How I Make Melt In Your Mouth Chicken and Dumplings
Today we’re making Creamy Chicken and Dumplings – this recipe is pure comfort!
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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
INGREDIENTS
FOR THE SOUP
2 tablespoons (30g) olive oil
2 pounds (908g) boneless skinless chicken thighs
5 tablespoons (70g) butter
1 medium onion – diced
2 large carrots – diced
2 ribs celery – diced
5 cloves garlic – minced
7 tablespoons (56g) all-purpose flour
1/2 cup (120g) dry white wine optional
5 cups (1.2kg) low-sodium chicken broth or stock
1 tablespoon Better than Bouillon reduced-sodium chicken base
1 cup (170g) thawed frozen peas
2 teaspoons Worcestershire sauce
1/2 teaspoon ground dried sage
1 teaspoon dried thyme
1 cup (240g) heavy cream
3 tablespoons flat-leaf Italian parsley – minced
3 green onions – minced
salt and pepper – to taste
FOR THE DUMPLINGS
2 cups (260g) cake flour can sub all-purpose flour
2 teaspoons baking powder
1/2 teaspoon fine sea salt
1 teaspoon onion powder
1/2 teaspoon granulated garlic
1/2 teaspoon dried thyme
1/2 teaspoon ground dried sage
3/4 cup (180g) whole milk
3 tablespoons (42g) butter melted
1/4 cup (60g) sour cream
VIDEO EDITOR:
Billy Mark: @bluecrestproductions
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The Patreon full Thanksgiving meal video (1 hour game plan with 7 recipes) is now out! The ingredient amounts (also in grams) are right in the description and the print recipe is linked there as well. As always, thanks for liking our recipes and videos and sharing our family table each week.
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Im not good with dough things but love chix and dumplings so hopefully i can learn!!!!!!!!!!
Now when you get a ten it has to be more satisfying. Good going James! It's so fun to see your dad so ecstatic that he made something you absolutely love. I'm from Michigan (middle east? 🤷♀not southern) and we were raised on chicken and dumplings.
Oh! You make fluffy dumplings…just like my mom made and I also make.
Back in the day, she used Pioneer Pancake Mix to make the dumplings, but that brand is now long gone. Now, I suppose Bisquick works fine.
10/10?? Making today!
Drooling…Again !!
I've found that if you want to brown up chicken thighs and have ANY chance of getting good colour, you have to sear them WHOLE.
Most supermarket/mass produced chicken has a lot of extra water added. If you cook in small pieces this comes out of the flesh and causes the chicken to steam. You teally have to overcook it to get a decent sear.
I've recently converted to searing/browning whole thigh fillets then chopping to add to what I'm cooking, and it's been a game-changer. The flavour is soooooo much better, too.
Funny, it never occurred to me that the thighs were mechanically deboned. Makes perfect sense of course. I too have noticed small bone shards in chicken pieces lately.
Very excited to hear you'll be putting out a cookbook, I've been hoping you would!
Great cooking
Happy family
Happy parents ❤
I'm used to boiling chicken to make my own stock for this soup. This is a nice take.
Ixnay on the utmegnay
Three syllables: "wuss-teh-sheer." Emphasize the first and third. Let us resolve together to just pronounce the word this way, and stop letting it be a hiccup in our cooking narratives, always drawing attention to its supposed unpronounceability.
wor-chester-shire, or speed-phonetically "wer-chest-shir" (:
Yay finally a cookbook! Can’t wait to get it!
😂😂😂😂 I live in Mssion B.C Canada, I havn't heard that wahmbulance saying for a long
time , I thought I heard it in a recent vidya you just did.👌
I would love an explanation of why bread flour as opposed to AP flour?
another meal to make, just one win after another, bravo.
I really enjoy your videos and I love how you involve your wife and son in these videos. Thanks for making great content!
It’s funny when we mess up saying something and it’s ridiculous like 7 cups of flour and it only supposed to be 7 tablespoons. You have to repeat it. Like why did I say that lol
Jim: That's cookin!
Chef John: That's just you cookin.
GOATS 🧡
It might add some prep time, but could you debone the chicken thighs yourself? It might help out with the bone fragments as well.
Not to be controversial but these are not Southern Style Dumplings. These are Northern Dumplings. True Southern Dumplings are the rolled out flat Dumplings
To start, I really like your channel and recipes. But, being from SE Missouri, I started cringing when you were doing your ingredient list… but I pushed on to see how this would go. I looks delicious and I think I will try it this 'northern' way. 😊 I still cannot get by the name chicken and dumplings though. How about 'Deconstructed Chicken Pot Pie?' All said, you made me hungry, again. That's a good thing.
When James takes the dish with him to finish it, you know it must be really good!
I'll be sure to make this when we have our first frigid cold day of the season! This looks fantastic!
Let me guess, he uses onions and mushrooms?
Lodge has an oval roaster enameled cast iron. I’m gonna make this but halve the recipe.
I really like that your wine measurement was, "About this much," and you mentioned that using salted butter is okay.
Back in the Olde Days when salted butter was heavily and not uniformly salted, using unsalted butter in some recipes was a necessity. Now, unless you want to be very exact, the sodium in salted butter isn't going to make a big difference. Especially in a "Salt to taste" recipe such as this.
I love your recipes and I appreciate your family!
My wife (who has lived the adventure as have I) says that the only way it could go wrong is if there was not enough for your taste tester.
WOOT WOOT 10/10!! I cannot wait to make this it looks amazing. (Hint hint, Tara~he really wants the LeCreuset.)
Looks great!
You always mess up the dumplings, don’t take this as critical. Take it as help. Dumplings need to be steamed. They need to be added to simmering broth and the lid needs to be on the pot securely.
Southerner here. Hey Team Rolled Dumplings – who is with me? I adore chicken and dumplings, but there better be a rolling pin involved because my dumplings must be rolled, flat rectangles (or squares), not those fluffy balls. (No celery allowed) That being said, Jim’s cream of chicken with dumpling balls looked quite tasty!
Looks deliciious, and is very different than how I've had it before. Try a little Barkeepers Friend and that dark color on bottom of that pot will come right off. Its amazing.