Easier Chicken and Dumplings
From Cook's Country
Chicken and dumplings recipes may be a cornerstone of American comfort food, but who has time to cut up a chicken, clean and chop the vegetables, make a stock, let the stew simmer on the stove for hours, and then finish it off with from-scratch dumplings? We wanted to resurrect this old-fashioned recipe by making it quicker and easier. To do this, we found that canned broth proved a good substitute for homemade stock, especially after adding flavorful vegetables and seasonings. Poaching the chicken in the broth—and removing it while we made the stew—kept the meat in our Easier Chicken and Dumplings recipe from becoming dry and stringy. Rolled noodle-style dumplings were too labor-intensive for our streamlined stew, so we opted for dropped biscuit-style dumplings, which were easier to make and just as fluffy and soft.
Serves 6 to 8
For tender dumplings, the dough should be gently mixed right before the dumplings are dropped onto the stew.
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