Monday, March 5, 2012

Chicken & Dumplings

We tried this recipe the other day, and it was DELICIOUS!!! You can follow the link to find the original recipe, but below includes the changes / adaptations that I made. We'll definitely be making this again!

UPDATE:  My husband and I have been making this recipe a lot, since we first tried it. But, I only just realized that I've been putting A LOT more dry dill into the dumplings than the recipe calls for. It calls for 2 Tbsp fresh dill -or- 3/4 tsp dried dill weed... I'd been using 2 Tbsp dried dill weed!!! Everyone we've ever made it for thought it was delicious, so we never thought anything of it. I think that 3/4 tsp is way too little, for our taste. So, I've since started using 1 Tbsp dried dill weed (I don't have to buy it quite as often now, LOL). They're still so delicious!

Also, if you have pickier eaters or someone that doesn't like or can't eat dill (and/or peas and carrots), it's so easy to just make some (or all) of the dumplings without the dill / dill weed. Just follow the recipe directions as normal from steps 1 through 6.

STEP 7: 
  • All dumplings withOUT dill:
  1. Simply leave the dill / dill weed out, when you're mixing the other dumpling ingredients.
  2. Continue on to step 8.
  • Some dumplings WITH dill & some dumplings withOUT dill:
  1. Mix all of the dumpling ingredients together, EXCEPT for the dill.
  2. Continue to step 8. 
  3. Scoop in the number of plain dumplings that you'd like to have.
  4. Stir the dill [Note: you may need to adjust the dill measurement accordingly] into the remaining dumpling mix.
  5. Continue to step 9, by scooping the dill dumplings into the simmering liquid.
  • If the person eating dumplings withOUT dill also does NOT like or eat peas and carrots, you can still do this dish! (believe me, it CAN be done!)
  1. Once you've completed step 6, scoop some of the goop+chicken into a separate saucepan (heat at medium-low).
  2. Scoop in the plain dumplings, cover, and simmer (step 9).
  3. Add the dill to the remaining dumpling mix.
  4. Continue on to step 8 (stir peas and carrots into the pot).
  5. Continue on to step 9, now scooping the dill dumplings in.
We may also, try to see about making the dish with EXTRA gravy! We'll just see, since I'd have to figure out the added measurements for the butter and flour (since this is kind of a delicate matter that needs to be the same proportion to each other) and chicken broth...

Adapted from

Prep Time: 30 minutes
Total Time: 1 hour
Yield Serves: 4

© 2012 Jamie V.
3 Tbsp butter
1 medium onion, cut into 1” pieces (or 1/2 to 1 cup frozen minced / diced onion, or 3 Tbsp dry minced onions)
1/2 tsp dried thyme
1/4 cup (spooned and leveled) all-purpose flour
1 can (14.5 oz) reduced-sodium chicken broth
1/4 tsp salt
1/8 tsp pepper
1 1/2 lbs (uncooked) boneless, skinless chicken thighs, cut into 2” pieces (we might cut the chicken up into smaller pieces next time)
1 package (12+ oz) frozen peas and carrots (we might use more veggies next time)
[Optional: celery (cut into pieces, mix in, when add the chicken to the pot)]

3/4 cup (spooned and leveled) all-purpose flour
1 Tbsp dried dill weed -or- 2 Tbsp chopped fresh dill [OR can make plain dumplings withOUT dill]
1 3/4 tsp baking powder
1/2 tsp salt
1/2 cup milk (can use up to an additional 2 Tbsp milk, if needed)

  1. In a Dutch oven (or a 5- to 6-quart heavy pot with a tight-fitting lid), heat butter over medium. 
  2. Add onion and thyme. Cover and cook, stirring occasionally, until onion is soft (~5min raw, ~2min frozen). 
  3. Add 1/4 cup flour and cook, stirring, 30 seconds. 
  4. Add broth and bring to a boil, stirring constantly; season with salt and pepper. 
  5. Stir in celery into pot, if desired.
  6. Nestle chicken in pot; reduce heat to medium-low. Cover and cook, stirring occasionally, 20 minutes.
  7. Meanwhile, make dumplings [see ABOVE for variations]: In a medium bowl, whisk together remaining 3/4 cup flour, dill, baking powder, and 1/2 tsp salt. With a fork, gradually stir in 1/2 cup milk to form a moist and soft batter. It should be just a little thicker than pancake batter and should easily drop from the tip of a spoon. (Add additional 2 tablespoons milk if too thick.) Set aside. 
  8. Stir peas and carrots into pot. 
  9. Drop batter into simmering liquid in ~10 heaping tablespoonfuls, keeping them spaced apart (dumplings will swell as they cook). Cover, and simmer until chicken is tender and dumplings are firm, 20 minutes. 
  10. Serve.

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