This recipe comes from my most beloved Better Homes and Garden cookbook that I've already blogged about. This is one of my favorite recipes.
This particular recipes has vegetables in it, which I prefer to the plain chicken and dumplings recipe.
I recently cooked this for my new cousin-in-law who just happens to be an English foodie/former chef.
I nearly had a nervous breakdown preparing it. Seriously. I actually cooked it for my cousin, who lost her mom, my aunt, 9 years ago. This was my cousin's favorite dish that her mom cooked for her.
So no pressure.
English Cousin-in-law had no complaints about and said he would learn to make it for Cousin.
Good enough for me.
Anyway, here it is, straight from the cookbook:
Chicken and Dumplings
- 2 to 2 1/2 pounds meaty chicken pieces (breasts, thighs and drumsticks)
Let me pause right here and say that this is a pretty intensive recipe. I highly suggest getting a precooked rotisserie chicken from the store and shredding that sucker. Or cooking a chicken in the slow cooker so that you can use that chicken and the broth from that. Or cooking some chicken breasts on the stove and then shredding it and using that along with store bought broth.)
- 3 Cups water
- 1 medium onion, cut into wedges (I dice for the kids' sake)
- 1 t dried basil
- 1/2 t salt
- 1/4 t dried marjoram
- 1/4 pepper
- 1 bay leaf
- 1 cup sliced celery
- 1 cup thinly sliced carrots (2 medium)
- 1/2 cup sliced fresh mushrooms (I don't add these)
- 1 cup all purpose flour
- 1 T parsley (I used dried)
- 2 t baking powder
- 1/4 t salt
- 1/4 t oregano
- 1 beaten egg
- 1/4 cup milk
- 2 T cooking oil (I use olive)
- 1/2 cup cold water
- 1/4 cup all purpose flour
So here's how
I do it. I saute the onion, celery and carrot over medium heat in an iron skillet with some olive oil until vegetables are tender but still firm. I use my dutch oven and add 3 cups of chicken stock to it. (Or your broth if you cook your own chicken) Heat over medium heat. I skin my rotisserie chicken and add it to my warming chicken broth. Then add cooked vegetables to broth. I then add the basil, no salt since the broth is already salty, marjoram, pepper and bay leaf. Turn heat to high and bring to a boil, then reduce heat and simmer while you work on the dumplings.
Now these are the actual instructions from the cookbook:
1. Skin chicken, if desired. Rinse chicken. In a large pot, combine chicken, the 3 cups of water, onion, basil, the 1/2 teaspoon salt, marjoram, pepper and mushrooms. Bring to boiling; reduce heat. Cover and simmer for 25 minutes. Add celery, carrots and mushrooms. Return mixture to boiling; reduce heat. Cover and simmer about 10 minutes more or till chicken and vegetables are tender. Discard bay leaf.
2. For dumplings: in a mixing bowl combine the 1 cup flour, parsley, baking powder, the 1/4 t salt and oregano. In another bowl, combine the egg, milk, and oil. Add to flour mixture. Stir with a fork just till moistened. Drop batter onto the hot chicken broth, making 6 dumplings. (Make 6 balls of dough and sit gently on top of chicken mixture with a spoon. Don't let the dumplings go into mixture. Just let them rest on top)
Return to boiling; reduce heat. Cover and simmer for 10 to 12 minutes or till a wooden toothpick inserted into a dumpling comes out clean. Do not lift cover while simmering.
Then transfer chicken, dumplings and vegetables to a serving platter; keep warm.
3. For gravy: pour broth into a large measuring cup. Skim fat from broth. Discard fat. Measure 2 cups of broth. Return to pot. Combine the 1/2 cold water and the 1/4 cup flour; stir into the broth. Cook and stir until mixture is thickened and bubbly. Cook and stir for 1 minute more. Serve gravy over chicken and vegetables with dumplings. Makes 6 servings.
Okay, here's how I do step 3. I scoop out the vegetables, chicken and dumplings carefully, trying not to destroy the dumplings in the process, into a Pyrex dish. Set aside. Combine 1/2 cold water and 1/4 flour in a small bowl and add to the broth in the pot a tablespoon at a time, stirring constantly, until it starts to thicken. (You won't use all of the flour mixture) I don't ever have 2 cups of broth left over, like the recipe says, so you can't add the whole flour mixture or it will taste like the flour mixture. I always have enough gravy, though.
So there it is. It takes some time, but oh my. It's really really worth it. I promise.
