Dan Cota's Chicken and Dumplings

Dan Cota's Chicken And Dumplings Recipe

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Bonnie Beck


This is an other memory from my two Uncles (family friends) who lived in the great old Victorian house in the San Francisco area.

This is one of those recipes you are going to use some of the expensive spanish Saffron I told you to invest in.

I still remember eating these wonderful Chicken and Dumplings in the formal dinning with the big bay window over looking the circular driveway.


★★★★★ 3 votes

30 Min
1 Hr 30 Min


  • 1
    raw kosher stewing chicken cut into pieces
  • 1/2
    sprig of organic fresh organic rosemary, crushed between your hands
  • 4
    threads of saffron
  • 1
    clove of garlic, crushed
  • ·
    freshly ground pepper to taste (i use a mix of pink, black and green)
  • 1 large
  • 1
    organic oregon myrtle leaf (you can use a bayleaf)

  • 1 c
    sifted organic all purpose flour
  • 2 tsp
    baking powder
  • 1/2 tsp
    kosher salt
  • 1/2 c
    whole organic raw milk

  • ·
    chopped parsley

How to Make Dan Cota's Chicken and Dumplings


  1. Large pan of water.
  2. Wash Chicken and pat dry.
  3. Rub checken with saffron. It will turn yellow.
  4. Add chicken to pan of water, the saffron, rosemary, garlic, kosher salt, myrtle leaf, onion and pepper. Add enough water to cover chicken.
  5. Slowly bring to boil and turn down to a simmer with the lip a jarred.
  6. Assemble the Dumpling dough. Mix all ingredients together well.
  7. When Chicken is 99% done, skim the fat off the broth and drop by Tablespoons full the dumpling dough into the Chicken broth.
  8. Cover the pan tightly and return to a slow boil. Reduce heat to a simmer.
  9. DO NOT LIFT lid.
  10. Simmer 12 to 15 minutes.
  11. Serve chicken and dumplings in the broth. Or serve Chicken and Dumpling with broth that has been thickened with a little flour.
  12. Sprinkle a little chopped parsely over the top of each serving.

Printable Recipe Card

About Dan Cota's Chicken and Dumplings

Course/Dish: Chicken

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