Can old fashioned chicken and dumplings really carry that name when I put carrots and celery in them? Heretic, slanderous, or traitor may all be better words used by my southern neighbors for it, but there’s one word you can’t dispute here: and that’s delicious.
Oh I feel you all out there gettin’ mad. You defend your regular old fashioned chicken and dumplings like a junk yard dog and nobody–I mean nobody puts vegetables in theirs. But stick with me here. Because I’m going to argue that even if you have a version you love, there’s always room for one more.
We have plenty of dumplin’ love to go around.
And there’s a lot to go all dreamy-eyed over here. First, I’ve eliminated the need to boil a whole chicken. (Gasp) and moved to roasting the chicken cuts of your choice. For me, that’s bone-in, skin-on chicken breasts but you can easily roast up some skin-on thighs if you like the dark meat.
Once your chicken is cooked, you can shred it and stick it away in the fridge for whatever night you want to make this–shaving tons of time off your meal.
Another great option is to cook the chicken and make the sauce and combine them, then cool the whole thing and either freeze it in individual servings or stick the whole pot in the fridge and when you’re ready to finish it, simply bring it to a simmer and add your dumplings.
That’s old fashioned chicken and dumplings in 20 minutes–and that makes you a very smart cook.
And speaking of dumplings–this version uses an easy drop version. You simply mix up some batter and drop it in to cook with the sauce. If you’re more in to the strips of dough, you can make a buttermilk biscuit dough then roll it thin and cut strips.
Old Fashioned Chicken and Dumplings
For roasting the chicken
For the sauce
- 2 tablespoons butter or margarine
- 1 tablespoon vegetable oil
- 1/2 cup diced celery about 1/2 inch pieces
- 1/2 cup diced carrots about 1/2 inch pieces
- 2 bay leaves
- 3 cloves fresh garlic minced or finely chopped
- 5 tablespoons all purpose flour
- 6 cups chicken broth
- 1/4 cup heavy cream
- 1/2 teaspoon salt or to taste
- 1/2 teaspoon black pepper or to taste
To roast the chicken
- Preheat the oven to 400
- Line a rimmed baking sheet with foil and lay on the chicken, skin side up. Drizzle over the oil, and sprinkle evenly with salt and pepper.
- Roast until no pink remains in the center, approximately 45-55 minutes. Make the sauce while the chicken is cooking.
- When the chicken is done, remove any skin or fat and using two forks, shred the meat and set aside.
For the sauce
- In a large pot, melt the butter and oil. Add the celery, carrots and garlic and cook on medium low until the vegetables start to soften--about 8 minutes--stirring often so the garlic doesn't burn.
- Add the bay leaf and the flour and stir to cook the flour--two minutes. Add the broth and bring to a simmer. Cook until the broth thickens slightly, about 8 to 10 minutes more.
- Add the shredded chicken and cream and taste for seasoning. Add salt and pepper as needed. This will depend on a lot on how salty your chicken broth is.
For the dumplings
- While the sauce is simmering, mix the flour, baking powder, and salt in a medium bowl. Stir to combine.
- Add the eggs and buttermilk or milk and stir just until no raw flour remains. Drop by tablespoons into the simmering broth. Remember they will puff up, so leave plenty of space between them.
- Cover and simmer on low 15 minutes, then label up and serve warm.