By Alex Harrington 
Introduction:
There’s something incredibly comforting about a steaming bowl of Chicken and Dumplings. This classic dish, perfect for any family gathering or Sunday dinner, brings together tender chicken and fluffy dumplings in a savory broth. Follow this detailed recipe to cook this family favorite, filling your home with warmth and delicious aromas.
Ingredients (Serves 5):
Chicken:
– 1 whole chicken, cut into pieces (drumsticks, thighs, halved breasts)
– 1 teaspoon Morton Nature’s Seasons seasoning blend
Cooking Fat:
– 3 tablespoons butter
Broth Base:
– 1 (32-ounce) carton low-sodium chicken broth
– 2 cups water
Aromatics and Seasonings:
– 1/2 onion, minced
– 1 teaspoon poultry seasoning
– 1 teaspoon minced garlic
– 1 1/2 teaspoons salt (divided)
– 1 teaspoon black pepper
Vegetables:
– 3 medium carrots, cut into 1-inch pieces (approximately 1 1/2 cups)
– 3 medium stalks celery, cut into 1-inch pieces (approximately 1 1/2 cups)
Dumpling Dough:
– 1 1/4 cups flour, plus more for dusting
– 1 teaspoon baking powder
– 1 egg
– 1/2 cup whole buttermilk, well shaken
– 1/2 cup butter, chilled and cut into thin slices
Garnish:
– Chopped fresh parsley
Instructions:
Prepare Chicken:
Season your chicken pieces with Morton’s Nature’s Seasons seasoning blend, ensuring each piece is adequately covered for maximum flavor.
Brown Chicken:
In a large Dutch oven, melt 3 tablespoons of butter over medium-high heat. Add the seasoned chicken pieces skin side down and cook them until the skin turns a gorgeous golden brown, roughly 6 to 8 minutes per side. This step not only enhances the chicken’s taste but also enriches the broth with delicious flavors.
Build Broth:
Pour in the chicken broth and water into the Dutch oven with the browned chicken. Bring it to a boil over high heat. Introduce the minced onion, poultry seasoning, garlic, 1 teaspoon salt, and black pepper to the mix. Once boiled, reduce the heat to a gentle simmer, covering the pot and allowing the ingredients to meld together for about 20 minutes. Add the carrots and celery, partially cover, and continue to simmer on low heat until the vegetables are nearly tender—about another 20 minutes.
Prepare Dumpling Dough:
In a large bowl, sift together the flour, baking powder, and the remaining 1/2 teaspoon of salt. In a separate bowl, whisk the egg and buttermilk together. Cut the chilled butter into the dry ingredients until the mixture becomes crumbly using a pastry cutter or two forks. Gently incorporate the buttermilk mixture with a wooden spoon. Cover the dough with plastic wrap and refrigerate for 30 minutes to allow it to rest and firm up.
Form Dumplings:
After the dough has rested, turn it onto a floured surface and pat it down to about 1-inch thickness. Gently fold the outer edges to the center and repeat this folding until the dough comes together without kneading. Pat it out again to maintain the 1-inch thickness required for dumplings.
Cook Dumplings:
Remove the cooked chicken from the Dutch oven and ensure the thickest parts have reached 170°F/76°C using an instant-read thermometer. Cover the chicken pieces to keep them warm. Skim any excess fat from the boiling broth and maintain it at a gentle boil.
Finish:
Cut the chilled dough into 9 squares, each measuring approximately 2×2 inches, and carefully drop them into the boiling broth. Allow the dumplings to simmer on medium heat until they float, and a toothpick inserted into their center comes out clean—about 10 minutes. Return the chicken pieces to the pot, ensuring the dish is thoroughly heated through, and simmer for an additional 5 minutes.
Serve:
Serve the Chicken and Dumplings immediately by ladling portions into bowls. Finish each serving with a sprinkle of freshly chopped parsley for a fresh burst of flavor and color.
Conclusion:
Your Chicken and Dumplings is now ready to be enjoyed! This hearty dish offers a plentiful serving of comfort, showcasing tender chicken, flavorful broth, and pillowy dumplings—a true homemade delight for the entire family.
Gary