| Level: | Easy |
| Total: | 2 hr 10 min |
| Prep: | 30 min |
| Cook: | 1 hr 40 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 (3 to 31/2 pound) whole organic chicken
- 2 bay leaves
- 6 sprigs thyme
- 4 to 5 black peppercorns
- 1 head garlic, split through the equator
- 2 tablespoons salt
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 eggs
- 1/4 cup chopped chives
- 3/4 to 1 cup buttermilk
- 2 bay leaves
- 2 tablespoons butter
- 2 tablespoons oil
- 2 carrots, diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 6 cups chicken stock
- 1 cup frozen peas
- 1 cup frozen pearl onions
- 1/4 cup heavy cream
- Freshly ground black pepper, for garnish
- Chopped chives, for garnish
Instructions
- For the stock:
- Place the chicken and all stock ingredients in a large Dutch oven and cover with water. Set over medium-high heat and bring to a boil. Reduce heat to a simmer and cook for 1 hour until the chicken is tender. Skim the surface of fat and scum as it cooks.
- When done remove the chicken to a cutting board. Strain the stock and shred the meat into big pieces – the stock will be used for the sauce and the chicken will be folded into it.
- For the dumplings:
- Sift the dry ingredients together in a large bowl. In a small bowl, using a whisk, lightly beat the eggs, chives and buttermilk together; pour the liquid ingredients into the dry ingredients and gently fold. Mix just until the dough comes together; the batter should be thick and cake-like.
- To prepare sauce: In a Dutch oven, over medium heat, add the butter and oil. Add the carrot, celery, garlic, and bay leaves and saute until the vegetables are soft, about 5 minutes. Stir in the flour to make a roux. Continue to stir and cook for 2 minutes to coat the flour and remove the starchy taste. Slowly pour in the chicken stock, 1 cup at a time, stirring well after each addition. Add frozen peas and pearl onions.
- Let sauce simmer until it is thick enough to coat the back of a spoon, about 15 minutes. Stir in heavy cream.
- Fold the reserved shredded chicken into the sauce and bring up to a simmer. Using 2 spoons, carefully drop heaping tablespoonfuls of the dumpling batter into the hot mixture. The dumplings should cover the top of the sauce, but should not be touching or crowded. Let the dumplings poach for 10 to 15 minutes until they are firm and puffy. Remove and discard the bay leaves. Season with freshly cracked black pepper and garnish with chopped chives before serving.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 1116 |
| Total Fat | 67 g |
| Saturated Fat | 20 g |
| Carbohydrates | 46 g |
| Dietary Fiber | 4 g |
| Sugar | 7 g |
| Protein | 79 g |
| Cholesterol | 330 mg |
| Sodium | 1985 mg |
Reviews
Fast easy the best recipe I’ve used to make Chicken and Dumplings. The dumplings are so perfect!
I’ve been making this recipe for years I’m incredibly happy that I can watch it on Discovery+ “Tyler’s Ultimate” !
I’m hoping this is the Tyler Florence recipe I found many many years ago and it was absolutely delicious and had really good flavors. I then tried to find it several years later and couldn’t. So now I’m going to save it so I don’t lose it and make it when the weather gets cooler because it’s such an amazing comfort food.
Delicious! I did modify it slightly. Didn’t want to make dumplings so I used mini gnocchi that were cooked before adding at the end. I found I needed more thickening( roux) to get a thicker gravy that I was going for. I
Discovered this years ago in my earlier years of cooking and has not just been a go-to recipe, but really a cooking class in chicken and dumplings. Years later I make it without having to follow the exact recipe (except for the dumplings) and could not have done that with out learning this from Tyler. The dumpling recipe is the perfect amount of sponge and holds together well. The best feeling in the world is when you know your family is eagerly awaiting chicken and dumplings, year after year.
I’ve made this recipe for years now and won’t bother with any other. My mother who was an excellent cook and a bit of a critic told me these were the best chicken and dumplings she ever had.
That was enough for me!
Amazing! Added Tone’s Rosemary Garlic Seasoning, and LB Jamison chicken soup base in place of salt, due to some reviews saying it needed more spice. Also, I needed more flour to thicken it but it may be because of so much broth that I had from simmering the chicken pieces. Didn’t really measure the amount of vegetables nor chicken. Made a nice size stockpot! Dumplings are nice and soft, used just under a half a cup of buttermilk.
Not great. Celery and onions took over 15 mins to soften…not 5. Next 1/4 cup flour is not enough for 6 cups of broth to make a nice smooth sauce and the dumpling recipe as written produced a huge paste. Salt and pepper only did not produce a tasty sauce. Fortunately I knew enough to add some poultry seasoning for flavor and some melted butter to the dumpling ingredients. Would not make this recipe again without a major overhaul.
This is an amazing recipe. I am southern, from Nashville, and have had tons of chicken and dumplings. Although these are very different from the dumplings I grew up with I absolutely love them! They are light and fluffy, I am a complete convert. Enjoy y’all
I made this on a snow day and took the advice of one of the other reviewers and added additional spices and cut back on the salt for the stock. I also used thighs instead of a whole chicken- it turned out amazing!!! I will make this again.