Ebony’s Stewed Chicken and Dumplings
Published Feb. 23, 2022
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1(4-pound) whole chicken
- ½cup chopped onion
- ½cup chopped celery with tops
- 1½teaspoons fine salt
- ½teaspoon flavor enhancer, such as Ac’cent or chicken bouillon granules
- ¼teaspoon garlic salt
- ¼teaspoon paprika
- 1cup all-purpose flour
- 2teaspoons baking powder
- ½teaspoon granulated sugar
- ½teaspoon fine salt
- ½cup whole milk
- 2tablespoons finely chopped parsley, plus more for garnish
For the Chicken
For the Dumplings
Nutritional analysis per serving (4 servings)
811 calories; 48 grams fat; 14 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 10 grams polyunsaturated fat; 29 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 62 grams protein; 1287 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Prepare the chicken: Cut the chicken into 8 pieces with the back bones (2 breasts, 2 thighs, 2 drumsticks, 2 wings). You also can buy the chicken already cut up. Place in a large, heavy cooking pot or Dutch oven and add the onion, celery, salt, flavor enhancer, garlic salt, paprika and enough cold water to just cover the meat (about 4 cups).
- Step 2
Cover and bring to a boil over high heat. Skim any foam from the surface, then reduce the heat to low and simmer gently until the chicken is almost completely tender, about 45 minutes.
- Step 3
When the chicken is almost done, make the dumplings: Whisk the flour, baking powder, sugar and salt in a medium bowl. Add the milk and stir to form a thick, smooth batter.
- Step 4
Uncover the pot and drop heaping teaspoons of the dumpling batter on top of the chicken, spacing apart slightly. Sprinkle with the parsley and cover the pot. Cook for 20 minutes without lifting the lid. If you cut into a dumpling, the dough should be cooked through to the center. Serve the chicken and dumplings on a platter or in serving dishes, garnished with more parsley.
Private Notes
Comments
This dish closely resembles Jewish penicillin: I'd probably just mince a clove or two of fresh garlic instead of the garlic salt. It's amusing how, after MSG- normally sold in Asian stores for $4.50/lb - is repackaged, overpriced, and given the French-sounding name "Ac'cent", it miraculously becomes acceptable as a home-cooking staple. (I use MSG *very* sparingly - it gives vegetarian legume dishes a meaty flavor- but I prefer not to get ripped off.)
This is almost exactly how my Mom made Chicken and Dumplings when I was a kid in New York 70 years ago....except for the addition of a carrot or two. I am so intrigued, and plan to make it tonight! The chicken is defrosting! However, I will use Better Than Bouillon rather than Ac'cent for it's rich "chicken-y" flavor.
Keeping the lid on when the dumplings are cooking is very important. Anyone who makes matzoh ball soup knows that the matzo balls (or dumplings) float to the top and in order for them to get the right temperature exposure you keep the lid on so that the steam bathes them with the appropriate heat, if you remove the lid the temperature at the surface above the water is going to be lower than the part of the dumpling under the water and you’ll have unevenly cooked dumplings.
I remember those "stewing hens," as my grandmother called them. She'd simmer for hours and then shallow fry the pieces.
I only made the dumpling portion of this recipe, but they were incredible!!
Big hit tonight! I used leeks instead of onion, added sliced carrots and garlic instead of garlic salt, and chicken stock instead of water, after several notes said that it was bland. I also took the meat off the bones after I cooked it, because my guys are spoiled!
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