Thursday, November 21, 2013

Chicken and Dumplings

A couple of years ago my husband and I went (for the second time) to see Paula Deen do a live show.  It was AMAZING, she is such a funny lady.  Well, she was making chicken and dumplings and when I say that, I mean she was telling her husband Michael what to do.  ;-)  You could smell them all over the studio it smelled wonderful!  So at that moment I decided I can do this after all I am a southern girl, however this southern girl had only eaten them once in her life!!!  It took a while for me to work up the courage to attempt making them, which brings me here tonight.  The kids really liked it although my oldest thought that we were eating Chicken and Ducklings and exclaimed, "I cant believe I just ate duck!"

2 tablespoons butter
1 onion, diced (I used 1 tsp onion powder)
3 large bone-in chicken breast halves with skin (Mine were already deboned and I went ahead and cut them into cubes)
1 (32 ounce) can chicken broth

3 cups all-purpose flour
1 tablespoon baking powder
1 1/2 teaspoons salt
1/3 cup vegetable shortening, plus 2 tablespoons vegetable shortening (I used butter I didn't have shortening)

1 (10.5 ounce) can condensed cream of chicken soup
2 cups water
1/2 teaspoon salt
1/4 teaspoon ground black pepper

*One note before you start, the dough recipe is WAY to much!  I used a little less than 1/2 of what the original person used, the rest is now in my freezer.

Melt the butter in a large pot over medium heat.
Stir in the onion, and cook until the onion has softened and turned translucent, about 5 minutes.
Place the chicken breasts into the pot, skin-side-down.
Pour in the chicken broth, and enough water to just cover the breasts.
Bring to a simmer over high heat, then reduce heat to medium-low, cover, and simmer until the chicken begins to fall off the bone, about 1 hour. (Mine didn't take near as long because of the chicken I used)
Once cooked, remove the chicken breasts from the pot.
Remove and discard the skin and bone.
Allow the meat to cool, then tear apart into bite sized chunks.
While the chicken breast are simmering, prepare the dumpling dough by whisking the flour, baking powder, and 1 1/2 teaspoons of salt together in a mixing bowl.
Work the vegetable shortening in with your fingers until the mixture resembles coarse cornmeal. Make a well in the middle and pour in the milk.
Stir together until a stiff dough forms.
Turn out onto a floured surface, and knead until smooth.
Form the dough into 12 pieces, and set aside.
After you've shredded the chicken, stir the cream of chicken soup, 2 cups water, salt, pepper, and shredded chicken back into the pot.
Return to a simmer over medium-high heat.
Drop the dumplings into the simmering broth one at a time to keep them from sticking together. Cover, reduce heat to medium-low, and simmer until the dumplings have puffed and are no longer doughy in the center, 10 to 20 minutes.


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