How to Make Chicken and Dumplings - The Basics on QVC

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner and lower in calories; chicken thighs are more affordable.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour offers more nutrients; all-purpose flour is often less expensive.

Start by sautéing vegetables in a large stock pot.

Add olive oil to the pot and then add chopped onion, carrots, and celery (mirepoix).

Season the vegetables to help draw out juices and soften them, cooking for 5 to 8 minutes.

Add minced garlic to the softened mirepoix and stir in dried thyme and rosemary, cooking for another minute.

Add 1/4 cup flour to the pot to create a roux, stirring until it absorbs the oil and becomes fragrant.

Pour in 1/2 cup white wine or dry vermouth, allowing the alcohol to boil off.

Add 4 cups of good-quality chicken stock to the pot and stir until it thickens slightly.

Add the rotisserie chicken, shredded, into the pot and let it simmer for 15 minutes.

In a bowl, combine 1 cup flour, 1 tablespoon baking powder, and 1 teaspoon salt.

Add 1/4 cup room temperature butter to the flour mixture and cut it in using your hands until it resembles small crumbs.

Stir in 1/4 cup chives and 1/2 cup milk to form a wet dough, mixing with a wooden spoon or spatula.

Drop spoonfuls of the dumpling dough into the simmering stew.

Let the stew simmer uncovered for 10 minutes to cook the dumplings.

Cover the pot and reduce the heat, letting it steam for another 10 minutes.

Check the dumplings by poking them; they should feel firm but not hard.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens