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Tim Mcgraw: Chicken and Dumplings


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Chicken and Dumplings

He likes it, he loves it, he wants some more of it! And who wouldn't? This recipe is another hit single from award-winning country music star Tim McGraw. Make this old-fashioned supper dish with a large natural or organic chicken for flavorful results.

Serving: 8


1 whole (4- to 5-pound) chicken, a stewing hen if available

1 onion, quartered

2 stalks celery, cut in chunks

3 garlic cloves, crushed

2 sprigs fresh parsley

1 teaspoon dried whole thyme

1/2 teaspoon dried sage

1 bay leaf

2 cloves

1 teaspoon salt

1 tablespoon black peppercorns or 1/2 teaspoon ground black pepper

3 quarts water

2 tablespoons butter

2 tablespoons flour

1 cup chopped onion

2 carrots, diced

1 cup diced celery

2 chicken bouillon cubes

1/4 cup cornstarch

1/4 cup cold water

2 cups frozen sweet peas, defrosted and drained

1/4 cup mixed chopped fresh herbs, such as parsley, dill and thyme


2 cups flour

1 tablespoon baking powder

1/2 teaspoon salt

1/4 cup minced green onion

1/4 cup minced fresh parsley

1 egg, beaten

1 cup milk


In a large, heavy soup pot or Dutch oven, place chicken, quartered onion, celery stalks, garlic, herbs, cloves, salt, peppercorns and water. Bring to a boil over medium-high heat, then reduce the heat, cover and simmer until chicken falls from the bones, about 1 hour. (Note: If you happen to be lucky enough to get a true stewing hen, it may take 2 1/2 to 3 hours to become tender, and you'll have lots of great flavor).

Remove chicken to cool and drain. Strain the broth, pressing firmly on solids to extract the liquid. Let broth settle then skim excess fat. Reserve broth.

Meanwhile, when chicken is cool enough to handle, tear the meat into bite-sized pieces and reserve; discard the skin and bones.

Melt butter in a soup pot and whisk in 2 tablespoons flour until smooth. Cook over medium heat, stirring constantly for 3 minutes. Whisk reserved broth into butter and flour mixture and continue whisking vigorously until sauce comes to a boil and no lumps remain. Add chopped onion, diced carrots and celery and reserved chicken. Whisk in bouillon cubes and let sauce reduce by half.

In a small bowl, mix cornstarch with 1/4 cup cold water. Whisk the slurry into the sauce and return to a boil to thicken. Taste and adjust the seasoning.

To make the dumplings: In a large bowl, quickly mix dumpling ingredients until just combined to make a loose dough. Thin with water if needed. Do not overmix. With a 1/4-cup measure, drop scant quarter-cupfuls of batter into the simmering liquid. Cover and cook without peeking for about 15 to 20 minutes or until fluffy and cooked through.

Stir in peas and chopped fresh herbs. Serve immediately.

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