Chicken and Dumplings

Warm your soul with the comforting goodness of Chicken and Dumplings. This classic dish brings together tender chicken, flavorful vegetables, and fluffy dumplings in a hearty broth that will satisfy your cravings and make you feel right at home. With the option to use homemade Quick Chicken Stock or simmer chicken legs in low-sodium canned chicken broth, you can create a nourishing base for this delightful recipe. Perfect for a family dinner or gathering with friends, this recipe serves 4 to 6, ensuring everyone gets a taste of this timeless comfort food. Let’s dive into making this heartwarming Chicken and Dumplings!

SERVES 4 TO 6

INGREDIENTS:

• 1 recipe Quick Chicken Stock, including the picked leg meat
• 2 medium carrots, peeled and cut into medium dice (about 1 cup)
• 1 medium stalk celery, cut into medium dice (about ½ cup)
• 1 small onion, finely sliced (about 1 cup)

For the Biscuit Dough:

• ¾ cup buttermilk
• 1 large egg
• 10 ounces (about 2 cups) unbleached all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• 1½ teaspoons kosher salt, plus more for seasoning
• 4 tablespoons cold unsalted butter, cut into ¼-inch pats
• ¼ cup chopped fresh parsley
• Freshly ground black pepper

INSTRUCTIONS:

1. Preparing the Chicken Stock and Vegetables: In a large Dutch oven, combine the chicken stock (not the meat), diced carrots, diced celery, and finely sliced onion.
2. Bring the mixture to a boil over high heat, then reduce the heat to a simmer. Let it cook until the vegetables become tender, which should take around 20 minutes.
3. Making the Biscuit Dough: In a medium bowl, whisk together the buttermilk and egg.
4. In the bowl of a food processor, combine the all-purpose flour, baking powder, baking soda, and kosher salt. Pulse until the ingredients are mixed, taking about 2 seconds.
5. Add the cold unsalted butter pieces to the flour mixture, pulsing until the mixture resembles coarse meal, and the largest butter pieces are about ¼ inch in width.
6. Transfer the flour-butter mixture to a large bowl and fold in the buttermilk-egg mixture using a rubber spatula. Mix just until the ingredients are combined, leaving the dough a little shaggy and sticky.
7. Stir in the chopped fresh parsley and the reserved chicken meat from the picked legs.
8. Cooking the Dumplings: Season the chicken stock and vegetables with salt and freshly ground black pepper to taste. Bring the mixture to a simmer.
9. Using a greased tablespoon measure, drop spoonfuls of the biscuit dough onto the surface of the simmering stock, leaving a little space between each dumpling.
10. Cover the pot, reduce the heat to low, and let the dumplings cook until they double in volume and are cooked through. You can check the doneness by cutting one dumpling open with a knife or inserting a cake tester or toothpick, which should come out clean.
11. Serving the Chicken and Dumplings: Once the dumplings are cooked, serve the Chicken and Dumplings immediately, with the tender chicken, flavorful vegetables, and fluffy dumplings all combined in a rich, comforting broth.

Enjoy the delightful flavors and heartwarming comfort of Chicken and Dumplings, a timeless dish that brings joy to every bowl. Share this cozy meal with loved ones and bask in the satisfaction of a delicious home-cooked classic.