I’ve never made dumplings. I have fond memories of ones my mother made and served in her beef stew. They probably were made with Bisquick and I loved them. Maybe my recollection is jaded, but I remember them being light and fluffy and not at all heavy. Would my attempt measure up?
What got me thinking about dumplings was Tyler Florence’s Family Meal. Chicken and Dumplings is most definitely a family kind of meal and perfect for a wintry Sunday supper. You can prepare the chicken and broth ahead of time and the dumplings come together in a snap making this a great dish to prepare for guests. Oh and by the way, the dumplings were as good as my mom’s!
Chicken and Dumplings
Chicken and Stock
1 whole chicken, 4 to 5 pounds
2 bay leaves
1 head garlic, cut in half horizontally
6 fresh thyme sprigs
4 to 5 black peppercorns
2 tablespoons unsalted butter
1 tablespoon extra-virigin olive oil
1/2 cup diced carrot
1/2 cup diced celery
1 clove garlic, minced
2 bay leaves
5 tablespoons all-purpose flour
1 cup frozen peas
1 cup frozen pearl onions
1/4 cup heavy cream
Freshly ground pepper
Rinse the chicken and discard the giblets. Place the chicken, 2 bay leaves, garlic head, thyme sprigs, peppercorns and a large pinch of salt in a large, heavy pot and cover with water. Bring to boil over medium-high heat, then reduce the heat and simmer uncovered for 1-1/2 hours or until the chicken is tender, skimming the surface several times.
Transfer the chicken to a platter and strain the stock, discovering the solids. Pull the chicken into big pieces and discard the skin and bones.
Measure out 6 cups of stock, reserving the rest for another use.
In a Dutch oven add the butter and olive oil over medium heat until the butter melts. Add the celery, carrot, garlic, bay leaves and cook stirring until the vegetables are soft, about 5 minutes. Add the flour and whisk until combined, then continue to stir and cook for 2 minutes. Slowly pour in the chicken stock, 1 cup at a time, stirring well after each addition. Add the peas and the pearl onions and simmer until the sauce is thick enough to coat the back of a spoon, about 15 minutes. Stir in the heavy cream and the shredded chicken and bring to a simmer.
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2 large eggs
3/4 to 1 cup buttermilk
1/4 cup chopped fresh chives
Sift the flour, baking powder and salt together into a large bowl. In a small bowl lightly beat the eggs, buttermilk and the chives together. Pour the egg mixture into the bowl with the flour and fold together gently, mixing just until the dough comes together. The dough will be very soft.
Using 2 spoons, carefully drop heaping tablespoons of the dumpling batter into the hot chicken mixture. The dumplings should not be touching or crowded. Cover the pot and cook for 10 to 15 minutes, until they are firm and puffy and cooked through. Season with freshly ground pepper. Spoon the chicken, dumplings and sauce into a shallow bowl to serves. Serves: 4 to 6