Who likes southern chicken and dumplings? There are so many variations on this recipe, so you probably have your own preference and opinion about which way is best.
After experimenting with various ratios of ingredients over the years, I decided that less is best on leavening agents because we prefer our dumplings on the denser side. Michael’s favorite chicken and dumplings was at Aunt Kizzy’s Back Porch, a soul food restaurant in Marina Del Rey, CA. Sadly, it is no longer there, but in its heyday, it was in his weekly rotation. I don’t think I ever had their dumplings, which appeared flatter than mine; but my mother also made them rather dense and I always enjoyed them.
If you like a fluffier dumpling, your recipe will differ from mine. (Use more baking powder) To each his own!
How To Do the Chicken
You could start the chicken in all kinds of ways. I have a friend who says that her favorite way to eat chicken is boiled and she calls it “stupid”. If it’s your favorite, what’s stupid about that? There’s a reason why so many cultures make chicken soup!
So, in a big pot, I put a whole deskinned chicken and enough water to cover more than half of it. I added some vegetable ends from the freezer and brought it to a boil, covered and reduced to simmer for about an hour until it was done. I flipped the chicken a couple times to cook it evenly.
Meanwhile, Some Vegetables…
In a big, deep skillet that I recently learned is called a “rondeau pan”, I heated some olive oil and added a chopped sweet potato. Once it was a little golden, I added half a chopped onion, a couple of chopped carrots and a couple stalks of chopped celery. Seasoned with dried sage and French thyme. You could experiment with all kinds of vegetables and herbs. Thicken up the stock in the end with some flour if you want it more like gravy. It’s up to you!
Ingredients for Dumplings:
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 1/2 Tablespoons butter
- 1 egg
- 1/2 cup milk
First, sift the dry ingredients through a strainer to remove any lumps. Then cut up the butter into small pieces and smash it with a fork into the flour mixture. Once the flour/butter combination looks a bit crumbly, add an egg beaten in a measuring cup along with the milk. Stir to combine and with wet hands, form the dumplings. I made 8 big ones with this amount.
Finishing Up
Remove the chicken from the pot and once cool enough to handle, pick off the pieces that you want to eat. Pour the stock through a strainer into the rondeau pan with the vegetables. While boiling, drop dumplings in, cover and reduce heat to simmer for about 15 minutes or until done. I flipped the dumplings over about halfway through cooking time and added the chicken pieces that I wanted to use. Resist the temptation to stir, especially when starting the dumplings because they will disintegrate into a mess resembling egg drop soup. Simply drop them in and let them to do their thing.
What’s your favorite way to do chicken and dumplings?
Ready for more comfort food inspired by Aunt Kizzy’s? Please read Keen On Beans and Greens next.