The Best Chicken & Dumplings
Total TimePrep: 25 min. Cook: 1 hour 10 min.
Makes8 servings (3 quarts)
I cheated just a bit. I used turkey stock from a turkey carcass I made earlier in the week and substituted shredded rotisserie chicken from Costco. Turned out Ah-Maze-ING. I am so happy and so sorry that the leftovers are slim. I am claiming them as MINE and will full on brawl with anyone who tries to take my tupperware container.. This is the stuff that family traditions are made over.
No comment left
easy to make , next time I would let it simmer longer so it would be thicker and would probably increase the dumplings
This is an excellent recipe, and I shall keep using it. I was looking for one without egregious shortcuts (e.g. canned biscuits) but common ingredients that I would likely have around the kitchen or could easily get--and I definitely found it here. I have made it with the white wine and with the apple cider vinegar, and I find it much better with the wine. I don't feel as strongly as Barrie here and would certainly not waste it, but the vinegar does give it a tang that one doesn't expect from chicken and dumplings. So, if you keep the two choices, maybe just indicate their different effects? Anyway, I made it this last time with boneless, skinless chicken thighs and found them a nice time-saver. Thank you for a great recipe!
CAREFUL! The recipe calls for APPLE CIDER as an option, NOT APPLE CIDER VINEGAR. Great recipe. The thyme is essential.
I followed the instructions in the recipe except for adding the wine or apple cidar. This chicken and dumplings recipe is delicious and hearty. It is full of flavor and creaminess. I definitely plan to cook this again. Thank you Taste of Home.
@stacie it really does make a difference. dont rate it a 0 because you would do something different, from now on I call you KAREN This recipe is amazing I have been using it for a while now.
@Stacie The frying of the chicken starts the stacking of flavor for the stock, sauteing the aromatics in oil/pan drippings being the next part of the stack. It could be omitted at the cost of complexity, admittedly making little difference to someone who would rate a recipe 0 stars due to a lack of understanding.
Why fry the chicken first? You ruin any crispy when you submerge it in liquid, plus in the video they took the skin off. Seems like a waste of time. Why not just boil with veg and flavor stock more?
This recipe is so good. Just finished cooking now. Came out super delicious my family loved it. Will definitely be on my menu.