Best Bites: Chicken and Dumplings

By Donna Erickson

Stir Up Some Chicken and Dumplings

It's chicken-and-dumplings night at our house. This old-fashioned dish hits just right when it's damp and chilly outside. While this recipe tastes like it's been cooking all day, you can actually prepare it with your kids once they get home from school.

And when the yummy dumplings puff up over the thick chicken stew, they'll know it's the signal to gather the family 'round for conversation and a satisfying, hearty meal.

CHICKEN AND DUMPLINGS

Serves 6-8

Chicken:

• 1 chicken (3 1/2 pounds), cut up into 6-8 pieces

• Salt and pepper

• 4 tablespoons unsalted butter

• 1 large onion, coarsely chopped

• 1/3 cup flour

• 6 cups chicken broth

• 2 ribs celery, chopped

• 3 carrots, peeled and chopped

• 8 ounces fresh mushrooms, sliced

• 1 teaspoon thyme

• Chopped parsley, for garnish

Dumplings:

• 2 cups unbleached all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1 cup plus 2 tablespoons milk

Rinse the chicken and pat dry. Season with salt and pepper.

Heat butter in a large skillet over medium heat and brown the chicken pieces until golden, about 4-5 minutes on each side. Transfer chicken to a large pot or Dutch oven.

Over medium to high heat, saute the onion in the skillet drippings until softened, about 5 minutes. Add additional butter if necessary. Stir in flour and continue to stir constantly, until slightly browned, about 1 minute.

Slowly add 1 cup of the chicken broth, stirring constantly and letting the mixture bubble between additions to make a gravy. Transfer to the pot of chicken. Add remaining broth, celery, carrots, mushrooms and thyme. Bring to a boil, reduce heat, cover and simmer for 30 minutes.

Meanwhile, prepare the dough for the dumplings. Let your child measure and, using a fork, mix the dry dumpling ingredients in a mixing bowl. Add milk and stir just until the mixture is moistened.

An adult should gently stir the stew mixture once, then drop the dough in spoonfuls on the simmering liquid. I like small dumplings, about 2 tablespoons each (which yields 18). Cover and simmer for about 20 minutes undisturbed, until dumplings are puffed and dry in the middle.

To serve, arrange chicken, vegetables and dumplings in wide, shallow bowls. Ladle gravy over each serving. Let your child sprinkle parsley on top as a fresh garnish.

Cook's Note: If you prefer to serve boneless chicken, remove the chicken pieces from the cooking pot before dropping the dough in. Take the chicken off the bones, shred and return the meat to the pot.

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Donna Erickson creates relationships and community through food and fun. Find more to nourish and delight you at www.donnaerickson.com.

(c) 2024 Donna Erickson

Distributed by King Features Synd.