My Mom's Chicken & Dumplings Updated

30
Ingredients

10-15m
Prep Time

40-45m
Cook Time

50m
Ready In

Recipe: #22106

December 13, 2015

Categories: Chicken, Bisquick Sunday Dinner, Oven Bake, No Eggs, Wine, Flour, Bone-in Pieces, Chicken Dinner, more

recipe by:
Kchurchill5

"This is my update of my Mom's chicken and dumplings. But, it's still pretty classic. Nothing better than good comfort food. Now I like to cook my own chicken; and, use the broth from the cooking - it just adds so much more flavor. And, I use a mix of chicken breasts and thighs; bone in and skin on."

Original is 7 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (943.2 g)
Calories 875.9
Total Fat - 31.4 g
Saturated Fat - 8.1 g
Cholesterol - 230.3 mg
Sodium - 1354.8 mg
Total Carbohydrate - 95.4 g
Dietary Fiber - 5.7 g
Sugars - 42.3 g
Protein - 51.5 g
Calcium - 163.6 mg
Iron - 4.8 mg
Vitamin C - 25.2 mg
Thiamin - 0.3 mg

Step 1

Note: I have a large wide soup pot, which really works great with this. It allows me to add more dumplings which I love; but, any large pot will work. Also, you can prepare this stove top or in the oven on 350 degrees.

Step 2

Chicken ... Let the chicken rest on the counter to take the chill off. Then, season with plenty of salt and pepper. Saute the chicken in a large heavy soup pot, in the olive oil, on medium high heat. You want to get a nice sear on each side. You may need to do this in 2 batches. If you over crowd the pan, the chicken will steam, rather than brown. Once the chicken has a nice sear; transfer to a plate.

Step 3

Vegetables ... Note, I don't like to cut the vegetables too small; and, they should all be cut around the same size.. Now the carrots; if they are really thick, cut in half lengthwise; then, cut in 1" pieces. Add the onion, leek, garlic, celery, carrots, and dried thyme to the pan drippings; and, stir until everything is coated. Continue to cook about 3 minutes on medium heat, stirring often. If the pan is a bit dry; add a drizzle of olive oil, but you probably will not need to.

Step 4

Broth Base ... Add the wine, and deglaze the pan; scraping up any brown bits off the bottom - that has tons of flavor. Add the chicken back in, bay leaves, broth, dissolved chicken bouillon, and 5 1/2 cups of water. To make the dissolved bouillon - take the remaining 1 cup of water and bouillon cubes; and heat it up in the microwave for 30 seconds to 1 minute; then, stir until dissolved.

Step 5

Bring to pot up to a light boil, medium high heat. Then, reduce the heat to medium-medium low; and, simmer for 20-25 minutes, until the chicken is tender. Season lightly with salt and pepper as it cooks - only if needed.

Step 6

Chicken ... Remove the chicken from the broth to a cutting board. Once cooled enough to handle, pull the chicken off the bones; remove the skin - and, cut or shred the chicken. I actually prefer to shred mine. Transfer to a bowl and set to the side. Also, remove the bay leaves at this time.

Step 7

Thickening ... Add the flour and a cup of the broth from the pot; and mix to combine. Bring the heat up to medium; and, slowly add it to the soup, stirring until the broth begins to thicken (you don't want it too thick); remember, you will be cooking dumpling in the broth as well - so, just slightly thickened. Once it has thickened, add the chicken back in; and, taste and season only if necessary. Remember, you have been seasoning along the way.

Step 8

Dumplings ... Mix all the ingredients in a bowl until well combined. Then, on medium to medium low heat; and, heaping tablespoons of the dumpling mix to the broth; cover, and cook 10-15 minutes until firm. The last minutes you can add the peas in if you want; they are optional.