Chicken with Dill Dumplings

Chef

Cookbook

New Glorious American Food

Published by Welcome Books

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Chicken with Dill Dumplings

This image courtesy of Tom Eckerle

Editor's Note: Who doesn't love the classic flavor of a chicken and dumplings recipe? This Chicken with Dill Dumplings uses fresh dill to amplify the flavor of the homemade dumplings - it's a totally different experience than using the kind of dried dill that comes in a jar. The dumplings themselves are remarkably simple to prepare, and the result is a rich, savory dumpling that perfectly complements the chicken, which is smothered in a delicious creamy dill sauce. This easy chicken and dumplings recipe makes for a hearty meal that the whole family can enjoy.

Serves6 to 8

Cooking MethodStewing

CostModerate

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionFamily Get-together

Recipe CourseMain Course

MealDinner

MoodBlue

Taste and TextureHerby, Salty, Savory

Ingredients

2 whole chickens (each about 3½ pounds), cut into small serving pieces with breast and thigh boned and bones reserved
Salt and freshly milled black pepper
3 tablespoons unsalted butter
2 celery ribs, chopped
1 medium onion, chopped
3 tablespoons all-purpose flour
2½ cups homemade chicken stock or canned low-sodium chicken broth
2 cups heavy cream
½ cup chopped fresh dill
2 cups all-purpose flour, sifted
1 teaspoon baking powder
¼ teaspoon baking soda
1 teaspoon salt
3 tablespoons unsalted butter, melted
¾ cup buttermilk
½ cup chopped fresh dill
1½ quarts chicken stock or canned low-sodium chicken broth

Instructions

Preheat the oven to 300° F.
Chicken: Wash and dry the chicken pieces with paper towels, lightly salt and pepper the chicken. In a large heavy skillet, melt the butter and brown the chicken pieces over moderate heat until golden brown. Remove to a heatproof platter and reserve in the preheated oven. Add the bones to the skillet and cook, stirring until browned. Add the chopped celery and onions, and cook until they wilt. Add the flour and cook, stirring, for 5 minutes. Add the chicken stock and cream, and reduce the heat to low. Simmer for 30 minutes.
Strain the sauce into a serving tureen, discarding the solids. Fold the dill into the sauce. Add the chicken pieces to the sauce and place in a warm oven.
Dumplings: Sift the dry ingredients into a large mixing bowl. Add the melted butter and buttermilk and blend until smooth. Fold in the chopped dill.
In a large pot, bring the stock to a simmer. Drop the dumpling mixture by soup spoonfuls into the simmering stock. Cover and cook for 5 minutes. With a slotted spoon, turn the dumplings over. Cover and cook 5 more minutes. Continue poaching the dumplings until puffed and cooked in the center. Place the dumplings on top of the chicken and sauce.