American Chicken and Dumplings
This hearty rendition of a beloved Southern classic mirrors the rich, comforting essence of the iconic Cracker Barrel version. Tender bites of chicken simmer in a flavorful broth and are paired with soft, rolled dumplings for a warming meal steeped in tradition.
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Servings: 6
Ingredients
- 2 tablespoons of salted butter
- ½ cup mixture of chopped celery diced carrots, and minced onion
- Fresh sea salt and cracked black pepper to taste
- 1 pound of defrosted chicken tenderloins
- 5 teaspoons chicken bouillon granules or chicken base divided use
- 4½ cups water used in stages
- 2 cups of plain all-purpose flour plus extra for flouring the surface
- 2 teaspoons of baking powder
- 1 cup cultured buttermilk
- 2 tablespoons of heavy cream optional
- 1 teaspoon of minced fresh parsley for garnish
Instructions
- In a Dutch oven or medium-sized saucepan, melt the butter over medium heat. Introduce the finely chopped vegetables and a portion of the parsley. Sauté for approximately 4–5 minutes until softened and the onions turn translucent.
- Incorporate a pinch of salt and black pepper, followed by 1 teaspoon of chicken bouillon granules and ½ cup of water. Stir to combine.
- Place the chicken tenderloins into the mixture and bring it to a gentle simmer. Cover the pot with a lid and allow the chicken to cook through over medium heat, about 10–15 minutes.
- While the chicken simmers, prepare the dumpling dough. In a mixing bowl, combine the flour, baking powder, a touch of salt, and freshly ground pepper.
- Pour in the buttermilk and stir until the dough forms. It will be slightly shaggy in texture.
- Liberally flour your working surface and turn out the dough. Gently press or roll it into a rectangular sheet about ¼ inch thick.
- Cut the dough into roughly 1-inch squares or slightly larger pieces using a sharp knife or pizza wheel. Dust the individual pieces lightly with flour and set aside.
- Once the chicken is fully cooked, remove it from the pot and set it aside to rest.
- Strain the broth to remove the cooked vegetables, then return the liquid back into the saucepan.
- Add the remaining 4 cups of water, 4 teaspoons of bouillon granules, and about ½ teaspoon of black pepper to the broth. Bring it to a gentle boil.
- Drop the prepared dumpling pieces into the boiling broth one at a time to prevent clumping.
- Lower the heat to maintain a gentle simmer. Allow the dumplings to cook uncovered for 10–15 minutes, or until they are tender and fully cooked through, resembling soft noodles in texture.
- Meanwhile, cut or pull the cooked chicken into small, bite-sized portions.
- Once the dumplings are finished, return the shredded chicken to the pot. Stir to incorporate and allow everything to warm through for several minutes, letting the broth thicken slightly from the starch released by the dumplings.
- If desired, swirl in the heavy cream to enrich the dish with a velvety finish. Garnish each serving with additional cracked pepper and chopped parsley.
Notes
For an added layer of richness, the optional heavy cream adds a creamy touch, though the dish remains flavorful and satisfying without it.