Chicken and dumplings рецепт

Chicken and Dumplings

Chicken and dumplings is comfort food at its best! Start with a hearty chicken and vegetable stew, then add easy homemade dumplings that cook up light and fluffy.

Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.

Chicken and dumplings are the ultimate comfort food, aren’t they? When we were kids, my mother used to make chicken and dumplings for us by simply adding Bisquick biscuit dough to chicken stew.

We would always fight over these dumplings. (Ever wonder why people from big families eat fast? The first kid who finishes gets seconds on the dumplings.)

Video: How to Make Chicken and Dumplings

Chicken & Dumplings

Problems With Homemade Dumplings

Making dumplings that are tasty, light, yet hold together isn’t a given. The Bisquick dumpling version, although light and fluffy, tends to fall apart.

At the other end of the spectrum, my dad remembers his mother’s dumplings which were, in his words «as hard as hockey pucks.» Leftovers would be grated the following morning and fried up like potatoes.

Tips for the Best Chicken Dumplings

The dumplings in this recipe are firm enough to hold together without disintegrating even after multiple reheats of the stew, yet still, manage to be light and fluffy. Below are some tips to achieve the best chicken and dumplings:

• Don’t peek! The key is to not peek into the pan while the dumplings are cooking. The dumplings need to gently steam in the simmering stew to result in a light texture.
• Use cake flour: Using cake flour in place of all-purpose flour will also help the dumplings be lighter, as cake flour has less gluten than regular flour.
• Brown the chicken: To coax more flavor into the stew base, we brown the chicken pieces before cooking them in the stew.
• Make a roux: Browning the flour in a roux with rendered chicken fat will give the base more flavor, while thickening the stew.

What to Serve With Chicken and Dumplings

Chicken and dumplings is basically a meal unto itself. But if you’d like something extra on the side, go for a simple green vegetable, like steamed broccoli, sautéed greens, or roasted Brussels sprouts. A simple salad would also be great.

Want More Classic Comfort Foods?

Chicken and Dumplings

Ingredients

• For the chicken and vegetables:
• 3 to 3 1/2 pounds chicken thighs and breasts, skin-on, bone-in, trimmed of excess fat
• 2 teaspoons butter or extra virgin olive oil, or a combination of both
• Salt
• 1 quart chicken stock, homemade or store-bought
• 2 to 3 celery stalks, trimmed and cut into 1/2-inch pieces (about 2 cups)
• 3 medium carrots, peeled and cut into 1/2-inch pieces (about 2 cups)
• 1 large onion, roughly chopped (about 2 cups)
• 1/3 cup all-purpose flour
• 1 teaspoon dried thyme
• 1/4 cup dry sherry or vermouth (optional)
• 1 tablespoon heavy cream (optional)
• 3/4 cup frozen peas, thawed
• 1/4 cup minced fresh parsley leaves
• Ground black or white pepper
• For the dumplings:
• 2 cups (250 g) cake flour (can sub all-purpose flour, but use cake flour if you have it, your dumplings will be fluffier)
• 2 teaspoons baking powder
• 3/4 teaspoon salt
• 2 tablespoons butter, melted
• 3/4 cup milk
• 1/4 cup minced fresh herb leaves such as parsley, chives, and tarragon (optional)

Method

In a medium pot add the chicken stock and bring it up to a gentle simmer.

In a large (8-quart or larger) thick-bottomed pot, heat the butter or olive oil over medium-high heat. Pat dry the chicken pieces and sprinkle with salt.

Working in batches, brown the chicken pieces, placing the pieces skin-side down first; this will render out fat you will use to build the stew later.

Once the chicken pieces are browned on all sides, remove them from the large pot, and turn off the heat. Remove and discard the skin from the chicken pieces and put the chicken pieces into the pot of simmering stock.

Poach the chicken in the stock until cooked through, about 20 minutes or so.

Remove the chicken pieces and set on a tray to cool for a few minutes. When the chicken pieces are cool to touch, pull the meat off the bones and cut into 2-inch chunks. Set aside.

Return the heat on the large pot to medium-high. When the pot is hot, add the onion, celery, carrot and thyme and sauté until soft, but not browned, about 4 to 5 minutes.

and stir well. The flour will absorb the fat in the pot and will stick a little to the bottom. Reduce the heat to medium-low and stir the flour vegetable mixture constantly for 2 to 3 minutes. Do not let it burn.

Get a ladle ready and have the pot of simmering chicken stock nearby. Add the sherry to the flour vegetable mixture. It will sputter and seize up.

Add a ladle of hot chicken stock and stir well. It will be goopy. Add another ladle, then another, stirring all the while, until the broth comes together.

Add the rest of the chicken stock and the reserved chicken meat. Increase the heat and bring to a simmer, then reduce the heat to maintain a gentle simmer while you make the dumplings.

Whisk together flour, baking powder, and salt in a medium bowl. Add (optional) chopped fresh herbs. Add melted butter and milk to the dry ingredients.

Gently mix with a wooden spoon until mixture just comes together. (Note: do not over-mix or your dumplings will turn out too dense.)

Drop dumpling batter into the simmering stew by heaping teaspoonfuls, over the surface of the stew. (Note that the dumplings will easily double in size as they cook.) Cover and simmer until dumplings are cooked through, about 15 minutes.

Once you have covered the pan, do not uncover and peek while the dumplings are cooking! In order for the dumplings to be light and fluffy, they must steam, not boil. Uncovering the pan releases the steam.

If after 15 minutes the dumplings are still not cooked through (use a toothpick or skewer to test), then cover pan again and cook for another 5 to 10 minutes.

Gently stir in peas, parsley, and cream, if using. Add more salt to taste. Ladle portions of meat, sauce, vegetables, and dumplings into soup plates and serve. Note that the stew will continue to thicken the longer it sits.

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Chicken and Dumplings

Homemade Chicken and Dumplings For One, the ultimate comfort food! Made with 1 chicken breast, this single serving dish features a thickened broth, tender bite-sized bits of chicken, a mix of vegetables, and a soft covering of fluffy dumplings. Easy and so delicious!

Why This Recipe Works

If you’re looking for the best chicken and dumplings recipe, you’ve come to the right place. Chicken and dumplings are the ultimate comfort food. This hearty dish features tender chicken cooked along with vegetables in a delicious broth and topped with a blanket of soft, pillowy, made-from-scratch dumplings.

This easy chicken and dumplings recipe is a variation of the dish I grew up eating. My mother made chicken and dumplings often and I always loved it. I’ve taken her recipe, which I’ll admit to have tweaked here and there throughout the years and scaled down the ingredients so that it will serve one person.

One of the beauties of this single serving stew recipe is that you can use a chicken breast, a chicken thigh, or even chicken legs. The recipe is written to use a chicken breast because I almost always have a bag of frozen chicken breasts in my freezer, feel free to use what you have.

The recipe also calls for using chicken broth but use water if you don’t have any broth on hand. If you use water, you may have to add a little extra salt since you won’t have the salt from the broth.

Ingredient Notes

See recipe box below for ingredient amounts and full recipe instructions.

• Olive oil: I use extra virgin olive oil in this chicken and dumplings recipe as well as in every other recipe on One Dish Kitchen that calls for olive oil. Extra virgin olive oil is the least processed form of olive oil. It is an unrefined oil and the highest-quality olive oil you can buy. Because of the way extra virgin olive oil is made, it retains more true olive taste. It also contains more of the vitamins and minerals found in olives. It’s my favorite type of olive oil to use but you may use a lighter olive oil instead.
• Vegetables: Chopped onions, celery, carrots, and garlic add quite a lot of flavor to this dish. Definitely don’t leave them out.
• Chicken: Use 1 boneless, skinless chicken breast or thigh.
• Salt and pepper: For flavor.
• Chicken broth: I like using low sodium chicken broth because it allows me to control the amount of sodium in the dish a little better.

For The Dumplings

• Flour: Use all-purpose flour.
• Baking powder: To give lift to the dumplings.
• Sugar and salt: For flavor.
• Butter: Use cold salted butter.
• Milk: Use any percentage of cow’s milk, almond milk, or soy milk. Milk helps to moisten the dumpling batter.

How To Make Dumplings

My mother always made dumplings out of Bisquick baking mix. We always had a box of Bisquick in the pantry and although her Bisquick dumplings were delicious, I actually prefer making dumplings from scratch.

This easy dumpling recipe is better than Bisquick’s and is made with pantry staples and no rolling of the dough is necessary.

• In a large bowl, whisk together the flour, baking powder, sugar, and salt. Toss butter into the dry ingredients. Using your fingers or a pastry blender, rub or cut butter into flour. Add milk and stir until the dough comes together.
• Using a large spoon, drop spoonfuls into chicken stew.

How To Make This Recipe

1. Cook the onions, celery, carrots, and garlic in olive oil until tender.
2. Add the chicken breast and season with salt and pepper.
3. Pour in the chicken broth, bring to a boil; reduce heat to a simmer and cook 20 minutes, until chicken is cooked through. Using two forks, shred the chicken in the pot. Make the dumplings in a medium sized bowl and drop the dumplings into the pot by spoonfuls.
4. Cover and simmer for 15 minutes.

Frequently Asked Questions

After the dumpling dough is mixed together, drop big spoonfuls onto the top of the simmering stew. Place the lid on the pot. Covering the stew allows the dumplings to steam until they’re tender, puffy, and cooked through. This process takes about 15 minutes.
The dumplings should be twice as large after cooking. You can remove a dumpling and cut it in half to see if it’s cooked through or stick the tip of a sharp knife in the center to see if it comes out clean. The inside of the dumpling should look like a soft roll or baked biscuit. If they’re not fully cooked, cover and cook 2 minutes more.

For this chicken and dumplings recipe, I use a 2-quart saucepan. For best results, use a pan of similar size.
For more information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.
For examples of the dishes used at One Dish Kitchen, please visit our Store page.

Ways To Use Leftover Ingredients

If you have any ingredients left over from this old fashioned chicken and dumplings recipe, you might like to consider using them in any of these single serving and small batch recipes:

Expert Tips

• To make this a quick dinner, you can use cooked rotisserie chicken from a grocery store or cooked leftover chicken from a previous recipe.
• Mix the dumpling dough just until it comes together. Avoid over-mixing which can lead to tough dumplings.
• Leave the lid on the pot when cooking the dumplings. Since the dumplings cook by steaming, the pot needs to be covered so that the steam doesn’t escape.
• Chicken and dumplings can be kept in the refrigerator for up to 3 days. You might want to add a touch of chicken broth before reheating.
• This southern chicken and dumplings recipe can be successfully doubled if you’d like to make a larger batch.

If you’ve tried these chicken and dumplings or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.

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