Chicken and dumplings is the ultimate soul-warming dish. Vegetables and chicken are smothered in a silky velouté sauce and...
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You could certainly place the pot into the oven to finish the cooking process: however, this will not necessarily result it in a more "biscuit-y result". For a more biscuit-like topping you would need to make more of a biscuit mix rather than the one in this recipe. Try doing an online search for "chicken and biscuits" and there you will find many recipes for that dish. Cheers!
Good question Sheri, you will need just enough broth to reach your desired consistency. If you want the sauce to be really thick you will need less, if you want it a bit thinner then you will need more. Basically, you how much you need depends on the consistency you are looking for. Does that make sense? Cheers!
Glad you liked the dish. It sure if perfect for this time of year.
The reason in step one it says to preheat your oven is because in step 4 the directions say to "Cover and place into the oven for about 15 minutes to poach the dumplings."
This dish can be finished on the stove top; however, we found that there was less potential of scorching the bottom of the pot if finished in the oven. Cheers!
Perhaps add more green onions and/or salt or maybe try adding some other herbs or spices. Alternatively, perhaps you may just want to use a different dumpling recipe if this one is not your thing. Cheers!
p.s. When titling your questions it is better to use a descriptive title, that way when other users are searching through the forum for help they can find potential answers/questions easier. Hope you don't mind me saying that, it just makes it easier for everyone :-)
If you follow the recipe for the broth (Step 1) you will end up with about 6 to 8 cups of broth. The amount you end up with in the end,depends on how much water you added while it was cooking etc.
Again, it's hard to say exactly how much you will need as the final consistency is up to you. Start with about 3 to 4 cups, adding more as needed. Once you reach the desired consistency for the veloute base stop. For me, I like the sauce to be a bit thick but still a bit soupy. Others however, like their chicken and dumplings much thicker. Hope this helps. Cheers!
Good question. Indeed the broth and chicken part can be done the day before. That's a great way to turn this into a quick meal the next night. Cheers!
Note: When titling your questions, it is better to use a descriptive title, that way when other users are searching through the forum for help they can find potential answers/questions easier. Hope you don't mind me saying that, it just makes it easier and more helpful for everyone :-)
I made this last Sunday and I'm feeling a bit conflicted. There were things I definitely liked better than my recipe (the broth was stellar) and things I didn't (dumplings were bland & chicken was tough). Obviously there are things I can change to improve the last two. I tried to follow the recipe as faithfully as I could but alas I didn't have everything it called for. I substituted rosemary for thyme and that was not a problem. I only had chicken thighs so that should have been OK. I usually cook the chicken much longer and I think I will return to that next time. I think the dumplings were the big disappointment. They don't absorb any liquid when they cook and it was difficult to get them to absorb the liquid afterwards. If they had it would have counteracted their bland taste. That seemed to make a big difference in how I felt about the dish overall. I'm not sure how to correct this. I think I'll try to work out a compromise between this recipe and my old one and see if I can improve my results.
This is the beauty of cooking. Once you understand the basics, you are free to make your own changes/adjustments to any recipe you come across...and it is great that you are doing just that. Sorry that you found the dumplings bland. If you have suggestions for improvements, we (and other students) would love to hear them, so feel free to share the changes/tweaks you made and prefer. Cheers!