Popular
Latest From the Show
How to Make Chicken and Dumplings | Rachael Ray
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
Each product has been independently selected by our editorial team. We may receive commissions from some links to products on this page. Promotions are subject to availability and retailer terms.
"This is an ode to Dolly Parton," says Rach. "One of her favorite dishes is chicken and biscuits." Chicken and dumplings is similar except that instead of baking the dough separately, you steam it in the pot with the chicken. Just make sure you use a large pan with a lid because you need to trap the steam to cook the dumplings. The recipe is super easy and tasty—and super satisfying—so give it a try!
Pro Tip from Rach: If you want to make things even easier, skip the dumpling ingredients below and just use a box biscuit mix, such as Jiffy or Bisquick. "Our family always used Jiffy because my mom wanted to make this in a jiffy!"
For more pulled chicken recipes from Rach, check out her Paprikash with Egg Noodles and Chicken Pot Pie Casserole.
Ingredients
For the Chicken:
- 1 quart chicken stock or bone broth
- 1 tablespoon OO (olive oil)
- 4 large bone-in, skin-on chicken thighs
- 4 pieces of bone-in, skin-on chicken breast
- Salt and pepper
- 3 tablespoons butter
- 2 medium ribs celery and tops, chopped
- 2 carrots, peeled and chopped
- 2 medium or 1 large onion, chopped
- 2 medium or 1 large leek, chopped
- 1 bay leaf
- 8 sprigs thyme, tied with butcher twine
- 2 cloves garlic, chopped
- ¼ cup flour
- ½ cup parsley, dill and chives, finely chopped
For the Dumplings:
- 1 ½ cups AP flour
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
- ½ teaspoon white pepper
- ¾ cup buttermilk
- 2 tablespoons melted butter
- 1 egg
Yield
Serves: 4
Preparation
For the chicken, set 2 large pans on stove top, one with a lid. Pour 1 quart chicken stock in one pan and warm to low simmer. In the second pan, heat 1 tablespoon oil and brown chicken seasoned with salt and pepper in 2 batches, about 8 minutes, then remove to the pan with warm stock to braise. Add butter to the pan drippings from chicken and melt. Add celery, carrot, onions, leeks, bay and thyme bundle and soften 5 minutes, then add garlic and soften 2 to 3 minutes.
Remove cooked chicken from stock and cool.
Add flour to vegetables and stir a minute, then add the stock and simmer to thicken.
Remove skin and bones from chicken and pull or chop meat into bite-sized pieces. Add to gravy and vegetables.
For the dumplings, mix ingredients in a bowl until just combined. Use 2 large spoons to make dumplings and drop onto bubbling, simmering chicken and gravy. Cover and cook 15 minutes or until cooked through and puffed.
Top bowls of chicken and dumplings with chopped parsley, dill and chives.