Chicken and dumplings (biscuity, Southern-style)
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- čas přidán 9. 11. 2022
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**RECIPE, SERVES 4-6**
1.5 lb (700g) boneless skinless chicken thighs
1 bottle (750mL) white wine (could replace with water or stock
1 carton (32 oz, 946mL) chicken stock
8 oz (227g) white mushrooms
2 bunches green onions
1 lb (454g) carrots
3-4 garlic cloves
12 oz (340g) green beans
6 egg yolks
3/4 cup (177mL) cream
1 lemon
flour
oil
salt
pepper
dry herbs
For the dumplings
2 cups (230g) cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon garlic powder
2 tablespoons melted butter
milk or water
fresh sage, rosemary, thyme, parsley or any combination thereof
Cut each thigh into 4-6 pieces. Season heavily with salt, pepper and dry herbs, then toss the pieces with enough flour to coat. Cut the mushrooms in half or quarters (remember they'll shrink in half when cooking), thin-slice the onions and reserve the green slices for garnish at the end, peel and thick-slice the carrots, smash and peel the garlic cloves.
Heat a film of oil in a large pot, then lay in the chicken piece by piece to keep them from sticking to each other. Keep your heat high enough to brown the chicken but don't let anything burn - low and slow is fine. When the bottoms of the pieces are brown, you should be able to scrape them off the pan with a wooden spoon and flip them.
When the chicken pieces are brown on all sides, push the chicken over to one side and drop in the mushrooms. Stir the mushrooms around and let them brown a moment. Stir in the sliced onion whites and let them cook for a moment. Deglaze with the entire bottle of wine. Stir in the carton of stock, garlic, carrots and a pinch or two of salt. Cover and simmer for about 45 minutes until the carrots are almost soft.
While you're waiting, slice the green beans into small piece. Separate out the egg yolks (eat the whites for breakfast tomorrow) and beat them smooth with the cream.
When the carrots feel almost done, stir in the green beans - they'll need about 30 minutes total.
Now is when you want to mix up the dumpling batter. Finely chop a big pile of fresh herbs and zest the lemon. Throw all that in with the cake flour, baking powder, salt and garlic powder. Stir in the melted butter until it seems to disappear. Stir in just enough milk or water (no more than a cup, 237mL) to get you a shaggy, sloppy dough - if you over-mix, the dumplings will be tough. Form the dough into rough, small balls.
When the green beans are 15 minutes away, drop the dumplings in the soup, make sure the heat is high enough that the broth is bubbling, cover and let the dumplings steam at least 10 minutes before you check on them. When they double in size and look cooked, they're cooked - don't overcook them or they'll get dense.
Kill the heat and wait for bubbling to stop, then stir in the liaison (yolk and cream mixture). Turn the heat back on to a bare simmer and cook for a couple minutes until you see the yolks cook and slightly thicken the broth - be careful not to overcook or the eggs will go gritty. Taste the soup for seasoning and add any needed salt, a little lemon juice to taste, and the reserved onion greens. - Jak na to + styl
I always appreciate how Adam gives tips on how to minimize dishes. It feels like other food CZcamsrs are under the impression that we've all got 9 dishwashers and a spare garage full of bowls and cutting boards!
It's not that hard to find some time to wash any dishes that need to be clean for more cooking work, however, I'm also not a fan of cutting vegetables and putting them into several different bowls. I prefer to cut what I need to cut as I cook other things.
@@SamTheFable Right, I prefer to cut up veggies on a cutting board, then raw meat after the veggies have been moved. I'm not worried about broccoli contaminating my raw chicken.
An underappreciated aspect of Adam's videos IMHO.
If a recipe expects me to have 2 cutting boards, I’m out. I have like 5 cutting boards, but I’m sure as hell not getting two boards out and dirty.
I am now remembering when The Onion made a video called "Perfect One-Pot, Six-Pan, 10-Wok, 25-Baking Sheet Dinner"
Ask 5 southerners for a chicken n dumplings recipe and you'll get 8 answers. One side of my family swears by tearing up Pillsbury grands. The other does a drop biscuit style with a fairly wet batter and ice cream scoop. And the last time I remember it being made, it was a 3rd approach entirely, probably using left over roast chicken too.
The recipe I use is based on one I read a while ago that uses Bisquick, basically the exact proportions for drop biscuits on the box, for the biscuits. I've never heard of not using leftover chicken, though - I mean, come on, it's _the_ Appalachian leftover stew. The thing that confounded me the most here was the green beans and mushrooms, though.
Fwiw, my family like hash from the left overs because we always had rice. Then it was probably just chicken n rice soup with carcus if there was a third meal.
The mushrooms and greenbeans made me think of casseroles more than anything. We'd have to sit at the kitchen table and clean a bag of green beans.
In my area chicken and dumplings can either be actual dumplings or the flat noodle-like ones. And the term “chicken pastry” is used interchangeably for every iteration in between
My personal favorite (because when I want dumplings, I'm usually sick & want quick & easy, warm & tasty comfort) is using a wet (usually Bisquik) dough, a ROLLING boil & a spoon. Drop spoonfuls into the rolling boil & they cook up nice & dry in the center. Anything less than a full boil & they get gummy on the inside.
@@DJstarrfish That was what I was thinking, when growing up the way it was was just leftover chicken from the night before, add chicken broth (usually from bullion cubes), then add bisquick dough. What he made is closer to chicken pot pie but soup imo.
WOW, you just took me back to when I was 8 or 9 years old. That is quite a trick since I'm 80. Chicken and Dumplings was the "go to" food in my extended family in rural Michigan. The white wine was never part of it, but there was some non-alcoholic apple cider in the liquid (for acid?). Also, you upped the game, putting the herbs in the dumplings - huzzah to you! Other than the forgoing you really hit the spot. I can taste it through the screen! As I'm remembering now, there was one other difference: The chicken was deboned and skinned but the bones broken-up, put in a gauze bag with the skin to be fished out latter. They wanted to squeeze out every morsel of taste.
Not just flavor. The collagen in bones/cartilage/skin really thickens the broth!
Not just acid. The sugar in the apple cider/wine/beer really sweetens the broth!
@@fbelard I feel like I'm having a stroke
Not just family. The cousins/nieces/nephews really extend the family!
That bone bag sounds good. I’ll probably try his recipe his way once and then try it with the bone bag to compare.
Babe wake up, new A-Rag video just dropped.
Nothing stops the a-rag
yall just mad he's a professional you're LIGHT YEARS from ATTEMPTING TO REACH
@@xander_gamingx1190 uh-huh you so mad
@@silentassassin47 bro wtf how.
@@silentassassin47 bro theyre literally fans of his
As a Brazilian, I've often heard people from the US talk about chicken and dumplings but I had little idea about what it even was, this looks great, amazing really, and I'm not even a soup fan
NOT A SOUP FAN????
Chicken and dumplings will fix that ;)
There are different styles of chicken and dumplings. Some use wide noodles as the dumplings. I prefer the style Adam did.
@@keymash-aimciamciamalk8630the broth usually makes me feel kinda nauseous
@@keymash-aimciamciamalk8630 Soups and stocks in general are no widespread here in Brazil. We do eat it, but most of our soups are based on cream and rouxs, we don't even have stock cartons here.
I made this for my southern mother’s birthday. She couldn’t think of a single complaint. It made her extremely happy, especially given she hasn’t had the dish in many years. This recipe made for a very special birthday meal. I hope you know the joy your recipes are spreading (even the old ones) to this day. I’m ever-grateful. You do great work Adam, don’t forget that.
As someone who was born in Louisiana these dumplings are so fancy and different than what I'm used to. They look like matzo balls! My aunts and grandma all made it the exact same way. The dumplings are just canned Pillsbury biscuits cut up into small squares and coated in flour. The chicken was a whole chicken slow roasted in the oven with a bunch of butter and herbs and then torn up by hand like pulled pork. No veggies. It was DELICIOUS.
this is the first time I hear of this dish but now i'm dying to make it, it seems so comfy and rich with flavour
I’m from alabama and we’ve only ever used salt, pepper, flour, crisco, and chicken to make them. Very odd to see it dressed up like this.
Southern grandma here. I have never seen chicken and dumplings like that before, but they look delicious! Now I'm wondering if my chicken and dumplings loving husband would like your recipe. Hmmmm...
The lemon zest was a bit much for me, I understood it, but I’d rather go 1/4 zest, and a bit more salt in the dumplings
I love chicken and dumping.
His looks more like a chicken stew.
I like them simple chicken stock and slicker dumping. Thats the way my memaw made them and it was just a simple recipe that dated back to her grate grandmoma.
Made this tonight. Absolutely phenomenal!
OK let me provide my feedback now that I'm not in a food coma :)
This was one of the best dishes we've made in a while. And tbh the recipe was pretty much darn perfect, and we followed it nearly to a T. The only thing I'd adjust next time are the dumplings (which we affectionately referred to as "dumplin's" all night). The cake flour was an interesting texture, they definitely felt cakey - I think next time I will go for the meatier texture of all purpose flour. However, I am glad we tried the cake flour.
I really loved the herbs and lemon in the dumplings, they really stepped it up a notch. However, after eating 2 dumplings (I ended up eating 4), the herb flavor became too intense for me. I would just use a little bit less for a bit milder herb flavor. Also if you're rolling the dumplings up, be sure not to roll them too tightly like I did for a few of them - they ended up way too firm. The ones we loosely rolled were light and fluffy - so just look out for that.
Please do a video about Matcha. I've been drinking it for years and would love to hear your takes on the taste and, potentially overblown, health benefits. Your research deep-dive videos are some of my favorites. Thanks!
Absolutely or at least talk about it on the podcast
sounds like an amazing podcast topic if you ask me
This year I decided to go with chicken and dumplings for Christmas in memory of my grandmother, who made it every Sunday, and holidays. I remember one get together when all the aunts and cousins brought their best dishes and I chose a helping of C&D, then seconds of same, and then for dessert - you guessed it: more chicken and dumplings.
My grandmother seemed just as pleased as I was.
I'm going to try to incorporate some of your suggestions without straying too far from the classic.
Love the channel, and the knife I gifted myself with, too.
I'm from Northern Maine, my family was among the first families from France to come to New France and this is very similar to "Fricot" which is an Acadian dish we have here. I grew up eating a similar adaptation in Frenchville, Maine at a place called Dolly's. I'll bet the Acadian exiles in Louisiana took this Fricot and made it different there.
Recently a granny cooked something like this at our local Master Chef show and all 3 judges cleaned up their plates. Loosely quoting one of them here: never underestimate a well done comfort food or the merits of home cooking experience.
As a southerner myself I’ve always seen chicken and dumplings more as thick rectangular noodles, it’s not until I’ve visited family in the north (North Dakota so really north) that I’ve seen more “biscuit” type dumplings. But theirs are more balls of raw dough from what I’ve seen.
"Season the food instead of the flour" whoa whoa WHOA WHOA THERE ADAM. It's like we don't even know you anymore.
I prefer peas to green beans, and more butter in the dumplings to keep them light. Plus, I like celery in addition as part of the base aromatics.
Just made a chicken pot pie with biscuits on top this morning 😂
Have to give this one a try! Thanks for sharing another cool weather treet🥰
2:50 Adam has white wine flowing in his veins by now
As a southerner, I've had a lot of chicken n dumplings. But I've never had it like this.
If I am remembering the good eats episode on chicken and dumplings correctly then these are northern style dumplings. They are also similar to what I had in college in Kansas which is a northern cuisine area.
Made this for my whole family in Alabama as a contribution during Thanksgiving. The whole thing was finished before anything else; everyone loved it.
Every southerner just fainted while watching this video. TN girl here... and I've never seen mushrooms and green beans in chicken n dumplins.... but you do you boo. I roll out my dumplins real thin and let them cook for about the last 20 minutes. My mama called them dumplin slicks. They are kinda like a thick tender noodle I guess... but not overly puffy. I've done drop dumplins before but they were to much like biscuits... we just didn't like them as well. Now I do like drop dumplings in stews and soup beans sometimes but honestly we like skillet cornbread with soup beans and stewed potatoes best. This to me is a real nice chicken stew with drop dumplins. I would love to see you make a regular traditional southern chicken and dumplin recipe 😋 Show people how the South does slicks (dumplins).... I know you'd be good at it!!! Love your videos!
Here for this. :)
yeah this aint chicken and dumplings. its more like vegetable soup and big ass bread pieces with random chicken pieces.
Adam is southern and so is his family lmao
YES PLEASE on the variations on dumplings!!
Oh my goodness I cannot tell you how many arguments my husband and I have had (not terrible ones, I promise) - we just do NOT agree on dumplings. We're from really different backgrounds - his family are all from Mississippi sharecropper roots, and his mother taught ME how to cook the way she knew how to cook - meaning south Mississippi farmhouse style. Or Cracker Barrel style if you prefer, I guess they're pretty close. My mother-in-law's food was always better than theirs though.
Anyway, I come out of a very, very European upbringing - my mother was born in Germany and grew up there as an Army brat and my Oma was intensely German (or Polish, not sure just where her home town falls nowadays). But I grew up with the primary seasonings being just sage and thyme, basil and so forth. No cayenne, no gumbo, barely even anything so American as tacos, haha! But dumplings - oh man did we get dumplings. Dumplings made out of flour, or out of leftover mashed potatoes, and I think Oma made spaetzle once for us too (which are noodles, I digress). But those dumplings looked a lot like yours in this recipe.
However. My mother-in-law's dumplings, which I never, ever have mastered, were the flat ones - I suspect you know what I'm talking about - something I'd never seen at ALL before moving to the South. These are the things that you roll out flat on a counter and cut into sort of wide strips (and, depending on the cook, sometimes into squares after that). They're not noodles, they're too thick, they're definitely not pasta of any sort, but MAN. they're dense and tasty when they're right. We see this style in the frozen section all the time, and those are what I go get if my husband is hankering for chicken and dumplings. I haven't got a space on my kitchen counter big enough for a flattened paper bag (which is usually what MIL used for hers).
But I'd love to see your take on those, and perhaps learn more about just why it is that they evolved, or if that style is common anywhere else but this part of the US Southeast!
My mother's recipe: 2 cups of flour, 1 teaspoon salt. 1/3 - 1/2 cup of shortening (you can use a different fat if you want). Milk.
You mix the salt and flour, then cut in the shortening until it has a crumbly texture. Mix in enough milk to get it hold together as a smooth dough. Roll it out and cut it with a pizza cutter and drop the dumplings in the broth by themselves (any extra ingredients come later). Simmer but DON'T stir. Wait for the dumplings to sink into a thick sauce of their own making. This takes ~ 45 minutes. After that happens, you can add the chicken and any veggies you want.
5:53
I needed absolutely no convincing Adam, you had me at "garlic powder."
I grew up poor so we ate a lot of chicken and dumplings. Such classic comfort foods. Also that baking powder is from my hometown. Always great to see people use it!
I have to say that as a Brit the sentence "we're making southern-style dumplings where the dumplings are more like biscuits than noodles" is maybe the most American sentence you've ever said.
Biscuits in America are not cookies, which is what you call biscuits. Our biscuits are a bread like roundish dough that are baked til they rise into the size of a muffin, except not in a muffin pan. When he says noodles, he's talking about a 3cm wide by 15cm long noodle.
Hope this helps, bud.
Wait, British people don't have sinkers/bread dumplings/bone marrow dumplings? It must be a German or French thing then. If you say 'dumpling' in the US about US home cuisine, you typically mean bread/marrow dumplings, filled or unfilled, and not the dumpling that is in a wrapper like wonton.
@@oldasyouromens we do dumplings made with self raising flour and about half the quantity of beef suet brought together with a little water and a pinch of salt. I like to season mine with fresh thyme and as strong a cheese I can get my hands on. I form them into golf ball sized pieces and cook them in whatever stew or soup you’ve made for 15 minutes, ideally in the oven so that the dumplings get crispy on the top, but the stove is fine too. I made a pot full of chicken stew with dumplings for the freezer on Sunday because I bloody love dumplings.
@Jonathan Finan Very similar to the ones my family makes, then, but ours are without self raising flour because that's not as common here.
@@cavalierliberty6838 Weirdly patronising reply. We're not idiots, we know how to use Google.
good stuff, Southerner here, instead of making your dumblings into lumps, try making them into 2 inch by 1 inch strips for a kind of noodle shape. Thats the way my momma always did it.
I think I’d personally prefer having something hardy to bite into, but hey - that sounds amazing! Your mother was onto something there.
I love watching your videos, because my girlfriend and I love cooking, and your recipes are one of the simplest (and sometimes funniest) to follow!
I also really enjoy the fact that, usually at least once a month, you will make a super cheap meal, which is a MASSIVE BLESSING for us, since we are broke highschoolers who just want something yummy to eat.
love your content!
I'm from Savannah and have lived in ohio for the last 6 years and I have missed the southern cooking so much. I've made a few dishes for my wife and she loved them but I never knew how to make this one and thank God you made the video, now I can give her another taste of my home :)
I think of "biscuit" style dumplings as a northern thing, but maybe this is one of those times where people think of places like Maryland as being Southern. In the deep south we have these kind of thick, hand-cut noodles in our dumplings (like at Cracker Barrel).
Just did this tonight. Skipped the green beans and did celery instead. It's bussin'
Since I love the taste of garlic in food I like to add it near the middle of the cooking process and then later around 15 minutes before it is done I add more. It makes me happy.
I love those fluffy dumpling! The flat noodle dumplings seem so pasty.
Adam is the GOAT when it comes to seamlessly slipping in the sponsor.
I like your take on C+D - the heavy seasoning of the dumplings really struck a chord with me. I'm going to have to try that out for myself. Bland dumplings have long been an issue with the few batches I've created.
We made chicken a dumplings a couple of weeks ago! And we used celery and carrots for our main veg and it was amazing
Celery and carrots make perfect sense, I’m on the fence about the green beans.
The timing of this could not be more perfect. I’ve been struggling to do dumplings just right, especially this style on the hob. Can’t wait to give this a go!
i’m learning so much about cooking through your channel, i can’t thank you enough!!
Adam my boy you have come very far as a food youtuber, and your tips and explanations are more elaborate and interesting than ever
Oh my God, do you have any idea how BADLY I've been craving chicken and dumplins?? So happy ❤️❤️
In Brazil we call this recipe Frango a taffarel, it is pretty much the same, but with pearl onions and bacon.
Bacon? You have my attention ☺️
Definitely making this for my 40-person co-op 🙌 I think they're gonna love it. Thank you for this!
I made this amazing dish last night. It came out PERFECT! And, my wife liked everything (even ate the mushrooms), except for the dumpling flavor. I used rosemary, sage and lemon zest and I thought they were very tasty. I will try making the dumplings with thyme and parsley next time, as she is OK with those herbs and I think they will still be tasty. Also... I used leeks (for the first time) and they worked perfect.
Good video, good recipe and good technique lessons (the liaison came out perfect). Thanks, Adam.
so happy to this dish shown on the channel, it was my favorite childhood comfort food that my mom always made me.
Made this last night (without mushrooms) and my family absolutely loved it. Didn’t have baking powder for the dumplings so they came out kinda crap. But everything else tasted phenomenal.
I eat an entire bunch of green onions like every day, I am constantly growing them inside. I have expanded to shallots and leeks recently as well
Wow, a perfect dish for cozy winter dinners! Thanks grandpa!
This is surprisingly similar to matzoh ball soup, like its long lost southern sibling. Replace the dumplings with matzoh balls, swap the sage for dill, and skip the egg+cream step and it's basically the same recipe. Matzoh ball soup is easily my #1 favorite soup when homemade (deli/diner matzoh ball soup is usually pretty mediocre), I can only imagine that I would love this one for all of the same reasons.
There are many variations of this, but the authentic, traditional southern dumplings are rolled out and cut in strips.
It's not traditional, but tradition is worth changing
As a Tennessean I was very confused when he busted out the mushrooms and green beans
Old school dumplings aren't nearly this dressed up. My mawmaw made them the way they made them when she was a little girl and so poor they'd go weeks without meat. Her daddy ran off on her mama and her with a bunch of youngins so they had it bad.
A small whole hen or a couple handfuls of dark meat would be used. She'd boil it to make a broth, maybe with some celery or onion ends to flavor the stock. She'd pull the chicken once cooked and make the dumplings while it cooled.
Dumplings were flour, baking powder and a little lard or crisco. She'd work it very little and then roll it into a sheet maybe a quarter or half inch thick and cut it into squares. Then she'd go back, shred the chicken and throw it back in and turn her heat up pretty high and start dropping the dumplings in. She'd let them cook just a minute then cut the heat, cover and let them steam awhile. No thickeners or anything. Just straight chicken broth, dumplings and boiled chicken. Salt and pepper.
Times are better these days and I'm not so attached to the way she made them. Mine has diced onions and celery and minced garlic. And I use cream of chicken or milk and flour as a thickener because I don't like thin "broth". Aside from that, I go more or less by how she made them when she was alive.
It's amazing to me how a lot of the best southern comfort foods were born of necessity from poverty dishes.
A crushed up chicken bouillon cube is also a great choice to mix in with the dumplings when you are making them.
Whenever i don’t quite know what I’m in the mood for, i go watch Adam
That just SCREAMS comfort
3:25 this is the smoothest transition to a sponsorship I have ever seen
Oh wow. That looks delicious. Rich, creamy, savory...perfect bad weather dish!
It will also be sour and acidic since he dumped a whole bottle of wine in it.
@@brockreynolds870 and? Some of us like that
Southern Style Flat -rolled dumplings, cut into squares, and dropped in. Self-rising flour is preferred.
Fantastic, looking to make this up for my family
That egg/cream thing was cool. Never seen that before. Thanks buddy.
This is one of my all time favorite cold weather dishes. Thanks Adam
I never knew this was a traditionally southern recipe, I grew up eating it in the northeast lol
A-Rag going absolutely mental with the full bottle of white wine
Looks amazing I'm trying this when the cold weather rolls in a day from now
Yeah Chicken and Dumplings is one of those things every southerner does differently. This is very posh but looks ****ing delicious. I make REALLY simple, think "It's the depression and we have nothing to eat," style chicken and dumplings. My mom makes something between mine and Adam's. My aunt puts a lot of condensed soups in hers and and just dumplings.
Well done, Adam. I'm so proud of you.
Love all the slight variations on this classic dish. I use Bisquick mix and make really dense, small dumplings. The loose mix that comes off them makes a nice gravy .
I might finally try some of these recopies myself.
This recipe is REALLY good. Add savoury to the dumplings its insanely delicious.
Funny, I always thought the noodle style dumplings were southern thing. My mom -- originally from Minnesota -- always did drop biscuit type dumplings. Anyhow, interesting variation. I really like the mushroom addition, and the cream and egg yolk trick at the end. To me, got to add some celery and white pepper to make it C&D.
You are right.
You are correct. I'm from Louisiana and we do not eat this type of dumpling.
I'm confused, I'm from the south and southern style dumplings have always been the flat rectangles that are similar to noodles, not the pillows..
That's because these aren't Southern style.
My mom used to make the best chicken and dumplings. I miss it and this reminds me of it. I like these kind of dumplings better than the square flat ones. I might have to try this.
that transistion to the hellofresh ad was smooth af.
I have to try this! As always, a modern dish with a touch of tradition. I enjoy your cooking and you are the number 1 CZcamsr whose recipe I have tried and I have never been disappointed.
Impressed by how smooth that transition into the Hello Fresh ad was
I went a little light on the wine (didn't have an entire bottle around) and was imprecise measuring the cream. I ended up with a soup that was a bit TOO rich, and will definitely be cutting it down with some more broth for subsequent servings. Also, Adam isn't kidding when he says the dumplings will double in size- I'd say they double at a MINIMUM.
Other than my own self-induced pitfalls it's quite a nice recipe! Only edit I'd make is to recommend slowly adding the cream and eggs a little at a time until you hit the consistency you'd like.
This came straight from comfort-food heaven. Can't wait to try it.
Oh my gosh this looks like heaven! My Irish version is very similar but I’ve never tried the last step with the egg yolk. Will definitely do that soon
Definitely making this tomorrow night.
I'll have to try the herbed dumplings, sounds tasty.
Myself, I prefer a whole bird; broken down into breast, thighs and drums deboned for the meal. Rest of the chicken carcass scraped clean(ish), roasted at 350 for hour and half to two hours. Add to 3 gal stockpot roasted chicken and all leftovers with water, cook 2 hours for average richness. This nets you enough stock for the Chicken and Dumplings, and more than enough to freeze for another large meal. Easily a ten dollar or more savings for the stock.
Looks interesting. If you want a completely unique flavour with a similar aesthetic. Try replacing the egg yolk-cream mixture with coconut milk some time. There's a stew in the Indian state of Kerala they make using coconut milk, which is amazing. They use the same veg too.
Adipoli
Yes please do another chicken and dumplings starting from a whole chicken!
This isn't anything like the chicken and dumplings I grew up with in Texas... It was just chicken and flat dumplings and a thick chicken flavored gravy. Delicious. 🤤
That is the most beautiful pot of chicken and dumplings I've ever seen it looks delicious
You don't even need to form the dumplings into balls. Just use a spoon to portion a bit off, and drop it directly into the broth. They're even more craggy!
I'm from Mississippi, and I make my dumplings similar to how you make yours -- a biscuit-like shaggy dough that's then rolled into balls and dropped into the simmering pot. I've perfected my recipe over many years, and family loves it. (My secret weapon is a hint of dill seed.) Putting herbs directly into the dumplings is a brilliant idea, and I think I'll try that next time!
Please share your recipe?
Made this tonight. Great recipe for the family. One change I did make was to not put butter in the biscuit and just use my leftover cream to supply the fat and make cream biscuits. Just some added efficiency
I would love to see a video on the Culinary evolution of Chicken and Dumplings, and how Dumplings even got to be a word on the tongues of southerners at all.
As for the word, it dates back to the 1600s and is of unknown etymology, but it seems likely to have just been an invented term meaning "little dough ball/lump". The term referred to solid dumplings like this first and later was expanded to refer to filled dumplings.
I’ve always associated southern style chicken and dumplings to be made with thin and slick dumplings closer to Chicken and pastry style.
Long live the empire.
When I think of dumplings this is how I expect them to be, light and fluffy, not those little bits of glue .
My mom usually uses Bisquick as the dumpling just make it like you usually wood then drop them into the broth.
Making the chicken the star as well as the dumplings is just really great 😀
I used to do super low brow chicken and dumplings with liptons soup packets and bisquick dumplings, it was still pretty good
these were delicious! had to use vermouth instead of white wine. and, not as much at all. let it reduce and used chicken stock with better than bouillon. used Grands biscuits also. it was amazing how creamy the egg yolk/cream mixture made the dish. it was awesome. the family loved it for sure! thanks, Adam.
I'm so glad you used green beans this looks fantastic
This looks amazing. I have always used a different recipe based on educated guesses about what it should look and taste like. It works for me but I can’t wait to try this one out.
2:27 OMG TY I do this all the time and it feels like such a hacky fix for not timing things right.
Watches Adam cut chicken with scissors:
"Wait, you can do that??!!"
I'd want to add a touch of cayenne and lightly roast the mushrooms in oil and salt before adding them.
Chicks and dumplings is definitely a combo i need in life
IVE MADE THIS A MILLION TIMES IRS AO GOOD