Chicken and Dumplings

Cook the homemade dumplings right in the same broth the chicken braises in to give each bite of this comforting chicken stew amazing flavor.

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  • Makes: 8 servings
  • Hands On: 45 mins
  • Total Time: 2 hrs 45 mins

Chicken and Dumplings

Directions

  1. For dumplings: In a medium bowl whisk together egg, the cold water, peanut oil, and 1/2 tsp. salt. Stir in flour; mix until elastic. Cover; chill.
  2. Season chicken pieces, including back and neck, with 1 tsp. salt; set aside. In a 6-qt. Dutch oven combine chicken stock, the water, celery, onion, and 1/4 tsp. salt. Bring to boiling. Add in this order: leg quarters, backbone, breast, skin sides down. Reduce heat to below simmer. Cover, leaving a half-inch opening.
  3. Cook 30 minutes or until breasts are done (165 degrees F). Remove breasts; set aside. Continue cooking leg quarters and backbone 30 minutes more or until done, (175 degrees F). Remove chicken (keep broth in pot); discard vegetables. When chicken is cool to touch, discard skin and tear meat into pieces; set aside. Discard bones.
  4. On a floured surface, use a floured rolling pin to roll dough to 1/16 inch thick. Cut into 1 1/2 2 1/2-inch pieces. Return broth to boiling. Season with salt and black pepper. Add dumplings to broth, shaking pot occasionally to prevent sticking. Cook 3 to 5 minutes without stirring. Add reserved chicken; reduce to simmer. Add butter, cream, and additional black pepper. Gently set egg slices on top. Remove from heat; let stand, covered, 10 minutes.

From the Test Kitchen

Dumpling dough may be made ahead and refrigerated overnight.

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Nutrition Facts (Chicken and Dumplings)

  • Per serving:
  • 314 kcal ,
  • 15 g fat
  • (6 g sat. fat ,
  • 3 g polyunsaturated fat ,
  • 5 g monounsaturated fat ),
  • 185 mg chol. ,
  • 818 mg sodium ,
  • 13 g carb. ,
  • 0 g fiber ,
  • 1 g sugar ,
  • 30 g pro.
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