Best Classic Chicken And Dumplings Recipes

Classic Chicken and Dumplings (No Broth) Recipe - (4.4/5) image

Provided by sandiB2010

Number Of Ingredients 15

1 tablespoon olive oil
6 bone-in, skin-on chicken thighs (about 2 pounds)
kosher salt and black pepper
4 stalks celery, chopped
4 carrots, chopped
2 onions, chopped
2 tablespoons fresh thyme leaves or 2 teaspoons dried thyme
2 cloves garlic, chopped
2 bay leaves
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
6 tablespoons (3/4 stick) unsalted butter, melted
3/4 cup buttermilk
2 tablespoons chopped fresh flat-leaf parsley leaves, plus more for serving

Steps:

1.Heat the oil in a large pot or Dutch oven over medium-high heat. Season the chicken with ½ teaspoon each salt and pepper. Brown in batches, 4 to 6 minutes per side. Transfer to a plate; reserve the pot. 2.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). 3.Whisk together ½ cup of the flour, 2 cups of the cooking liquid, and ¼ 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. 4.Make the dumplings: Whisk together the remaining 2 cups of flour, the baking powder, baking soda, and ¼ 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.

Classic Chicken and Dumplings Recipe - (5/5) image

Provided by á-18433

Number Of Ingredients 17

1 TBS Olive Oil
3 Bone in Chicken Breast or Thighs
Kosher Salt & Pepper
2 Stalks Celery Chopped
1 Cup Carrots Chopped
1 Cup Chopped Onion
2 Cups peeled and chopped Potatoes
1 tsp. Dry Thyme
2 Cloves Garlic Chopped
2 Bay Leaves
2 1/2 Cups flour
1 Tbs. Baking Powder
1/2 tsp. Baking Soda
6 Tbs. Butter, Melted
3/4 Cup Buttermilk
1 Tbs. Parsley
Chicken Boullion

Steps:

Heat the oil in a large pot or Dutch Oven over a medium heat. Season the chicken with salt and pepper, to your taste.. Brown 4-6 minutes per side. Transfer to a plate; reserve the pot. Add the celery, carrots, onions, potatoes, thyme and garlic to the drippings in the pot and cook , stirring until veggies begin to soften, 3-5 minutes. Add the chicken, bay leave and 6 cups of water. I added 2 Tbs. of Chicken Boullion to the water. Bring it to a simmer and cook until the job Clem is done about 10-15 minutes. Discard the bay leaf and transfer the chicken once again to a plate. Let cool. Shred the chicken with 2 forks and return back to the pot. Whisk together 1/2 cup of the flour, 2 Cups of the liquid from the pot and 1/4 tsp of salt and pepper in a small bowl. Slowly whisk the flour mixture back into the pot and simmer until slightly thickened. 3-5 minutes. Make the dumplings: Whisk together the remaining 2 Cups of flour, the baking powder, baking soda and 1/4 Tsp of salt and pepper and 1 Tbs. chicken boullion in a medium bowl. Whisk in the melted butter, buttermilk and parsley. Reduce heat to low and drop the dumplings into the broth with a Tablespoon. Simmer covered, until the dumplings are firm 8-10 minutes. Enjoy!