Chicken & Dumplings – Stewed Chicken with Thyme Crème Fraiche Dumplins

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I’m calling this chicken and “dumplings” for search engine purposes, but these came out so well that internally we going with chicken and “dumplins.” That’s right, if your dumplings really rock, you’re allowed to drop the “g.” It’s the highest honor one can bestow on this humble dish.

So, whether you go thick or thin, crème friache or buttermilk, thyme or rosemary, or any another other approved variation (FYI: all variations are pre-approved), I hope you give this classic American comfort food a try. Enjoy!
Ingredients for 4 large servings:
For the stewed chicken:
1 whole chicken (about 3.5-4 pounds)
1 onion, cubed
1 large celery rib, cubed
1 large carrot, cubed
1 bay leaf
3-4 springs of thyme
2 1/2 quarts cold water
salt, cayenne, and freshly ground black pepper to taste
*thicken mixture slightly with 2-3 tbsp chicken fat mixed with 2-3 tbsp flour
For dumplings:
1/2 cup crème fraiche
1/2 cup milk
2 eggs
2 tsp fresh chopped thyme leaves
2 cups self-rising flour
* If you don’t have SR flour (which does work better here) you can use 2 cups all-purpose flour sifted with 3 teaspoons baking powder and 1 teaspoon fine table salt.

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