How to Make Chicken and Dumplings

One of the most soul-satisfying chicken dishes of all time: Chicken and dumplings simply pairs a rich, savory chicken stew with dumplings that are cooked right on top of the simmering chicken. This recipe serves four to six.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 6 boneless, skinless chicken thighs
• Salt and pepper
• 1/4 c. vegetable oil - divided use
• 1 medium onion, chopped
• 1 carrot, chopped
• 7-8 sprigs thyme, minced
• 1 (14.5-oz.) can reduced-sodium chicken broth (or 2 cups fresh)
• 1 1/4 c. (about) all-purpose flour
• 1/2 c. heavy cream
• 1 c. frozen peas
• 2 tsp. baking powder
• 1/2 tsp. granulated sugar
• 1/2 tsp. salt
• Groceries
• Saucepans
• Wooden Spoons
• Saucepans
• sauté pans

1. Pat the chicken dry with paper towels, season with salt and pepper, and set aside.

2. Heat 2 tbsp. of the oil in a saucepan over medium-high heat.

3. Add the chicken thighs. Sear well on both sides, doing this in two batches if your saucepan isn't large enough to hold them all at once. Remove the thighs when they're done and set aside.

4. Add the onion, carrot and thyme to the pan. Sauté until tender, about 3 to 5 minutes.

5. Return the chicken to the pan and add the chicken broth and 3/4 c. water.

6. Bring the liquid to a simmer, then lower the heat, cover the pan, and simmer very slowly for 15 minutes.

7. Meanwhile, heat 2 tbsp. oil in a smaller pan. Sprinkle in enough flour to form a thick paste - about 2 to 3 tbsp. - and cook, stirring with a wooden spoon, until the paste turns a light golden brown. Set aside.

8. After the chicken has simmered for 15 minutes, remove it from the pan and chop roughly. Return it to the pan.

9. Stir in 1/3 c. of the cream and the cooked flour mixture. Bring the stew to a simmer, stirring frequently. Once it simmers it will start to thicken.

10. Add the peas and a few extra pinches of black pepper.

11. While the chicken heats, stir together 1 c. flour, the sugar, 1/2 tsp. salt, the remaining cream and the baking powder until roughly combined. Add water in small increments until a very thick batter is formed that can be taken up in scoops by a wet spoon.

12. Drop the batter onto the slowly simmering stew in spoonfuls.

13. Cover and simmer for 15 minutes or until a toothpick inserted in the largest dumpling comes out clean. Taste one to be sure.

Tips & Warnings

• This recipe cries out for individual variations. To start with, just about any chicken stew recipe can be used as long as it yields enough simmering broth to cook the dumplings. Instead of or with the onion, leeks and shallots can be used. Mushrooms can be added, as well as corn kernels, celery or just about any vegetable. And the range of spices you can use is limitless.
• For a heartier dumpling that's a personal favorite of mine, beat four eggs and stir in 1 c. matzo meal, 2 tbsp. oil or fat, 1/2 c. seltzer, 1/2 tsp. baking powder and a generous pinch of salt and black pepper. Use this dumpling batter as directed above.
• This dish can also be made with leftover cooked chicken. Omit the searing step, chop it up first and reduce the first simmering time to 5 minutes.
• Avoid using white meat for this recipe. Thighs, wings and drumsticks work best. White or breast meat tends to become dry and stringy.

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on 8/8/2006 What you will need:

One-half chicken

One can of cream of chicken soup

1 pound box of lasagna pasta

Preparation:

Let the chicken come to a boil, then add soup. Once it is boiling rapidly, break the lasagna pasta into small pieces (about 2 inches), and cook it until tender.

on 11/22/2005 Instead of making drop dumplings, try 2 to 2 1/2 cups of flour, a pinch of salt, 1 tablespoon of baking powder, mix this together and add 1 cup of the chicken broth. Roll out very thin cut into squares and cook in with the chicken.

on 11/22/2005 Instead of making your own dumplings use Pilsbury refrigerated biscuits. Boil bite-size chicken pieces. Use water for your broth. Bake biscuits just until golden brown. Add Campbell's cream of chicken soup to pot of chicken and dumplings. Add broth.