On a cold autumn day or in the dead of winter, nothing hits the spot quite a bowl of chicken and dumplings. The comfort food dish is a great meal to serve to the loved ones for Sunday dinner. Although there are almost as many variations on chicken and dumplings as there are kitchens in the South and Midwest, may favorite remains this hearty stew with pulled chicken, biscuity dumplings, and vegetables. Don’t worry–even though this dish takes a long time to make, it only requires 10-15 minutes of effort.
Chicken and Dumplings
- 2 lbs. of boneless chicken breasts or thighs OR 1 3-4 lb. whole chicken
- 2 onions, diced
- 3 cups of vegetables of your choice (I prefer frozen peas and carrots)
- Ingredients for homemade biscuits
- Add the chicken and 8 cups of water to a large pot. If you’re using fresh root vegetables, dice them and add them to the pot.
- Bring the pot to a boil, then reduce heat to low and cover the pan. Allow the chicken to cook for 1-3 hours, or until the chicken is falling off the bone or shredding into pieces.
- In the last few minutes of cooking, prepare a full recipe of biscuit dough. For extra fluffy dumplings, consider folding the dough in half and hammering it to a thickness of about 1/8 inch with a rolling pin instead of kneading it.
- Remove the chicken from the pan and set it aside. If you’re using frozen vegetables, add them now. Bring the broth to a rolling boil.
- Using kitchen shears or your fingers, break the dough into quarter-sized chunks and drop them into the boiling water. Allow them to boil for 10-15 minutes.
- While the dumplings are cooking, pull the chicken from the bone or break it into bite-sized pieces. When the dumplings are done (a toothpick should come out clean when inserted and removed from the center), stir in the chicken pieces.
- Ladle the chicken, vegetables, dumplings, and broth into serving bowls. Allow them to cool before serving.
What’s your favorite comfort food on a cold day? Let us know in the comments.