The weather has dropped suddenly in Washington, DC and it has been feeling like Autumn all week. I couldn’t wait to make a nice homey comfort dish. Chicken and dumplings is a favorite in my family.
When I have the time and energy, I prefer to make a huge batch starting with homemade stock. But today is Wednesday. That is not a Wednesday meal for me. Tonight, I adapted it to suit a weeknight meal. Mostly homemade but the broth got a helping hand from some store-bought reduced sodium stock. We’ll punch it up, though, no worries.
I like to add garlic and herbs to my dumping dough for an added layer of flavor. Feel free to adapt and adjust to suit your preferences.
Autumn, here we come!
4-6 boneless chicken thighs
Four stalks of celery
One med-large onion
4-5 cloves of garlic, chopped
1 32 oz container of reduced sodium chicken stock
Crushed red pepper
Bell’s poultry seasoning
- Season chicken with salt and pepper.
- Brown chicken thighs, do not cook through, over med high heat.
- I used four boneless, skinless chicken thighs. You can use whatever chicken you prefer, though. It’s also easy to scale the recipe up or down.
- Be careful with breasts as they tend to dry out if not handled properly.
- Chop your vegetables
- Remove chicken thighs from heat
- Add veg and salt and pepper
- Add a 1/2 container of reduced sodium chicken broth, stir and scrape up the bottom of the pan
- Add remaining 1/2 of the broth, fill container with water and add that to the pot as well
- Bring to a boil, add the chicken
- Bring to a boil, reduce to a simmer.
- While the chicken is simmering, in a large bowl add 2.5-3 cups of flour, add about 2 rounded tsp salt, plus black pepper, garlic powder and rosemary to taste (or any other herb that you prefer).
- Add ice cold water a few tbsp at a time. Stirring in the center of the bowl. Slowly incorporating flour from the perimeter, almost like making pasta.
- Do this just until the dough comes together. If it is too wet add more flour, too dry then add more water.
- Dump the dough onto a floured surface. Sprinkle with flour and gently knead to make sure it’s not sticking. Press, or roll, the dough to about a 1/4″ thickness. Cut into your desired shape.
- Your chicken should be ready and tender after 20-25 min. Remove from stock, shred using two forks. Add back to the pot.
- Taste your broth, add salt and pepper as needed. I also add about 1/4-1/2 tsp of Bell’s poultry seasoning, two splashes of fish sauce and a couple of dashes of Worcestershire sauce. Taste and adjust.
- Bring to a boil. Gently stir while you add your dumplings one by one. You don’t want to have big ol’ clumps of dough.
- If you prefer a slightly thicker consistency, I create a slurry of corn starch, splash of Worcestershire and cold water.
- Once added and incorporated, allow to simmer for at least 10-15 min
© 2017 by Alexa Mason. All Rights Reserved