Comfort Food: Chicken and Dumplings Recipe with a Twist

Sometimes I just want a dinner that takes me back to my childhood. I guess it’s what we call comfort food. The other night it was a cold, cloudy, grey day and I knew I wanted wanted of those hearty meals that, as they say, sticks to the ribs. On this particular occasion I had a taste for chicken and dumplings but I wanted to play with the recipe a little so I added a bit of fresh basil to the dumpling dough and instead of carrots, I added fresh tomato and a mix of broccoli and cauliflower into the mix. It turned out quite well – in fact we enjoyed it so much I ended up making it again the next week.

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Chicken and Dumplings

Serves 4 – 5

2 lbs chicken – legs/thighs mix
1/4 cup flour
1 tsp salt
1/2 tsp pepper
1 TBS olive oil
2 cups chicken broth or water
2 large tomatoes, chopped
3 cups cauliflower, broccoli, romanesco

For the Dumplings

1 1/2 cups all purpose flour
2 tsp baking powder
1 TBS chopped fresh basil
1/2 tsp salt
3 TBS shortening
3/4 cup milk

Mix the flour with the salt and pepper on a plate.
Dredge the chicken pieces in the flour and set aside.

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Heat the olive oil over medium in a Dutch oven or large pot. When the oil is hot add the chicken and let cook for about two minutes, then turn and let cook for another two minutes.
Add the chicken stock or water to the pot and cover.

add tomato and cauliflower — **purple cauliflower does brighten up a meal**

Bring to a simmer and let cook for 20 minutes. Turn the chicken and add the tomato and cauliflower. Cook for another 20 minutes.
While the chicken is cooking make the dumplings – add the flour, baking soda and salt to a medium bowl and whisk together. Stir in the chopped basil.

Cut in the shortening with a pastry blender or two knives.
Pour in the milk and stir until just combined.

Drop the dumpling dough on top of the chicken and vegetables in the pot. Let cook for 20 minutes uncovered then cover and cook for 10 more minutes.

How Was the Chicken and Dumplings Recipe?

It was so yummy. I know this recipe is far from traditional but it really came out quite well. The gravy was very rich, the dumplings light and fluffy; the addition of the basil gave them a lovely flavor. (The base dumpling recipe is from my very ancient Betty Crocker Cookbook. It really is the best cookbook for basics. The chicken stew part is out of my head but chicken stew is chicken stew, ya know?) The chicken was fall apart tender and the vegetables were a nice surprise.

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As I noted I ended up making it a second time within a week we enjoyed it so much. This is one of those meals that reminds me of my grandmother. It is a very retro meal, I get that – but sometimes you just want good, old fashioned, comfort food.