HOMEMADE CHICKEN AND DUMPLINGS
A bowl of chicken and dumplings is often thought of as a penny-pinching dish born out of the Depression. But it actually dates to the Reconstruction era after the Civil War. A recipe for slow-simmered chicken served with dumplings “made like biscuit but rolled thin” is included in Marion Cabell Tyree’s 1879 book “Housekeeping in Old Virginia.”
Although some recipes call for dropped dumplings — balls of dough boiled in broth — this one opts for rolled dumplings, or pastry that’s rolled and cut into thick, wide noodles.
With so many doughy noodles swimming along the shredded chicken, this dish is more like a stew than a soup. But you can easily add more broth or fewer noodles, if you like.
Served with a salad and crusty bread, it makes a filling, nourishing dinner, a perfect tonic for this dreary Pittsburgh weather.
For chicken
2 pounds (4 or 5) bone-in, skin-on chicken thighs
Kosher salt and freshly ground pepper
4 tablespoons cold unsalted butter
1 onion, diced (about 1½ cups)
3 carrots, diced (about
1¼ cups)
1 stalk celery, diced (about ½ cup)
8 ounces white potato, peeled if desired and diced into ½-inch pieces (about 1½ cups)
4 ounces sliced mushrooms
1¼ teaspoons dried thyme
¼ cup flour
For dumpling noodles
1¾ cups flour ⅓ cup shortening
½ teaspoon baking powder
½ teaspoon salt
¾ cup whole milk Combine chicken, 2 teaspoons salt and 6 cups water in medium saucepan. Bring to a boil, reduce heat to medium-low and simmer, partially covered, until chicken is cooked, about 20 minutes.
Transfer chicken to a plate; let cool 10 minutes.
Discard skin and bones and shred meat into bite-size pieces (you should have 3 cups). Strain broth (you should have 4 cups; if not, add more water).
Melt 4 tablespoons butter in a large pot over mediumhigh heat.
Add onion, carrots, celery and potato. Cook, stirring, until onion is translucent, 3-4 minutes. Add mushrooms and thyme and cook 1 minute.
Sprinkle with ¼ cup flour; cook 30 seconds. Gradually stir in reserved broth. Bring to a boil, then reduce heat to medium and simmer 2 minutes.
Make dumpling noodles while it’s cooking. Combine flour, shortening, baking powder and salt in a large bowl with fork until shortening is incorporated.
Add milk a little at a time and mix until combined (you want a soft but not sticky dough).
Roll half of the dough until it its ⅛ to ¼ inches thick on heavily floured counter. Cut into strips about 1 inch wide and 2 inches long. Transfer to a floured baking sheet and repeat with remaining dough.
Add dumplings to broth, cover pot and simmer until dumplings are cooked through, about 10 minutes. Return shredded chicken to the pot. Taste and add additional salt and pepper as needed. Serve hot, garnished with parsley.
Serves 6.