So we all know that Chicken and Dumplings are a hit with any crowd, it’s one of those dishes that everyone can get on board with. But like many old fashioned recipes that are made from scratch, people get the idea that it’s difficult to make…it’s not.
If you have fond memories of your grandmother slaving away in the kitchen making this meal while you played outside or watched TV, let me be the first to tell you that she was probably drinking a martini and playing cards at the same time…KIDDING! But who knows…
Bottom line is, this is SO easy to make…yes even the dumplings…yes, even from scratch. My version is on the healthy side too, hence the “skinny” part. I don’t want people to think this recipe calls for an emaciated chicken, because that would be no good.
Here is what you need…
- 4 chicken breasts, skin on and bone in (from fat chickens preferably)
- 4 celery ribs, sliced
- 4 carrots, sliced
- 1 medium onion, diced
- 32 oz of chicken stock
- 1 tablespoon dried parsley
- 1 tablespoon herbs de provence
- 2 tablespoons corn starch (optional)
- 1 tsp salt
- 1/2 tsp ground black pepper
- 2 cups flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup milk
- 4 tablespoons oil (I used olive oil)
Start by chopping up your holy trinity (onion, celery, and carrot). I’ve always called this combo “the holy trinity” and I never knew why. I thought maybe I made it up in my head but turns out this is a real term for any soup/stew base veggie combo. It took me about 15 years to google that.
These things were HUGE, definitely not skinny.
Arrange the chicken so it’s tucked down in there and then add your stock…
You want the stock to pretty much cover the chicken…
Now Bring this to a boil and then reduce the heat, cover it and simmer for about 45 minutes.
Now remove the chicken and put it on a plate or cutting board to cool before handling it…
Now it’s time to PICK THAT CHICKEN! This just means you’re going to tear the meat from the skin and bones. Discard the skin and bones, I love crispy chicken skin but rubbery skin not so much!
When you’re picking the chicken you will find that animals and small children will begin to gather ’round. You will need to keep them at bay with a broom or something.
Here is my two year old coming in for the steal…
I know, WHO in the world let’s a two year old on the counter! Or if you have a two year old you understand that they actually live on the counter. I gave him some chicken just to keep him happy and off the counter.
Now you can just tear it apart into eatable pieces or even use a large knife to cube it up.
Next, return the chicken to the simmering pot.
At this point you can add some corn starch that has been mixed with a small amount of cold water, this will thicken your liquid easily but won’t affect the taste.
Now it’s time to make the dumplings!
Get a large bowl out and throw all of your dumpling ingredients in it…start with the flour, baking powder, and salt…and then add the milk and oil.
Mix it all together…at first it will look like this.
Keep mixing until you form a ball of dough, you can use your hands to help it along.
Now you’re just going to tear off 1-2 inch around blobs of dough and gently put them in the pot.
Now put the lid on and walk away for about 20 minutes…when you come back you will have this!
And it doesn’t hurt that this dish is on the healthy side either, because you’re going to eat a lot of it…trust me.
Try it out and let me know what you think! Also, tell your family it’s really difficult to make so they need to just stay out of the kitchen (or even the house) until it’s ready…and then have some wine and cherish the silence.
The Good Cooker