Chicken and Dumplings (Print Version)
# Ingredients:
→ Soup Base
01 -
1/2 cup white wine or swap for apple cider
02 -
3 garlic cloves, finely chopped
03 -
1/2 teaspoon salt
04 -
6 cups chicken broth
05 -
1 large onion, diced
06 -
2 bay leaves
07 -
1/2 teaspoon freshly cracked black pepper
08 -
2 medium carrots, diced
09 -
2 celery stalks, diced
10 -
3/4 cup flour, divided for later use
11 -
2 teaspoons sugar
12 -
2 tablespoons vegetable oil
13 -
5 whole peppercorns
14 -
1 chicken, 3 pounds, cut into pieces
→ Dumplings
15 -
1 tablespoon melted butter
16 -
2 teaspoons baking powder
17 -
2/3 cup of 2% milk
18 -
3/4 teaspoon salt
19 -
1-1/3 cups plain flour
→ Final Touch
20 -
1/2 cup heavy cream
21 -
2 teaspoons of fresh thyme, minced
22 -
Additional salt and pepper, as desired
23 -
2 teaspoons fresh parsley, chopped finely
# Instructions:
01 -
Mix 1/2 cup of flour with the salt and pepper in a shallow bowl. Lightly coat the chicken pieces, shaking off the unused flour. With medium-high heat, warm up oil in a big 6-quart pot. Brown the chicken a few pieces at a time, making sure all sides are seared. Take them out once done.
02 -
Use the same pot and toss in onions, carrots, and celery. Keep stirring and cooking for 6-8 minutes until the onions soften. Add the garlic next and stir for one minute. Sprinkle 1/4 cup of flour over the mixture and mix it in.
03 -
Keep stirring as you slowly add the chicken stock. Mix in the wine, sugar, whole peppercorns, and bay leaves. Put the chicken back in, bring it up to a boil, then cover and simmer for 20-25 minutes on lower heat until the chicken is cooked through.
04 -
In one bowl, stir together the flour, baking powder, and salt. In a separate bowl, blend the melted butter with the milk. Slowly add the wet mixture to the dry ingredients and combine just enough to moisten. Form tablespoons of the batter onto a tray lined with parchment.
05 -
Take the chicken out of the broth and let it cool a little. Toss out the bay leaves and skim off any grease from the top. Remove the chicken’s skin and bones before shredding the meat into rough pieces, around 1-1/2 inches. Add the shredded chicken back into the soup.
06 -
With the soup simmering, gently drop the dumpling dough into the pot. Lower the heat to keep it from boiling too hard. Keep it covered, cooking on low for 15-18 minutes. Make sure to not lift the lid while they cook. Test by sliding a toothpick into a dumpling—it should come out clean.
07 -
Pour in heavy cream and stir in parsley and thyme. Taste and add more salt and pepper if needed. Serve it up warm.
# Notes:
01 -
Handle the dumpling batter gently for fluffier results.
02 -
Homemade broth can add a richer taste to your soup.