Recipe by Sharon123
He likes it, he loves it, he wants some more of it! What am I talking about? Why, Tim McGraw's favorite dish, Chicken and Dumplings! To make this recipe super easy: If you have leftover chicken(or turkey), just start at step 4 and use chicken broth(2-2 1/2 quarts). I just added broth until the sauce looked the consistency of a nice gravy, then when reducing the sauce, ended up adding a little more.
Top Review by Linda's Busy Kitchen
This is very close to my Chicken Stew with my Grammie Bea's Dumplings, that us Northerners have been eating for as long as the Indians had feathers in their hair. This is NOT the Southern way for Chicken and Dumplings. The Southerners make these thick pasta like noodles that have a rubbery and slimy texture that I can't get past, so I was glad to see this posted. Don't mistake these for the other kind of dumplings... This is the Northern Way!
- 1 roasting chicken (4- to 5-pound, or 2 small chickens)
- 1 onion, quartered
- 2 stalks celery, chopped
- 3 garlic cloves, crushed
- 2 sprigs fresh parsley
- 1 teaspoon dried whole thyme
- 1⁄2 teaspoon dried sage
- 1 bay leaf
- 2 cloves
- 1 teaspoon salt
- 1 tablespoon black peppercorns (or 1/2 teaspoon ground black pepper)
- 3 quarts water
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup chopped yellow onion
- 2 carrots, chopped small
- 1 cup diced celery
- 2 chicken bouillon cubes
- 1⁄4 cup cornstarch
- 1⁄4 cup cold water
- 2 cups frozen sweet peas, defrosted and drained
- 1⁄4 cup mixed chopped fresh herb (such as parsley, dill and thyme)
- 2 cups flour
- 1 tablespoon baking powder
- 1⁄2 teaspoon salt
- 1⁄4 cup minced green onion
- 1⁄4 cup minced fresh parsley
- 1 egg, beaten
- 1 cup milk
Directions See How It's Made
- In a large, heavy soup pot, place chicken, quartered onion, celery, garlic, parsley, thyme, sage, bay leaf,cloves, salt, peppercorns and water. Bring to a boil over medium-high heat, then reduce the heat, cover and simmer until chicken falls from the bones, about 1 hour.
- Remove chicken to cool and drain. Strain the broth, pressing firmly on solids to extract the liquid. Let broth settle then skim off the excess fat. Reserve broth.
- Meanwhile, when chicken is cool enough to handle, tear the meat into bite-sized pieces and set aside; discard the skin and bones.
- Melt butter in a large pot and whisk in 2 tablespoons flour until smooth. Cook over medium heat, stirring constantly for 3 minutes. Whisk reserved broth into butter and flour mixture and continue whisking vigorously until sauce comes to a boil and no lumps are left. Add chopped onion, diced carrots and celery and reserved chicken. Whisk in bouillon cubes and allow sauce to reduce by half.
- In a small bowl, mix cornstarch with 1/4 cup cold water. Whisk the slurry into the sauce and return to a boil to thicken. Taste and adjust seasoning.
- To make the dumplings: In a large bowl, quickly mix dumpling ingredients until just combined to make a loose dough. Thin with water if needed. Don't overmix. With a 1/4-cup measure, drop scant quarter-cupfuls of batter into the simmering liquid. Cover and cook (don't peek!) for about 15 to 20 minutes or until fluffy and cooked through.
- Stir in peas and chopped fresh herbs. Serve immediately. Enjoy!