Chicken and Dumplings


We had Tuna Melts (page 54).


We used up the rest of the Poached Chicken (page 260) to make Chicken & Dumplings.

Chicken & Dumplings

Both the stock and the cooked chicken for this came from me making Poached Chicken (page 260), but you could also use meat from a rotisserie chicken, bones and skins removed, and store-bought chicken stock. You can use a combo salt, pepper, and store-bought poultry seasoning, like Bell’s, but I prefer my spice grinder with Perfect Poultry Seasoning . They support equal wages, they’re made in Africa with a group that’s about equal, fair wages for women. It’s a really nice blend: big chunks of sea salt and whole seeds and dried herbs all combined and you grind it fresh as you’re using the seasoning.


  • 2 tablespoons EVOO
  • 3 tablespoons butter
  • Fennel fronds, chopped (optional)
  • 2 small yellow onions, chopped
  • 2 carrots, chopped
  • 1 large parsnip, chopped
  • 3 ribs celery from the heart, chopped
  • 3 large cloves garlic, chopped or thinly sliced
  • Salt and pepper
  • 3 tablespoons all-purpose flour
  • 1/2 cup dry white wine
  • 4 1/2 to 5 1/2 cups chicken stock
  • 2 1/2 to 3 cups diced cooked chicken
  • 2 tablespoons finely chopped fresh thyme
  • 2 tablespoons finely chopped fresh tarragon
  • 2 tablespoons finely chopped fresh parsley
  • 2 tablespoons finely chopped fresh dill
  • 1/2 cup shelled fresh spring peas
  • 1 (8-ounce) box Jiffy Mix buttermilk biscuit mix


In a large Dutch oven, heat the EVOO (2 turns of the pan) OVER medium-high heat. Add the butter and when it foams, add the fennel fronds (if using), onions, carrots, parsnip, celery, and garlic. Season with salt and pepper, partially cover, and cook until tender. Sprinkle with the flour and stir that for a minute or two. Stir in the wine to combine. Then add 4 cups of the stock and the chicken. Let that thicken up a little and then add the herbs and peas. Let that cook a couple minutes until the peas cook out. If the sauce looks very thick, add another cup of stock or a cup of water. You want the sauce kind of thin . . . not too thin, a little thicker than soup but thinner than gravy because the dumplings will absorb some of the liquid.

In a bowl, mix together the biscuit mix with 1/2 cup chicken stock or warm water. Stir, stir, stir. Gently pull and roll that into 12 small dumplings.

Drop the dumplings directly into the bubbling liquid over medium heat. Cover to trap the steam and let them cook until the dumpling plump and are cooked through, 6 to 7 minutes.

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