Hoyt Tidwell Chicken And Dumplings Recipe
Chicken and dumplings are a classic comfort food dish that never fails to bring warmth to our hearts and delight to our taste buds. This recipe for Hoyt Tidwell Chicken And Dumplings is a family favorite that has been passed down through generations with love and care.
The dish starts with tender chicken, cooked to perfection in a flavorful broth, with a medley of aromatic herbs and spices. The chicken is then shredded, creating the base for the hearty and creamy sauce that will be the star of this dish.
To make the dumplings, a simple mix of flour, baking powder, salt, and butter is combined to create a dough that is rolled out and cut into bite-sized pieces. These dumplings will soak up all the delicious flavors of the sauce, becoming soft and fluffy as they cook.
The sauce and dumplings are cooked together until the flavors meld and the dumplings are cooked through. The result is a comforting and satisfying meal that will warm your soul.
- 2 pounds chicken (bone-in, skin-on)
- 4 cups chicken broth
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 stalks celery, sliced
- 1 bay leaf
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and pepper to taste
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 4 tablespoons cold butter, cut into small pieces
- 1 cup milk
- 1/4 cup chopped fresh parsley, for garnish
- In a large pot, combine the chicken, chicken broth, onion, garlic, carrots, celery, bay leaf, thyme, rosemary, salt, and pepper. Bring to a boil, then reduce heat and simmer for 45 minutes, or until the chicken is cooked through and tender.
- Remove the chicken from the pot and shred the meat. Set aside.
- In a medium bowl, whisk together the flour, baking powder, and salt. Cut in the butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Add the milk to the flour mixture and stir until just combined. Do not overmix.
- Drop spoonfuls of the dumpling dough into the simmering broth. Cover and cook for 15 minutes, or until the dumplings are cooked through and fluffy.
- Return the shredded chicken to the pot and stir gently to combine. Cook for an additional 5 minutes, or until heated through.
- Remove the bay leaf and discard. Serve the chicken and dumplings hot, garnished with fresh parsley.
Prep time: 15 minutes
Delicious and comforting chicken and dumplings recipe made with tender chicken and fluffy dumplings in a creamy broth.
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