as with tradition, recipes are often best learned from others. this particular southern tradition and recipe i learned from a new orleans/mobile native.
adam is the king of one-pot-wonders, and this is no exception: chicken & dumplings.
making my first ever guest appearance, adam took me through the steps to create this classic.
check it out. and then make it yourself. you won’t be disappointed.
chicken and dumplings
- 1 container store-bought biscuit dough (Pillsbury Grands)
- 1 onion, diced
- 5 stalks of celery, diced
- 2 large carrots, peeled & diced
- 1 chicken, separated
- 2 bay leaves
- 3 to 4 c. chicken stock
- 1/2 c. vegetable oil
- 1/2 c. flour
heat a large pot over medium/high heat and drizzle in some EVOO.
add chopped onion and celery and cook for 5-6 minutes until soft. add salt, 2 Tbsp. black pepper, cayenne, and bay leaves.
add chicken stock, and raw chicken pieces. cover and boil for 20 minutes or until chicken is cooked through completely. remove chicken and shred meat and discard any bones (keep the liquid in the pot). as soon as your meat is shredded throw it back into the pot to absorb the flavor.
while the chicken is cooking, sprinkle a good bit of flour over a clean countertop or large cutting board to make your dumplings. put your biscuit dough in the middle and use a rolling pin to roll out as thin as you can. the dumplings puff up so get them thin. use a sharp knife to cut the dough into 1-inch squares. dust them with flour again and put them into the pot once the shredded chicken is in.—do not just dump them all in at once or else they will make one gigantic dumpling
simmer cook for 20-25 minutes.
[rolling out the dough]
[flouring the cut dough]
if yours is too soupy:
on a separate burner heat 1/2 cup of vegetable oil over high heat. slowly whisk in 1/2 cup of flour to make a roux. continue whisking and stirring until the mixture gets a slight tan color (5 minutes max). then immediately take to the stockpot and slowly pour it in… be very careful while doing this the roux will pop when poured into the pot.
after mixing in the roux, let it all sit for as long as you can (stirring occasionally) to let the flavors come together.
[dumplings plumping up delightfully]
[finished product — enjoy!]
adam’s last word & a few tips/ideas:
- use a few boneless chicken breasts to make the shredding process easier. although I suggest using dark meat for this dish because of the moisture/flavor
- the best way to have this dish is to make it and let it sit overnight before eating, it is ALWAYS better after a night in the fridge.
- if you like the idea of this dish being a bit more soup-like, leave out the roux.
- if you want to throw in a can of peas or carrots for flavor and color, knock yourself out.
- if you want to roast the chicken instead of boiling it, go for it.