Chicken and Dumplings

I’ve only been out of the house for groceries twice in the past 3 weeks now that COVID-19 has taken over the world. Before the pandemic, I’d shop frequently, and was always able to find the items on my list. Now many of the items on my list are nowhere to be found so I’ve been challenging myself to make meals from things I have stashed away in the freezer and pantry. This DELICIOUS comfort food is popular for a reason.

Let’s start by heating a little butter and oil in a 5-quart or larger braised or stockpot. If you use a pot that’s too small, you’ll have a messy stove-top to clean.

Saute carrots, onions, and celery for several minutes, stirring frequently, until a brown film (called fond) forms on the bottom of the pot.

Add chicken stock (got mine in the freezer). I’m using my rich, flavorful chicken stock (here’s my instant pot version and my stove-top version). Homemade chicken stock is infinitely better than the stuff you can purchase at the store, and it’s super easy to make. I promise, once you try it, you’ll never want to be without it.

Alrighty, once you add the chicken stock, use a wooden spoon to dislodge all that yummy brown flavor from the bottom of the pot. Taste the stock at this point and adjust with kosher salt and freshly ground pepper if needed.

Normally, I’d add fresh chopped parsley at the end, but fresh parsley isn’t available at the moment so I’m tossing in a palmful of dried now. I always keep dried parsley in my pantry. I sprinkle it in everything.

Next in, shredded chicken. Normally I would use fresh roasted chicken, but here I’m using canned because that’s all I have (not quite as good as fresh, but better than nothing!).

Partially cover the pot and bring to a gentle boil.

In the meantime, make the dumpling dough by stirring together all the dumpling ingredients. All the dry ingredients should get moistened, but don’t be worried that the dough is a bit on the dry side. I find wet dumpling doughs tend to disintegrate too easily during the simmering process.

Okay, take that dry-ish dough and roll a bunch of walnut-sized balls. Keep in mind, they’ll expand as they cook so don’t make them much larger than a walnut in its shell. Also, I like to roll all the dumpling first, then drop them all in the soup so they can cook at the same time.

Before dropping the dumplings in the soup, lower the heat to a gentle simmer (a slow bubble is fine).

Now cover the pot and let the dumplings simmer away for 10-15 minutes, depending on the size.

Look how the dumplings have puffed up after 15 minutes.

To test if they’re done, insert a toothpick into the center - if it comes out clean, they’re done. You’ll want to support a dumpling when you do this or it’ll bob up and down in the broth like you’re bobbing for apples.

Now toss in about a cupful of frozen peas - they’ll heat through in no time (don’t do this more than a few minutes before serving or the peas will lose their lovely bright green color.

Lastly, stir in some heavy cream. Mmmm.

I like to serve with freshly cracked black pepper and chopped chives or scallions. Enjoy!

Items used to make this recipe:

(affiliate links)

• 5-quart brasier https://amzn.to/39Q6hq2

• nakiri knife https://amzn.to/2JMH5Gq

• my favorite soup ladle https://amzn.to/3JnSskN

---

Old Fashioned Chicken and Dumplings

makes 12 servings

Printable Recipe

Ingredients

Soup:

• 2 tablespoons butter

• 2 tablespoons vegetable oil (I used olive oil)

• 1 large onion, finely chopped

• 2 large carrots, finely chopped

• 2 stalks celery, finely chopped

• 2 quarts delicious chicken stock (check out my homemade tutorials here and here)

• 4 cups shredded cooked chicken (light and/or dark meat)

• 1 heaping tablespoon chopped parsley (fresh or dried)

• 1 cup frozen peas

• 1 cup heavy cream

• freshly chopped chives or scallions for garnish (optional)

• kosher salt and freshly ground pepper to taste

Dumplings:

• 1 teaspoon fine salt

• 1 cup milk

• 1 1/2 tablespoon butter, melted

• 2 cups all purpose flour

• 1 tablespoon baking powder

• freshly ground black pepper (optional)

Directions

1. In a 5-quart or larger stockpot or dutch oven, heat butter and b\oil together over medium-high heat.

2. Add onions, carrots, and celery and sautéed until the onions are translucent and a brown film (or “fond”) develops on the bottom of the pot.

3. Add chicken stock and scrape brown bits from bottom of pot; taste and adjust salt and pepper if needed.

4. Partially cover pot and bring to a gently rolling boil.

5. Make dumplings by stirring the dough ingredients together; roll walnut-size dumplings in the palm of your hand and place on a plate until needed.

6. Uncover pot and reduce heat to low, maintaining a gentle simmer (a few bubbles are fine).

7. Add all the dumplings at the same time and cover the pot; simmer for 10-15 minutes or until a toothpick inserted in the center comes out clean.

8. Turn off the heat and gently stir in the peas and cream.

9. Serve with freshly cracked black pepper and fresh chopped chives or scallions.

Notes

• If using store-bought chicken stock, add 1 clove minced garlic when sautéing the carrots, onion, and celery. Also, add 1 bay leaf when adding chicken stock to the pot (remove the bay leaf before serving).

• For a little extra kick, add freshly ground black pepper to the dumpling mixture. You may also add chopped fresh chives or parsley.

Maine Seafood Chowder

Maine seafood chowder. You might be thinking, “what’s Maine seafood chowder?” In short, it’s a brothier version of the more traditional New England-style chowder, which is often thickened with flour. This chowder starts with a flavorful shrimp stock, but instead of being thickened with flour, it’s thickened with a heavy cream reduction. Chock full of tender shrimp and bay scallops, this luxurious soup is guaranteed to please the seafood lovers in your life.

Start by carefully cooking the shrimp until it’s just barely cooked through. Here I’m using shrimp that still have their shells, but you can use peeled shrimp if that’s what you have. I like to cook them in the oven, like this.

When the shrimp are cool enough to handle, remove the shells/tails and cut the shrimp into bite-size pieces; set aside.

Freeze the shells/tails to make shrimp stock at a later time.

In a large dutch oven or braiser (I use one like this), sauté the bacon until it starts to render some of its fat, then add the leeks and potatoes to the bacon and continue sautéing for about 5 minutes.

Add the shrimp stock and bring to a boil; cook until the potatoes are tender, then turn off the burner.

In a large skillet, cook the bay scallops in butter just until they’re barely cooked through. Be careful not overcook the scallops or they’ll turn rubbery.

Add the cream, reserved shrimp, and any juices that may have collected on the roasting pan.

Add the parsley and cayenne; stir well and heat until the cream starts to bubble.

Skim the shrimp and scallops from the cream and set aside while the cream reduces.

Allow the cream to boil until it reduces in volume and thickens.

Add the thickened cream to the shrimp stock.

Stir in the reserved shrimp, scallops, and optional dry sherry. Stir well to combine.

Taste and adjust seasoning with salt and pepper if necessary.

Enjoy!

Items used to make this recipe:

(affiliate links)

• enameled cast iron 5-quart braiser https://amzn.to/2LjLPmw

• half sheet pan https://amzn.to/3uUfITF

• fine mesh skimmer https://amzn.to/2PCv86z

• santoku knife https://amzn.to/2rA6x8X

---

Maine Seafood Chowder

makes 12 servings

Printable Recipe

Ingredients

• 4 ounces bacon, cut into bite-size piece

• 4 cups sliced leeks, rinsed well

• 1.5 pounds red bliss potatoes, cut into 1/4-inch dice

• 8 cups shrimp stock (here’s my recipe)

• 4 tablespoons butter

• 2 cups heavy cream

• 2 pounds medium size shrimp (25-30 count), cooked and cut into thirds

• 1 pound bay scallops, fresh or thawed

• 1 tablespoon dried parsley

• 1/4 teaspoon cayenne pepper

• kosher salt and pepper to taste

• 1-2 tablespoons dry sherry (optional)

Directions

1. Cook shrimp until just barely done (directions here).

2. When the shrimp are cool enough to handle, peel if necessary and cut into thirds; set aside. (freeze shrimp shells/tails to make shrimp stock at a later time)

3. In a large dutch oven or braiser (I use one like this), sauté the bacon until it starts to render some of its fat, then add the leeks and potatoes to the bacon and continue sautéing for about 5 minutes.

4. Add the shrimp stock and bring to a boil; cook until the potatoes are tender, then turn off the heat.

5. In a large skillet, cook the bay scallops in butter just until they’re barely cooked through.

6. Add the cream and reserved shrimp to the skillet, along with any juices that collected in the baking pan.

7. Add the parsley and cayenne pepper and heat just until the cream starts to bubble around the edges of the pan.

8. Skim the shrimp and bay scallops from the cream; set aside.

9. Allow the cream to bubble away until it reduces a bit and thickens.

10. Pour the reduced cream into the shrimp stock and add the reserved shrimp and scallops; stir well and serve.