Chicken and dumplings (also called chicken and pastry) is a dish which consists of a chicken cooked in water, with the resulting chicken broth being used to cook the dumplings by boiling. A dumpling in this context is a biscuit dough, which is a mixture of flour, shortening, and liquid (water or milk or chicken stock). The dumplings are either formed into a ball, rolled out flat or dropped.
It is a popular comfort food dish, commonly found in the Southern and Midwestern United States, that is also attributed to being a French Canadian meal that originated during the Great Depression. Chicken and dumplings as a dish is prepared with a combination of boiled chicken meat, broth produced by boiling the chicken, multiple dumplings, and salt and pepper for seasoning. In some areas, this meal is known as chicken and sliders.
Various commercial preparations of chicken and dumplings are available, including canned and frozen versions of the prepared dish. Frozen raw dumplings, typically very flat strips about 1x4 inches, can be cooked in any broth. The consistency of the prepared dish, whether homemade or purchased, varies from a thin soup to a very thick casserole-like consistency, easily eaten with a fork. Thicker preparations are made by boiling the dumplings longer and/or adding flour or another thickening agent directly to the broth. Flour tortillas or canned biscuits, rolled thin on a floured surface, cut into strips, are a quick and easy substitute for homemade dough. Butter may be added to the recipe for added richness.
Since chicken meat would become dry and tough if is boiled long enough to cook the dumplings and thicken the broth, the chicken or parts are removed from the broth before adding the dumplings. While the dumplings are cooking, the meat is separated from the bones. When the dumplings are done and the broth seasoned and thickened, the chicken is returned to the broth. The dish is then ready to be served, but may be kept on low heat so as to not further cook the chicken.
The name of the dish is sometimes printed on menus as "chicken n dumplings," "chicken 'n dumplings," or "chicken-n-dumplings." "Dumplings" is sometimes spelled "dumplins" in this context.
1 large broiler-fryer chicken , cut up
2 celery ribs , sliced
4 carrots , peeled and sliced
1 medium onion , diced
2 tablespoons dried parsley
2 teaspoons chicken bouillon granules
1/2 cup white wine
1/2 cup chicken broth
2/3 cup milk
2 cups Bisquick baking mix
•Cut up the whole chicken. Learn how here. Pat chicken dry with paper towel. Season pieces with salt, pepper, and garlic powder. Brown chicken in batches. Learn how here. Remove all chicken pieces from dutch oven and set aside. Deglaze the bottom with white wine and chicken broth.
•Add chicken, celery, carrots, onion, parsley, chicken bouillon to dutch oven. Add enough water until chicken is covered.
•Bring to a boil; reduce heat; cover and simmer for 1 1/2 hours or until chicken is done.
•Remove the chicken from dutch oven. Strain liquid into another large pan. DO NOT DISCARD the vegetables that you strained. Let stock cool in refrigerator until fat rises to the top. Skim as much fat as you can and discard. Remove chicken meat from bones and set aside.
•After fat is skimmed, return stock to dutch oven and bring to a boil.
•While stock is heating, mix the 2 cups Bisquick and 2/3 cup milk.
•Drop spoonfuls of dumpling mix into boiling stock and cook for 10 minutes.
•Carefully add chicken and vegetables back to stock.
•Lower heat, cover, and cook for another 10 minutes.
•Serve and enjoy!
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