Down Home Chicken And Dumplings

Finally…the winner of our poll!  When I prepared this, I had not had it in a very long time, I was excited, but a little worried that I wouldn’t get it right.  So, of course, I called the authority…my mother.  She quickly confirmed that I was doing everything right and somewhere along the way, I found out that my grandmother also made a nice big pot, (she adds green peas to hers, but, I’m a purist when it comes to this dish).  The recipe did not disappoint.  It is really quite simple for a dish that sounds like it would take forever, it’s filling, it’s comforting, and the leftovers are fantastic.  Keep in mind, the measurements really involve a bit of trial and error.  For instance, I start out using 2/3-3/4 of the listed measurement for flour and water because, if your dough is too wet or too dry, you add flour or water accordingly.  Here’s how you do it:




Cold Water

Black Pepper


Bone-In/Skin-On Chicken (I use breasts)

Bell Pepper





Start out by rinsing your chicken with cold water and cleaning and breaking down your veggies.  They don’t need to be chopped, or diced, or minced, or anything like that, as they will be removed in a later step.

0013I left the onion and garlic whole, because they’re small, and cut the pepper and celery in half.

0022Toss the chicken and veggies in a large pot and fill 3/4 full with hot water, season well with salt and pepper(this is the only actual seasoning, but trust me, it’s good) and bring to a rolling boil.

0033Reduce to a simmer until chicken is cooked through and veggies are softened.  While the broth forms, you can make the dumplings.  The original recipe calls for one cup shortening, five cups flour, one teaspoon salt, and two cups cold water.  I halfed these amounts (keep in mind to reserve some of the water and flour in case the consistency is off).  Combine the flour, shortening, and water.

0082Generously add black pepper and use a pastry cutter until the dough resembles course meal (do not overwork!).

0104If the dough is too sticky, add more flour, if it’s too dry, add more water.

0112Place the dough on a well-floured surface, sprinkle some flour on top.  Keep in mind, if you do not use enough flour, your dumplings will stick to everything and it will get very mess

0123Use a floured rolling pin to roll dough to about a 1/4 inch thickness.

0133Use a knife to cut dough into square or rectangular dumplings.  This step is very freeform, the dumplings do not have to be perfect.

017The dumplings are now ready.  Return to your broth pot and remove the chicken and all of the veggies.  Set the chicken aside to cool and discard the vegetables.

0211Gently lower your dumplings into the broth, stirring occasionally.

022Once you’ve added all of the dumplings, allow to gently simmer until cooked through.  After 20 minutes you can test a small piece for doneness.

023While the dumplings are cooking, use your hands to shred the chicken.  Some people use the fork method to shred meat but, I find it awkward and too time consuming.

024When dumplings are just about cooked you can add the chicken back to the pot and return to a simmer.

025Just before serving, add a splash of milk, for a little more depth.

0262Serve steaming hot and ENJOY the rich broth and tender dumplings!


*This post is dedicated to my Pop-Pop, Mr. Jessie Barnes Jr.



Filed under Chicken

5 responses to “Down Home Chicken And Dumplings

  1. That sounds like something my husband would absolutely love! I should try this recipe. Thanks for posting!

  2. This looks awesome! I love the simplicity of the recipe – those ones are usually the best!

  3. This sounds so great. I’ve always wanted to try Chicken and Dumplings and I’m definitely going to use your recipe!

  4. joelen

    Mmm – chicken and dumpling in the winter sounds wonderful!

  5. frecklesncurls007

    Looks amazing!

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