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:

Quickview
652k Calories
28g Protein
36g Total Fat
51g Carbs
22% Health Score
Limit These
Calories
652k
33%

Fat
36g
57%

  Saturated Fat
13g
87%

Carbohydrates
51g
17%

  Sugar
5g
6%

Cholesterol
159mg
53%

Sodium
471mg
21%

Get Enough Of These
Protein
28g
57%

Vitamin A
7639IU
153%

Selenium
43µg
62%

Vitamin B3
9mg
48%

Phosphorus
461mg
46%

Vitamin K
40µg
39%

Vitamin B1
0.57mg
38%

Folate
128µg
32%

Vitamin B2
0.55mg
32%

Vitamin B6
0.62mg
31%

Manganese
0.58mg
29%

Potassium
843mg
24%

Iron
4mg
24%

Vitamin B5
1mg
19%

Calcium
188mg
19%

Vitamin B12
0.98µg
16%

Fiber
4g
16%

Zinc
2mg
16%

Vitamin C
11mg
14%

Magnesium
55mg
14%

Copper
0.21mg
11%

Vitamin E
1mg
9%

Vitamin D
0.73µg
5%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Almost-Famous Pumpkin Cheesecake
No Cream {Vegan} Caramel Sauce
Mini Meatloaf Sandwiches with Red Pepper Pesto
Pomegranate Bourbon Cocktail
Wisconsin Beer Brats
Chicken 'n' Peppers
No Bake Peanut Butter Nut Crunch Cookies
Smoked Salmon and Egg Salad Tartines
Dark Shadows Baileys Chocolate Cheesecake Brownies
Maple-Glazed Cinnamon Chip Bars
Food Trivia

Hundreds and Thousands (Sprinkles, Nonpareils, Jimmies) are small round balls of brightly coloured sugar used as decorations on cakes, cookies, trifles and other desserts. Their use dates back at least to the early 19th century.

Food Joke

Three couples went to a restaurant. The women wanted to compliment the men with something that was on the table. "Could you pass me the sugar, sugar?" said the first gal. "Could you pass me the honey, honey?" said the second. "Could you pass me the bacon, pig?" said the third.

Popular Recipes
Simple Whole Wheat Crepes

Full Belly Sisters

Barbecued Buffalo Wings

Simply Recipes

Chocolate Fudge Crinkle Cookies (GF)

Bakerita

Mango Pomelo Salad

Just as Delish

Skinnier Coconut Cream Cake

Beyond Frosting