Southern Chicken and Dumplings
There are as many variations of Chicken and Dumplings as there are in chili, gumbo or a basic chicken soup. What makes mine Southern are the dumplings. I tested out a variety of ways to make dumplings, but in this case I choose Ree Drummond’s (The Pioneer Woman) recipe. I like it because it includes a bit of corn meal. The corn meal gives the dumplings a slight chew. It keeps the dumplings from having a gluey, flour texture. As long as you don’t overwork the dough, they turn out light and fluffy.
Of course if you are really short on time, you can purchase a can of biscuit dough. On a floured surface, roll the biscuits out slightly and cut them into strips. But homemade dumplings only have 4 or 5 ingredients that you can stir together in about two or three minutes. So I’m not sure why you wouldn’t want to take that extra step?
The chicken stew is a recipe I created a long time ago when my sons were little. It uses readily available ingredients. Nothing too exotic so it will appeal to the palates of youngsters and oldsters. In a previous post I showed how to roast up a few chickens so that you can have tender and juicy meat to shred for a dish like this. However, if you are super short on time, pick up a roasted chicken from the deli department at your supermarket.
This homey, flavorful dish is perfect for a casual Sunday Supper. A whole meal in a bowl!
Southern Chicken and Dumplings
Serves 8
Ingredients
- 2 Tablespoons oil
- 1 cup carrots, sliced 1/2 inch thick
- 1 cup celery, sliced 1/2 inch think
- 1 large onion, diced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried whole leaf sage
- 1/2 teaspoon poultry seasoning
- 2 teaspoons kosher salt
- 1/2 teaspoon cracked black pepper
- 12 ounce jar chicken gravy
- 6 cups chicken stock
- 4 cups shredded, cooked chicken (amount produced from one 3 pound roasting hen)
Directions
- Heat oil on medium in a large stock pot.
- Add carrots, celery and onion. Cook for 10 minutes, stirring occaisionally.
- Add thyme, sage, poultry seasoning, salt and pepper. Stir until their fragrance is released.
- Add jar of gravy, chicken stock and shredded chicken.
- Bring stew to boil. Cover pot and reduce heat to low and simmer for 15 minutes.
- Taste stew and add additional salt and pepper if needed.
- Carefully slide spoonfuls of dumpling* mixture into simmering stew.
- Cover pot with lid and cook for an additional 15 minutes.
- Check a dumpling to make sure they are cooked through.
- Remove from heat and ladle into soup bowls.
*Ree Drummond’s Dumplings
- 1.5 cups all-purpose flour
- .5 cups yellow corn meal
- 1 heaping tablespoon baking powder
- 1.5 cups half and half
- 1 teaspoon kosher salt
In a medium bowl, combine all dumpling ingredients by stirring gently. Mixture will seem very wet at first. Give it a few minutes and it will firm up as it sets. Using a small ice cream scoop or spoon, gently place dumplings in simmering chicken stew. Cover pot with lid and cook on low for 15 minutes.