Southern Chicken and Dumplings

Ingredients

  • 2 tablespoons butter
  • 1onion, diced
  • 3 large bone-in chicken breast halves with skin
  • 1 (32 ounce) can chicken broth
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 ½ teaspoons salt
  • ⅓ cup vegetable shortening, plus
  • 2 tablespoons vegetable shortening
  • ¾ cup milk
  • 1 (10.75 ounce) cancondensed cream of chicken soup
  • 2 cups water
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • Directions

  • Step 1

    Melt the butter in a large pot over medium heat. Stir in the onion, and cook until the onion has softened and turned translucent, about 5 minutes. Place the chicken breasts into the pot, skin-side-down. Pour in the chicken broth, and enough water to just cover the breasts. Bring to a simmer over high heat, then reduce heat to medium-low, cover, and simmer until the chicken begins to fall off the bone, about 1 hour. Once cooked, remove the chicken breasts from the pot. Remove and discard the skin and bone; allow the meat to cool, then tear apart into bite sized chunks.

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  • Step 2

    While the chicken breast are simmering, prepare the dumpling dough by whisking the flour, baking powder, and 1 1/2 teaspoons of salt together in a mixing bowl. Work the vegetable shortening in with your fingers until the mixture resembles coarse cornmeal. Make a well in the middle and pour in the milk. Stir together until a stiff dough forms. Turn out onto a floured surface, and knead until smooth. Form the dough into 12 pieces, and set aside.

  • Step 3

    After you’ve shredded the chicken, stir the cream of chicken soup, 2 cups water, salt, pepper, and shredded chicken back into the pot. Return to a simmer over medium-high heat. Drop the dumplings into the simmering broth one at a time to keep them from sticking together. Cover, reduce heat to medium-low, and simmer until the dumplings have puffed and are no longer doughy in the center, 10 to 20 minutes.

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