At 12 Tomatoes, we occasionally strive to produce inventive new interpretations on dishes, such as mashups of two favorites or soups made from a favorite sandwich. However, some classics, such as these Old-Fashioned Chicken and Dumplings, are best preserved in their original shape. This dish is simple comfort food – no tricks or gimmicks, simply hearty stick-to-your-ribs nourishment that will never go out of style.

After all, there’s nothing better than a classic done correctly, which this recipe certainly is!The good thing about this chicken and dumplings recipe is that you cook the chicken in the broth, resulting in juicy chicken and a tasty sauce. Begin by coating some chicken with flour and browning it in the saucepan in which you will cook everything. The idea isn’t to crisp up the chicken; the flour adds texture to the chicken, but it also helps thicken the soup afterward.

Then, mix in some chicken broth, thyme, and bay leaves before bringing the chicken back in. Though we’re using store-bought stock here, boiling the chicken in it brings back some delicious homemade taste.Cream and peas complete the dish, and while it simmers, you may begin making the dumplings. I personally enjoy how simple dumplings are. There is no rolling out or rising to worry about; just a quick whisk of the ingredients.

While there are many recipes that use shortcuts such as pre-made biscuit dough or pie dough strips, I don’t think this is one of them because all you’re doing is stirring together some flour, baking powder, buttermilk, and eggs and dropping spoonfuls into the simmering broth.Give the dumplings a little room to puff up; don’t overcrowd them. The dumplings take around fifteen minutes to cook, so this dish can be finished in under forty minutes.

It’s a simple dish, but it’s so good – a cozy savory stew made silky with cream and garnished with sweet peas, carrots, and pillows of supple dough. We’re not breaking the mold with this recipe; we’re simply enjoying comfort cuisine done correctly!