recipes

Chicken and Dumplings

My husband makes a Thomas Keller version of this dish that literally takes two full days to make and is out-of-this-world delicious. This version I’ve adapted from Martha Stewart takes nowhere near that amount of time, but it is still super yummy!

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It is a perfect dish for a chilly evening, and also works well as a quick meal to serve guests. (Though if you happen to have copious amounts of time, look up the Thomas Keller version as well!!)

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Chicken and Dumplings

Print Recipe

Ingredients

  • a big drizzle of olive oil (5 tablespoons?)
  • 1 small/medium onion
  • 1 celery stalk, cut into the tiniest pieces possible
  • 2 diced carrots
  • 300 grams (1 1/4) cups of flour (part for the soup and part for dumplings)
  • 1000 ml (4.5 cups) of chicken broth
  • 350 grams (half a pound) of raw chicken
  • 250 grams (8oz/a big handful) green beans
  • salt and pepper to taste
  • 1 teaspoon baking powder
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon dried dill
  • 2 tablespoons butter
  • 125 ml (1/2 cup) whole milk

Instructions

1

coat the bottom of a large pot with olive oil and heat over medium flame

2

add raw chicken and heat until cooked through. Set aside.

3

in the (now empty) pot in which you cooked the chicken, now add more olive oil if necessary to ensure the bottom of the pan is coated.

4

add onion, celery, and carrots and cook until the onion is translucent (about five minutes)

5

add 50 grams (1/4 cup) flour and stir to mix for at least one full minute

6

slowly add the broth whilst stirring constantly to avoid lumps of flour from forming

7

bring to a boil and then reduce heat

8

slice the chicken into small pieces, and add it back into the pot; let simmer while you prepare the dumplings

9

dumplings: using a pastry cutter as a whisk, mix together the remaining 250 grams (1 cup) of flour with baking powder, and salt to taste (I would recommend tasting the batter to be sure you have enough salt)

10

mix in 2 teaspoons of fresh parsley and 1 tablespoon of dried dill

11

now use the pastry cutter to "cut in" 2 tablespoons of butter

12

stir in milk

13

I like to form my batter into quennelles* but you can simply drop heaping spoonfuls into your soup if you prefer

14

add your green beans at this point

15

cover and simmer until dumplings are cooked through (10-15 minutes)

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PS: I realise these photos would be better with my “real” camera, but with two hungry kids under foot, my iPhone camera is the best I can manage at this point! x

*quennelles (see photo above/watch a tutorial here)

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3 Comments

  • Reply
    Susan Coleman
    December 17, 2015 at 1:06 am

    I made this based on your recommendation, my family loved it. Also the sweet potato, quinoa fritters, so good. Nice to change up our dinners!

  • Reply
    Rachel Darcy
    December 17, 2015 at 1:40 pm

    This looks delicious. Try the dumplings with a mixture of cornmeal and flour, and buttermilk, or ‘fake’ buttermilk, if you have any. That’s how I make mine.

  • Reply
    grammawa
    December 19, 2015 at 2:18 am

    Is the chicken cut into small pieces before cooking or shredded after?

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