John Rivers whips up Chicken & Dumplings

What’s Cooking

Welcome Home host Barbara Beck and chef John Rivers (4Rivers Smokehouse, The Coop) meet in our studio to show us how to recreate the country classic, chicken & dumplings. Follow the video and recipe below to make this delicious dish for you and your family.

Chicken and Dumplings

Serves: 6

Chicken Base 

Ingredients

  • 2  Tbsp  Salted butter
  • 3/4  Cup  Diced Vidalia Onion
  • 1/2  Cup  Diced Celery
  • 1/2  Cup  Julienne Carrots
  • 1.5  Tbsp  Minced Garlic
  • 1  Qt  Chicken Stock
  • 1  Lb  Shredded Chicken
  • 1/2  Tbsp  Salt
  • 1/2  tsp  Pepper
  • 1/2  tsp  Fresh chopped Thyme
  • 1/2  tsp  Fresh chopped Sage
  • 1  Pinch  Cayenne Pepper
  • 1/2  Cup  Heavy Cream
  • Oz  Beurre Manie (equal parts butter and flour)

Instructions

  1. In large Rondeau on medium heat add butter, sautee onion and garlic, add celery, carrots, kosher salt and black pepper until translucent.
  2. Add thyme, sage and chicken stock and bring to a simmer for 10 minutes
  3. Add shredded chicken and check seasoning.

Thickening

  1. In a separate Rondeau add all bueree maine and half of the hot base above. Puree with an immersion blender until smooth.
  2. Incorporate mixture back into the first Rondeau using a whisk.
  3. Bring to a hard boil and then reduce heat and simmer for an additional 15 mins to reduce.
  4. Whisk in cream
  5. Adjust salt and pepper to taste

Dumplings

  • 2 Cups Flour
  • 1.25 Tbsp Baking Powder
  • 1 tsp Salt
  • 1 Cups Chicken Broth
  • 1.25 Tbsp Unsalted Butter (Melted)
  • 1 Each Egg
  • 2 tsp Celery Seed
  • 1.5 Qt Chicken broth to poach dumplings

Instructions

  1. Combine flour, baking powder and salt in a bowl
  2. Combine broth, egg, butter, and flour mixture by making a well in the dry mix until just incorporated.
  3. Dumpling mix needs to be made in advance and set for 2 hours before use.
  4. Bring 1.5 Qts of chicken broth to a simmer.
  5. Using a 45/.5 oz scoop add dumplings to the poaching liquid and poach until fluffy and firm to the touch.
  6. Add dumplings to the top of the base and lightly season with celery salt.

Click here for a printable PDF version.

DATE: 02/10/2015