Homestyle Chicken and Dumplings
About the recipe
Not much more Southern then Mama’s chicken and dumplings. Complemented with carrots and onions, this dish is fresh and tasty! Carrots were added for color. You can choose whether or not to include them. With or without the veggies, it’s a comforting classic that’s always welcome on a chilly evening.
Hands On Time: 20 minutes
Total Time: 1 hour and 0 minutes
2 chicken breast halves, with bone and skin
1/2 onion, chopped
2 celery ribs, chopped
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 carrots, sliced
2 cups self-rising flour
1/4 cup (1/2 stick) cold butter, cut into pieces
2 tablespoons vegetable shortening
3/4 cup milk
In a large pot or stockpot, place the chicken and cover with 2 quarts water. Add the onion, celery, salt and pepper and bring to a boil. Reduce to a simmer, cover and cook for 20 to 25 minutes or until chicken is cooked through.
Remove the chicken from the pot and set aside. Add the carrots and return the broth to a simmer. Taste and season with salt and pepper, if necessary.
Place the flour in a mixing bowl or in the bowl of a food processor. Add the butter and vegetable shortening. Cut in with a pastry blender (or pulse the food processor) until the mixture resembles coarse meal. Add the milk and stir quickly (or pulse) to blend. Drop the dumpling dough by tablespoons into the chicken broth; cook uncovered for 10 to 15 minutes.
While dumplings cook, remove the chicken from the bone; discard the skin and bones. Return the meat to the pot. Cover and cook dumplings an additional 15 minutes. Divide chicken and dumplings with vegetables evenly between serving dishes and serve warm.