A comforting, cozy take on the all-time classic, chicken and dumplings.
Dotdash Meredith Food Studio
Southerners are no strangers to chicken and dumplings.
Chicken and slicks, on the other hand, lean heavily into the noodle-side of the dumpling spectrum.
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Compared to ourChicken And Rolled Dumplings recipe, slicks have less leavening, creating a skinner dumpling.
The slicks are so tender and melt in your mouth.
They also have add a creaminess and velvety texture to the broth that gives it that almost stew-like quality.
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Ingredients
2(6 oz.
each)large carrots, peeled, divided
2medium(1 oz.
each)celery stalks, divided
2(1-lb.
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each)bone-in chicken breasts
6cupslower-sodiumchicken broth
1small(6 oz.
)yellow onion, halved
6(5-in.
Cut remaining 1 each carrot and celery stalk in half crosswise.
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Cover and bring to a boil over high, undisturbed; reduce heat to medium-low.
Meanwhile, stir together flour, baking powder, and remaining 3/4 teaspoon salt in a medium bowl.
Using a fork, cut in butter until flour mixture is crumbly.
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Knead dough in bowl until smooth dough forms, 10 to 15 times.
On a well-floured surface, roll out dough to a 1/8-inch thickness; cut into 2- x 1-inch rectangles.
Place in even layer on a parchment paper-lined baking sheet and refrigerate until ready to use.
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Remove chicken from broth mixture using tongs; let cool slightly, about 5 minutes.
Using 2 forks, pull chicken apart into bite-size pieces.
Discard skin and bones from chicken, herb sprigs, and cooked vegetables, reserving broth in Dutch oven.
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Stir shredded chicken and thinly sliced carrots and celery to reserved broth; bring to a simmer over medium.
Reduce heat to low; gradually add dumplings to broth, stirring gently to submerge.
Cover and simmer gently over low, stirring occasionally, until dumplings are cooked through, about 8 minutes.
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Garnish with chopped parsley and additional pepper.
Recipe Tips From TheSouthern LivingTest Kitchen
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