Lighter Chicken and Dumplings
Why This Recipe Works
Our ideal chicken and dumpling recipe has dumplings as airy as drop biscuits in a broth full of clean, concentrated chicken flavor. We found that browning the chicken thighs and then adding canned chicken broth produced the most flavorful mixture, while adding dry sherry (which we prefer over white wine or vermouth) gave our broth a pleasant acidity and depth. Adding chicken wings (which are rich in collagen) later gave the stew body without the sludginess of flour. For a light but sturdy dumpling recipe with good flavor, we came up with a formula that employed buttermilk for flavor and eliminated baking powder, which was making the dumplings dense. Wrapping the lid of the Dutch oven in a kitchen towel to prevent moisture from saturating our light-as-air dumplings was the final step in perfecting our chicken and dumpling recipe.