Chicken and Dumplings

Recipe courtesy Tyler Florence

Show: Tyler's UltimateEpisode: Ultimate Chicken and Dumplings

Rated: 5 stars out of 5Rate itRead users' reviews (141)

RECIPE
COMMENTS & REVIEWS(141)

Cook Time:
1 hr 40 min
Level:
Easy
Yield:
6 to 8 servings

Times:

Prep: 30 min
Inactive Prep: --
Cook: 1 hr 40 min
Total:: 2 hr 10 min

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Ingredients

Chicken and Stock:

1 (3 to 31/2 pound) whole organic chicken
2 bay leaves
6 sprigs thyme
4 to 5 black peppercorns
1 head garlic, split through the equator
2 tablespoons salt

Directions

Buttermilk-Chive Dumplings:

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2 eggs
1/4 cup chopped chives
3/4 to 1 cup buttermilk

Sauce:

2 tablespoons butter
2 tablespoons oil
2 carrots, diced
2 stalks celery, diced
2 cloves garlic, minced
2 bay leaves
1/4 cup all-purpose flour
6 cups chicken stock
1 cup frozen peas
1 cup frozen pearl onions
1/4 cup heavy cream
Freshly ground black pepper, for garnish
Chopped chives, for garnish

For the stock:

Place the chicken and all stock ingredients in a large Dutch oven and cover with water. Set over medium-high heat and bring to a boil. Reduce heat to a simmer and cook for 1 hour until the chicken is tender. Skim the surface of fat and scum as it cooks.

When done remove the chicken to a cutting board. Strain the stock and shred the meat into big pieces - the stock will be used for the sauce and the chicken will be folded into it.

For the dumplings:

Sift the dry ingredients together in a large bowl. In a small bowl, using a whisk, lightly beat the eggs, chives and buttermilk together; pour the liquid ingredients into the dry ingredients and gently fold. Mix just until the dough comes together; the batter should be thick and cake-like.

To prepare sauce: In a Dutch oven, over medium heat, add the butter and oil. Add the carrot, celery, garlic, and bay leaves and saute until the vegetables are soft, about 5 minutes. Stir in the flour to make a roux. Continue to stir and cook for 2 minutes to coat the flour and remove the starchy taste. Slowly pour in the chicken stock, 1 cup at a time, stirring well after each addition. Add frozen peas and pearl onions.

Let sauce simmer until it is thick enough to coat the back of a spoon, about 15 minutes. Stir in heavy cream.

Fold the reserved shredded chicken into the sauce and bring up to a simmer. Using 2 spoons, carefully drop heaping tablespoonfuls of the dumpling batter into the hot mixture. The dumplings should cover the top of the sauce, but should not be touching or crowded. Let the dumplings poach for 10 to 15 minutes until they are firm and puffy. Remove and discard the bay leaves. Season with freshly cracked black pepper and garnish with chopped chives before serving.

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Comments & Reviews

recipe Chicken and Dumplings
joseph brownwood, TX 02-08-2010
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it was good
Rated: 3 stars out of 5

it was a good recipe, but i dont think vegies belong in chicken and dumplings
recipe Chicken and Dumplings
Trish Boise, ID 01-31-2010
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Great Recipe!
Rated: 5 stars out of 5

I loved everything about this except for the dumplings. I like the idea of a chive and buttermilk dumpling, but for some... reason mine turned out very rubbery. My other half, on the other hand, "loved" them. Since I prefer a more flaky biscuit type dough, I am going to make the recipe the same next time and use a buttermilk chive "bisquit" instead that will omit the eggs and stay flaky. Past that the only thing I did differently was add some onions, carrots and flat-leaf parsley to the boiling stock, and more peppercorns. We did cut the salt in 1/2 too. If you have another recipe later in the week that calls for chicken broth, this will give you about 2 cups extra to work with for that. We used ours for a rosemary gravy a couple of days later. Yum! :o)Read more
recipe Chicken and Dumplings
Jeannette OKC, OK 01-31-2010
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If you want to save about 3 hours...
Rated: 5 stars out of 5

Okay, so the first time I made this, I had an entire day to devote to cooking. I followed the recipe exactly, and it was... AMAZING! As I was cooking it, though, I thought that it might be just as good made in about 1/4 the time, so the next time I made some substitutions, and it was equally amazing. Here are my recommendations: 1) buy boxed chicken stock. It is just as good (sometimes better) and so much easier than making your own. 2)use 1 rotisserie chicken 3)omit bay leaf (I did this because I hate trying to find the soggy bay leaves after cooking) Other than that, if you follow the recipe exactly, you can have this on your table in about 30 minutes!Read more
recipe Chicken and Dumplings
Brooke Chapel Hill, NC 01-30-2010
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Just had this for dinner...
Rated: 4 stars out of 5

Having never made chicken and dumplings at home, I wasn't quite sure what to expect. Ulitmately, I felt like it was ok. The... dumplings were quite salty (I'd cut down if I made it again) and had a weird consistency. Other than that it was tasty. My kiddos gobbled it up!Read more
recipe Chicken and Dumplings
Jena Nashville, TN 01-26-2010
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Excellent...guest worthy!
Rated: 5 stars out of 5

made exactly as directions stated. next time will make the dumplings smaller. it was delicious!
recipe Chicken and Dumplings
null null, null 01-24-2010
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Awesome recipe and very easy!
Rated: 5 stars out of 5

This recipe is so easy to follow. Two things. To the person who said the dumplings weren't moist, they are you just have to... make them spoon size. Second, the person who said the recipe will not thicken it does. Using one cup at a time and letting it simmer at least a minute between cups makes this very easy to thicken. I love this recipe. Read more