The head waitress at my old café, Johanna, once described a meal that she would make for her boys on cold winter days. Chicken & dumplings was a favorite recipe her southern grandmother, Nona, would make any time someone was sick, having a hard day or was coming back from a long trip.
Of course I had to run home and make my own version as soon as possible. Let me tell you, Nona has the right idea about this comfort food! When you see the steam rising from your bowl and smell the pungent tarragon, you can’t help but smile for what’s to come.
So on this cold winters day, I thought there would be nothing more delicious to break the fast on. Thank you Leah Topaz, for reminding me about this recipe!
Food knowledge: Dumplings, added to soup or stew, are a simple and economical way of extending meat
dishes. During the pioneer days, when chicken and dumplings were immortalized and gained recognition
from the popular folk song “She’ll be comin’ around the mountain”, the dumplings detracted from the fact that there might have not been enough meat to go around
Chicken & Dumplings
6 pieces boneless skinless chicken breasts (I like to use a
combo of dark and white)
2 Tbsp. Extra Virgin olive oil
2 cups flour + 2 tbsp.
2 large eggs
1 tsp Kosher salt
1 tsp. parsley flakes
1 tsp. black pepper
1/2 tsp. dry mustard
¼ cup chicken broth + 1 ¾ cups (you can use water instead
or ½ water & ½ white wine)
2 Tbsp. Dijon mustard
1 1/2 Tbsp. dried tarragon
Kosher salt & black pepper to taste
Directions Heat the olive oil in a large frying pan on medium-
high heat. When the oil is hot lay the chicken pieces into the
pan. Brown on both sides for about 2-3 minutes each side until almost
cooked through and starting to turn golden brown. Remove
onto plate and set aside.
In a separate bowl, whisk together the flour, eggs, salt, parsley,
pepper, mustard and ¼ cup chicken broth with a fork. When
your dumpling mixture is a batter-like consistency, set aside in the
fridge for 4-5 minutes. (feel free to add more broth if it seems dry)
In the same pan, add ¼ cup chicken broth and deglaze the pan with
a wooden spoon, cook for about 2 minutes. Then add the 2Tbsp.
flour and mix well creating a roux. Add 1 ½ cup of chicken broth,
Dijon mustard, and dried tarragon. Mix well and bring to a low
Using a teaspoon, drop spoonfuls of the dumpling mixture
into the hot broth. Continue till you use up batter and cook for 2-3
minutes. When the dumplings start to float to the top of the broth
and hold their shape, push to the side of your pan and slowly add
the cooked chicken pieces to the hot broth. Cook for 5-8 minutes
or until chicken is fully cooked and broth has reduced by half and
thickened.Spoon into individual bowls and serve hot