Best 4 Chicken And Dumplings Tylers Ultimate Recipes

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Indulge in the comforting goodness of chicken and dumplings, a classic dish that exudes warmth and nostalgia. This delectable Southern comfort food features tender chicken simmered in a flavorful broth, accompanied by fluffy, homemade dumplings that melt in your mouth. Our curated collection of recipes offers a range of variations to suit every taste, from classic to modern, and even a gluten-free option for those with dietary restrictions. Whether you prefer a traditional preparation with simple ingredients or a more adventurous take with unique flavor combinations, we have a recipe that will satisfy your cravings. So gather your loved ones around the table and embark on a culinary journey that celebrates the timeless appeal of chicken and dumplings.

**Recipes:**

* **Classic Chicken and Dumplings:** Experience the traditional Southern-style chicken and dumplings, made with tender chicken, aromatic vegetables, and fluffy dumplings.

* **Easy Chicken and Dumplings:** Discover a simplified version of the classic recipe, perfect for busy weeknights or beginner cooks, without compromising on flavor.

* **Chicken and Dumplings with Vegetables:** Elevate your dish with the addition of colorful vegetables, such as carrots, celery, and peas, for a nutritious and visually appealing meal.

* **Creamy Chicken and Dumplings:** Indulge in a creamy and comforting variation, where the dumplings are cooked in a rich and flavorful cream sauce.

* **Gluten-Free Chicken and Dumplings:** Enjoy the classic flavors of chicken and dumplings with a gluten-free twist, using alternative flours to create tender and fluffy dumplings.

* **Chicken and Dumplings Soup:** Transform your favorite dish into a hearty and nourishing soup, perfect for cold winter nights or as a quick and easy lunch option.

* **Chicken and Dumplings Casserole:** Experience a casserole version of chicken and dumplings, where all the ingredients are baked together in a casserole dish for a convenient and flavorful meal.

Let's cook with our recipes!

CHICKEN AND DUMPLINGS BY TYLER FLORENCE RECIPE - (4.5/5)



Chicken and Dumplings by Tyler Florence Recipe - (4.5/5) image

Provided by rejadez

Number Of Ingredients 39

Roasting Chicken
1 (3 lb) whole chickens
salt and pepper
4 ounces unsalted butter
1 lemon, halved and juiced, reserve the lemon halves
1/4 cup chopped fresh rosemary
1/4 cup chopped parsley
1/4 cup chopped thyme
1 onion, cut in half
4 garlic cloves, halved
fresh whole herbs (garlic thyme and parsley sprigs)
For Chicken Stock
2 tablespoons olive oil
2 carrots, cut in large chunks
2 stalks celery, cut into large chunks
1 onion, cut in halves
1 head garlic, cut in half
reserved chicken bones
2 quarts cold water
2 bay leaves
4 sprigs fresh thyme
4 sprigs fresh parsley
For the supreme sauce
2 tablespoons butter
1 tablespoon oil
1/2 cup celery, diced
1/2 cup carrot, diced
3 garlic cloves, minced
2 bay leaves
6 tablespoons flour
6 cups of the chicken stock
1/4 cup heavy cream
salt & pepper, for flavor
For Dumplings
2 cups flour
1 tablespoon baking powder
1 teaspoon salt
2 eggs
3/4-1 cup buttermilk

Steps:

  • Directions 1 For the Roasted chicken:. 2 Preheat oven to 375°F. 3 Remove neck and giblets from cavity of chicken and discard them. 4 Rinse the chicken and cavity with cold water inside and out. 5 Pat dry with paper towels. 6 Season body and cavity of chicken generously with salt and pepper. 7 In small bowl mash together the lemon juice, chopped herbs, and butter. 8 Rub the herbed butter all over the chicken as well as under the skin. 9 Put the lemon halves, onion, garlic, and whole herbs inside the cavity of chicken. 10 Tie the chicken legs with twine. 11 Roast in oven breast side up for 1 hour or until done and no longer pink. 12 Shred the meat when cool enough to handle. 13 Discard the skin and SAVE the chicken bones for the stock. 14 Chicken Stock: 15 Coat a large stockpot with olive oil. 16 Place over medium heat. 17 Saute the veggies in pot for 3 minutes. Add the reserved chicken bones, herbs, and water. 18 Simmer for 1 hour. 19 Strain the stock to remove the solids and set aside. 20 Dumplings: 21 Sift the dry ingredients in a large bowl. 22 In a small bowl lightly beat the eggs and milk together. 23 Pour the liquid in the dry ingredients and gently fold. 24 Mix just until the dough comes together. 25 It should be thick and cake like. 26 Cover and set aside while making sauce. 27 Supreme Sauce:. 28 Melt butter and heat the oil over medium heat in dutch oven. 29 Add carrots, celery, garlic, and bay leaves. 30 Saute until vegetables are soft (about 5 minutes or so). 31 Stir in the flour to make a roux. 32 Continue to stir and cook for about 2 min to coat the flour and get rid of the starchy taste. 33 Slowly stir in chicken stock, one cup at a time. 34 Stir well after each addition. 35 Let sauce simmer until thick enough to coat back of a spoon, about 15 minute. 36 Stir in heavy cream. 37 Fold reserved shredded chicken in sauce and bring up to a simmer. 38 Add salt and pepper to taste. 39 Dumplings:. 40 Using 2 spoons, drop by heaping tablespoonfuls into hot mixture. 41 The dumplings should cover the top of sauce but not be touching or overcrowded. 42 Let the dumplings poach for 10 to 15 minutes until they are firm and puffy.

CHICKEN AND DUMPLINGS



Chicken and Dumplings image

Provided by Tyler Florence

Categories     main-dish

Time 3h20m

Yield 6 servings

Number Of Ingredients 34

1 (3-pound) whole chicken
Salt and freshly ground black pepper
4 ounces unsalted butter, softened
1 lemon, halved and juiced; halves reserved
1/4-cup fresh chopped herbs, such as thyme, parsley and rosemary
1 onion, halved
4 garlic cloves, smashed
Fresh whole herbs, such as rosemary, thyme and parsley sprigs
2 tablespoons olive oil
2 carrots, cut in large chunks
2 celery stalks, cut in large chunks
1 onion, halved
1 garlic bulb, halved
Reserved chicken bones
2 quarts cold water
4 sprigs fresh parsley
4 sprigs fresh thyme
2 bay leaves
2 cups flour
1 tablespoon baking powder
1 teaspoon salt
2 eggs
3/4 to 1 cup buttermilk
2 tablespoons butter
1 tablespoon oil
1/2 cup diced carrot
1/2 cup diced celery
3 cloves garlic, minced
2 bay leaves
1/4 cup flour
6 cups chicken stock
1/4 cup heavy cream
Freshly ground black pepper, for garnish
Chopped flat-leaf parsley, for garnish

Steps:

  • For the chicken: Preheat oven to 375 degrees F. Remove the neck and giblets from the cavity of the chicken and discard. Rinse the chicken under cold water, inside and out. Pat dry thoroughly with paper towels. Season the body and cavity of the chicken generously with salt and pepper.
  • In a small bowl, mash together the butter, lemon juice, and chopped herbs. Rub the herbed butter all over the chicken, as well as under the skin. Put the lemon halves, onion, garlic, and whole herbs inside the chicken cavity, for added flavor. Tie the legs together with kitchen twine. Place the chicken, breast side up, in a roasting pan fitted with a rack. Roast for 1 hour until the meat is no longer pink. When cool enough to handle, shred the meat, discarding the skin and set aside. Reserve the bones for chicken stock.
  • For the stock: Coat a large stockpot with olive oil and place over medium heat. Add the vegetables and saute for 3 minutes. Add the reserved chicken bones, water, and herbs; simmer for 1 hour. Strain the stock to remove the solids and set aside.
  • For the dumplings: sift dry ingredients together in a large bowl. In a small bowl, lightly beat the eggs and milk together; pour the liquid in the dry ingredients and gently fold. Mix just until the dough comes together, the batter should be thick and cake-like.
  • For the sauce: In a Dutch oven, melt butter and heat oil over medium heat. Add carrot, celery, garlic, and bay leaves. 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.
  • 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. Season with freshly cracked black pepper and garnish with chopped parsley before serving.

CHICKEN AND DUMPLINGS (TYLER'S ULTIMATE)



CHICKEN AND DUMPLINGS (TYLER'S ULTIMATE) image

Number Of Ingredients 28

Chicken and Stock:
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
Sauce:
2 tablespoons butter
2 tablespoons oil
2 carrots, diced
2 stalks celery, diced
2 cloves garlic, minced
2 bay leaves
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
Buttermilk-Chive Dumplings:
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

Steps:

  • 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 gently fold. Mix just until the dough comes together; the batter should be thick and cake-like. To prepare sauce: In a Dutch onen, over med heat, add butter and oil. Add 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 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.

THE ULTIMATE CHICKEN AND DUMPLINGS



The Ultimate Chicken and Dumplings image

This is my ultimate comfort food. While time consuming to make, the taste is out of this world. I have always hated the Bisquick type drop dumplings, so when I found this recipe, I was ticked pink!

Provided by Angel91805

Categories     Stew

Time 5h

Yield 6 serving(s)

Number Of Ingredients 14

1 stewing chicken, cut up
2 quarts water, divided
3 garlic cloves, minced
1 teaspoon peppercorn
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/2 medium onion, chopped
2 stalks celery
2 chicken bouillon cubes
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
1 egg, beaten
1 1/4 cups broth, approximately

Steps:

  • In a large pot, add the chicken, 1 quart of water, onion, celery, garlic and peppercorns. Stew the chicken until completely cooked. Remove chicken from the broth and cool. Remove skin and bones. Cut the chicken into bite sized chunks or shred. Remove 1 - 2 cups broth to use in dumplings; allow to cool.
  • To the remaining broth, add the rest of the water, salt, pepper, bouillon cubes and shredded/cubed chicken and heat to simmering.
  • To make dumplings: Mix together dry ingredients. Mix egg with one cup of broth and add slowly to the dry ingredients. Use as much broth as needed to make a stiff dough. Knead the dough on floured board, roll very thin. Cut into 1-inch squares with a pizza cutter. Drop in simmering broth; cover and cook 20 minutes. Enjoy.
  • If freezing, I will freeze the dumplings, still uncooked, separately from the soup. When time to reheat it, just bring dumplings back to room temperature, reheat the soup to boiling and drop in the dumplings. Very tasty!

Tips:

  • Use high quality chicken: Fresh, free-range, and organic chicken will make a big difference in the flavor of the dumplings.
  • Make sure the dough is not too wet: If the dough is too wet, the dumplings will be difficult to shape and will fall apart in the soup.
  • Roll the dough out thinly: The thinner the dough is, the more tender the dumplings will be.
  • Don't overcrowd the pot: When cooking the dumplings, make sure to not overcrowd the pot. This will prevent them from sticking together and cooking evenly.
  • Let the soup simmer for at least 30 minutes: This will allow the flavors to meld and develop.
  • Serve the soup with your favorite toppings: Some popular toppings include green onions, parsley, and black pepper.

Conclusion:

Chicken and dumplings is a classic comfort food that is easy to make and loved by people of all ages. This recipe from Tyler Florence is a great starting point for making your own chicken and dumplings. With a few simple ingredients and a little bit of time, you can create a delicious and hearty meal that the whole family will enjoy. So next time you're looking for a cozy and comforting meal, give this chicken and dumplings recipe a try.

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