I’m always on the lookout for delicious, comforting meals that are perfect for those chilly nights or when you’re in need of some comfort food. Today, I want to share with you a recipe that is sure to be a hit with your family and friends: chicken and dumplings.
There are many different variations of this classic recipe, but the one I’m sharing with you today is packed with flavor and love. This recipe requires a bit of effort, but trust me, it’s so worth it. The dumplings are tender and fluffy, while the chicken is fall-off-the-bone tender and infused with all the delicious flavors of the aromatic vegetables and herbs.
This dish is perfect for those evenings when you just want to curl up on the couch with a warm bowl of comforting goodness. It’s also great for serving to a crowd, as it can easily be doubled or tripled to feed a large group.
Let’s talk about the ingredients. To make this dish, you’ll need bone-in chicken breasts, butter, celery, carrot, onion, garlic, bay leaves, thyme, salt, pepper, poultry seasoning, self-rising flour, shortening, and chicken broth. You’ll also need some water to cover the chicken.
The first step in making this recipe is to melt the butter in a stockpot over medium-high heat. Then, add the celery, carrot, onion, garlic, bay leaves, thyme, salt, pepper, and poultry seasoning. Cook and stir the mixture until the flavors combine and the vegetables are slightly softened. Next, push the vegetable mixture to the sides of the pot and add the chicken. Cook the chicken until it’s browned on both sides.
Once the chicken is browned, pour enough water over it to cover it by about 3 inches. Bring the mixture to a boil, stirring and scraping the browned bits off the bottom of the pot. Then, reduce the heat and let the mixture simmer until the chicken is tender, which takes about an hour.
After the chicken is cooked, remove it and the carrots from the pot with a slotted spoon and let them cool. Ladle 1/4 cup of the cooking liquid into a bowl and cool it slightly before mixing in 2 tablespoons of flour. Stir this mixture back into the pot.
While the chicken is cooking, you can prepare the dumplings. Mix 2 cups of self-rising flour with chilled shortening until the mixture forms pea-sized bits. Then, mix in the chilled chicken broth until the dough is combined. Turn the dough out onto a floured work surface and knead it 5 to 6 times. Pat it down to a 1-inch thickness and then roll it out to about 1/8-inch thickness. Cut the dough into squares with a sharp knife.
Once the dumplings are prepared, drop them into the simmering cooking liquid in batches. Move the squares to the side with each addition and partially cover the pot. Simmer the dumplings until they’re firm, which takes about 12 minutes. Separate any dumplings that stick together.
Once the dumplings are cooked, bone the chicken and cut it into bite-sized pieces. Return the chicken and chopped carrots to the pot and cool the mixture for about 30 minutes before serving.
The result is a warm, comforting, and hearty dish that’s perfect for any occasion. The dumplings are tender and fluffy, while the chicken is juicy and flavorful. This dish is sure to be a hit with your family and friends, and it’s perfect for those chilly nights or when you need a little comfort food. So, give this recipe a try and let me know what you think!
This recipe is a labor of love, but the end result is well worth the effort. This dish is the ultimate comfort food that is sure to satisfy your cravings. The aromas and flavors will evoke expressions of pure joy and contentment.
- 1/4 cup unsalted butter
- 2 ribs celery, quartered
- 1 large carrot, quartered
- 1 small onion, chopped
- 1 tsp minced garlic
- 2 large bay leaves
- 1/2 tsp dried thyme
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1/8 tsp poultry seasoning
- 2 lbs bone-in chicken breasts
- water to cover
- 2 tbsp self-rising flour (such as White Lily®)
- 2 cups self-rising flour (such as White Lily®)
- 1/4 cup cold shortening
- 1/4 cup slightly chilled chicken broth
Directions:
- Melt the butter in a stockpot over medium-high heat. Add celery, carrot, onion, garlic, bay leaves, thyme, salt, pepper, and poultry seasoning. Cook and stir until the flavors combine, about 5 minutes.
- Push the vegetable mixture to the sides and add chicken. Cook until browned, 3 to 5 minutes per side.
- Pour enough water over the chicken to cover by 3 inches. Bring to a boil. Stir, scraping the browned bits off the bottom of the pot. Reduce heat and simmer until chicken is tender, about 1 hour. Transfer chicken and carrots to a serving plate with a large slotted spoon; let cool.
- Ladle 1/4 cup of the cooking liquid into a bowl and cool slightly for about 5 minutes. Mix in 2 tablespoons of flour and stir back into the pot.
- Place 2 cups of flour in a large bowl. Cut in shortening with 2 knives until the mixture forms pea-sized bits. Mix in chilled chicken broth until dough is combined.
- Turn the dough out onto a floured work surface. Knead 5 to 6 times and pat down to 1-inch thickness. Sprinkle lightly with flour and roll out to about 1/8-inch thickness. Cut the dough into squares with a sharp knife.
- Drop the squares, in batches, into the simmering cooking liquid, moving squares to the side with each addition. Partially cover the pot and simmer until dumplings are firm, about 12 minutes. Separate any dumplings that stick together. Remove from heat and keep covered.
- Bone the chicken and cut into bite-sized pieces. Return the chicken to the pot. Chop the carrot and return to the pot. Cool chicken and dumplings for about 30 minutes before serving.
Momma’s Best Chicken and Dumplings
There’s a lot of love in those dumplings! This is comfort food at its best and so worth the time and effort. I love the ohhs, awws, and OMGs, smiles, and sighs of total satisfaction that come with this bowl of heaven.
by
Published 2020-04-21 03:55:09
Ingredients
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- 1/4 cup unsalted butter
- 2 ribs celery, quartered
- 1 large carrot, quartered
- 1 small onion, chopped
- 1 tsp minced garlic
- 2 large bay leaves
- 1/2 tsp dried thyme
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1/8 tsp poultry seasoning
- 2 lbs bone-in chicken breasts
- water to cover
- 2 tbsp self-rising flour (such as White Lily®)
- 2 cups self-rising flour (such as White Lily®)
- 1/4 cup cold shortening
- 1/4 cup slightly chilled chicken broth
Instructions
-
-
- Melt the butter in a stockpot over medium-high heat. Add celery, carrot, onion, garlic, bay leaves, thyme, salt, pepper, and poultry seasoning. Cook and stir until the flavors combine, about 5 minutes.
- Push the vegetable mixture to the sides and add chicken. Cook until browned, 3 to 5 minutes per side.
- Pour enough water over the chicken to cover by 3 inches. Bring to a boil. Stir, scraping the browned bits off the bottom of the pot. Reduce heat and simmer until chicken is tender, about 1 hour. Transfer chicken and carrots to a serving plate with a large slotted spoon; let cool.
- Ladle 1/4 cup of the cooking liquid into a bowl and cool slightly for about 5 minutes. Mix in 2 tablespoons of flour and stir back into the pot.
- Place 2 cups of flour in a large bowl. Cut in shortening with 2 knives until the mixture forms pea-sized bits. Mix in chilled chicken broth until dough is combined.
- Turn the dough out onto a floured work surface. Knead 5 to 6 times and pat down to 1-inch thickness. Sprinkle lightly with flour and roll out to about 1/8-inch thickness. Cut the dough into squares with a sharp knife.
- Drop the squares, in batches, into the simmering cooking liquid, moving squares to the side with each addition. Partially cover the pot and simmer until dumplings are firm, about 12 minutes. Separate any dumplings that stick together. Remove from heat and keep covered.
- Bone the chicken and cut into bite-sized pieces. Return the chicken to the pot. Chop the carrot and return to the pot. Cool chicken and dumplings for about 30 minutes before serving.
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Recipe Details
Servings: 8.
Prep Time:
18001800
Cook Time:
52805280
Total Time:
91809180