Sunday, December 19, 2021

ANNIE LOU'S CHICKEN & DUMPLINGS

Chicken and Dumplings is a southern comfort dish and my absolute favorite, especially during autumn and winter's cold months. This is a version of my grandmother's recipe. I remember her making this for lunch for my sister and me.

I updated it by taking most of the skin off the meat before cooking and meat off of the bones after cooking. My grandmother used only drumsticks and thighs, with the skin on.
If you prefer all white meat, use 4 to 5 bone-in chicken breasts. If you prefer all dark meat, use 7 to 8 thighs and drumsticks. You can also use a combination of both white and dark meat.



2 T avocado oil or oil of your choice
4 to 5 bone-in, skin-on chicken breasts
8 cups chicken stock or broth
2 bay leaves
2 sprigs of fresh thyme, leaves removed or 1 t freeze-dried thyme
Salt and freshly ground black pepper 

Heat oil over medium heat in a Dutch oven.  
Brown chicken, in two batches, until light golden brown on both sides. 
Return all chicken to the pot and add the chicken stock and bring to a boil.  

Reduce heat, add the bay leaves, thyme leaves, and season to taste with salt and pepper.
Partially cover and slowly simmer for 30 minutes  
Remove chicken to a bowl or platter and let cool.  
Remove bay leaves and discard. 

To the broth add:
1 medium onion, finely diced 
4 large carrots, peeled and finely diced
4 stalks of celery, cut in half lengthwise and diced
2 cloves garlic, minced

Simmer, covered for another 15 minutes.
When chicken is cool enough to handle, remove skin from chicken, pull meat from bones and tear into bite-size chunks.
Return chicken pieces to pot.

Herbed Dumplings
2 cups all-purpose flour
1 T baking powder                                                           
1 t sea salt 
1 t fine ground black pepper
2 T minced parsley
1 t minced chives
1½ cups milk or buttermilk

In a bowl, mix the dry ingredients together. 
Gently mix in the milk.
Drop mounds with a tablespoon or small ice cream scoop into the simmering broth.  
Cover tightly and simmer 15 minutes.
Ladle into bowls with a few dumplings on top and garnish with some minced parsley.

Serves 4 to 6

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