In the South one of the most universally cherished comfort foods is chicken and dumplings. On a cold rainy day few foods can compare to the warmth and comfort of your mother's homemade chicken and dumplings. For years my family has enjoyed this dish on Sunday afternoons and many special occasions. I always loved getting to roll out the dumplings as a child. It was a good excuse to play with the flour and "sample" the meal while my mother was cooking.
Many different versions of chicken and dumplings can be found throughout the world. In Europe for many centuries chicken and dumplings was exclusively a peasant dish. Dumplings were added to the meal to extend the meat so that more people could be fed off of the dish. The ingredients used were varied depending on what was locally available to the poor.
So not surprisingly the American version of chicken and dumplings originated during the Great Depression, with many people struggling financially they turned back to the inexpensive food from their native countries. This is why almost every family has their own slightly varied recipe of chicken and dumpling. I remember in elementary school when for the first time I encountered "chicken and dumplings" that were not my mothers and being shocked that it was very different than what I was accustomed to. This particular recipe had a lot more broth, making almost a soup. It took almost all of my restraint to not inform the cook that they had done something terribly wrong. Soupy chicken and dumplings is bad chicken and dumpling. The comfort of homemade chicken and dumplings is only magnified when you realize that only at home can you find them prepared the way you love.
Ingredients
1 tablespoon olive oil
6 bone-in, skin-on chicken thighs (about 2 pounds)
kosher salt and black pepper
4 stalks celery, chopped
4 carrots, chopped
2 onions, chopped
2 teaspoons dried thyme
2 cloves garlic, chopped
2 bay leaves
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
6 tablespoons (3/4 stick) unsalted butter, melted
3/4 cup buttermilk
2 tablespoons chopped fresh flat-leaf parsley leaves
Directions
Many different versions of chicken and dumplings can be found throughout the world. In Europe for many centuries chicken and dumplings was exclusively a peasant dish. Dumplings were added to the meal to extend the meat so that more people could be fed off of the dish. The ingredients used were varied depending on what was locally available to the poor.
So not surprisingly the American version of chicken and dumplings originated during the Great Depression, with many people struggling financially they turned back to the inexpensive food from their native countries. This is why almost every family has their own slightly varied recipe of chicken and dumpling. I remember in elementary school when for the first time I encountered "chicken and dumplings" that were not my mothers and being shocked that it was very different than what I was accustomed to. This particular recipe had a lot more broth, making almost a soup. It took almost all of my restraint to not inform the cook that they had done something terribly wrong. Soupy chicken and dumplings is bad chicken and dumpling. The comfort of homemade chicken and dumplings is only magnified when you realize that only at home can you find them prepared the way you love.
Ingredients
1 tablespoon olive oil
6 bone-in, skin-on chicken thighs (about 2 pounds)
kosher salt and black pepper
4 stalks celery, chopped
4 carrots, chopped
2 onions, chopped
2 teaspoons dried thyme
2 cloves garlic, chopped
2 bay leaves
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
6 tablespoons (3/4 stick) unsalted butter, melted
3/4 cup buttermilk
2 tablespoons chopped fresh flat-leaf parsley leaves
Directions
- Heat the oil in a large pot over medium-high heat. Season the chicken with ½ teaspoon each salt and pepper. Brown in batches, 4 to 6 minutes per side. Transfer to a plate; reserve the pot.
- Add the celery, carrots, onions, thyme, and garlic to the drippings in the pot and cook, stirring, until the vegetables begin to soften, 5 to 7 minutes. Add the chicken, bay leaves, and 10 cups water. Bring to a simmer and cook until the chicken is cooked through, 25 to 30 minutes. Discard the bay leaves and transfer the chicken to a plate; let cool. Shred the chicken with 2 forks and return it to the pot (discarding the skin and bones).
- Whisk together ½ cup of the flour, 2 cups of the cooking liquid, and ¼ teaspoon each salt and pepper in a small bowl. Slowly whisk the flour mixture back into the pot and simmer until slightly thickened, 8 to 10 minutes.
- Make the dumplings: Whisk together 2 cups of flour, the baking powder, baking soda, and ¼ teaspoon each salt and pepper in a medium bowl. Whisk in the butter, buttermilk, and parsley. Reduce heat to low and drop the mixture into the broth in 8 large spoonfuls. Simmer, covered, until the dumplings are firm, 12 to 15 minutes.