English75 min

Chicken and dumplings

Name: Chicken and dumplings
Prep time: 25 min
Cook time: 50 min
Yield: 6
Cuisine: American
Ingredients: 2 lb chicken thigh; 1 onion; 2 carrots; 2 celery stalks; 3 cloves garlic; 4 tbsp butter; 2 tbsp butter; 1/2 cup all-purpose flour; 2 cups all-purpose flour; 6 cups chicken broth; 2 cups whole milk; 3/4 cup whole milk; 1 cup heavy cream; 2 bay leafs; 1 tsp dried thyme; 1 tsp black pepper; 2 tsp salt; 1 tsp salt; 2 tsp baking powder; 2 tbsp parsley

A creamy chicken stew with soft dumplings and plenty of pepper. Six bowls.

Dinner Comfort Family dinnerSoup pot

SomaFM

Keeps: Fridge 4d · Freezes. Cool the pot before it goes in the fridge. Freeze in flat portions.

Prep25 min

Ingredients20

Cook50 min

servings

Cup math

1 cup16 tbsp · 48 tsp · 237 ml
1 tbsp3 tsp · 15 ml
1 tsp5 ml
1 lb16 oz · 454 g
1 oz28 g
1 L1000 ml · 4.2 cups
1 kg1000 g · 2.2 lb
1 pint2 cups · 473 ml
1 quart4 cups · 946 ml
1 gallon4 quarts · 16 cups · 3.8 L
1 stick butter1/2 cup · 8 tbsp · 113 g

Per serving

816

Calories

4,894 kcal in this batch

Protein

49.5 g

Fat

43.8 g

Carbs

55.5 g

Per serving stays put. Amounts follow the headcount.

Ingredients

Store list20

Check what you already have. Copy, download, or email the rest.

Email list

Substitutes

onion
Shallot · 1:1. Milder. Use a little more if you want the same bite.
Onion powder · 1 tsp per onion. Only when the onion was there for flavor, not for bulk.
garlic
Garlic powder · 1/8 tsp per clove. A clove you do not have. Not a match for roasted garlic.
baking powder
Baking soda plus cream of tartar · 1/4 tsp soda + 1/2 tsp cream of tartar per 1 tsp powder. Mix it and use it now. It does not keep like a tin of powder.

Method

1
Cut the chicken into big pieces. Salt and pepper it.
2
Melt 4 tablespoons of the butter. Brown the chicken. Take it out.
3
Cook the onion, the carrot, and the celery in the pot until they soften. Add the garlic.
4
Stir in 1/2 cup of the flour. Cook 1 minute.
5
Whisk in the broth and 2 cups of the milk. Add the bay leaves, the thyme, and a heavy grind of pepper.
6
Return the chicken. Simmer until it shreds, about 20 minutes. Shred it in the pot. Take out the bay leaves.
7
Stir in the cream. Keep the pot at a quiet simmer.
8
Stir the remaining flour with the baking powder and 1 teaspoon of the salt. Cut in the rest of the butter. Stir in 3/4 cup milk until a soft dough forms. Do not overmix.
9
Drop spoonfuls of dough onto the stew.
10
Cover the pot. Cook 15 minutes. Do not lift the lid.
11
The middle of a dumpling should be cooked through. Scatter the parsley on top.

Cook's notes

Keep the pot at a quiet simmer once the cream is in. Cover the dumplings and do not lift the lid. A hard boil makes the cream split and the dumplings tough.

My notes

Only you can see these. A reminder to add lemon, or hold the chile.

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