Chicken & Dumplings

I love Chicken & Dumplings. 

There are few foods that I find more comforting than homemade chicken & dumplings. It is simple. It is hearty. It is filling. It is not expensive. It is forgiving. Takes a little time & some hands-on prep but it is all worth it. 

It has felt like fall here in Reno and time for some comfort food. 

This is my first food blog. Photos are not super edited and they are quick snaps on my phone. (Be kind.) 

Note: I painted this cute mug bowl at Rebekah Rainer's former pottery studio -- Amphora in Macon, GA. 

The ingredients for chicken and dumplings are simple. 

** Chicken -- This time I used bone-in, skin-on chicken thighs. While the bone & skin add flavor, I actually prefer to use boneless, skinless thighs for the simple fact that it is so much easier to cut up the chicken when you don't have to debone it first. I seem to end up with some cartilage that I have to pick out later. And for those that are breast purists, trust me and use the thighs. They are less expensive and add so much more flavor. They don't dry out as easily either.  

** Chicken broth -- You want to start with flavor. Do not start any soup or stew with water. 

** Biscuits -- I prefer these simple, cheap, canned buttermilk biscuits. I have made homemade dough in the past but it takes so much time and (for me) it is harder to reach a good consistency. Save yourself some time & energy and start with premade dough. If you are really pressed for time, you can buy dumplings in the freezer section at the grocery store. They are good but I prefer thinner dumplings. When I roll them out, I have more control over th

e thickness. 

** Flour -- to roll out dumplings

** Seasoning -- Salt & Pepper, garlic powder and onion powder. 

Equipment -- 

** Large stockpot or dutch oven -- You want it to hold at least 8 cups. A lid is not required but is nice to keep it warm when ready. 

** Rolling pin -- You can find an inexpensive one on Amazon. I like this skinny wooden one. It narrows a bit on the ends. Since it does not have handles, it is easier to clean & fits in the drawer easier. 

** Pizza cutter -- It is much easier to cut the dumplings with a rolling blade than with a knife

** Bench scraper -- Not required but it will make transferring your cut dumplings to a plate much quicker & easier. 

** Large bowl -- To set aside the cooked chicken to cool before cutting it. 

Add your carton of chicken broth to your pot. If you are using bone-in, skin-on chicken, I recommend one carton & 4 cups of water. If you use boneless, skinless, then use 2 cartons of broth. 

Add in your chicken -- I recommend 4-6 thighs. (standard size pack). 

Let it come up to a low simmer while you prep your dumplings. 

I like to use the inexpensive buttermilk biscuits that come 10 to a can. And use 2 cans. 

You'll need a clean, open area of counter top to roll them out. Add a heaping tablespoon of flour. You don't want your dumplings to stick to each other or the counter. You want them to be well coated in flour. That flour will thicken your broth when you add them to the pot. 

Roll out each biscuit until it is fairly thin. Think of the thickness of a saltine cracker or flour tortilla. Thin but not transparent. They don't have to be perfect or even pretty. Don't stress about making them perfectly uniform. This is a forgiving recipe. You might prefer thicker dumplings. 

Keep working through both cans of biscuits and set aside on a plate as you go. Again, you want them well coated in flour. Chicken & dumplings are thick and stew-like, not thin and brothy. 

I did not get a photo of some of the middle steps because my hands were covered in flour. 

Keep an eye on the chicken while you're rolling out your dumplings. Pull the chicken and set in a large bowl or plate. It will start cooling to be able to cut/shred it. Don't be too concerned if it is not perfectly cooked through. You'll be adding it back to the pot & any areas that are pink will cook through. Thighs will not dry out as quickly as breasts but it is still chicken. 

Sometimes I cut up the chicken and add it back to the pot before I add the dumplings and sometimes I let it cool longer and add the dumplings next. Again, this recipe is forgiving. 

You can shred or cut the chicken to your preference. I like smaller chunks and narrow dumplings so each spoonful gets equal goodness. I usually cube the chicken into 1/2 inch cubes. My hands were too greasy to get a pic but I think you've seen chopped or shredded chicken before. 

Before I add my dumplings, I season my broth. Liberal with salt & pepper. Sprinkle with garlic powder and onion powder. I don't measure when I cook. I eyeball it. The more you cook the more you'll get a feel for it. 

Start to add the dumplings. You want the broth at a very low boil/simmer. Too hard of a boil & the dumplings will rupture & dissolve. Add the dumplings one at a time to the broth. If you dump several in together, they will clump and make it very difficult to cook them through. I tend to grab 2-3 at a time and drop them in different areas of the pot. If I start getting too many uncooked/dry dumplings on the top, I will stir the pot. When you get all the dumplings dropped in, sprinkle in any remaining flour on the plate. 

Once you get all the dumplings and chicken in the pot, lower the heat to a simmer and cover the pot. Let simmer for about 20-30 minutes. Stirring occasionally.