Chicken and dumplings is comfort food at its best!
Chicken and dumplings are the ultimate comfort food, aren’t they?
We would always fight over these dumplings.
Elise Bauer
(Ever wonder why people from big families eat fast?
The first kid who finishes gets seconds on the dumplings.)
The Bisquick dumpling version, although light and fluffy, tends to fall apart.
Elise Bauer
Leftovers would be grated the following morning and fried up like potatoes.
Asimple saladwould also be great.
Want More Classic Comfort Foods?
Elise Bauer
Chicken and Dumplings
it’s possible for you to substitute all-purpose flour for the cake flour.
But use cake flour if you have it, and your dumplings will be fluffier.
The finished chicken and dumplings should be like a thick stew.
Elise Bauer
If you would like yours thinner, add more chicken stock at the end.
Pat dry the chicken pieces and sprinkle with salt.
Poach the chicken in the stock until cooked through, about 20 minutes or so.
Elise Bauer
Remove the chicken pieces and set on a tray to cool for a few minutes.
Return the heat on the large pot to medium-high.
Add the flour and stir well.
Elise Bauer
The flour will absorb the fat in the pot and will stick a little to the bottom.
Reduce the heat to medium-low and stir the flour vegetable mixture constantly for 2 to 3 minutes.
Do not let it burn.
Elise Bauer
Get a ladle ready and have the pot of simmering chicken stock nearby.
Add the sherry to the flour vegetable mixture.
It will sputter and seize up.
Elise Bauer
Add a ladle of hot chicken stock and stir well.
It will be goopy.
Add another ladle, then another, stirring all the while, until the broth comes together.
Elise Bauer
Add the rest of the chicken stock and the reserved chicken meat.
Whisk together flour, baking powder, and salt in a medium bowl.
Add (optional) chopped fresh herbs.
Elise Bauer
Add melted butter and milk to the dry ingredients.
Gently mix with a wooden spoon until mixture just comes together.
(Note:do not over-mix or your dumplingswill turn out too dense.)
Elise Bauer
Drop dumpling batter into the simmering stew by heaping teaspoonfuls, over the surface of the stew.
(Note that the dumplings will easily double in size as they cook.)
Cover and simmer until dumplings are cooked through, about 15 minutes.
Elise Bauer
once you nail covered the pan, donotuncover and peek while the dumplings are cooking!
In order for the dumplings to be light and fluffy, they must steam, not boil.
Uncovering the pan releases the steam.
Elise Bauer
Gently stir in peas, parsley, and cream, if using.
Add salt and pepper to taste.
Ladle portions of meat, sauce, vegetables, and dumplings into soup plates and serve.
Elise Bauer
Note that the stew will continue to thicken the longer it sits.
