Chicken and dumplings is about as old school as you can get. You seldom see it on restaurant menus, and few people make it at home.
I can remember my grandmother making chicken and dumplings, but she walked out the back door, dispatched a chicken and made everything from scratch. Now that was seriously good.
The trick to this dish is to slow cook a chicken, cut up into manageable pieces. Make a good chicken stock first. After an hour, and not even a few minutes more, remove the chicken, debone it, and add the bones to the stock. Simmer until it starts to thicken.
The next step is to sauté a large onion, two bell peppers, some celery and a hand full of garlic. I like to use olive oil, but butter would add another flavor element, if your waist line can stand it. Combine the stock and veggies, make sure to taste and season as necessary, add the meat and taste again. Add the dumpling batter, a spoonful at a time, simmer until the dumplings are done, taste and season once again. Now all you have to do is dig in.
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