Are you craving a warm, comforting meal that tastes like a big hug? Look no further! This Paula Deen-inspired Chicken and Dumplings recipe is the ultimate comfort food, perfect for a cozy night in or a family gathering. It's surprisingly easy to make, even for beginner cooks, and delivers a delicious, homemade taste that will have everyone asking for seconds. This recipe is a fantastic example of easy recipes and quick dinner ideas, perfect for busy weeknights.
Ingredients:
For the Chicken and Broth:
- 1 whole fryer chicken (about 3 pounds), cut into 8 pieces
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 8 cups chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 bay leaf
- 2 sprigs fresh thyme (or 1 teaspoon dried thyme)
For the Dumplings:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup shortening or lard (for a richer flavor)
- 1 cup milk
Instructions:
Making the Chicken Broth:
- In a large stockpot or Dutch oven, combine the chicken pieces, onion, carrots, celery, chicken broth, salt, pepper, bay leaf, and thyme.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for at least 1 hour, or until the chicken is cooked through and easily falls off the bone.
- Remove the chicken from the pot and set aside to cool slightly. Once cool enough to handle, shred the chicken meat, discarding the skin and bones. Skim off any excess fat from the broth.
Preparing the Dumplings:
- In a large bowl, whisk together the flour, baking powder, and salt.
- Cut in the shortening or lard using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Gradually add the milk, mixing until just combined. Do not overmix; a few lumps are okay. The dough should be slightly sticky.
Assembling and Cooking:
- Preheat your oven to 375°F (190°C).
- Return the shredded chicken to the pot with the broth. Taste and adjust seasoning as needed.
- Drop spoonfuls of the dumpling dough onto the top of the chicken and broth. Don't overcrowd the dumplings; space them evenly.
- Cover the pot and bake for 20-25 minutes, or until the dumplings are golden brown and cooked through.
Tips and Variations:
- For extra flavor, add a tablespoon of poultry seasoning to the chicken broth.
- If you prefer a thicker broth, you can simmer the broth uncovered for a few minutes after adding the dumplings.
- For a richer, more decadent dish, use half-and-half or heavy cream instead of milk in the dumplings.
- Feel free to add other vegetables to the broth, such as potatoes, turnips, or green beans.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutritional Information (per serving, approximate):
This will vary depending on the specific ingredients and portion sizes used. However, a serving of this dish provides a good source of protein and is a comforting, satisfying meal. For precise nutritional information, use a nutrition calculator and input your specific ingredients and measurements.
This Paula Deen-inspired Chicken and Dumplings recipe is a delicious and hearty meal perfect for any occasion. The ease of preparation makes it an excellent choice for busy weeknights, while the rich flavor and comforting nature make it a satisfying dish for special occasions too. Enjoy this taste of homemade cooking and delicious dishes!