Edna Lewi’s Chicken and Dumplings Recipe

Chicken and Dumplings is a timeless comfort food that brings warm memories of home-cooked meals with every savory bite. This classic recipe, inspired by the culinary wisdom of the legendary Edna Lewis, pays homage to traditional Southern flavors and techniques. Tender chicken, soft dumplings, and a flavorful broth come together to create a soul-satisfying dish that will surely become a family favorite.

Preparation Time In Minutes: 20 minutes

Cooking Time In Minutes: 2 hours 30 minutes

Recipe Summary:

Edna Lewis’ Chicken and Dumplings is a heartwarming recipe that features succulent chicken cooked to perfection in a fragrant broth, accompanied by delectable homemade dumplings. The process may take some time, but the resulting dish is worth the effort. The chicken is first seared with onions, and then simmered until tender. After shredding the chicken, the bones and skin are returned to the pot to enhance the broth’s rich flavors. The dumplings, simple yet scrumptious, are steamed in the fragrant broth until light and fluffy. This comforting and nourishing dish is sure to warm both body and soul.

Ingredients:

3 tablespoons butter or vegetable oil
3 to 4 pounds chicken with bones
3 to 4 extra chicken wings
1 medium onion, minced, about 1 cup
8 cups water
Kosher salt and freshly ground black pepper
2 ribs celery with leaves
Dumplings:
2 cups all-purpose flour
1/2 teaspoon kosher salt
2 teaspoons baking powder
2 tablespoons cold unsalted butter
2/3 cup whole milk
Chopped parsley and fresh thyme leaves, for garnish

Instructions:

For the chicken, heat a large cooking pot over medium heat and add the butter or vegetable oil. Place the chicken pieces skin-side down into the fat, and add the minced onion. Cook over low heat until the onions are soft and the chicken starts to brown, about 3 to 4 minutes. Turn the chicken pieces and repeat the process.
Add water, salt, pepper, and the celery ribs to the pot. Cover the pan and bring it to a boil. Reduce the heat to a simmer and let it cook for 1 hour 30 to 40 minutes or until the chicken is cooked through and tender.
Turn off the heat, and remove the lid. Allow the chicken to cool in the broth for 10 minutes. Remove the chicken and celery from the broth. Once the chicken is cool enough to handle, shred the meat and set it aside. For added flavor, return the bones and skin to the pot and simmer, covered, for an additional 30 minutes. Then, strain the broth and remove the bones and celery, returning the strained broth to the pot.
To make the dumplings, whisk together the flour, salt, and baking powder in a medium bowl. Cut the cold butter into smaller pieces and use your hands to work it into the flour mixture until it resembles coarse peas. Pour in the milk and stir with a fork until it forms a ball of dough.
Turn the dough out onto a lightly floured surface and roll it to 1/4-inch thickness for steamed dumplings or pat it to 1/2-inch thickness if making biscuits to bake. Cut the dough into small rounds or 2-inch strips or diamonds.
Bring the broth to a simmer and drop the dumplings into the broth a few at a time. Cover the pan and let the dumplings simmer for 20 minutes or until they are tender and fully cooked.
To serve, taste the broth and adjust the seasoning as needed. Place the shredded chicken into serving bowls and ladle the warm broth and dumplings over the top. Garnish with fresh thyme and chopped parsley for a burst of color and flavor.