Utilitarian chicken breasts show their irresistible side when paired with the ever so humble but delectable dumpling. Shredded chicken and pillows of dumplings are blanked with a rich broth, Chicken and Dumplings is a dinner duo worth knowing. Turn to ingredients from the SimplyCooking® pantry and this process from southern chef Scott Peacock. His Classic Chicken and Dumplings recipe appeared in Better Homes and Gardens in 2009. I modified the ingredients per the SimplyCooking® pantry and have made recipe below over and over.
The dumpling dough is stirred together and, ideally, gets a 2 hour chill. Wait. Read on. Don't let this stop you from making the dish. Make the dough earlier in the day. It takes just a minute and you will be glad. Pre-made broth comes alive when simmered with onion and celery. Roll out and cut the dough into squares as the chicken cooks in the broth. Once the chicken and vegetables are removed, the squares of dough take a plunge in the broth and transform into tender dumplings. Importantly, don't stir; a gentle shake of the pot will prevent the dumplings from sticking. Smooth out the flavor of the broth with a little butter and milk. The result is an amazing dish with a clean, bright flavor and delicate texture that conjures comfort better than any other simple, everyday recipe I know.
chicken and dumplings
3 Tbsp. water
3 Tbsp. grape seed oil
1/2 tsp. salt, Celtic Sea Salt preferable
1 cup APflour
In a medium-sized bowl, whisk together the egg, water, oil and salt. Stir in the flour and mix well. Cover the bowl with plastic wrap and chill, ideally for 2 hours. Less will work.
4 cups vegetable broth
2 cups water
3 stalks celery, coarsely chopped
1 onion, peeled and halved
4 boneless, skinless chicken breast halves
salt and pepper
2 Tbsp. butter, cubed
1/3 cup whole milk
Salt and pepper, to taste
Place the broth and water in a large pot. Add the celery and onion and bring to a boil. Reduce to a simmer. Season the chicken with salt and pepper and place into simmering broth. Partially cover the pot and cook for 45 minutes, until the chicken is cooked through. As the chicken cooks, roll out the dumplings. Place the chilled dough on a well floured surface and roll into a roughly shaped rectangle the thickness of about 1/8 -inch. Using a serrated knife, pizza cutter or pastry cutter, cut the dough into 1- 2" squares. The squares do not need to be perfectly shaped or uniform.
Remove the chicken to a cutting board. Remove the vegetables and discard. Add the dumplings, one by one, to the simmering broth. Shake the pot to prevent them from sticking. Cook 3 to 5 minutes, until the dumplings are tender. Shred the chicken into bite sized pieces and return to the pot. Add the butter cubes and milk. Season, to taste, with salt and freshly ground pepper.