Chicken and Dumplings
Quick answer
- Total time
- 55 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 9
About this dish
In the American South this is everyday home cooking: chicken stew with soft dumplings on top.
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The batter is spooned onto the broth and puffs up in the steam under the lid, so the dumplings come out light, closer to biscuit than to noodle. The thigh meat is pulled into shreds, so a spoonful gets chicken and dumpling together.
Ingredients
Instructions
- 1
Cut 120 g onion, 120 g carrot, and 80 g celery into even pieces so they soften at the same pace.
Melt 20 g butter in a heavy pot over medium heat until it foams but does not brown.
- 2
Add the vegetables and cook over medium heat for about 5 minutes, stirring often.
Move on when the onion looks translucent and the carrot edges have softened slightly, before any vegetables start to scorch.
- 3
Add 500 g chicken thighs and turn them until the outside turns opaque.
Pour in 900 ml chicken stock, bring it to a gentle simmer, then lower the heat and cook covered for 15 minutes.
- 4
Lift out the chicken and shred it along the grain into bite-size pieces.
Return the meat to the broth and keep the pot at a gentle simmer so the torn fibers absorb the stock.
- 5
Mix 1 cup all-purpose flour with 1 teaspoon baking powder, then stir in 120 ml milk.
Stop as soon as the batter is thick enough to scoop with a spoon, because overmixing makes dense dumplings.
- 6
Drop spoonfuls of batter onto the simmering broth, spacing them slightly, then close the lid tightly for 12 minutes.
Do not lift the lid; serve when the dumplings are puffed and cooked through in the center.
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