Classic Chicken and Herbed Dumplings with Aromatic Vegetables
Why This Recipe Works
Most chicken and dumplings recipes include flour, salt, and one or more of the following: butter, eggs, milk, and baking powder. We came upon one, however, that was unusual for its mixing method. It called for cutting butter into flour, baking powder, and salt but then, instead of just dumping cold milk right in, it called for heated milk. Suddenly we had our ideal dumpling—light and fluffy, yet durable enough to hold together during cooking. As for the rest of the chicken and dumplings recipe, we decided on a whole cut-up chicken rather than boneless breasts; the breasts may be a little easier to work with, but they don't provide as much flavor as a complete mix of white and dark bone-in meat. Next were the vegetables. Steaming them separately for 10 minutes worked well; we then just added them to the pot when the dish was about finished to heat them through (and keep them from overcooking).