Nothing says ‘Sunday Dinner’ to my husband, kids and extended family like Chicken & Dumplings. The following is the recipe taught to me (never written down that’s for sure!) years ago by my late Mother-In-Law. The basic recipe is hers but I have tweaked it a bit to make it ‘mine’ over the last 28 years.
Chicken & Broth
Boneless Skinless Chicken Breasts (about 6)
Tony Chachere’s Original Seasoning Blend
Diced Onion (2 large)
Minced Garlic (1-2 Tblspns or more if you really like garlic and are brave)
Diced Celery (4-6 stalks)
Diced Bell Pepper (1/2 pepper, remove seeds and fleshy ‘pulp’) *optional
Chopped Green Onion Tops (bunches & bunches) 3 cups
Fresh Ground Black Pepper
- Rinse Chicken Breasts, lay on a plate and season both tops & bottoms with Tony’s
- In a stock pot or dutch oven use 4 Tblspns Canola Oil
- heat over medium high
- place breasts in pot and brown (turn your vent on, or the spices will set everyone to coughing!)
- once well browned remove breasts from pot and set aside
- add diced onion, celery, garlic and optional bell pepper to pot and saute till onions soft and translucent
- Add water to halfway fill your pot, put chicken breasts back in pot, bring to boil, lower heat to simmer,
- add cut up green onion tops and cover. (Go make your dumpling dough now!)
- Cook until chicken is *very* tender, to where you can break each breast apart with a fork, break it up well
- add water if needed
- and enough Kitchen Bouquet to darken the broth nicely,
- season to taste with Tony’s or Kosher Salt/Fresh Ground Pepper
- Cover and lower heat to barely a simmer.
While the broth & chicken are simmering:
1-1/3 cups All Purpose flour (*not* self-rising!)
1/4 pound (one stick, eight tablespoons, 1/2 cup) butter or Crisco Solid (COLD)
1 dash salt
1/2 tspn baking soda
3 Tblspns cold water
Chopped Green Onion Tops 1 cup
- Sift together flour, salt, baking soda
- Cut in the butter/crisco until coarse crumbs form
- add cut up green union tops, mix in to where they are well distributed
- add cold water all at once, stirring until dough is formed into a ball, ***if chicken/broth is not to last step in chicken/broth section above, keep dough in bowl, cover with foil or plastic wrap and stick in refrigerator)
- put ball of dough on floured surface and pat down/flatten it a bit
- sprinkle a bit of flour on top and using a rolling pin, begin rolling it out as thin as you can get it, continue sprinkling flour on top of pastry to avoid sticking to rolling pin, this extra flour will help thicken your broth up nicely.
- now that it’s nice and thin take a dinner/butter knife and cut into strips vertically, then run the knife
- horizontally to cut into medium sided rectangles/squares
Now remove lid and turn up heat (or down as the case may be) until steam is rising from broth but it isn’t boiling and start slowly dropping your dumplings in, scattering them well. Dumplings will initially sink and then float this means they are ‘done’. From this point on do not *stir*, use a fork to lightly ‘shake’ through the contents of the pot and continue to add dumplings. When all dumplings have been dropped, turn the heat to low, re-cover if not serving immediately.
Serve with Candied Sweet Potatoes (recipe to follow soon) and Pistolette’s. Green Beans with Almonds is a nice addition as well to round out this country meal
*Optional: If you don’t want to make your own dumplings you can find flat dumpling ‘strips’ in your grocer’s freezer, usually where the frozen breads, rolls, & biscuits are. The brand I prefer & have used in a pinch is “Mary B’s” and usually takes at least two (2) of the regular packs or one (1) of the bulk/family size packs.