Description
Bobby Flay’s chicken and dumplings blend Southern comfort with culinary expertise, delivering a hearty one-pot wonder of tender chicken and pillowy dumplings. Savory herbs and rich broth create a soul-warming dish that promises to comfort and satisfy with each delightful spoonful.
Ingredients
Scale
Poultry:
- 1 whole chicken (3 pounds / 1.36 kilograms)
- Reserved chicken bones
Herbs and Seasonings:
- Salt
- Freshly ground black pepper
- ¼ cup fresh chopped herbs (thyme, parsley, rosemary)
- 4 sprigs fresh parsley
- 4 sprigs fresh thyme
- 2 bay leaves
- 1 lemon, halved and juiced; halves reserved
- Fresh whole herbs (rosemary, thyme, parsley sprigs)
Base and Sauce Ingredients:
- 4 ounces (113 grams) unsalted butter, softened
- 2 tablespoons olive oil
- 1 onion, halved
- 4 garlic cloves, smashed
- 1 garlic bulb, halved
- 2 carrots, cut in large chunks
- 2 celery stalks, cut in large chunks
- 2 quarts (1.89 liters) cold water
- 2 cups flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 eggs
- ¾ to 1 cup buttermilk
- 2 tablespoons butter
- 1 tablespoon oil
- ½ cup diced carrot
- ½ cup diced celery
- 3 cloves garlic, minced
- ¼ cup flour
- 6 cups chicken stock
- ¼ cup heavy cream
- Freshly ground black pepper, for garnish
- Chopped flat-
Instructions
- Prepare the chicken by thoroughly rinsing and patting it dry with paper towels. Generously season the entire surface with kosher salt and freshly ground black pepper, ensuring even coverage.
- Create a fragrant herbed butter by blending softened butter with finely chopped fresh herbs. Gently massage the herbed butter underneath the chicken skin and all over the exterior surface.
- Carefully stuff the chicken cavity with quartered lemon, sliced onion, crushed garlic cloves, and a bundle of fresh herb sprigs to infuse additional flavor during roasting.
- Position the prepared chicken in a preheated oven at 375°F (190°C) and roast for approximately 60-75 minutes, or until the internal temperature reaches 165°F (74°C) at the thickest part.
- After roasting, allow the chicken to rest for 10-15 minutes. Carefully shred the meat using two forks, separating it from the bones and reserving the bones for stock preparation.
- For the stock, sauté a mirepoix of diced carrots, celery, and onions in a large stockpot until they become translucent and fragrant.
- Add the reserved chicken bones, cold water, fresh herbs, and a pinch of salt to the vegetables. Bring the mixture to a gentle simmer and cook for 60-90 minutes, skimming any foam from the surface.
- Strain the stock through a fine-mesh sieve, discarding the solids and reserving the clear, flavorful liquid for the sauce.
- Prepare the dumpling batter by combining all-purpose flour, baking powder, salt, and dried herbs in a mixing bowl. Create a well in the center and add beaten eggs and whole milk.
- Gently fold the wet and dry ingredients together until a soft, slightly sticky dough forms. Be careful not to overmix the batter.
- In a separate pan, sauté additional diced vegetables with bay leaves until they become soft and caramelized. Sprinkle flour over the vegetables and stir to create a roux.
- Slowly pour the prepared chicken stock into the roux, whisking continuously to prevent lumps. Simmer the sauce until it thickens and coats the back of a spoon.
- Stir in heavy cream and the previously shredded chicken, allowing the mixture to heat through and blend flavors.
- Drop spoonfuls of the dumpling batter directly into the simmering sauce. Cover and poach the dumplings for 12-15 minutes until they are fluffy and cooked through.
- Season the final dish with freshly ground black pepper and garnish with chopped fresh parsley before serving hot.
Notes
- Kneading the dough gently helps prevent tough, dense dumplings that can ruin the texture.
- Rolling out the dough evenly ensures consistent cooking and a professional-looking final result.
- Chopping fresh herbs right before adding them maximizes their aromatic qualities and brightens the overall taste.
- Experimenting with spice levels allows you to personalize the recipe to your family’s specific flavor preferences.
- Letting the dough rest for 15-20 minutes relaxes the gluten, making it easier to roll and shape.
- Chilling ingredients like butter or cream cheese can help create a more stable and manageable dough consistency.
- Using room temperature ingredients helps them blend more smoothly and creates a more uniform mixture.
- Checking dumpling thickness with a ruler or by eye prevents uneven cooking and weird texture variations.
- Storing leftover dumplings in an airtight container keeps them fresh for 2-3 days in the refrigerator.
- Freezing uncooked dumplings on a baking sheet before transferring to a freezer bag prevents them from sticking together.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 470 kcal
- Sugar: 2 g
- Sodium: 650 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 24 g
- Cholesterol: 120 mg