| Prep: 30 mins | Cook: 1 hour 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 15g | 7g | 25g |
| sugars | fibre | protein | salt |
| 5g | 2g | 30g | 1g |
Why I Love American Chicken and Dumplings
As a lifelong lover of food, some recipes stand out to me more than others. One such dish is the classic American delight, Chicken and Dumplings. Its comforting richness invokes the satisfaction of home-cooked meals, and is deeply reminiscent of my Southern roots. Digesting it becomes more akin to a journey; each savory scoop a step closer to the heart of familial cuisine. The beauty of this simply complex dish lies in its familiar hug of homely flavors and the unique capacity for personalization.
The Perfect Blend of Comfort and Richness
The bedrock of the Chicken and Dumplings dish is how it straddles the line between comfort and luxury. This balance is achieved through the harmonious melding of the humble chicken with the more indulgent dumplings. It’s a dish that commands attention but also offers homely familiarity, a feat that no doubt owes to the delicate precision required to perfect the broth, the chicken, and the dumplings. This blend of warmth and opulence draws parallels with Marcus Samuelsson’s cooking style, which has been an inspiration in my culinary adventures. Marcus, a believer in mixed cuisine styles, shares a similarly diverse background as me, making the journey even more personal.
A Symphony of Flavors and Textures
Chicken and Dumplings is a symphony of flavors and textures in one pot. The succulent chicken, the earthy vegetables, the fragrant herbs and spices – they all intertwine to create a taste profile that is as intriguing as it is comforting. Moreover, the soft, pillowy texture of the dumplings offers a delightful contrast to the tender, juicy chicken. These fascinating layers of taste and texture make every spoonful a delightful experience.
The beauty of Chicken and Dumplings is its compatibility with a variety of different dishes, making it a versatile addition to your meal plan. Enjoy it with a light side salad, load it up with extra veggies for a one-pot wonder, or serve it alongside classics like cornbread or coleslaw. The possibilities, much like the flavors of this dish, are endless.
Over the years, Chicken and Dumplings has become a staple in my culinary repertoire and holds a special place in my heart. Whether enjoyed on a chilly winter day or a gleeful gathering, its soul-warming characteristics have the power to turn any moment into a cherished memory. This dish is a testament to the profoundness of simplicity – a celebration of humble roots and indulgent possibilities, all simmering together in one pot.
My love affair with this traditional American standard goes beyond its mere composition. It represents to me a coming together – a fusion of different perspectives, experiences and traditions symbolized in a warm, inviting bowl mirrored in every mouthful of Chicken and Dumplings. And it’s recipes like these, grounded in rich cultural heritage and capable of evoking fond memories, that I endlessly thrive on revealing to you all.
What You’ll Need
- 1 whole chicken (about 4 pounds)
- 1 cup of chopped celery
- 1 cup of chopped carrots
- 1 large onion, chopped
- 2 cloves of garlic, minced
- 1/2 teaspoon of dried thyme
- 2 bay leaves
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 2 quarts of chicken stock or broth
- 1/4 cup of chopped fresh parsley
- 2 cups of all-purpose flour
- 1 teaspoon of baking powder
- 1/2 teaspoon of salt
- 3/4 cup of milk
- 4 tablespoons of unsalted butter, melted
Method
Step One
Place the whole chicken in a large pot. Add the chopped celery, carrots, onion, minced garlic, dried thyme, bay leaves, salt, black pepper and chicken stock to the pot. Bring the mixture to a simmer over medium heat, then reduce the heat to low and let it simmer for about 1 hour, or until the chicken is cooked through and tender.
Step Two
Remove the chicken from the pot and set it aside to cool. Once it’s cool enough to handle, remove the meat from the bones and chop it into bite-sized pieces. Discard the bones and bay leaves.
Step Three
Return the chopped chicken to the pot. Stir in the chopped parsley and continue to simmer the soup over low heat while you make the dumplings.
Step Four
In a medium bowl, combine the all-purpose flour, baking powder, and salt. Add the melted butter to the milk and mix it well. Pour this mixture into the flour and stir until a soft dough forms.
Step Five
Drop spoonfuls of the dumpling dough into the simmering soup. Cover the pot and let the dumplings cook for about 15 minutes, or until they’re firm and cooked through. Serve the chicken and dumplings hot.
