When it starts getting cooler here in Texas my kids start asking for Chicken and Dumplings. Along time ago my mother-in-law gave me her recipe for dumplings and I botched it for years! I have finally figured out the right proportions and now my dumplings are consistently good every single time. I hope you enjoy the comfort and warmth this recipe can bring on a cold winter day.
Old Fashion Chicken and Dumplings
Yield = 2 ½ Quarts
- 2 cups flour
- 2 tsp. Salt
- 1 cup milk
- 4 chicken breasts (2 whole split)
- 2 quarts water
- ¼ cup flour
- 3 Tbs. Beurre manié (butter and flour mixture)
- 2 cups heavy whipping cream
- A loaf of french bread
Using a 3-quart stockpot, boil chicken in 2 quarts of water.
While chicken is cooking, place the first two dry ingredients in a bowl and slowly add milk while stirring with a fork. A dough will form (see picture).
Put ¼ cup flour on a solid surface (clean countertop). Place the dough on the flour and knead it until firm. Spray cooking spray on a rolling pin (I have used a drinking glass before) and roll dough until thin. I usually roll until ¼ in thick. Cut the dough using a sharp knife or a pizza cutter into strips. I like mine around 1 in wide and 3 inches long.
Once the chicken breast is done (no pink when cut in ½) remove them from the boiling water and set aside.
In the boiling water (now chicken stock) whisk in 3 Tbs. beurre manié and then add the heavy whipping cream. Boil for 2 minutes while whisking and then reduce to medium heat to maintain a slow boil. Drop the dough into the liquid and allow them to cook for 5 minutes (cut up the chicken breast while you are waiting). Do not overcook or over stir the dumplings. They will disintegrate if you do. When the 5 minutes is up, add the chicken back to the pot and allow to simmer on low heat an additional 10 minutes.
Salt and pepper to taste.
Serve with a slice of french bread for dipping and enjoy a nice warm meal.