Chef John's Chicken and Dumplings Are the Best Through Thick and Thin

There's more than one way to make amazing chicken and dumplings.

When your dumplings really rock, you’re allowed to "drop the g.” Which is why we're calling this recipe Chicken and Dumplins. It’s the highest honor one can bestow on this humble dish.

The wonderful thing about this dumpling recipe, besides its ease, is how truly versatile it is. I’m not even referring to the actual dumpling batter, which of course can be tweaked with various herb and/or dairy substitutions, but to the delivery system beneath these puffy pillows of pleasure.

CHef John

"The rule of thumb is, if you can simmer it, you can cook a dumpling on it."

— CHef John

These dumplings can be steamed over virtually any flavorful soup or stew-like substance. The rule of thumb is: if you can simmer it, you can cook a dumpling on it. However, as I mention in the video, the thinner the liquid, the easier and better the dumplings will steam.

If you do prefer a thicker stew, simply fortify your mixture with a standard roux before you add the picked chicken back in. We’ve made like a hundred rouxs, so I’ll assume you can cook 1/4 cup of butter together with a 1/4 cup of flour for a couple minutes without major incident.

If this is your first batch of dumplings ever, then I'd recommend going with the soupy base you see here. Once you get the dumplin(g)s down, you can start to experiment with thicker, more interesting stews.

So, whether you go thick or thin, crème fraiche or buttermilk, thyme or rosemary, or any other approved variation (FYI: all variations are pre-approved), I hope you give this classic American comfort food a try. Enjoy!

Get the recipe for Chef John's Chicken and Dumplings.

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