Ingredients :
For the Chicken:
- 2 lbs boneless, skinless chicken breasts and/or thighs, trimmed and cut into 1 1/2-inch pieces
- 1/2 cup all-purpose flour
- 2 tablespoons olive oil, divided
For the Sauce:
- 2 tablespoons butter
- 2 large carrots, peeled and diced
- 2 stalks celery, diced
- 1 large onion, diced
- 2 bay leaves
- 1/2 teaspoon dried thyme
- 2 cloves garlic, minced
- 5-6 cups chicken broth
- 1/2 cup heavy cream
- 1 1/2 cups frozen peas, thawed
For the Dumplings:
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup buttermilk
- 2 eggs
- Kosher salt and freshly ground black pepper, to taste
Instructions:
- Prepare the Chicken:
- In a medium bowl, season the chicken pieces with salt and pepper. Toss with 1/2 cup of all-purpose flour until evenly coated.
- Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces and cook, stirring occasionally, until the outsides are browned (about 3-5 minutes). Once browned, remove the chicken to a plate and set it aside.
- Make the Sauce:
- Reduce the heat to medium and add the remaining tablespoon of olive oil along with the butter. Once melted, add the diced carrots, celery, and onion to the pot. Cook until the vegetables are softened, about 5 minutes.
- Stir in the chicken broth, thyme, bay leaves, and the browned chicken pieces. Bring the mixture to a simmer, then add the heavy cream and thawed peas. Season with salt and pepper to taste.
- Prepare the Dumplings:
- While the chicken mixture is simmering, prepare the dumplings. In a medium bowl, combine 1 1/2 cups of all-purpose flour, baking powder, and salt. Stir in the buttermilk and eggs until the mixture is well combined, ensuring no raw flour remains.
- Drop the dumpling dough by tablespoons into the simmering broth, making sure to leave space for the dumplings to puff up.
- Cook and Serve:
- Cover the pot, reduce the heat, and let the chicken and dumplings simmer gently for about 15 minutes. The dumplings should be puffy, and the chicken cooked through.
- Once done, serve the Old-Fashioned Chicken and Dumplings hot and enjoy!
Serving and Storage Tips :
Serving Tips:
- Garnish with Fresh Herbs: For added flavor and a pop of color, sprinkle chopped fresh parsley or thyme over the Chicken and Dumplings just before serving.
- Pair with a Side Salad: Complement the richness of this dish with a light, crisp side salad. A simple green salad with a tangy vinaigrette can help balance the meal.
- Serve with Crusty Bread: A slice of crusty bread is perfect for soaking up the creamy broth, making each bite even more satisfying.
- Family-Style Serving: Serve Chicken and Dumplings in a large, deep dish or pot for a rustic, family-style meal. Place it in the center of the table so everyone can help themselves.
Storage Tips:
- Refrigerating Leftovers: Allow the Chicken and Dumplings to cool to room temperature before transferring them to an airtight container. Store in the refrigerator for up to 3-4 days.
- Reheating Instructions: To reheat, place the desired amount in a pot over medium heat, stirring occasionally until heated through. You may need to add a splash of chicken broth or water to maintain the creamy consistency of the sauce.
- Freezing: Chicken and Dumplings can be frozen, but the texture of the dumplings may change slightly upon thawing. To freeze, transfer the cooled dish to a freezer-safe container, leaving some space at the top for expansion. Freeze for up to 2-3 months. Thaw in the refrigerator overnight before reheating.
- Reheating from Frozen: If reheating from frozen, you can either thaw it in the refrigerator first or reheat it directly on the stove over low heat. Add extra chicken broth or cream if needed to restore the original consistency.
- Portion Control: For convenience, consider freezing individual portions. This way, you can easily reheat just the amount you need, reducing waste and ensuring a quick meal on busy days.
Variations :
1. Herb-Infused Dumplings:
- Enhance the flavor of the dumplings by adding fresh or dried herbs to the dough. Try adding chopped parsley, thyme, or chives for a burst of herbaceous goodness in every bite.
2. Mushroom Chicken and Dumplings:
- Add sliced mushrooms to the sauce for an earthy flavor. Sauté the mushrooms with the carrots, celery, and onion to bring out their rich, savory taste. Cremini or button mushrooms work well in this variation.
3. Spicy Chicken and Dumplings:
- For a kick of heat, add a pinch of red pepper flakes or a diced jalapeño to the sauce. You can also season the chicken with a bit of cayenne pepper before browning it. This variation is perfect for those who love a bit of spice.
4. Gluten-Free Chicken and Dumplings:
- To make this dish gluten-free, substitute the all-purpose flour with a gluten-free flour blend and use gluten-free baking powder for the dumplings. Ensure that all other ingredients, like chicken broth, are gluten-free as well.
5. Chicken and Cornmeal Dumplings:
- For a Southern twist, replace half of the flour in the dumplings with cornmeal. This gives the dumplings a slightly gritty texture and a unique flavor that pairs wonderfully with the creamy chicken sauce.
6. Creamy Chicken and Spinach Dumplings:
- Add a handful of fresh spinach to the sauce right before adding the dumplings. The spinach will wilt into the sauce, adding color, nutrition, and a subtle flavor that complements the dish beautifully.
7. Turkey and Dumplings:
- This variation is perfect for using up leftover turkey from a holiday meal. Substitute turkey for the chicken and follow the recipe as usual. It’s a great way to enjoy the flavors of Thanksgiving or Christmas in a comforting dish.
FAQs :
1. Can I use rotisserie chicken instead of raw chicken?
- Yes, you can use rotisserie chicken to save time. Simply shred the rotisserie chicken and add it to the sauce after the vegetables have softened. Since the chicken is already cooked, you can skip the browning step and focus on building the sauce and cooking the dumplings.
2. Can I make Chicken and Dumplings in a slow cooker?
- Absolutely! To make this dish in a slow cooker, brown the chicken and sauté the vegetables on the stovetop first. Transfer them to the slow cooker along with the broth, thyme, and bay leaves. Cook on low for 6-7 hours or on high for 3-4 hours. About 30 minutes before serving, add the cream and peas, then drop in the dumpling dough. Cover and cook until the dumplings are done.
3. How can I make the dish dairy-free?
- To make dairy-free Chicken and Dumplings, use a plant-based butter and replace the heavy cream with coconut milk, almond milk, or another dairy-free cream substitute. Ensure that your dumpling recipe also uses dairy-free milk like almond or soy milk instead of buttermilk.
4. Can I freeze Chicken and Dumplings?
- Yes, Chicken and Dumplings can be frozen, though the texture of the dumplings may change slightly after thawing. To freeze, cool the dish completely and transfer it to a freezer-safe container. It can be stored for up to 2-3 months. Thaw in the refrigerator overnight and reheat on the stovetop.
5. What can I use instead of buttermilk in the dumplings?
- If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 3/4 cup of milk. Let it sit for a few minutes to curdle slightly before using it in the dumpling batter.
6. How do I know when the dumplings are done?
- The dumplings are done when they have puffed up and are firm to the touch. You can test this by inserting a toothpick into the center of a dumpling—if it comes out clean, the dumplings are fully cooked. They should take about 15 minutes to cook through once dropped into the simmering broth.