Chicken and Dumplings
Martha and Deion Sanders cook his favorite soup.
Chicken and Dumplings
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Chicken and Dumplings
Martha and chef Scott Peacock of Georgia's Watershed restaurant prepare...
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Everyday Food, April 2006
- Prep Time 30 minutes
- Total Time 1 hour
- Yield Serves 4
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Ingredients
- 3 tablespoons butter
- 1 medium onion, cut into 1-inch pieces
- 5 medium carrots, cut crosswise into 1 1/2-inch pieces
- 1/2 teaspoon dried thyme
- 1 cup (spooned and leveled) all-purpose flour
- 1 can (14.5 ounces) reduced-sodium chicken broth
- Coarse salt and freshly ground pepper
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
- 2 tablespoons chopped fresh dill, or 3/4 teaspoon dried dill weed
- 1 3/4 teaspoons baking powder
- 1/2 cup plus 2 tablespoons milk
- 1 package (10 ounces) frozen peas
Directions
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In a Dutch oven (or a 5- to 6-quart heavy pot with a tight-fitting lid), heat butter over medium. Add onion, carrots, and thyme. Cover and cook, stirring occasionally, until onion is soft, about 5 minutes.
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Add 1/4 cup flour and cook, stirring, 30 seconds. Add broth and bring to a boil, stirring constantly; season with salt and pepper. Nestle chicken in pot; reduce heat to medium-low. Cover and cook, stirring occasionally, 20 minutes.
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Meanwhile, make dumplings: In a medium bowl, whisk together remaining 3/4 cup flour, dill, baking powder, and 1/2 teaspoon salt. With a fork, gradually stir in 1/2 cup milk to form a moist and soft batter. It should be just a little thicker than pancake batter and should easily drop from the tip of a spoon. (Add additional 2 tablespoons milk if too thick.) Set aside.
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Stir peas into pot. Drop batter in simmering liquid in 10 heaping tablespoonfuls, keeping them spaced apart (dumplings will swell as they cook). Cover, and simmer until chicken is tender and dumplings are firm, 20 minutes. Serve.
Fast, easy and delicous! Couldn't ask for more for a cold, snowy night's dinner when winter can't quite let go of spring! I think this is my favorite Chicken and Dumplings recipe ever!
Who doesn't love a big bowl of hearty chicken and dumplings?! I did a modified version of this recipe by adding a bit of cornmeal to get the dumplings to really puff up beautifully and I stewed it with bone-in skin-in chicken that I seared (I discarded the crispy skin and bones afterwards). I also used leeks which were delicious..you can try my modified recipe at http://crumbsandtales.com/chicken-and-dumplings/
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Pure comfort food. I made this as directed, increasing all quantities slightly to account for my having more chicken than was called for. I left out the dill because I have two children who would balk at "that stuff" in the dumplings, and they were still fluffy and delicious. The dumplings took quite a bit longer to cook than the recipe stated, but I think that's because I didn't submerge them but let them float on top instead. My mistake. I also think I would add more thyme to the broth.
Loved this recipe. I made a couple changes. I prepped as directed, them added white meat chicken. I felt there was not enough liquid, so in a separate pot, I made a rue and added another can of chicken broth to it. I then added it to the chicken and veggies. I also preboiled my dumplings, added double and omitted the dill.
I just made this recipe and substituted 2 cut ears of fresh corn for the peas. It was delish! The gravy had the most amazing flavor...not sure if the sweetness was from the corn. Will make again and again!
Really yummy and simple to make. I think my carrots got a little bit overcooked. Maybe I wouldn't put them in with the onions next time. The dill in the dumplings was a nice touch. Super inexpensive meal to make!
I never review recipes unless they are absolutely outstanding or absolutely revolting... Needless to say, this recipe is OUTSTANDING!!! The only alteration I made was adding white wine when adding the broth... It added a little bit more complexity to the broth that I can't imagine making this recipe without. Other than that, I followed this recipe to a "T"... It was amazing. :) I had to stop myself from eating 3rds!
Delish! Made dumplings w/out dill and were still fluffy and yummy. Family tested and approved!
Toddler, husband, and I all LOVED this. Easy and fresh!
So good and easy! This is a keeper!
Very good!! I used frozen mixed veggies instead of the peas and we really liked it. It was easy and fairly fast too which is always great!
Tasty! I can see that the dumplings would really stand out more with fresh dill, but we only had dried at the time. Good stuff. Nice and warming on a cold day, and it comes together quite quickly.
Super quick, easy and delicious! A real comfort meal! I followed without substitutions. Highly recommended.
This was fabulous and easy! I used half of the peas and added a small, finely chopped parsnip to the onion mixture to start. My 4 teenagers ate up and I will definitely make it again, THANK YOU!!!
This recipe was awesome. I substituted tarragon for the thyme and french cut green beans instead of peas.
I'm not the best cook but this came out great! Very pleased with it. Its pretty easy too.
I'm not the best cook but this came out great! Very pleased with it. Its pretty easy too.
This is a really yummy meal! I grew up on chicken and dumplings - but this was better than my moms recipe.
Great recipe. Tasty, easy comfort food.
I can not imagine anyone, man or child that does not love this recipe. You can certainly vary the veggies..... Sometimes it is just what I have in the pantry or freezer, such as a can of Italian green beans or a bag of frozen broccoli. And trust me, some canned tomatoes have never deminshed it either. Just make sure you don't lift the lid till the time, after adding the dumplings.
This is easy to make and SO yummy. My husband requested it for his January birthday dinner. Our toddlers gobble it up too.
I have to agree, this is one of our favorites! But instead of chicken thigh, I use chicken breast. It's delicious!
This is so yummy. Truly comfort food. The only change I make is that I use about 8 green onions instead of the one regular onion. I like a milder onion flavor.
I have been making this meal since it was published in 2006 and it is so easy and so delicious my kids just love it. Everyone should try this recipe.
I absolutely love this recipe and so do my kids. Very comforting on a chilly day.
This is so good! I am making a huge batch for me take for lunch at work. It'll save me money. You know how things are these days.
This has been one of my favorite suppers from the first time I made it. Last night I didn't have peas, so I substituted leeks. The results were delicious. I may use leeks from now on.
Easy to prepare, and very comforting food for a cold winter night! Next time I would add a bit less than 1/4 cup of flour. I also added 3 stalks of celery and some white wine. Good basic food!