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Old-Fashioned Chicken and Dumplings

This wonderful and hearty recipe for old-fashioned chicken and dumplings is courtesy of Scott Peacock.

  • Servings: 6
Old-Fashioned Chicken and Dumplings

Source: The Martha Stewart Show, May Spring 2008

Ingredients

  • 1 large chicken (4 to 4 1/2 pounds), cut into quarters
  • Coarse salt and freshly ground pepper
  • 8 cups Scott's Chicken Stock
  • 1 medium onion, halved lengthwise
  • 2 ribs celery, preferably inner ribs, with leaves attached
  • 1 large egg
  • 2 tablespoons vegetable oil
  • 1 cup all-purpose flour
  • 3 large hard-boiled eggs, peeled and sliced crosswise into 1/4-inch slices
  • 2 tablespoons cold unsalted butter, cut into 1/4-inch cubes
  • 1/4 cup heavy cream

Directions

  1. Generously season chicken with salt. Cover, and refrigerate overnight.

  2. In a large Dutch oven, combine chicken stock, 4 cups water, onion, celery, and a pinch of salt. Bring to a boil over high heat Add the leg portions and the backbone of the chicken to the Dutch oven. Place the breasts, skin side down, on top of the legs. Reduce heat to just below a simmer. Cover partially, and cook, making sure the stock mixture does not come to a simmer, until breasts are cooked through, 20 to 30 minutes. Remove breasts, and set aside. Continue cooking legs until very tender and meat begins to pull away from the bone, 30 to 40 minutes more. Remove chicken and vegetables, reserving liquid. Discard vegetables and set chicken aside until cool enough to handle.

  3. Meanwhile, in a medium bowl, whisk together egg, oil, 3 tablespoons cold water, and 1/2 teaspoon salt. Stir in flour until well combined. Cover and refrigerate dough for at least 2 hours or up to overnight.

  4. When chicken has cooled, remove skin and discard. Remove meat from bones and tear into 1 1/2- to 2-inch pieces; set aside.

  5. Turn dough out onto a generously floured work surface. Roll out dough until it is about 1/16-inch thick. Cut dough into 1 1/2-by-2 1/2-inch rectangles. Bring reserved stock mixture to a boil over high heat, and season with salt. Add dough rectangles to boiling liquid, shaking pot as necessary, but not stirring. Cook until, dough is cooked through, 3 to 5 minutes. Add reserved chicken and reduce to a simmer. Add sliced egg, butter, and heavy cream; season with pepper. Continue cooking 2 to 3 minutes more; season with salt and pepper.

  6. Remove from heat and cover; let stand 10 to 15 minutes before serving in shallow bowl.

Reviews (31)

  • Phyllis Smith 1 Apr, 2013

    I made this recipe for Easter Sunday, the sauce was wonderful, but my dumplings were awful. I think I must have rolled them out to thin.
    I'm normally a pretty good cook but this time I made a big mess. HELP!

  • Chrissy Guthrie 18 Dec, 2012

    It was good. I added rice and omitted the eggs. Also, when I made the stock I added 3 palms of Old Bay and 3 palms of salt once I removed the chicken. The recipe given for stock wasn't flavorful enough.

  • judyjurgensen 20 Sep, 2010

    The chicken and dumplings served at S

  • SuzyCaso 24 Jun, 2010

    Made this last night , after seeing it on tv in Australia , we are a bit behind , it was fantastic , easy to make and the hubby gave it a 10 / 10 , he wants it on the rotation :)
    loved it

  • Isle_of_Skye 9 Mar, 2009

    I missed seeing "his cookbook" while watching Martha and Scott fix his grandmother's chicken and dumplings. I was so wowed when I came out here to get the recipe and then realized I own his cookbook. The cookbook is awesome.

  • DawnQ 2 Jan, 2009

    We never called these dumplings, my grandmother called these Sliders. It is a great reciepe.Best comfort food there is. My dad did a version of this he called hawaiian chicken - the eggs add drained tidbits or crushed pineapple and green pepper and a little brown sugar

  • mmsrjs 25 Jul, 2008

    Well folks, if I have to break my Suzanne Somers way of eating it would be for this "chicken n Dumplings" I love dumplings. Mother used to make it onece in a while and I would mostly eat the dumplings alone. She did not leave the recipe, so I'm anxious to try this one. Thanks Martha

  • annams 3 Jul, 2008

    FYI: growing up in the south.....many old fashiion cooks added a boiled egg to chicken and dumplings.....same with giblet gravy. Anna MC

  • pocohantas 3 Jul, 2008

    The Native American's from Robeson County, North Carolina know as the Lumbee Tribe have been making a version of this for years. Instead of the cream i use Campbells cream of chicken broth mixed with the chicken stock sometimes we use just a little yellow food color for a better appearance.
    Jawanna Graham

  • gburton 15 Jun, 2008

    These "dumplings" are the "best ever" noodles I have ever made. Have made it several times using his broth and mine. Noodles will be tough if broth is not boiling.

  • terriiillingworth 27 May, 2008

    Tried this recipe and thought it was delicious. However, I am changing the name to "chicken noodle soup" and leaving out the hard boiled egg so everyone in the family will enjoy it.

  • LisaKnits68 19 May, 2008

    Loved this segment - I modified the recipe slightly, however, it was still basically the same.

    I made my own broth but I added a bay leaf while the chicken was simmering away. After running it through a strainer, I also added some ground sage, thyme, and white pepper.

    I did not add the hard boiled egg, but I did add fresh chopped parsley just before serving, and my husband pronounced this delicious and just the thing to cure his cold! Will absolutely make this again!

  • berthill 19 May, 2008

    No one I've encountered had ever heard of chicken and dumplings made with paper thin dumplings. My mother made dumplings like this when I was a child. She didn't use cream or boiled eggs in her recipe, but I will try it both ways. Thank you so much. I will pass this on to my daughters, who loved grandma's C

  • jeffnsue79 15 May, 2008

    I too have a variation of this recipe. My grandmother taught me how to make Pennsylvania Pot Pie (not the pot pie you're thinking about with a crust and baked) Instead very similar to this, and you add cut potatoes, no cream. Aren't Grandmothers wonderful! Sue from Florida

  • VickiCapro 14 May, 2008

    I thought this segment was great. I make chicken dumplings almost the same way. Every time I make it for someone new they think it's so out that it's that not biscuit like dumpling and this wonderful super thin dumplings. In response to the other viewer, they do not tear when you transfer them to the pot. Althought they are very thin they do have quite a bit of resiliancy. They are absolutely wonderful and I look forward to tweeking my recipe to this segment to make them even better. Thanks!!!

  • randiru 14 May, 2008

    I tried your chicken noodle recipe as it sounded interesting. It was soooo flavorful -- only change I made was adding head of garlic to stock and swirling in egg whites to broth rather than boiled egg. Recently I've been dreaming of my mom's chicken noodle recipe, which has gone on with her. To my surprise the noodles are the same! Same thickness and taste. I made this recipe for a client and will pass it along. Thank you Martha... Randi

  • jerrypwjr 13 May, 2008

    I saw this segment yesterday when it aired and really want to try making it. I am a bit intimidated by the dumplings. They are paper thin they look like they would tear so easily. Does anyone know of a trick or technique how to transfer the raw dough to the pot with out tearing them?

  • russkeith 13 May, 2008

    Delicious recipe...I've never heard of putting boiled eggs in chicken and dumplings, but tastes great.
    I live in the Atlanta area and his restaurant, Watershed, in Decatur is excellent and I try to eat there as often as possible.
    I strongly recommend his cookbook The Gift of Southern Cooking by Edna Lewis and Scott Peacock. It's full of great southern style foods and I use it ALL the time.

  • Nazy 13 May, 2008

    My family eats something we call "pot pie" but is in fact a dough made of flour, water and vegetable shortening. We roll out the dough just like this recipe and cut into squares. Not much flavor in the dough so we go heavy with the salt and pepper. My mom serves the poached chicken by frying little pieces in butter/oil mix. THis was my dad's hands down favorite meal. He passed away last year so this is a wonderful memory for me.

  • mfetrow 12 May, 2008

    This is almost like PA. Dutch slippery pot pie. We do not use a hard boiled egg or heavy cream, but we do add potatoes and parsley.

  • rajeunir 12 May, 2008

    I'm so excited about this recipe! We used to live in the Atlanta area and visit Watershed on a weekly basis - especially on fried chicken night! Watershed, btw, is owned by The Indigo Girls - as is the Flying Biscuit in Atlanta - both superb places to eat! I'm cooking this recipe as I type as it's a perfect day here in Boston for some comfort food. Chef Peacock is always so nice - I hope to return to Watershed one day to catch some of his delicious hummus. Eat up!

  • rajeunir 12 May, 2008

    I'm so excited about this recipe! We used to live in the Atlanta area and visit Watershed on a weekly basis - especially on fried chicken night! Watershed, btw, is owned by The Indigo Girls - as is the Flying Biscuit in Atlanta - both superb places to eat! I'm cooking this recipe as I type as it's a perfect day here in Boston for some comfort food. Chef Peacock is always so nice - I hope to return to Watershed one day to catch some of his delicious hummus. Eat up!

  • routetoindia 12 May, 2008

    I would like to share with you an Indian version of this one pot dish that is flavoured with a variety of spices and condiments making it delicious as well as a balanced version of its Italian cousin!
    A pot of soupy dal(lentil soup) becomes the cooking liquid for the dumplings. The flour in the dumplings thickens the dal quite a bit and makes it into a saucy pasta-like dish
    It is called Dal Dhokli . For complete recipe visit below link:
    http://www.routetoindia.com/services.html

  • maryleegrady 12 May, 2008

    ladybugplus..... the stock recipe is given.... it's highlighted... click on it.

  • jgbartz 12 May, 2008

    Recipe looks yummy. Also like the color of the pans. From Macys? I will check cause I would like to buy those.

  • pegofleg 12 May, 2008

    I cook a 6-7 lb. stewing chicken in water with either canned broth, or chicken soup base added. I do not use onion, celery, oil, butter, or heavy cream. I do skim the fat from the stock after removing the chicken, and that is used, along with eggs, salt and pepper, and flour for the dumplings. Very similar recipe. Mine is from my French great-grandma (Chicago area)

  • hisoldlady 12 May, 2008

    If you click on the words scott's chicken stock you will get the recipe for his stock. I can't wait to make this for my mom she will really enjoy it. She is 90 years young and she loves basic recipes like this one.

  • ladybugplus 12 May, 2008

    Did he tell us how to make the chicken stock he had made before he added vegetables and chicken? Should I just use Swansons chicken broth? Might not be as good w/o a recipe for the chicken stock he had before he started adding veg/chicken to it. Anyone else have a idea for chicken stock TIA

  • blbme12 12 May, 2008

    my grandma cook chicken and dumpling every sunday i miss her dumpling love chicken any way you cook it

  • daizejane 12 May, 2008

    I can't wait to share this recipe with my sisters. Our Mom made this when we were growing up and it was a favorite we haven't been able to duplicate. Our Grandfather was from North Carolina and the recipe came from his family.

  • rustywills 12 May, 2008

    My grandmother was born and raised in North Carolina and this recipe is what she would make except she didn't use hard boiled eggs. I never knew that dumplings were made any other way than rolling them out into strips. I've never gotten use to the dropped dumplings.

    Martha, I'm so glad you had Scott on your show. He brought back wonderful memories of my childhood.

    Thank you,
    Rusty

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