Chicken and dumplings with southern-style drop biscuits atop a creamy chicken stew base are the perfect wintry warm-you-up meal.
It snowed last night in Maryland, not a lot, but enough to make things feel cozy and wintry.
When winter finally sets in (it’s nearly the end of January, but we’ve had as many sixty degree days here as we have forty degree days, so it hasn’t felt like it yet), I love lazy Saturdays and Sundays when we can relax—as much as young kids will allow—and eat hearty comfort food.
Today I desperately wanted something simmering on the stove all day in my Dutch oven, with wafts of deep, savory smells permeating the house.
Something like a stew or soup.
Growing up, my grandmother always made chicken and dumplings in the winter, southern-style with drop biscuits on top, not with the doughy pasta strips, and I have so many fond memories of those warm bowlfuls of yum!
Perfect for a cold, snowy Maryland day.
- 5 chicken thighs, bone-in & skin on
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 tablespoon dried parsley
- 1 tablespoon sea salt
- 1 teaspoon garlic salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon poultry seasoning
- 2 dried bay leaves
- 1 cup whole milk
[b][i]For the dumplings:[/i][/b]
- 1/8 cup canola oil
- 1/2 cup whole milk
- 1-1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried parsley
For the dumplings:
- In a medium bowl, mix together the oil and milk.
- Add the flour, baking powder, salt, pepper and parsley, and stir together until the dough just comes together – don’t stir too much, or the already stiff dough will turn gummy and tough.
- Drop the dumplings by rounded tablespoonfuls gently onto the simmering chicken stew – they should rest on top, half-way submerged.
- Once you’ve used all the dough, cover the pot tightly, and then let them cook (undisturbed – don’t peek!) for 20 minutes.
- Serve hot over rice, or just by itself as a stew. Delicious as leftovers!