Chicken and Dumplings
Comfort in a Bowl: A Classic Chicken Recipe
When the weather turns chilly or you need a meal that feels like a warm hug, nothing beats a classic chicken and dumplings recipe. This timeless dish is a staple in many households, combining tender chicken, rich broth, and fluffy dumplings to create a satisfying and comforting meal. Perfect for family dinners or cozy evenings at home, my chicken and dumplings are sure to become a favorite in your kitchen.
Ingredients for Chicken and Dumplings
- 1 TBSP extra virgin olive oil
- 6 chicken legs
- 1 tsp salt
- 1 TBSP onion powder
- 1 TBSP thyme
- 4 chicken bouillon cubes
- Pepper to taste
- 2 tsp garlic powder
- 1 stick of butter, divided in half
- 3-4 TBSP flour
- 12 oz can evaporated milk
- 2 cups Bisquick
- ½ cup Sprite
Step-by-Step Instructions for Chicken and Dumplings
*printable recipe card is available at the bottom of this page
Brown the Chicken: In a Dutch oven, heat the oil over medium heat. Add the chicken legs and cook until brown on all sides. (Note: The chicken does not need to be cooked through at this point. We just want the skin to start cooking and the delicious flavors from the bones to begin to come out.)
Simmer the Broth: Add enough water to cover the chicken. Add in the salt, onion powder, thyme, bouillon cubes, pepper, and garlic powder. Stir to combine. Bring to a boil, then reduce heat and simmer for one hour.
Prepare the Chicken: Remove the chicken from the pot. Pour the broth through a strainer and reserve for later. Separate the meat from the skin and bones, discarding the skin and bones.
Make the Roux: Without washing the Dutch oven, melt half of the butter over medium heat. Add in the flour to create a smooth roux. Cook for a few minutes, then add in the evaporated milk, stirring constantly until the mixture thickens.
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Combine and Simmer: Add in the reserved broth and the shredded chicken. Bring to a gentle simmer.
Prepare the Dumplings: Melt the remaining butter in the microwave. In a bowl, combine the Bisquick, melted butter, and Sprite. Stir until just combined. If the dumplings are too sticky, add more Bisquick. If they are too dry, add more Sprite.
Cook the Dumplings: Pull and drop the dough into the simmering pot. Reduce heat, cover, and simmer for 20 minutes until the dumplings are cooked through.
The Magic of Dumplings
The dumplings are the star of this dish, adding a delightful texture that perfectly complements the savory chicken and broth. Our recipe calls for an easy mixture of Bisquick, melted butter, and Sprite, resulting in light and fluffy dumplings that cook to perfection. If you’re looking to switch things up, consider trying out these alternative dumpling recipes:
- Homemade Flour Dumplings: For a more traditional approach, mix 2 cups of all-purpose flour, 1/2 cup of milk, 1/4 cup of melted butter, and a pinch of salt. Stir until just combined and drop spoonfuls into the simmering broth.
- Cornmeal Dumplings: Add a Southern twist by mixing 1 cup of all-purpose flour, 1 cup of cornmeal, 1/2 cup of milk, 1/4 cup of melted butter, and a teaspoon of baking powder. These dumplings offer a slightly crunchy texture that pairs wonderfully with the rich broth.
Bringing It All Together: Homemade Chicken and Dumplings
Creating homemade chicken and dumplings is a rewarding experience that fills your kitchen with enticing aromas and your table with smiles. Start by browning chicken legs in a Dutch oven to release their rich flavors, then simmer them with spices and bouillon to create a deeply flavorful broth. After straining and thickening the broth with a roux made from butter, flour, and evaporated milk, you’ll add the tender chicken back in. Finally, drop in your prepared dumpling dough, cover, and let them cook to fluffy perfection. Serve this hearty dish on a chilly night and enjoy the comfort and satisfaction that only homemade chicken and dumplings can bring.
Chicken and Dumplings
Ingredients
- 1 TBSP extra virgin olive oil
- 6 chicken legs
- 1 tsp salt
- 1 TBSP onion powder
- 1 TBSP thyme
- 4 chicken bouillon cubes
- Pepper to taste
- 2 tsp garlic powder
- 1 stick of butter divided in half
- 3-4 TBSP flour
- 12 oz can evaporated milk
- 2 cups Bisquick
- ½ cup Sprite
Instructions
- In a Dutch oven, heat the oil over medium heat.
- Add the chicken legs and cook until brown on all sides. ( Note – the chicken does not need to be cooked, through at this point. We just want the skin to start cooking and the delicious flavors from the bones to begin to come out. )
- Add enough water to cover the chicken. Add in the spices and bullion and stir to combine. Bring to a boil then reduce heat and simmer for one hour.
- Remove chicken from the pot.
- Pour the broth through a strainer and reserve for later.
- Separate the meat from the skin and bones. Discard the skin and bones.
- Without washing the Dutch oven, melt half of the butter over medium heat. Add in the flour to create a smooth roux.
- Add in the evaporated milk and cook stirring constantly until the mixture thickens.
- Add in the reserved broth and chicken.
- To make the dumplings, melt the remaining butter in the microwave.
- Combine Bisquick, melted butter, and Sprite. Stir until just combined.
- If the dumplings are too sticky, add more Bisquick. If they are too dry, add more Sprite.
- Pull and drop dough into the pot.
- Reduce heat. Cover and simmer for 20 minutes until dumplings are cooked through.
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