I can remember as a child being introduced to the world’s best chicken and dumplings at Tad’s which is roughly 15 minutes from where I grew up. It’s nestled along the Sandy River in Troutdale, OR and has a cozy atmosphere with friendly staff as soon as you walk in. It was a treat as a kid to visit this local iconic restaurant and I was excited to introduce a part of my childhood to John. Dad and I took him, and he devoured the ginormous dumplings and gave it two thumbs up.
In the past I have made attempts to recreate the popular dish with premade biscuits and while it tasted good it just didn’t taste quite the same. I was gifted a cookbook from my brother and sister-in-law, Nashville Eats, and inside was the easiest chicken and dumpling recipe.
We were excited to give this recipe a try and let me tell you, it was a huge winner. I made the broth and John was on point to make the dumplings. I have since then shared this recipe with multiple friends and all have been very impressed.
John’s comments: Dumplings for days! Works for me!
How to make Chicken and Dumplings:
Dumpling Ingredients:
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
2 eggs
¾ to 1 cup buttermilk
Gravy Ingredients:
4 tablespoons butter
2 carrots sliced ¼-inch pieces
3 celery stalks ¼ -inch pieces
2 leeks, washed and thinly sliced
2 garlic cloves, minced
2 bay leaves
3 tablespoons all-purpose flour
6 cups chicken stock
¼ cup heavy cream
Meat shredded from 1 rotisserie chicken
Cracked black pepper
Chopped Italian parsley for garnish
Prepare the Dumplings:
1. In a medium bowl whisk together the flour, baking powder and salt.
2. In a separate bowl whisk together eggs and buttermilk.
3. Add wet ingredients to the dry, stir until a shaggy dough forms. Add more buttermilk if needed.
Prepare the Gravy:
1. In a large stockpot melt the butter over medium heat. Add the carrots, celery, leeks, garlic and bay leaves.
2. Sauté until the vegetables are soft, about 5 minutes.
3. Stir in the flour to make a roux. Continue to stir and cook for 2to 3 minutes.
4. Slowly pour in the chicken stock 1 cup at a time
5. Let the sauce simmer until it is thick enough to coat the back of a spoon, roughly 15 minutes. Store in the cream.
6. Fold the shredded chicken into the gravy and bring the mixture to a simmer.
7. Using two spoons, carefully drop heaping tablespoons of the dumpling batter onto the hot mixture
8. The dumplings should cover the top of the sauce but not be crowded.
9. Cook for 10-12 minutes uncovered until they are puffed and firm to the tough.
10. Season with freshly cracked black pepper and garnish with parsley before serving.
1. In a medium bowl whisk together the flour, baking powder and salt. 1. In a large stockpot melt the butter over medium heat. Add the carrots, celery, leeks, garlic and bay leaves.
Ingredients
Instructions
Prepare the Dumplings:
2. In a separate bowl whisk together eggs and buttermilk.
3. Add wet ingredients to the dry, stir until a shaggy dough forms. Add more buttermilk if needed.Prepare the Gravy:
2. Sauté until the vegetables are soft, about 5 minutes.
3. Stir in the flour to make a roux. Continue to stir and cook for 2to 3 minutes.
4. Slowly pour in the chicken stock 1 cup at a time
5. Let the sauce simmer until it is thick enough to coat the back of a spoon, roughly 15 minutes. Store in the cream.
6. Fold the shredded chicken into the gravy and bring the mixture to a simmer.
7. Using two spoons, carefully drop heaping tablespoons of the dumpling batter onto the hot mixture
8. The dumplings should cover the top of the sauce but not be crowded.
9. Cook for 10-12 minutes uncovered until they are puffed and firm to the tough.
10. Season with freshly cracked black pepper and garnish with parsley before serving.
