Name: Chicken and Dumplings
Prep time: 20 min
Cook time: 1 h 55 min
Total time: 2 h 15 min
Yield: 6
Ingredients: 1 tbsp olive oil; 1 medium yellow onion, diced; 4 cloves of garlic, minced; 1 tbsp roasted garlic bouillon or chicken (I used Better than Bouillon); 2 lbs chicken breast tenderloins; salt and freshly ground pepper; 2 cups water; 1 can cream of chicken soup; 4 cups chicken stock; dumplings; Creole seasoning to taste; 2 cups flour; 2 large eggs, beaten; 2 tbsp vegetable shortening; 1 tsp salt; ½ cup water

Growing up, I spent a lot of time at my grandparents house. They lived only a block away in our small town and I rode my bike to their house every day. My Nanny Mac was one of those grandmother’s that always had something on her stove to eat. She cooked the best “country food”. From roasts, peas, cornbread to her amazing Chicken and Dumplings. Sadly, this is not her recipe, but I hope I’m close. Nanny Mac was one of those cooks that made everything from memory and her gut. She rarely wrote down a recipe. I, however, did not think ahead and write down her recipes before losing her (since I was a child and cooking was the last thing on my mind). I just have to make it from my memories. (I definitely ate this meal probably 100 times in my life, so I have a pretty good recollection.)

These Chicken and Dumplings are made with delicious chicken breast tenderloins. Sometimes I use an entire chicken, but when I want to make it a little quicker and with less mess I opt for the tenderloins. The secret to making a rich base for the dumplings is to brown the chicken with the veggies. I also discovered this secret ingredient over the years for a super rich and flavorful stock.

(I’m one of those that prefers my Chicken and Dumplings less soupy, but definitely add more stock if you want a soupier dish.)

Whenever I have the time, I love to make my own dumplings like my Nanny. They are made with just a few ingredients: flour, shortening, salt, egg, and water. Roll them out, cut them into pieces, and boil for 45 minutes to an hour. If I’m running short on time, I’ll use can biscuits or pre-made dumplings.

Chicken and Dumplings

Authorloulousucre

DifficultyBeginner

Yields6 Servings

Prep Time20 minsCook Time1 hr 55 minsTotal Time2 hrs 15 mins

1 tbsp olive oil

1 medium yellow onion, diced

4 cloves of garlic, minced

1 tbsp roasted garlic bouillon or chicken (I used Better than Bouillon)

2 lbs chicken breast tenderloins

salt and freshly ground pepper

2 cups water

1 can cream of chicken soup

4 cups chicken stock

dumplings

Creole seasoning to taste

For the dumplings:

2 cups flour

2 large eggs, beaten

2 tbsp vegetable shortening

1 tsp salt

½ cup water

Heat the oil in a large dutch oven and sauté the onion until soft and translucent, about 5 minutes. Add the garlic and cook another 1-2 minutes, being careful not to burn the garlic. Add the roasted garlic bouillon. Stir to combine.

Generously season the chicken with salt and pepper. Add the chicken to the onions and brown lightly. Once the chicken is browned, add 2 cups of water and cook over medium heat for 30-40 minutes until the chicken is done.

Remove the chicken from the pot and shred. Add the chicken back to the pot and add the cream of chicken soup and the chicken broth. Bring the mixture to a boil. Add the dumplings and boil for 5 minutes. Reduce the heat to low, cover, and simmer for another 45-60 minutes until the dumplings are tender. Season with creole seasoning to taste.

To make the dumplings:

While the chicken is coming to a boil, add the eggs, shortening, and salt to a mound of flour that you have made a well in. Mix all the ingredients together to start forming a dough (mixture will be shaggy).

Add the water a few tablespoons at a time until the dough is no longer sticky and is coming together into a ball. (Be careful not to over-knead the dough). Roll the dough on a lightly floured surface to a ¼" thickness. Slice into pieces. Add to the chicken and broth mixture.

Ingredients