Old-Fashioned Chicken and Dumplings

We occasionally strive to produce inventive new twists on dishes at 12 Tomatoes, such as mashups of two favorites or converting a classic sandwich into a soup. However, some classics, such as these Old-Fashioned Chicken and Dumplings, are best left alone. This dish is simple comfort cuisine – no tricks, no gimmicks, simply hearty, stick-to-your-ribs comfort food that will never go out of style. After all, nothing beats a classic done correctly, which this recipe most emphatically is!

The good thing about this chicken and dumplings recipe is that you cook the chicken in the broth, which results in juicy chicken and a tasty sauce. You begin by flouring some chicken and browning it in the pot you’ll be cooking everything in. The idea isn’t to crisp up the chicken – the flour does help give the chicken some texture, but it’s primarily used to thicken the broth later.

After the chicken has been browned, it hops out to allow the vegetables to hop in, and you only need to sauté them long enough for them to soften and get a little color. Then, add the chicken back in and begin to create the meal by tossing in some chicken broth, thyme, and bay leaves. Even though we’re using store-bought stock, boiling the chicken in it provides a pleasant domestic flavor.

Cream and peas complete the dish, and you can start to work making the dumplings while it simmers. I enjoy how simple it is to make a dumpling. There’s no rolling out or rising required, just a quick mixing of ingredients. While there are plenty of recipes that use shortcuts like pre-made biscuit dough or strips of pie dough, I just don’t think this is a place where a shortcut is necessary because all you’re doing is stirring together some flour, baking powder, buttermilk, and eggs and dropping spoonfuls of it into the simmering broth.

Allow enough space for the dumplings to puff up; you don’t want to cram them too much. The dumplings take around fifteen minutes to cook, so this dish may be completed in under forty minutes (and even faster if you’re speedy with your prep work). It’s a simple recipe, but it’s so good – a cozy savory stew made velvety with a touch of cream and sprinkled with sweet peas and carrots and pillows of delicate dough. We’re not breaking any rules with this meal; we’re simply enjoying comfort cuisine done correctly!

If you liked this dish, here are a few more you might like! Our Chicken and Biscuits Cobbler is a cross between a cobbler and a pot pie, with a savory filling covered with fluffy biscuits. Our Southwestern Chicken Chowder with Cornbread Dumplings is chicken and dumplings… but with a southwestern twist. (It’s delicious!) And what about our Cheaters’ Chicken Pot Pie? That’s traditional pot pie filling on flaky store-bought biscuit dough. It has a more dumpling-like texture than traditional pot pie and is ideal for busy weeknights. Good luck in the kitchen!

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