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Southern Chicken & Fluffy Dumplings

 

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Ya know…I’ve been trying to get this recipe posted for several months now.  When it comes to food blogging my head stays in a tail spin.  I have so many recipes to share, that I have a bad habit of posting too many sweets before I make myself put the lid back on the sugar jar and get back to some real food.  Well now that the busy holidays are behind us, I have finally had the time to concentrate on posting one of my favorite comfort foods, chicken with big fluffy drop dumplings.  For those of you who prefer a rolled out flat dumpling over fluffy drop dumplings, feel free to check out my recipe for  No Fail Flat Dumplings.  Personally, I love all dumplings, flat or fluffy, savory or fruity.  

Fluffy drop dumplings are not hard to make.  There are a few things to remember when you are making fluffy dumplings.  If you follow these tips you will have perfect dumplings…

  • Do not crowd the dumplings in the pot…only cook a few at a time, scoop them up and transfer them to a bowl, then drop a few more into the broth.
  • Do not lift the lid on the pot while the dumplings are cooking.
  • Use a large pot, big enough to allow room for the dumplings and tall enough to not boil over.  It’s important to keep the lid on while cooking the dumplings, and they tend to boil over if you use a short pot.

With those things in mind, it’s really not hard to master fluffy drop dumplings…

Here’s how I made them…

First I cooked the chicken…

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I started by adding 4-5 chicken thighs with skins to a large pot.  I tossed in a couple of chicken bouillon cubes and some salt & pepper…

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I brought it to a boil over high heat, then reduced the heat to medium and cooked covered for about an hour until the chicken was tender and falling off the bones.  I turned the heat to low and transferred the chicken to a bowl to cool…

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Once the chicken had cooled, I removed the skins and bones and discarded them, and I tore the chicken into small bite size pieces…

Next, I made a roux to help thicken the broth into a sauce…

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First I melted some butter in a medium skillet…

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Then I added some flour to the butter.  The flour can be doubled for an even thicker roux and sauce…

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And whisked it for about two minutes, long enough to cook out the flour taste…

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Next, I added some milk to the skillet…

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And I whisked it over medium heat for about two minutes, until it became slightly thickened…

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I turned the heat back up to high on my broth.  As soon as it returned to a boil, I added the roux to the broth…

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And whisked it in to combine.  I turned the heat back to medium, while I made the dumplings…

Lastly, I made the dumplings…

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I started by whisking together some flour, baking powder and salt in a large bowl…  

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Then I added some canola oil to some milk in a measuring cup…

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I added the wet mixture to the flour…

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And mixed it just until it came together…  It was thick and wet.  Note: one batch makes plenty enough for two people.  I always double this recipe, and sometimes triple it when I have guests for dinner…

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I made sure my broth was boiling and dropped spoonfuls of the dough into the hot broth…

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These dumplings make a small batch, so what I did was drop one batch into the broth.  While they were cooking, I mixed up my second batch.  That way they are not crowded in the pot which is important.  I placed a lid on the pot and reduced the heat to medium low and cooked them for fifteen minutes, making sure to not lift the lid while they were cooking.  When one batch was done, I transferred them to a bowl and added the next batch…

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When the dumplings were done, I added the chicken back to the pot…

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I mixed in the chicken and the dumplings were ready to serve…

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Comfort food at its best…Enjoy!

Cindy @ My Country Table

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Southern Chicken & Fluffy Dumplings


  • Author: Cindy Gibbs @ My Country Table
  • Prep Time: 15
  • Cook Time: 80
  • Total Time: 95
  • Yield: 6

Description

Soft, fluffy drop dumplings, cooked in a chicken broth sauce.


Ingredients

For the Chicken

  • 4-5 Chicken Thighs with skins
  • 2 chicken bouillon cubes
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

For the Sauce

  • 1/2 stick butter
  • 1- 2 tablespoons flour*
  • 3/4 cup milk

For the Dumplings

  • 2 cups all purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup plus 1 tablespoon milk
  • 4 tablespoons of vegetable or canola oil

Instructions

For the Chicken

  1. Place chicken in a large, tall pot and cover with at least two inches of water. Add the bouillon cubes, salt and pepper. Bring to a boil over high heat, reduce heat to medium and cook for about one hour until the chicken is fall off the bone tender. Reduce heat to medium low. Transfer chicken to a bowl to cool. When cool, discard skins and bones and tear chicken up into bite size pieces.

For the Sauce

  1. Turn the heat back to medium under pot. Make a roux… add the butter to a medium skillet and melt over medium heat. Add flour and whisk for about two minutes to cook out the flour taste. Add the milk and whisk constantly until mixture has thickened, about one minute. Add the thickened roux to the broth and whisk to combine. Leave the pot over medium heat while you make the dumplings.

For the Dumplings

  1. Whisk together the flour, baking powder and salt in a large bowl. Add the oil and milk to a measuring cup and pour into the center of the flour. Mix just until it comes together. Mixture will b thick and wet.
  2. Bring broth to a boil. Drop the dough by large spoonfuls into the broth, making sure to leave some space between the dumplings. Reduce the heat to medium low and place a lid on the pot. Cook for 15 minutes. Add more salt and pepper to taste. Add chicken back to the pot and serve.

Notes

  • * I start with 1 tablespoon of flour, but it can be increased to 2 tablespoons for a thicker roux and sauce. The thickness of the sauce is also determined by how much broth you have. The more broth, the more flour you might add to your sauce.
  • If making multiple batches of dumplings, mix up a second batch while the first one is cooking. Transfer the first batch to a bowl before adding the second batch to the broth.

Nutrition

  • Serving Size: 2

 

 

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