Chicken and Dumplings was one of my mother-in-laws signature dishes and was part of her Sunday dinner rotation.
It is a comforting and homey meal and always a favorite of our oldest daughter, Erin.
Mom didn't use a recipe but I have always made it from a cookbook picked up during a long ago trip with the kids to
Colonial Williamsburg, in Virginia.
Colonial Williamsburg, in Virginia.
The Williamsburg Cookbook
published by
The Colonial Williamsburg Foundation
Be prepared for washing a lot of dirty pots and pans with this dish.
While preparing, the dumpling dough seemed dry to me and I was tempted to add additional milk but proceeded as per the recipe. They absorbed a lot of the gravy as they cooked and rose nicely without being heavy or 'glumpy' like other dumpling recipes.
John and Erin like the dumplings. I like the tender chicken in the creamy gravy.
Williamsburg Inn Chicken & Dumplings
Ingredients:1 stewing chicken (4-5 lbs), or 2 broiler-fryers (3 pounds each)
1 small onion, sliced
1 carrot, sliced
2 ribs of celery with leaves, chopped
1 tsp. salt
4 T. butter or chicken fat
6 T. flour
1/8 tsp. paprika
1/2 c. light cream
white pepper to taste
Dumplings (recipe below)
Directions:
Simmer the chicken, onion, carrot, celery and salt in enough water to cover until the chicken is done (1 1/2 to 2 hours).
Remove the chicken from the broth. When it is cool enough to handle, remove the skin and bones and dice the chicken.
Strain the stock and, if necessary, add enough water to make 1 quart.
Melt the butter or chicken fat in a heavy sauce pan. Stir in the flour mixed with paprika.Add the chicken stock gradually, stirring constantly, cook for 2 minutes.
Add the chicken, cream and pepper and adjust the seasoning to taste.
Spoon the dumplings on top of the gently bubbling chicken mixture and cover. Cook for 15 minutes without lifting the lid. Serve at once.
Dumplings
2 c. all-purpose flour1 tsp. salt
4 tsp. baking powder
1 T. shortening
3/4 c. milk
Sift the dry ingredients 3 times
Blend in the shortening with a pastry blender or fork
Add the milk and mix well
Dip a teaspoon in cold water and then into the dough. Spoon the dumplings on top of the gently bubbling chicken mixture and cover. Cook for 15 min. without lifting the lid. Serve at once.
Linking to Foodie Friday @ Designs by Gollum
17 comments:
Just the thing for autumn....I can almost smell the delicious aroma from your pictures!..ahhhh...
This was also a speciality of my
mother too. She made the best
ever. This looks so good and I
will have to try this recipe. I
don't have my mother's and really
have never made this wonderful
dish for my family. Now I will.
Thanks so much, Lorraine.
Love this...one of those awesome home cooked meals, nothing better! :D
These remind me of my grandmother! I have never made chicken and dumplings. You've inspired me, some cold winter day, I will be making these.
My Mother made great chicken and dumplings too. Ours were made much like your own..light and fluffy. When I married my hubby and moved to the Midwest they make theirs small and hard and they sink to the bottom of whatever they are put on/in. UGH- I still don't like them! Your recipe looks great and is one I will try! xo Diana
LOVE DUMPLINS WE DO THIS RECEPEE IN DOMINICAN REPUBLIC..BUT NOT WITH CHICKEN BUT WITH BACALAO..THATS A DRY FISH..WICH WE COOK TO TAKE OUT THE SALT..THEN WE CUT IT IN PIECES AND ADD PEPERS ONIONS AND EAT IT WITH THE DUMPLINS..THANKS FOR SHARING..FRIEND GOD BLESS YOU
That is a dish of good comfort food. Delicious.
ooooooooo, the chicken and dumplings sound and look fabulous. I'd like some right now! Susan
I LOVE chicken and dumplings. Sweet memories!
Great comfort food:)
my husband is always talking about chicken and dumplings, he would love this. I'm going to pin this one so I don't forget about it and the next time I have extra time I'm going to make it
There is no more comforting food than chicken and dumplings. YUM!
Be sure to stop by and check out my giveaway.
This is a must try!! Thanks for sharing!
Hi, after you strain the stock what do you do with the carrots and celery that were in it? Do you add it back at the end, and when do you add the chicken back? After the dumplings are cooked?
The recipe looks great. I am doing an internship in Nicaragua right now, and the ingredients we have to work with are very limited, but i should be able to get all of this together for one of our Sunday dinners.
Thanks for the recipe.
Hello 777,
The chicken is added back after you make the roux of melted butter and flour and after the chicken stock is added and cooked for a couple of minutes to thicken. This is just before the mixture for the dumplings are spooned on top.
The carrot, celery and onion used while simmering the chicken at the beginning of the recipe can be added back at the same time or they can be discarded with the bones and skin.
I hope this helps you as you prepare it yourself :)
Stopping by to catch up a bit and what did I find? Chicken and dumplings! A wonderful treat for an Autumn day. Think I should make some soon, perhaps. Thanks for the inspiration.
~Adrienne~
I have been making this particular recipe for years and it's always a hit. I have taken to getting a large costco rotisserie chicken and deboning it, then using the carcass to make the broth. Using canned broth just doesn't cut it with this recipe: it is imperative to make it from scratch as it is truly the base of the soup
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