Chicken and Dumplings
This version focuses on a clean, protein-forward profile with a velvety texture that holds up under heat, ideal for a refined take on a classic comfort dish.
Ingredients
The Foundation (The Velouté)
- Chicken: 1.5 lbs chicken breast or thighs poached and shredded (save the poaching liquid).
- Stock: 6 cups high-quality bone broth or fortified chicken stock.
- Aromatics: 1 cup diced celery and 1 cup diced onion sautéed until translucent.
- Thickener: 1/4 cup heavy cream or a light roux using butter and flour if a thicker consistency is desired.
- Seasoning: Fresh thyme cracked black pepper, and a touch of sea salt.
The Dumplings (High-Rise Style)
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- 3 tbsp cold butter cubed
- 3/4 cup whole milk or heavy cream
Instructions
- The Base: Bring the chicken stock and sautéed aromatics to a gentle simmer in a wide, heavy-bottomed pot. Add the shredded chicken and seasoning. Ensure the liquid is flavorful and well-balanced before proceeding.
- The Dough: In a separate bowl, whisk the dry ingredients. Cut in the cold butter until it resembles coarse crumbs. Gently fold in the milk until just combined; do not overwork the gluten, or the dumplings will become dense and rubbery.
- The Poach: Bring the liquid to a steady simmer (not a rolling boil). Using a small scoop, drop rounded tablespoons of dough onto the surface of the liquid.
- The Steam: Cover the pot tightly with a lid. Reduce heat to low and cook for 12–15 minutes without lifting the lid. This trapped steam is what creates the airy, pillowy texture.
- Finish: Stir in the cream at the very end for a glossy finish. Garnish with fresh parsley.