One of my favorite comfort foods from my childhood just got a whole lot better! My mom gave her Chicken and Dumplings recipe a makeover with this Chicken and Dumplings {with white wine} recipe she found in her Food & Wine’s “Best of the Best” Cookbook. She combined her recipe with this one and the whole family was raving!
It’s hard to believe that summer will be coming to an end soon. We’ve had a very cool summer here in New England and it’s already feeling like autumn has arrived.
Many of the trees have begun to show signs of the beginning of their brilliant transformation.
As sad as I am to see the end of summer nearing, I have to admit Fall is one of my favorite times of the year.
Autumn in New England is a spectacular event! We enjoy so many fun fall traditions…from apple and pumpkin picking to tail gaiting.
The house will be filled with new wonderful aromas of apple and pumpkin baked goods, chili and wings and this new fabulous Chicken and Dumplings recipe my Mom created!
Why Chicken and Dumplings is perfect for serving a crowd
Chicken and Dumplings is a perfect meal for a crowd. It can easily be made ahead which means you can enjoy time with your company. No one wants to be slaving in the kitchen once your family and friends arrive. After all they are there for you….well maybe a little bit for the food too.
It always taste just as good if not better the next day and with the addition of white wine I’d even serve this at a more formal dinner party!
Chicken and Dumplings {with white wine}
Ingredients
For the Stew
- 7 Pounds Boneless skinless chicken breasts ,bone in can be used as well just make sure skin is removed
- 2 Tablespoons Canola or vegetable oil
- 2 Small onions ,diced
- 2 Cloves Garlic ,minced
- 1 1/2 Cups Dry white wine
- 12 Cups Chicken stock
- 1 teaspoon Dried thyme leaves
- 2 Bay leaves
- 10 Grinds of black pepper grinder
- Small pinch of cayenne pepper
- 4 Medium carrots ,peeled and cut into 1/2 inch rounds
- 1 Large parsnip ,peeled and diced
- 1 ,10 ounce package Frozen peas ,defrosted
- Salt to taste
- 3 Tablespoons Beurre manie mixture for thickening ,3 Tablespoons softened butter mixed with 3 Tablespoons flour and place in refrigerator to chill.
For the Dumplings
- 2 Cups All-purpose flour
- 4 teaspoon Baking powder
- 1 1/2 teaspoons Salt
- 1 teaspoon Snipped fresh chives ,optional
- 1 teaspoon Chopped fresh flat-leaf parsley leaves ,optional
- 1 Cup Milk
Instructions
- Rinse chicken breast under cold water, removing any excess fat. Cut each breast in half. Pat chicken dry with a paper towel.
- In a large Dutch oven or large, wide flameproof casserole heat oil over medium-high heat. When it just begins to smoke, add chicken pieces to fit into the pot without touching and saute until well browned on each side. Using tongs, transfer the chicken to a platter and set aside while you saute the remaining pieces.
- When all the chicken pieces have been removed from the pot, add the onions and garlic and reduce the heat to medium low. Saute, stirring occasionally, until the onions are softened but not browned, about 5 minutes.
- Return the chicken to the pot along with any accumulated juices, and add the wine. Increase heat to medium high and bring to a boil. Cook, uncovered, until the wine is reduced by half, about 5 minutes, then add the chicken stock, thyme, bay leaves and black pepper, and cayenne. Bring to a boil, then reduce the heat to low and cook at barely a simmer, partially covered, until the chicken is almost done, about 1 hour, uncovering occasionally to skim any foam.
- Add the carrots and parsnip and continue simmering until chicken and vegetables are tender, about 15 minutes.
- Meanwhile, prepare the batter for the dumplings. Combine the flour, baking powder, salt, chives and parsley in a medium-size bowl and whisk thoroughly to mix. Pour in the milk and stir to make a thick batter. Set aside.
- Using a slotted spoon, gently transfer the chicken to a bowl or platter and set aside. Remove and discard the bay leaves. Taste the broth and add salt as necessary. Add the chilled beurre manie in walnut sized pieces and whisk until it is completely incorporated and the liquid is somewhat thickened. ( I like to shred chicken a bit at this point.) Return the chicken to the pot and bring to a simmer.
- Drop the dumpling batter by tablespoonfuls directly onto the simmering stew. You should have approximately sixteen dumplings. The dumplings will expand quite a bit, so don't crowd them too much; leave about an inch between each. Cover tightly and simmer over low heat for exactly 15 minutes. DON'T BE TEMPTED TO PEEK! After 15 minutes the dumplings will be perfect.
- Stir in your defrosted peas. Remove from heat and serve.
Nutrition
Chicken and Dumplings {with white wine} is so delicious and full of flavor it’s sure to become your families new favorite too. Make it ahead and sit down and enjoy time together around your family table!
Check out some of our other favorite family recipes below. Click on the link below the picture for the recipe.
Garlic and Soy Sauce Chicken Wings
I will be sharing this recipe at the following link parties:
This looks so good! I wanted to make chicken and dumplings last night, but I couldn’t find a winning recipe. Now I have one! I’ll be making it this week. About how many servings does your recipe make? It seems like quite a lot. 🙂
Thanks Julia! Hope you love it. It serves 8 generous portions.
This looks delicious, I love chicken stews. Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!!
Is it really 7pounds of chicken. That sounds like too much? Right? Thanks
Hi Kathleen. Yes it is really 7 pounds of chicken. This is a large family serving. If you think it’s too much for what you need you could cut the recipe in half. But yes that’s how much my mom uses!