Chicken & Dumplings

In the pot.

In the bowl.

Maybe I'm obsessed with chicken. Maybe it's the cold weather that makes me want to make something cozy. Maybe I feel like it's time to grow up and know how to concoct a wide variety of chicken dishes. Isn't that what being a grownup is all about?!

Tonight I made Chicken & Dumplings. I just saw the recipe on Cookie Magazine's website and it sounded good. I bought onions and carrots from the Greenmarket, celery and chicken from the local grocer and threw it together in about an hour and a half. (That includes all the distractions and holding the baby.)

I thought it tasted fantastic. It made a lot more than we will be able to eat, so next time I will half it.

Here's the recipe:

Chicken and Dumplings

serves 6 | 30 minutes active time | 45 minutes total time

This old-fashioned winter dish is the soup equivalent of a hot toddy. Use a wide pot so the dumplings don't stick together.

• for the soup
• 2 tablespoons olive oil
• 1 3-pound chicken, cut into pieces
• 1/4 cup flour, seasoned with salt and pepper to taste
• 1 medium yellow onion, peeled and cut into large chunks
• 2 carrots, peeled and cut into large chunks
• 2 stalks celery, cut into large chunks
• 1 bay leaf
• 1 sprig thyme
• 1/4 teaspoon turmeric
• Kosher salt and freshly ground black pepper to taste
• 4 cups low-sodium chicken broth
• Fresh parsley


• for the dumplings
• 1 1/2 cups flour
• 2 teaspoons baking powder
• 1/2 cup coarsely ground cornmeal
• 1 tablespoon sugar
• 1 teaspoon kosher salt
• 1 3/4 cups heavy cream

1. In a wide, heavy pot with a tight-fitting lid, heat the olive oil.
2. Dredge the chicken pieces in the seasoned flour, then brown them in the oil over medium heat, about 2 minutes a side. Remove and set aside.
3. Add the onion to the pot and cook for 2 minutes.
4. Add the carrots, celery, bay leaf, thyme, turmeric, salt, and pepper and cook for 1 minute more.
5. Stir in the broth.
6. Return the chicken to the pot, cover, and simmer for 15 minutes.
7. Meanwhile, in a large bowl, combine the first five dumpling ingredients.
8. Add the cream and mix until just combined.
9. Drop about 12 heaping tablespoons of the dumpling mixture into the pot.
10. Cover and simmer for 12 minutes more.
11. To serve, scoop the dumplings and chicken into bowls, then cover with broth.
12. Garnish with the parsley.

The Whole Chicken

For years I've been wanting to try and bake a whole chicken, but it seemed so daunting, so big, so grown-up. I never had any tutorials in my kitchen growing up so I searched the internet on how to tackle this project on my own. My source of direction and complete bird roasting enlightenment came from my ultimate homemaking guide Martha Stewart (okay, actually Martha Stewart Living). I liked their simple, easy to follow directions on how to roast a chicken. And then some of their recipes.

Afterward I thought, "Wow! That was easy." And, "Why have I been so intimidated by cooking a whole bird all this time?"

The meat was superb! Brian thinks it needed a bit more salt, but the meat was excellent all around; tender, juicy, and flavorful. I stuffed the bird with a coarsly chopped onion, lemon wedges, rosemary, and thyme. And then I roasted it on a bed of sliced onions.

Right now I'm working on what to do with the stock. Two days ago I made the stock with the carcass, onions, carrots, celery, bay leaves, and peppercorn. And now I have a whole lot of stock in the fridge. It is super dark, and I haven't tasted it yet, so I'm hoping it is okay. I think the dark color came from the drippings in the roast pan. I think I'll make a chicken soup and/or freeze the stock. I like some of the tips/ideas on what to do with a chicken carcass that I found on chowhound.