A bowl of Rustic Chicken and Dumplin's garnished with herbs

Rustic Chicken and Dumplin’s

ByCasey Monroe

why make this recipe

Rustic Chicken and Dumplings is a comforting meal that brings warmth and nostalgia to the table. It combines tender chicken, hearty vegetables, and fluffy dumplings, making it a perfect family dish. This recipe is not only delicious but also relatively easy to prepare. It’s a wonderful choice for a chilly evening or any time you want to enjoy a home-cooked meal that everyone will love.

how to make Rustic Chicken and Dumplings

Ingredients :

  • 1 whole chicken, cut into pieces
  • 1 teaspoon Morton Nature’s Seasons seasoning blend
  • 3 tablespoons butter
  • 1 (32 ounce) carton low-sodium chicken broth
  • 2 cups water
  • 1/2 onion, minced
  • 1 teaspoon poultry seasoning
  • 1 teaspoon minced garlic
  • 1 1/2 teaspoons salt
  • 1 teaspoon black pepper
  • 3 medium carrots, cut into 1-inch pieces
  • 3 medium stalks celery, cut into 1-inch pieces
  • 1 1/4 cups flour, plus more for dusting
  • 1 teaspoon baking powder
  • 1 egg
  • 1/2 cup whole buttermilk, well shaken
  • 1/2 cup butter, chilled and cut into thin slices
  • Chopped fresh parsley, for garnish

Directions :

  1. Season the chicken pieces all over with Morton’s seasoning blend.
  2. Melt 3 tablespoons of butter in a large Dutch oven over medium-high heat.
  3. Add chicken pieces skin side down and cook until golden brown, about 6 to 8 minutes.
  4. Turn the chicken pieces and brown the other side for another 6 to 8 minutes.
  5. Add the broth and water, bringing it to a boil over high heat.
  6. Mix in the onion, poultry seasoning, garlic, 1 teaspoon salt, and black pepper.
  7. Reduce the heat and simmer, covered, for 20 minutes.
  8. Add carrots and celery. Keep the pot partially covered and continue simmering over low heat until the vegetables are almost tender, around 20 minutes.
  9. While the broth is simmering, sift flour, baking powder, and the remaining 1/2 teaspoon salt into a large bowl.
  10. In another bowl, whisk the egg and buttermilk together.
  11. Cut the chilled butter into the dry mixture using a pastry cutter or two forks until it looks crumbly.
  12. Add the buttermilk mixture and gently stir with a wooden spoon until combined.
  13. Cover with plastic wrap and refrigerate for 30 minutes.
  14. Turn out the dough onto a floured surface. Pat it to about 1-inch thick, folding the outer edges into the center without kneading.
  15. Pat the dough out again to about 1-inch thick.
  16. Remove the cooked chicken from the Dutch oven (use a thermometer to check that it’s cooked through) and place it on a plate. Cover with foil to keep warm.
  17. Skim off the fat from the broth, then bring it to a gentle boil over medium-high heat.
  18. Cut the dough into 9 (2×2-inch) squares and gently drop each square into the boiling broth.
  19. Lower the heat to medium and simmer uncovered until the dumplings rise to the top and a toothpick comes out clean, about 10 minutes.
  20. Return the chicken to the pot and simmer for an additional 5 minutes.
  21. Spoon the chicken and dumplings into bowls and garnish with parsley.

how to serve Rustic Chicken and Dumplings

Serve Rustic Chicken and Dumplings hot in generous bowls. You can add a sprinkle of fresh parsley on top for color and taste. This dish goes well with crusty bread or a simple green salad on the side.

how to store Rustic Chicken and Dumplings

To store Rustic Chicken and Dumplings, let it cool down completely. Place it in an airtight container in the refrigerator, where it will last for 3 to 4 days. For longer storage, you can freeze it in a freezer-safe container for up to 3 months. Just remember to thaw it overnight in the refrigerator before reheating.

tips to make Rustic Chicken and Dumplings

  • Make sure not to over-knead the dumpling dough; it should be light and fluffy.
  • Feel free to adjust the vegetables based on your preference. Peas or green beans can be good additions!
  • Use low-sodium broth to control the saltiness of the dish.

variation

For a twist on this classic dish, you can add different herbs like thyme or rosemary to the broth. You can also try adding corn or mushrooms for extra flavor and texture.

FAQs

1. Can I use boneless chicken?
Yes, you can use boneless chicken; just adjust the cooking time accordingly.

2. Can I make the dumplings ahead of time?
While it’s best to make them fresh, you can prepare the dough in advance and refrigerate it. Just shape and cook them when you’re ready.

3. What can I substitute for buttermilk?
If you don’t have buttermilk, you can mix regular milk with a tablespoon of vinegar or lemon juice and let it sit for a few minutes to curdle.