Southern Chicken and Dumplings Recipe

Flat or Dropped Dumplings: Grandma's Traditional Comfort Food

Aug 16, 2008 Christopher T. Reilly

Whether escaping from the cold or just a hard day at the office, this warm comfort food reminds us of our childhoods, our families, and that home is where the hearth is.

The phrase “chicken and dumplings” first appeared in print in the 17th century, but dumplings have existed in most cultures – in some form – for centuries. It was the southerner's particular fondness for the dish however, that made chicken and dumplings the comfort food we know and love today.

But do we really know it? There are as many chicken and dumplings recipes as there are families that love it. Flat dumplings or drop dumplings? This is a dangerous subject for southerners, with both sides insisting their style of dumpling is the true southern dumpling and the other is some Yankee perversion. This conversation is likely to end in a duel – slotted spoons at 5 paces – and can create rifts between families on a “Hatfield and McCoy” level. OK, maybe that's a slight exaggeration.

The point is people want their chicken and dumplings just like their grandma made. For those without a recipe passed down through generations, or are just beginning their chicken and dumpling odyssey, this recipe makes a delightful jumping off point. While this recipe calls for flat dumplings, drop the dumplings by the spoonful into the boiling broth instead, if you must, with this final thought: Blessed is the child whose grandma made both kinds of dumplings

Southern Chicken and Dumplings Recipe:

Ingredients

  • 1 roasting chicken, cut up
  • 6 cups water
  • 6 peppercorns
  • 1 tablespoon salt
  • ½ teaspoon cayenne pepper
  • ½ teaspoon dill
  • 1 teaspoon basil
  • 1 teaspoon parsley
  • ½ cup sliced carrots
  • ½ cup diced celery
  • ¼ cup chopped onions
  • ½ cup frozen peas

Dumplings

  • 1 cup sifted all purpose flour
  • 1 tablespoon butter
  • 1/2 teaspoon salt
  • 1 egg, slightly beaten
  • 2 tablespoons water
  • chopped fresh parsley, for garnish

Directions

  1. Wash chicken and lay on paper towels. Place in a large stockpot and cover with 6 cups water. Add salt, peppercorns, cayenne pepper, dill, basil, parsley and carrots. Bring to a boil. Reduce heat and simmer for 1 hour or until tender.
  2. Remove chicken and carrots from broth with a slotted spoon and set aside. Add celery, onion, and frozen peas to broth and simmer for 15 minutes.
  3. Meanwhile, make dumplings. In a large bowl combine flour, salt, and butter, mixing with a fork. Make a well in center of flour. Add egg and 2 tablespoons water and beat with a fork until ingredients are combined. Place the dough on a lightly floured cutting board and roll out until ¼ inch thick. Cut into strips 1 inch wide and 2 inches long.
  4. Bring broth to a rolling boil and add dumplings, taking care to make sure dumplings don't stick together. Cover and return to boiling. Do not lift lid. When broth returns to boiling, reduce heat and simmer for 10 minutes. Remove lid and return chicken and carrots to broth and simmer for 5 minutes. Ladle into bowls and sprinkle fresh chopped parsley on top.

Serves 6

“Start off the subject of chicken 'n' dumplin's, and right off you'll be faced with men of strong convictions, ready to go forth to battle for the 'kind mother used to make'.” - Cissy Gregg, The Kentucky Courier-Journal.

The copyright of the article Southern Chicken and Dumplings Recipe in Southern Cuisine is owned by Christopher T. Reilly. Permission to republish Southern Chicken and Dumplings Recipe in print or online must be granted by the author in writing.
Chicken and Dumplings, Christopher Reilly/reillycreative.com Chicken and Dumplings
   
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