Chicken ‘n Dumplin’s
A memorable dinner thrives on simple, time-honored techniques that let us prepare Chicken ‘n Dumplin’s with patience, focusing on the therapeutic pleasure of chopping and cooking in a cozy home environment, which preserves our hosting energy for sharing stories and the art of slow Southern hospitality. The high surface heat of the pan draws out surface moisture from the ingredients, allowing a rich, mahogany crust to form while keeping the interior juicy and tender. The result is a premium yet effortless centerpiece that stands as a quiet luxury addition to a generous table of eight guests, fostering warm conversation and shared delight.
This soul-full meal is as easy as a romp in a country garden when you use a slow cooker to do all of the hot work. Make sure that the chicken and veggies are bubbling away before you drop the dumplings. This will ensure a fluffy result.
Chicken ‘n Dumplin’s
Ingredients
- 1 large russet potato, peeled and diced, about 1 ½ cups
- 1 large white onion, peeled and diced, about 1 ½ cups
- 2 medium turnips, peeled and diced, about 1 cup
- 2 medium carrots, peeled, trimmed and chopped, about 1 cup
- 4 medium garlic cloves, peeled and minced, about 1 tablespoon
- ¼ cup unbleached all-purpose flour
- 2 cups homemade or prepared low-sodium chicken broth
- 1 teaspoon dried rosemary
- 1 teaspoon dried sage
- 1 teaspoon kosher salt
- ½ teaspoon coarse black pepper
- 2 boneless, skinless double chicken breasts cut into 2-inch pieces
- 1 ½ cups unbleached all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 2 tablespoons chopped fresh chives
- 6 tablespoons butter, melted, ¾ stick
- ½ cup milk
- 1 (10-ounce) package frozen peas, thawed
Instructions
- Place the potato, onion, turnips, carrots and garlic into a slow cooker. Whisk together flour, chicken broth, rosemary, sage, salt and pepper until smooth and pour over the vegetables. Add the chicken pieces. Cover and cook on low until the chicken is cooked through and the vegetables are soft, about 4 to 6 hours.
- Dumplin's Prepare the dumplin's by whisking together 1½ cups flour with baking powder, salt and chives. Stir together the melted butter and milk. Pour the wet ingredients into the dry ingredients and stir with a wooden spoon until just combined.
- Remove the cover from the slow cooker. Add the peas and drop the dumpling batter onto the chicken and vegetables. Cover and cook on high until the dumplings are fluffy and moist, about 20 to 25 minutes. Ladle the stew into bowls and dig in!
The Heart of the Table
As the rich scent of sizzling meats and savory fats and the vibrant colors of these beautifully plated chicken ‘n dumplin’s fill the room, it becomes the warm focal point. Preparing this heartfelt, savory recipe invites guests to slow down and enjoy the meal together.
The Art of the Host
- a hand-carved, long-handled cherrywood stirring spoon
- a seamless, high-heat resistant silicone spatula in a soft slate grey
- a heavy-gauge, polished stainless steel ladle with an ergonomic handle
- oatmeal-toned washed linen napkins (completely bare and plain, with strictly no kitchen twine, no strings, and no bows)
- a set of heavy-gauge, satin-finished stainless steel mixing bowls
- a large, hand-thrown ceramic serving platter with an organic rim
Neighborly Grace
- THE PRESENTATION: Arrange the dish elegantly in a pre-warmed, shallow cast-iron skillet resting on a thick cutting board of salvaged cherrywood. The dark iron provides a striking contrast to the vibrant colors of the dish, while keeping it sizzling and hot throughout the meal. Drape a runner of French raw linen in a muted oat hue beneath the board, allowing the natural, rumpled texture to offset the polished silverware. Finish the table setting with organic, hand-glazed side bowls and natural linen napkins bound with leather cords.
- THE POUR: To elevate the savory, herb-infused flavors of the Chicken ‘n Dumplin’s, we suggest pairing it with a dry, medium-bodied Chenin Blanc from Vouvray or a lightly oaked Chardonnay. The wine brings ripe yellow apple, honeyed pear, and bright acidity that enhance the delicate, savory flavor of the poultry. Serve chilled at 50°F in a standard stemmed white wine glass. For a non-alcoholic selection, offer a chilled white grape pressé infused with fresh tarragon and a squeeze of Meyer lemon, served at 42°F in a tall crystal tumbler over ice. The soft fruit sweetness and herbal anise notes lift the poultry's seasoning.
- THE VIBE: Create an airy, sun-kissed atmosphere on a covered veranda, where the natural afternoon light is filtered through lush palms and climbing bougainvillea. Let the background fill with the gentle, rhythmic sounds of Brazilian bossa nova—featuring the classical guitar and soft vocals of João Gilberto or Stan Getz—setting a sophisticated yet easygoing tempo. Keep the table setting light and open, allowing the sea breeze to cool the space while guests share laughter. Light a few citrus-scented candles as the sun begins to set, casting a warm amber glow over the gathering.