Chicken and dumplings

Name: Chicken stew with fluffy drop dumplings
Yield: 6 servings
Ingredients: 700 g boneless chicken thighs; 1 onion (150 g), diced; 2 carrots, sliced; 2 celery stalks, sliced; 2 tbsp butter; 30 g flour; 1.5 L chicken stock; 1/2 tsp salt; 1/2 tsp pepper; 2 tbsp parsley; 250 g flour; 2 tsp baking powder; 1/2 tsp salt; 40 g cold butter; 200 ml milk

Southern chicken and dumplings

United States

Boiled

A Southern American comfort dish of chicken stew with either soft drop dumplings or rolled dough strips.

About this dish

A Southern American comfort dish of chicken stew with either soft drop dumplings or rolled dough strips. The recipe here chooses one named variation from that wider tradition; household fillings, shapes and serving styles may differ.

Recipe

6 servings

Chicken stew with fluffy drop dumplings

Stew

700 g boneless chicken thighs
1 onion (150 g), diced
2 carrots, sliced
2 celery stalks, sliced
2 tbsp butter
30 g flour
1.5 L chicken stock
1/2 tsp salt
1/2 tsp pepper
2 tbsp parsley

Dumplings

250 g flour
2 tsp baking powder
1/2 tsp salt
40 g cold butter
200 ml milk

1
Stew: 700 g boneless chicken thighs; 1 onion (150 g), diced; 2 carrots, sliced; plus the remaining ingredients listed for this component. Soften onion, carrots and celery in stew butter 5 minutes. Stir in stew flour, then stock. Add chicken and seasoning; simmer 25-30 minutes until chicken reaches 74°C/165°F and vegetables are tender. Shred chicken and return to pot. Use moderate heat, scrape flour into butter and whisk stock in gradually. Simmer quietly, measure chicken center and shred only after cooking.
2
Dumplings: 250 g flour; 2 tsp baking powder; 1/2 tsp salt; plus the remaining ingredients listed for this component. Mix dumpling flour, baking powder and salt. Rub in dumpling butter, then stir in milk just until a soft dough forms. Keep butter cold, distribute dry ingredients evenly and stir milk only until flour disappears; do not knead.
3
Drop 12 spoonfuls onto gently simmering stew. Cover and cook 15-18 minutes without opening, until dumplings are fluffy and cooked inside. Use equal scoops and gaps on hot stew with enough gravy to steam. Keep a quiet simmer and lid closed until minimum time, then test fluffy centers without raw paste.
4
Sprinkle parsley over and serve. Add parsley at serving and cool centers slightly before eating.

Note

This is the drop-dumpling version. It is distinct from rolled slicks and Pennsylvania Dutch noodle squares.