Chicken and Dumplings Recipe

Of all the dishes that define Southern cuisine, few offer the pure, unadulterated comfort of a bowl of homemade chicken and dumplings. When my family first tried this particular recipe from Barbara Curry, it was an instant classic. It wasn’t just a meal; it was an event. The aroma of the chicken and vegetables simmering slowly in the Dutch oven filled the entire house, a fragrant promise of the goodness to come. My kids, usually picky eaters, were drawn to the kitchen, asking every ten minutes if it was ready yet. The real magic, however, happened at the table. Seeing their eyes light up as they took their first bite of those fluffy, tender, biscuit-style dumplings, soaked in that rich, savory stew—it was a moment of pure culinary joy. This isn’t just food; it’s a memory in the making. Barbara Curry’s recipe for Southern Chicken and Dumplings with Steamed Biscuits is more than a set of instructions; it’s a culinary embrace, a warm hug in a bowl that has the power to make any day feel special. It has become our go-to for chilly evenings, celebratory family dinners, and whenever we just need a taste of home.

The Soul of the South: What Makes This Chicken and Dumplings Recipe Truly Special

Before we dive into the pot, let’s talk about what sets this recipe apart. The term “chicken and dumplings” can mean different things depending on where you are. In some regions, you’ll find flat, noodle-like dumplings, rolled thin and simmered until tender. While delicious in their own right, the Southern tradition, which this recipe champions, calls for something entirely different: light, airy, biscuit-style dumplings.

These aren’t just any biscuits dropped in soup. They are steamed to perfection right on top of the simmering stew, absorbing the flavor from the broth below and the steam from the covered pot above. This dual-cooking method results in a dumpling that is incredibly moist and tender on the bottom where it meets the stew, and perfectly fluffy and cake-like on top.

The true secret weapon in Barbara Curry’s recipe, however, is the use of rendered chicken fat. In an act of true Southern culinary wisdom, the fat and juices rendered from browning the skin-on chicken thighs aren’t discarded. Instead, this liquid gold is reserved and incorporated directly into the dumpling dough. This single step elevates the dish from simply “good” to “unforgettable.” It infuses the dumplings with a deep, savory chicken flavor that you simply cannot replicate with butter or shortening alone. It’s this commitment to using every flavorful component of the ingredients that makes this dish a masterclass in comfort food.

This recipe uses a Dutch oven, the unofficial workhorse of the Southern kitchen. Its heavy construction provides even, consistent heat, which is crucial for both browning the chicken perfectly and maintaining the gentle simmer needed to cook the chicken to fall-off-the-bone tenderness and later, to steam the dumplings without scorching the bottom of the stew. It’s a one-pot wonder that builds layers of flavor from start to finish.

Ingredients

This recipe is divided into two main components: the rich, savory chicken stew and the light, fluffy biscuit dumplings. Using high-quality ingredients is key to achieving the deep, comforting flavor that makes this dish a classic.

For the Chicken Stew:

• ▢ 5 lbs bone-in, skin-on chicken thighs: This is the heart of the dish. Thighs provide more flavor and moisture than breasts and the bones add richness to the broth. The skin is essential for rendering the fat needed for the dumplings.
• ▢ 4 teaspoons vegetable oil, divided: A neutral oil for browning the chicken without burning. Using it in two batches ensures the pan stays hot for a perfect sear.
• ▢ 4 tablespoons butter: Used to sauté the vegetables, adding a layer of creamy richness to the stew’s base.
• ▢ 4 carrots, peeled and cut into 3-inch pieces: These large pieces will become tender and sweet during the long simmer without turning to mush.
• ▢ 2 celery stalks, diced: A classic aromatic that provides a savory, slightly peppery backbone to the broth.
• ▢ 1 medium onion, diced: The foundation of almost any great stew, onion adds a deep, savory sweetness.
• ▢ ¼ cup all-purpose flour: This is the thickening agent that transforms the broth into a rich, velvety gravy-like stew.
• ▢ ¼ cup dry white wine: An optional but highly recommended ingredient. A crisp wine like Sauvignon Blanc or Pinot Grigio helps to “deglaze” the pan, lifting all those delicious browned bits from the bottom and adding a subtle brightness and complexity.
• ▢ 4 cups chicken broth: Use a good quality low-sodium broth, as you will be seasoning the dish yourself and the broth will reduce and concentrate in flavor.
• ▢ ½ cup milk: Adds a creamy texture and richness to the stew base, balancing the savory notes.
• ▢ 1 teaspoon fresh thyme: Its earthy, slightly minty flavor is a perfect complement to chicken. Fresh is best, but you can substitute with ⅓ teaspoon of dried thyme.
• ▢ 2 bay leaves: A classic aromatic that adds a subtle, almost tea-like depth of flavor. Remember to remove them before serving.
• ▢ 3 tablespoons fresh parsley, chopped: Added at the end for a burst of fresh, herbaceous flavor and a pop of color.

For the Steamed Biscuit Dumplings:

• ▢ 2 cups all-purpose flour: The structural foundation of our light and fluffy dumplings.
• ▢ 1 tablespoon baking powder: The leavening agent that makes the dumplings rise and become airy and light. Make sure it’s fresh for the best results.
• ▢ 1 teaspoon salt: Essential for enhancing the flavor of the dumplings and balancing the richness.
• ▢ 1 cup whole milk: Provides moisture and richness to the dumpling dough.
• ▢ 3 tablespoons reserved chicken juice/fat: The secret ingredient! This infuses the dumplings with an incredible, authentic chicken flavor that takes them to the next level.

Instructions

Follow these steps carefully to build layers of flavor, resulting in the most delicious chicken and dumplings you’ve ever had. Patience during the simmering process is key to tender chicken and a rich stew.

Part 1: Building the Flavor Foundation

1. Prepare and Brown the Chicken: Begin by patting the chicken thighs completely dry with paper towels; this is crucial for achieving a golden-brown sear. Season them generously on all sides with salt and freshly ground black pepper.
2. Sear in Batches: Place a large Dutch oven or heavy-bottomed pot over medium-high heat. Add 2 teaspoons of vegetable oil. Once the oil is shimmering, carefully place half of the chicken thighs skin-side down in the pot. Do not crowd the pan. Cook for about 5 minutes per side, until the skin is a deep golden brown and releases easily from the pot. Transfer the browned chicken to a large plate.
3. Reserve the Liquid Gold: Carefully pour the rendered chicken fat and juices from the pot into a small, heatproof bowl. This is the precious fat you’ll use for the dumplings later.
4. Cook the Second Batch: Add the remaining 2 teaspoons of oil to the Dutch oven and repeat the browning process with the second batch of chicken thighs. Once browned, add them to the plate with the first batch. Pour off the fat and juices from this second batch and add it to your reserved bowl.
5. Remove the Skin: Once the chicken is cool enough to handle, remove the skin from all the thighs and discard it. The skin has done its job by providing the delicious fat and protecting the meat while browning.

Part 2: Assembling the Rich Chicken Stew

1. Sauté the Aromatics: Reduce the heat under the empty Dutch oven to medium. Add the 4 tablespoons of butter. Once it’s melted and foaming, add the carrot pieces, diced celery, and diced onion. Season with ½ teaspoon of salt. Cook, stirring occasionally, for 5-7 minutes, until the onions and celery have softened and the onions are translucent.
2. Create the Roux: Sprinkle the ¼ cup of flour over the cooked vegetables. Stir constantly and cook for 1 minute. This step cooks out the raw flour taste and creates a roux, which will thicken the stew.
3. Deglaze the Pan: Pour in the ¼ cup of dry white wine. As it sizzles, use a wooden spoon or spatula to scrape up all the browned bits (the “fond”) from the bottom of the pot. These bits are packed with concentrated flavor.
4. Build the Broth: Slowly whisk in the 4 cups of chicken broth and the ½ cup of milk, ensuring there are no lumps of flour. Add the fresh thyme and the 2 bay leaves.
5. Simmer to Perfection: Return the browned, skinless chicken thighs to the pot, nestling them into the broth. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot with a tight-fitting lid, and let it cook for 1 hour. The chicken is done when it is exceptionally tender, easily pulls away from the bone, and an instant-read thermometer inserted into the thickest part reads at least 170°F.
6. Shred the Chicken: Carefully remove the Dutch oven from the heat. Use tongs to transfer the cooked chicken thighs to a cutting board. Using two forks, shred the meat into bite-sized pieces, discarding the bones.
7. Finalize the Stew: Skim any excess fat that may have accumulated on the surface of the broth in the pot. Return the shredded chicken to the stew. Stir in the 3 tablespoons of freshly chopped parsley. Season to taste with additional salt and pepper. Bring the stew back to a gentle, steady simmer over medium-low heat in preparation for the dumplings.

Part 3: Making and Steaming the Perfect Biscuit Dumplings

1. Prepare the Dumpling Liquid: Take your bowl of reserved chicken fat and juices. If it has solidified, warm it slightly. Measure out 3 tablespoons of this liquid gold and place it in a microwave-safe bowl or measuring cup along with the 1 cup of whole milk. Microwave for about 45-60 seconds, or until the mixture is warm to the touch (not hot).
2. Mix the Dry Ingredients: In a separate medium-sized bowl, whisk together the 2 cups of all-purpose flour, 1 tablespoon of baking powder, and 1 teaspoon of salt.
3. Combine Wet and Dry: Pour the warm milk and chicken fat mixture into the dry ingredients. Use a fork or a wooden spoon to stir everything together. Important: Mix only until the dough just comes together. A few streaks of flour are okay. Overmixing will develop the gluten and result in tough, dense dumplings.
4. Drop the Dumplings: Using a medium cookie scoop or two spoons, drop golf ball-sized portions of the dough directly onto the surface of the simmering hot stew. Space them out as they will expand. You should get about 12-15 dumplings.
5. Steam to Fluffy Perfection: Immediately cover the Dutch oven with its tight-fitting lid. Do not lift the lid to peek! Keep the heat on low and let the dumplings steam for 15 minutes. During this time, the dumplings will absorb the flavorful steam, double in size, and cook through, becoming incredibly light and fluffy. After 15 minutes, remove the lid. The dumplings should be large, puffy, and cooked through. Serve immediately.

Nutrition Facts

• Servings: 10
• Calories per serving: Approximately 650-700 kcal (This is an estimate and can vary based on the specific ingredients used, such as the fat content of the chicken and the type of milk and broth.)

Preparation Time

• Prep Time: 40 minutes (includes chopping vegetables and browning chicken)
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 55 minutes

How to Serve Southern Chicken and Dumplings

Serving this dish is all about embracing its rustic, comforting nature. Here’s how to present it for the ultimate experience:

• In Deep, Wide Bowls: Ladle the stew generously into large, shallow bowls, ensuring each serving gets plenty of chicken, vegetables, and rich gravy. Top with 2-3 fluffy dumplings.
• Garnish for Freshness: A final sprinkle of fresh-chopped parsley or chives over the top adds a beautiful touch of green and a hint of fresh, sharp flavor that cuts through the richness. A few cracks of coarse black pepper also look and taste wonderful.
• Classic Southern Side Dishes: While a complete meal on its own, chicken and dumplings pairs beautifully with a few simple sides:
  • Sautéed Collard Greens: A side of tender collard greens cooked with a bit of garlic and bacon adds a welcome, slightly bitter counterpoint.
  • Simple Green Salad: A crisp green salad with a tangy vinaigrette can help balance the hearty, creamy stew.
  • Hot Buttered Cornbread: While you already have dumplings, a slice of skillet cornbread for dipping into the extra gravy is never a bad idea in the South.
• Beverage Pairings:
  • Sweet Iced Tea: The quintessential Southern beverage is a perfect match.
  • Chardonnay: A lightly oaked Chardonnay can complement the creamy, rich flavors of the stew.
  • Craft Beer: A crisp, clean pilsner or a malty amber ale would also be excellent choices.

Additional Tips for Perfection

1. Don’t Peek! The Golden Rule of Steamed Dumplings: The most critical rule when cooking the dumplings is to keep the lid on for the entire 15 minutes. Lifting the lid releases the steam, causing the temperature to drop suddenly. This can lead to the dumplings deflating and becoming dense and gummy instead of light and fluffy. Trust the process!
2. The Magic of Make-Ahead: This recipe is perfect for busy weeknights or for entertaining. You can prepare the entire chicken stew (through Part 2, Step 7) a day or two in advance. Let it cool completely and store it in an airtight container in the refrigerator. When you’re ready to eat, simply reheat the stew on the stovetop until it’s simmering, then proceed with making and steaming the dumplings right before serving for the freshest taste and texture.
3. Don’t Overmix the Dumpling Dough: This tip cannot be stressed enough. For the most tender, cloud-like dumplings, you want to handle the dough as little as possible. Mix the wet and dry ingredients just until they are combined. Lumps are your friend here. Overworking the dough develops gluten, which is great for chewy bread, but results in tough, heavy dumplings.
4. Control Your Stew’s Thickness: If you prefer a thicker, more gravy-like stew, you can create a small slurry. Mix one tablespoon of cornstarch with two tablespoons of cold water until smooth. Slowly whisk this slurry into the simmering stew before you add the dumplings and let it cook for a minute to thicken. Conversely, if your stew becomes too thick, you can thin it out with a splash of chicken broth or milk until it reaches your desired consistency.
5. Ensure a Gentle Simmer: When you add the dumplings, the stew should be at a gentle, consistent simmer, not a rolling boil. A boil that is too aggressive can cause the dumplings to break apart or cook unevenly. A low, gentle bubbling is the perfect environment for them to steam perfectly.

Frequently Asked Questions (FAQ)

Q1: Can I use boneless, skinless chicken breasts instead of thighs?
A: You can, but it will significantly change the flavor and texture of the dish. Chicken thighs, especially bone-in, provide a much richer, more succulent flavor and contribute collagen to the broth for a better mouthfeel. Most importantly, you won’t have the skin to render the chicken fat, which is the key ingredient for the dumpling flavor. If you must use breasts, try to find bone-in, skin-on breasts. If using boneless, skinless, reduce the simmering time to 25-30 minutes to avoid drying them out, and you will need to substitute the chicken fat in the dumplings with melted butter or shortening, though the flavor won’t be as deeply savory.

Q2: What is the difference between these “biscuit” dumplings and “noodle” or “rolled” dumplings?
A: This is a classic culinary distinction, often regional. The dumplings in this recipe are Southern-style “drop” or “biscuit” dumplings. They are made with a leavening agent (baking powder) and are light, puffy, and bread-like. They are dropped onto the stew and steamed. “Rolled” or “noodle-style” dumplings, more common in the North and Midwest, are made from a simple flour-and-water (or milk) dough without leavening. The dough is rolled out very thin and cut into strips or squares, then simmered in the broth, resulting in a denser, chewier, pasta-like texture.

Q3: How do I store and reheat leftovers?
A: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. The dumplings will absorb more of the liquid overnight, making the stew thicker. To reheat, place the desired portion in a saucepan over low heat. You may need to add a splash of chicken broth or milk to thin the stew back to its original consistency as you gently warm it. Avoid microwaving if possible, as it can make the dumplings rubbery. Reheating slowly on the stovetop is best.

Q4: My dumplings were dense and gummy. What did I do wrong?
A: There are a few common culprits for dense dumplings. The most likely reason is overmixing the dough, which develops gluten and makes them tough. Another possibility is that your baking powder was old and no longer active. Always check the expiration date. Finally, peeking while the dumplings are steaming is a major cause of failure. Lifting the lid lets out the hot steam required for them to rise properly, causing them to collapse and become dense.

Q5: Can I make this recipe gluten-free?
A: Yes, with a few careful substitutions. For the stew, you can thicken it with a cornstarch slurry instead of a flour-based roux. For the dumplings, use a high-quality “cup-for-cup” or “1-to-1” gluten-free baking flour blend that contains xanthan gum. The texture may be slightly different from traditional dumplings, but you can still achieve a delicious result. Follow the recipe as written, simply swapping the all-purpose flour for the gluten-free alternative.

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