northern chicken and dumplings

Name: Northern Chicken and Dumplings
Yield: 6
Ingredients: 3 tablespoon(s) butter, unsalted; 1 medium onion, chopped; 5 medium carrots, sliced; 4 - celery stalks, sliced; 1/2 teaspoon(s) thyme, dried; 1 cup(s) all purpose flour, divided; 16 ounce(s) chicken broth; 1 1/2 pound(s) boneless, skinless chicken thighs, cut into 2-inch pieces; - kosher salt and freshly ground black pepper to taste; 2 tablespoon(s) fresh dill weed, chopped or 3/4 teaspoon dried; 1 3/4 teaspoon(s) baking powder; 1/2 cup(s) plus 2 tablespoons milk; 1 package(s) frozen petite baby peas (10 ounces)

(2 RATINGS)

155 Pinches 2 Photos

Marsha Gardner

Florala, AL

Updated on Sep 10, 2012

The first time I ate chicken and dumplings in the south, I thought I had been served the wrong dish. It looked like chicken and big noodles to me. I grew up in Western NY mostly (my extended family is all from there) and we had big fluffy biscuit type dumplings on top of a great chicken stew or whatever you wanted to add dumplings too. My family will eat southern dumplings, but I don't prepare them, instead we eat the big, fat, biscuit type steamed on top of our stews. Y'all need to try them.

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yield 6-8 serving(s)

Ingredients

3 tablespoons butter, unsalted
1 medium onion, chopped
5 medium carrots, sliced
4 - celery stalks, sliced
1/2 teaspoon thyme, dried
1 cup all purpose flour, divided
16 ounces chicken broth
1 1/2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
- kosher salt and freshly ground black pepper to taste
2 tablespoons fresh dill weed, chopped or 3/4 teaspoon dried
1 3/4 teaspoons baking powder
1/2 cup plus 2 tablespoons milk
1 package frozen petite baby peas (10 ounces)

How To Make northern chicken and dumplings

Step 1

In a Dutch oven (or a 5- to 6-quart heavy pot with a tight-fitting lid), heat butter over medium. Add onion, carrots, celery and thyme. Cover and cook, stirring occasionally, until onion is soft, about 5 minutes.

Step 2

Add 1/4 cup flour and cook, stirring, 30 seconds. Add broth and bring to a boil, stirring constantly; season with salt and pepper. Nestle chicken in pot; reduce heat to medium-low. Cover and cook, stirring occasionally, 20 minutes.
Step 3

Meanwhile, make dumplings: In a medium bowl, whisk together remaining 3/4 cup flour, dill, baking powder, and 1/2 teaspoon salt. With a fork, gradually stir in 1/2 cup milk to form a moist and soft batter. It should be just a little thicker than pancake batter and should easily drop from the tip of a spoon. (Add additional 2 tablespoons milk if too thick.) Set aside.
Step 4

Stir peas into pot. Drop batter in simmering liquid in 10 heaping tablespoonfuls, keeping them spaced apart (dumplings will swell as they cook). Cover, and simmer until chicken is tender and dumplings are firm, 20 minutes. Serve.
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