How To Cook Chicken Breast For Chicken And Dumplings

The All-time Chicken & Dumplings

Total Time

Prep: 25 min. Cook: i 60 minutes 10 min.

Makes

8 servings (three quarts)

Homemade craven and dumplings from scratch harken back to my childhood and dank days when nosotros devoured those cute piddling balls of dough swimming in hot, rich broth. It's one of those types of soup you'll want to eat over again and again. —Erika Monroe-Williams, Scottsdale, Arizona

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Ingredients

3/iv loving cup all-purpose flour, divided
one/2 teaspoon salt
1/two teaspoon freshly footing pepper
1 broiler/fryer chicken (about three pounds), cutting up
2 tablespoons canola oil
1 large onion, chopped
2 medium carrots, chopped
2 celery ribs, chopped
iii garlic cloves, minced
six cups chicken stock
one/2 loving cup white wine or apple cider
2 teaspoons saccharide
two bay leaves
v whole peppercorns
DUMPLINGS:
i-ane/3 cups all-purpose flour
two teaspoons baking powder
3/4 teaspoon salt
two/iii cup 2% milk
1 tablespoon butter, melted
SOUP:
one/2 loving cup heavy whipping cream
2 teaspoons minced fresh parsley
2 teaspoons minced fresh thyme
Boosted table salt and pepper to sense of taste

Directions

In a shallow bowl, mix one/2 cup flour, salt and pepper. Add chicken, 1 slice at a time, and toss to coat; milkshake off excess. In a 6-qt. stockpot, heat oil over medium-high heat. Brown craven in batches on all sides; remove from pan.
Add onion, carrots and celery to same pan; cook and stir 6-8 minutes or until onion is tender. Add garlic; cook and stir 1 infinitesimal longer. Stir in 1/iv cup flour until blended. Gradually add stock, stirring constantly. Stir in wine, sugar, bay leaves and peppercorns. Return craven to pan; bring to a boil. Reduce rut; simmer, covered, 20-25 minutes or until chicken juices run clear.
For dumplings, in a bowl, whisk flour, baking pulverisation and salt. In another bowl, whisk milk and melted butter until blended. Add to flour mixture; stir just until moistened (do not overmix). Drop by rounded tablespoonfuls onto a parchment-lined baking sheet; set aside.
Remove chicken from stockpot; cool slightly. Discard bay leaves and skim fat from soup. Remove skin and bones from chicken and discard. Using ii forks, coarsely shred meat into 1- to 1-i/2-in. pieces; return to soup. Melt, covered, on high until mixture reaches a simmer.
Drop dumplings on top of simmering soup, a few at a time. Reduce heat to low; cook, covered, 15-18 minutes or until a toothpick inserted in center of dumplings comes out clean (do non lift cover while simmering). Gently stir in cream, parsley and thyme. Season with additional table salt and pepper to gustatory modality.

Chicken and Dumplings Tips

Can I utilize dried herbs instead of fresh for this recipe?

Yes, you can use dried herbs instead of fresh. Dried herbs are more potent measure for mensurate, and so cut down the amount by half.

How can you tell when dumplings are done?

To test if dumplings are done, stick a toothpick or skewer into the dumpling afterward the specified cook time. If the skewer comes out clean, the dumplings are done. If information technology comes out moisture or pasty, cover and let melt a bit longer. Floating isn't as good of a gauge of doneness, so stick with a toothpick.

Can you overcook dumplings?

Yes, you can overcook them. Overcooked dumplings will start to fall apart and disintegrate in the broth, so don't walk away from the stove. Be diligent about checking them when the cook time is nearly up.