded tablespoonfuls onto a parchment-lined baking sheet and set aside.
05 -
Remove chicken from the pot and allow to cool slightly. Discard bay leaves and skim fat from the soup. Remove and discard chicken skin and bones. Shred meat into coarse pieces (1-1/2 inches) and return it to the soup.
06 -
Bring the soup to a simmer. Drop dumplings gently onto the simmering soup. Reduce heat to low, cover, and cook for 15-18 minutes without lifting the lid, or until a toothpick inserted in the center of dumplings comes out clean.
07 -
Stir in heavy cream, parsley, and thyme. Adjust seasoning with additional salt and pepper as needed before serving.
# Notes:
01 -
Avoid overmixing the dumpling batter to achieve a light and fluffy texture.
02 -
For a deeper flavor, you can substitute the chicken stock with homemade broth.