Chicken with Dumplings

Name: Chicken with Dumplings
Yield: Makes about 10 cups (2.5 l); 6 main-course servings
Cuisine: American
Ingredients: 2 teaspoons kosher salt, or less if using commercial broth; Parsley Dumpling dough; ¾ cup (180 ml) heavy cream; Freshly ground black pepper, to taste; 8½ cups (1.6 l) Basic Chicken Stock or commercial chicken broth; One 3½- to 4- pound (1.6- to 1.8- kg) chicken, cut into 8 serving pieces; 2 large ribs celery, peeled and cut across into ½-inch (1-cm) slices; 3 medium carrots, peeled and cut across into ½-inch (1-cm) slices; ½ pound (225 g) pearl onions, blanched for 1 minute, run under cold water, and peeled; 1 large bunch parsley, 3 sprigs set aside, leaves only (from remaining sprigs), coarsely chopped; 1 bay leaf; 6 tablespoons (90 g) unsalted butter; 6 tablespoons (50 g) all-purpose flour; ¾ cup (180 ml) milk

Preparation info

Makes about 10 cups 2.5 l ) ;
6
main-course servings

Difficulty
Easy

Appears in

Soup

By Barbara Kafka

Published 1998

About

This is freely adapted from Hoppin’ John’s Charleston, Beaufort, and Savannah Cookbook, by John Martin Taylor. If you like it, think of him. Distaste can be attributed to me. I think it is better than chicken potpie or chicken fricassee, both of which it resembles.

Ingredients

Asia
Americas
China
United States
Main course
Soup

Ingredients

Method