Nothing says "down-home, family-friendly meal" like chicken and dumplings. Whether it's on a cold winter night or on a summer evening outdoors, chicken and dumplings will remind you of home, no matter how far from "home" you really are. And the best part about this recipe--there's no roux! The chicken makes its own roux. I know some people out there are afraid of making roux but love creamy foods, so if you're one of these folks, this recipe is for you!
You could use thighs or breasts, or even wings if you wanted to really get into picking the meat off of them. I suppose you could use boneless, skinless chicken here, but it definitely wouldn't add the same amount of flavor you get from the skin and the bones. Do you like less flavor? I don't.
Coat the chicken in the flour and tap off the excess.
Have I mentioned before that picking meat off chicken bones is probably my least favorite kitchen task ever?
Put the lid back on the pot and let things simmer down for about 15 to 20 minutes.
After that short wait, your biscuits should be fluffy and soft, surrounded by a rich chicken gravy and bright vegetables. If you want a little more creamyness, a tablespoon or two of cream would be a nice addition before you add the dumplings. Either way, I hope you find these as good as Mom used to make--or at least pretty darn close!
Recipe: Chicken and Dumplings
2 lbs. chicken parts, bone and skin on
1/2 c. flour
salt and pepper, to taste
2 tbsp. butter
2 tbsp. olive oil
1/2 large onion, chopped
3 carrots, chopped
2 ribs celery, chopped
4 c. chicken broth
1 tsp. poultry seasoning
salt and pepper, to taste
1 1/2 flour
1/2 c. cornmeal
2 tbsp. fresh parsley (or 1 tsp. dried)
1/2 tsp. salt
pepper, to taste
2 tsp. baking powder
1 c. chicken broth
2 eggs (optional, if chewier dumplings are desired)
Melt butter and olive oil in a large pot over medium heat.
Dredge chicken parts in flour seasoned with salt and pepper. Cook in the butter and olive oil mixture until golden brown on all sides. Remove chicken from pot.
Add carrots, celery, and onion to the pot. Cook until slightly softened, about 5-8 minutes. Pour in chicken broth and poultry seasoning.
Add chicken back into the pot. Reduce heat to medium-low and cover; let cook 20-30 minutes.
Remove chicken from pot; pick meat from bones and discard the bones.
In a large bowl, combine flour, cornmeal, baking powder, salt and pepper, and parsley. Stir in chicken broth (and eggs, if desired) until just combined.
Gently drop spoonfuls of batter directly into the pot. Cover and let cook another 15-20 minutes or until biscuits are fully cooked. Serve!
And now for the winner of the Kim Chee Casserole 100th Post Contest. Thanks to everyone who entered--it really helps to know that there's as readership out there :D And comments, questions, and any other sort of feedback is always appreciated!
The winner of the Kim Chee Casserole 100 Posts contest is multipliedluv!
Congratulations! Please send your croissant choice and mailing address to firstname.lastname@example.org so we can arrange shipping.