Chicken & dumplings

Anybody got a good recipe to share? Preferably one without a lot of vegetables--my wife doesn't really eat them.

This one is from Paula Deen (who's from Savannah) and is the closest to the chicken and dumplings I make (I grew up in South Carolina). The only thing I do a little differently is right at the end after the chicken and dumplings are done, I stir in a few pats of butter because I like the richness it adds. I also add a chopped up carrot when I am stewing the chicken (which you can strain out later if you wanted) because I think it adds a small "sweetness" to the broth. You can also add a little milk or cream at the end if you wanted, though I don't think it's necessary.


Chicken and Dumplings
Recipe provided courtesy of Paula Deen

Chicken:
1 (2½ -pound) chicken, cut into 8 pieces
3 ribs celery, chopped
1 large onion, chopped
2 bay leaves
2 chicken bouillon cubes
1 teaspoon House Seasoning, recipe follows
1 (10¾ - ounce) can condensed cream of celery or cream of chicken soup

Dumplings:
2 cups all-purpose flour
1 teaspoon salt

Ice water

To start the chicken: Place the chicken, celery, onion, bay leaves, bouillon, and House Seasoning in a large pot. Add 4 quarts of water and in water and bring to a simmer over medium heat. Simmer the chicken until it is tender and the thigh juices run clear, about 40 minutes. Remove the chicken from the pot and, when it is cool enough to handle, remove the skin and separate the meat from the bones. Return the chicken meat to the pot. Keep warm over low heat.

To prepare the dumplings: Mix the flour with the salt and mound together in a mixing bowl. Beginning at the center of the mound, drizzle a small amount of ice water over the flour. Using your fingers, and moving from the center to the sides of the bowl, gradually incorporate about ¾ cup of ice water. Knead the dough and form it into ball.

Dust a good amount of flour onto a clean work surface. Roll out the dough (it will be firm), working from center to 1/8-inch thick. Let the dough relax for several minutes.

Add the cream of celery soup to the pot with the chicken and simmer gently over medium-low heat.

Cut the dough into 1-inch pieces. Pull a piece in half and drop the halves into the simmering soup. Repeat. Do not stir the chicken once the dumplings have been added. Gently move the pot in a circular motion so the dumplings become submerged and cook evenly. Cook until the dumplings float and are no longer doughy, 3 to 4 minutes.

To serve, ladle chicken, gravy, and dumplings into warm bowls.

Cook's Note: If the chicken stew is too thin it can be thickened before the dumplings are added. Simply mix together 2 tablespoons cornstarch and ¼ cup of water then whisk this mixture into the stew.

Yield: 4 to 6 servings
Prep Time: 30 minutes
Cook Time: 50 minutes
Ease of preparation: easy

House Seasoning:
1 cup salt
¼ cup black pepper
¼ cup garlic powder

Mix ingredients together. This seasoning can be stored in an airtight container for up to 6 months.

Yield: 1½ cups