Classic Chicken and Dumplings
You can never have too many main course recipes, so give Classic Chicken and Dumplings a try. One serving contains 653 calories, 29g of protein, and 37g of fat. This recipe serves 6. For $1.41 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. Plenty of people made this recipe, and 138897 would say it hit the spot. If you have kosher salt, baking soda, bay leaves, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 1 hour and 30 minutes. It is brought to you by Real Simple. Overall, this recipe earns an outstanding spoonacular score of 92%. Try Classic Chicken and Dumplings, Chicken Stew with Classic Dumplings, and Peggy's Classic Apple Dumplings for similar recipes.
Servings: 6
Ingredients:
1 tablespoon baking powder
1/2 teaspoon baking soda
2 bay leaves
6 bone-in, skin-on chicken thighs (about 2 pounds)
3/4 cup buttermilk
4 carrots, chopped
4 stalks celery, chopped
2 tablespoons chopped fresh flat-leaf parsley leaves, plus more for serving
2 1/2 cups all-purpose flour
2 tablespoons fresh thyme leaves or 2 teaspoons dried thyme
2 cloves garlic, chopped
kosher salt and black pepper
1 tablespoon olive oil
2 onions, chopped
6 tablespoons (3/4 stick) unsalted butter, melted
Equipment:
dutch oven
pot
whisk
bowl
Cooking instruction summary:
Directions Heat the oil in a large pot or Dutch oven over medium-high heat. Season the chicken with teaspoon each salt and pepper. Brown in batches, 4 to 6 minutes per side. Transfer to a plate; reserve the pot.Add the celery, carrots, onions, thyme, and garlic to the drippings in the pot and cook, stirring, until the vegetables begin to soften, 5 to 7 minutes. Add the chicken, bay leaves, and 10 cups water. Bring to a simmer and cook until the chicken is cooked through, 25 to 30 minutes. Discard the bay leaves and transfer the chicken to a plate; let cool. Shred the chicken with 2 forks and return it to the pot (discarding the skin and bones).Whisk together cup of the flour, 2 cups of the cooking liquid, and teaspoon each salt and pepper in a small bowl. Slowly whisk the flour mixture back into the pot and simmer until slightly thickened, 8 to 10 minutes.Make the dumplings: Whisk together the remaining 2 cups of flour, the baking powder, baking soda, and teaspoon each salt and pepper in a medium bowl. Whisk in the butter, buttermilk, and parsley. Reduce heat to low and drop the mixture into the broth in 8 large spoonfuls. Simmer, covered, until the dumplings are firm, 12 to 15 minutes. Serve sprinkled with parsley.
Step by step:
1. Heat the oil in a large pot or Dutch oven over medium-high heat. Season the chicken with teaspoon each salt and pepper. Brown in batches, 4 to 6 minutes per side.
2. Transfer to a plate; reserve the pot.
3. Add the celery, carrots, onions, thyme, and garlic to the drippings in the pot and cook, stirring, until the vegetables begin to soften, 5 to 7 minutes.
4. Add the chicken, bay leaves, and 10 cups water. Bring to a simmer and cook until the chicken is cooked through, 25 to 30 minutes. Discard the bay leaves and transfer the chicken to a plate; let cool. Shred the chicken with 2 forks and return it to the pot (discarding the skin and bones).
Whisk together cup of the flour, 2 cups of the cooking liquid, and teaspoon each salt and pepper in a small bowl. Slowly whisk the flour mixture back into the pot and simmer until slightly thickened, 8 to 10 minutes.Make the dumplings
1. Whisk together the remaining 2 cups of flour, the baking powder, baking soda, and teaspoon each salt and pepper in a medium bowl.
2. Whisk in the butter, buttermilk, and parsley. Reduce heat to low and drop the mixture into the broth in 8 large spoonfuls. Simmer, covered, until the dumplings are firm, 12 to 15 minutes.
3. Serve sprinkled with parsley.
Nutrition Information:
covered percent of daily need
