Southern Chicken and Dumplings
User Reviews
5.0
24 reviews
Excellent
Southern Chicken and Dumplings
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A lighter version of the classic Southern comfort food featuring tender chicken in flavorful broth with fluffy drop dumplings.
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Ingredients
- 2 pounds bone-in skin-on chicken thighs
- salt divided use
- ground black pepper
- 2 cups chopped white onions
- 3 ribs celery sliced
- 3 medium carrots sliced
- 1/2 cup dry sherry
- 1 pound chicken wings
- 32 ounces chicken broth
- 2 cups all-purpose flour
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup half and half
- 8 tablespoons butter melted
- chopped fresh parsley optional
Instructions
- Season the chicken thighs with salt and pepper and place them in a skillet over low heat. When the fat from the chicken begins to render out, raise the heat to medium. Cook for 4 to 5 minutes, flip, and cook for another 4 to 5 minutes. Remove the chicken thighs from the skillet and set aside. The thighs will be only partially cooked.
- Add the onions, celery, and carrots to the skillet. Sprinkle a small amount of salt over the vegetables and sauté until the onions are translucent.
- Add the dry Sherry to deglaze the skillet, scraping any browned bits from the bottom of the pan.
- Transfer the vegetables and liquid from the skillet into a stockpot. Add the chicken wings, chicken broth, and the partially cooked chicken thighs and cook for about 30 minutes over medium heat.
- Remove the chicken wings and thighs from the stockpot and allow them to cool. Leave the stockpot on the stove over medium heat.
- While the chicken is cooling, prepare the dumplings: In a medium-sized bowl add the flour, sugar, salt, and baking soda and stir to combine. Add the half and half and melted butter and stir until the dough forms a ball. Shape the dough into golf ball–sized pieces and drop them into the stockpot.
- Debone the chicken and return the meat to the stockpot. Cook for another 10 to 15 minutes until the dumplings are fully cooked and have increased in size.
- If desired, sprinkle with fresh parsley before serving.
Notes
- The key to exceptional chicken and dumplings lies in temperature control. Start with a cold pan to render the fat slowly and completely when cooking the chicken thighs. For the dumplings, ensure your broth is at a gentle simmer, not a rolling boil – too vigorous a boil will cause dumplings to fall apart, while too low a temperature prevents proper rising. Use the freshest baking soda possible for maximum leavening power. If you prefer an even lighter dumpling, separate an egg and fold in the beaten white just before cooking. Add ½ cup of half and half to the broth in the final 5 minutes of cooking for a creamier version that remains true to the recipe's lighter spirit.
Nutrition Information
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Calories
478kcal
(24%)
Carbohydrates
26g
(9%)
Protein
23g
(46%)
Fat
29g
(45%)
Saturated Fat
11g
(55%)
Cholesterol
136mg
(45%)
Sodium
816mg
(34%)
Potassium
484mg
(14%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
3540IU
(71%)
Vitamin C
10.5mg
(12%)
Calcium
54mg
(5%)
Iron
2.4mg
(13%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 478 kcal
% Daily Value*
| Calories | 478kcal | 24% |
| Carbohydrates | 26g | 9% |
| Protein | 23g | 46% |
| Fat | 29g | 45% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 136mg | 45% |
| Sodium | 816mg | 34% |
| Potassium | 484mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 3540IU | 71% |
| Vitamin C | 10.5mg | 12% |
| Calcium | 54mg | 5% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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