Chicken ‘n Potato Dumplings
When it comes to comfort food, there are not many dishes that can compete with Chicken n’ Dumplins (that’s Southern for Chicken and Dumplings). I think my recipe for Chicken ‘n Potato Dumplings gives the original a run for it’s money if I do say so myself. Fluffy POTATO dumplings floating in broth with big chunks of chicken and carrots is enough to make you want to slap your momma. You guessed it . . . another Southern term meaning the food is so delicious that it makes you want to slap your momma. Of course, any Southerner knows that would never happen anyway. We love our mommas and I sure miss mine. I came up with recipe because I had cooked dinner for a large family crowd and had several pieces of chicken and some mashed potatoes left over. Not because it was not delicious, but because I always make extra food when I have guest to be sure they get enough to eat. One of my pet peeves, is wasting good food so I decided since we have been having all this cold weather lately, that Chicken ‘n Potato Dumplings would really hit the spot. This dish turned out so delicious. I hope you will try it.
It is a little time consuming if you don’t already have the leftovers and have to cook the chicken from scratch. It is definitely worth the extra effort of baking the chicken though. As always with my recipes, you can adapt them to your preferences. If you don’t have the time to bake the chicken first, you could always just boil it. To me, the baking gives an extra dimension of flavor to the chicken. And the potato dumpling dough is so easy. Just mix everything together in a bowl, cover with plastic wrap and let rest. The dough should look like the picture below.
I used my Gnocchi Board to make my potato dumplings but if you don’t have one, just roll the dough into long skinny logs and cut into half inch pieces.
Once you get your chicken de-boned and simmering with your carrots, you can just gently drop the dumplings into the broth. Simmer about 15 minutes and you have a big bowl of Yummy! Hope you enjoy. Afiyet olsun!
- 6 Chicken Thighs
- 1 Cup Carrots, chopped
- 1 Medium Onion, chopped
- ¼ Cup Parsley, chopped
- 6 Cups Chicken Broth
- 1 Teaspoon Onion Powder
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Salt, divided
- 1 Tablespoon Cooking Oil
- For the Dumplings:
- ½ Cup Cooked Mashed Potatoes
- 1½ Cup All Purpose Flour
- 1 Egg
- 1 Teaspoon Salt
- ¼ Cup Parsley, chopped
- Preheat oven to 350 degrees.
- Sprinkle the Chicken thighs with ½ Teaspoon salt, onion powder and garlic powder.
- Place on baking sheet and cook for 35 minutes.
- Allow to cool enough to pull the chicken from the bones.
- While the chicken cools, start making the dumplings.
- In a large mixing bowl, mix the mashed potatoes, flour, egg, salt and parsley until well combined.
- Cover with plastic wrap and allow to rest.
- In a large stockpot, saute the chopped onion and carrots in the cooking oil
- Remove the chicken from the bones and add to the onions and carrots.
- Add the chicken stock (I actually boiled the chicken bones and made my own broth. Which I strained and used instead of store bought.).
- Let simmer while you roll out the dumplings.
- I have a gnocchi board that I used to make my dumplings. Take a small piece of dough and roll in an upward motion on your floured gnocchi board.
- If you don't have a gnocchi board just roll the dough into a skinny log and cut into half-inch pieces.
- Drop each dumpling into the pot, stirring gently to make sure they do not stick to each other.
- Simmer for 15 minutes.
- Sprinkle with parsley. Serve piping hot. Afiyet olsun!
