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Chicken and Dumplings

The lid stays on, and that is the recipe

Chicken and dumplings is ruined by curiosity. Aunt Rose's recipe says it plainly: once the dough goes on the broth, the lid stays down for fifteen minutes, and every time somebody lifted it to look the dumplings came out flat. Ten ingredients, six steps, fifty minutes, and a dough that gets worked as little as you can manage. The instruction that matters here is not an amount, it is a refusal.

Serves 6 · prep 25 min · cook 50 min

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Chicken and Dumplings laid out as an image, Watercolor style

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The ingredients

  • 2 lb chicken thighs
  • 1 onion
  • 3 carrots
  • 3 stalks celery
  • 6 cups chicken broth
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 6 tbsp butter
  • 3/4 cup milk
  • 1 handful parsley

How to make it

  1. Brown the chicken thighs skin down in a wide pot, then set them aside.
  2. Soften the onion, the carrots and the celery all chopped small in the fat left behind.
  3. Return the chicken, pour in the chicken broth, and let it simmer thirty minutes uncovered.
  4. Meanwhile cut two tablespoons of the butter into the flour and the baking powder, then bring it together with the milk. Do not work it more than that.
  5. Drop the dough in spoonfuls onto the simmering broth, cover, and do not lift the lid for fifteen minutes.
  6. Melt the rest of the butter over the top and finish with the parsley.

What makes the difference. The lid stays on. She said every time somebody lifted it to look, the dumplings came out flat, and she was right every time.

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