As October comes upon us in the swamp I find myself trying to bring fall in. It is still in the upper eighties and muggy as can be around here. I could break open my crockpot but I don’t usually have all day to allow for it to slow cook. I also find it heats up my house more then my stove does, so that leaves me with my newest appliance the Instant Pot. This recipe I am about to show you would do a lot better in the 8 quart instant pot. I only have the 6 quart and I just stir VERY carefully.
Chicken and Dumplings has always been a southern favorite. Everyone down here has many ideas of how chicken and dumplings are done. It is never a argument on how the chicken is cooked but the dumplings. Those are usually a reason for discussion or a fight depending on who you ask. There is four different types of dumplings noodle dumpling, can biscuits, Bisquick drop biscuits, and a rolled out dumpling. I prefer rolled out dumplings. Last year I tried to use a can biscuit and it turned the broth super sweet. No matter how you like your chicken and dumplings give mine a try and I promise you won’t be mad at the rich broth and the chewy dumplings. The recipe will be provided below for a quick reference.
In your instant pot put in your chicken thighs ( Frozen or thawed its up to you), two chicken cubes, two teaspoons garlic powder, two teaspoons onion powder, one teaspoon black pepper, and two teaspoon seasoned salt. The instant pot is a pressure cooker so it does need liquid to come to pressure. I add four cups of water since I use powder chicken stock. I place the lid on the instant pot and check to see if my nob is set to sealing before I try to set the timer. On my instant pot you press the pressure cook button then with the up and down arrows adjust the time to forty minutes. Then step away until the timer goes off. You want to wait another twenty minute before you release the pressure. While you wait for the pressure to come down I would make the dumplings.
In a bowl mix together two cups of flour, one teaspoon of baking powder, one pinch of salt (about 1/8th teaspoon) and, two tablespoon of lard (or butter). Cut in your lard until it is blended into the flour mixture like in the picture above. You can use a pastry cutter or a fork. Then stir in one cup of milk. Mix together until a shaggy dough forms.
Heavily flour your table and take your tacky dough out on the table and knead it until it come together and has the same pull as pictured above. I might have only kneaded for a minute or two. If you over knead your dough it will be difficult to roll it out due to the gluten building in the dough. If it doesn’t roll out very well then allow your dough to rest four five to ten minutes. You want to have some tackiness to the dough and do not worry about the extra flour on your noodles this will allow your broth to thicken. Roll out the dough to your preferred thickness. Do not worry if it isn’t perfect they will taste just as good. Then cut your dough out in 2inches by 2 inches strips. I don’t care if the edges is a bit ugly but you can trim and re-roll the dough if you wish. Place the cut dough off to the side.
By now your pressure cooker should have had plenty of time to come down in pressure. Take the lid off and shred your chicken. I use a buy one get one pack of chicken thighs that have the skin and bones. I pick it apart and throw the meat back into the broth. Now would be your time to try the broth to adjust the flavor, remember that your dumplings will absorb a lot of the salt and flavor form the broth so you want it to be a strong hardy flavor. On this night I added a bit more season salt and dried chicken stock to amp up the flavor.
Did you know another argument you can have with someone about chicken and dumplings is if you add vegetables to it? Its true. If I would make vegetables to go on the side of this dish Wulf wouldn’t eat it. I add a half of a bag of mixed vegetable so our lovely smithy can have more then just chicken and flour in his stomach.
Hit cancel on your pressure cooker and then press sauté. You want for your broth to start to boil or at least be hot enough that your dumplings beginning to cook and it will also prevent sticking. Slowly begin to drop in your dumplings with a spoon move the broth around so you can make sure there will be no sticking. Once you have added all the dumplings then allow it to boil for another ten minute or until a dumpling no longer tastes like raw flour.
There you go! This recipe has been a family favorite for this wonderful fall time. I hope you enjoy the recipe. Let me know how you liked it! Many blessings!
Chicken and Dumplings
Soup Base
- 4 cups of Water or Chicken Stock
- 4-5 Chicken Thighs (Frozen or thawed)
- 3 tbsp or 3 cubes of Dried Chicken Broth (skip if you are using Chicken broth)
- 2 tsp Onion Powder
- 2 tsp Garlic Powder
- 1 tsp Ground Black Pepper
- 2 tsp Seasoned Salt (I use Lawrys)
- half a bag of Mixed Vegetables
Place the chicken thighs in a pressure cooker. Add your water, onion powder, garlic powder, black pepper, dried chicken stock (If not using fresh broth), and seasoned salt. Pressure cook for forty minutes, make sure your valve is set to sealing to prevent a awful mess. Allow it to natural release the pressure for twenty minutes or while you are making the dumplings. Release your pressure and shred your chickens. This is when you would add your frozen vegetables. If you need to add extra water and test for flavor. You want your broth to be strong because the dumplings are going to absorb most of the flavor. Press Sauté on your pressure cooker and allow your liquid to come to a boil. Drop in your dumplings being careful to keep some distance between each one. Stir it and allow to cook for ten minutes or until the dumplings no longer have that raw flour taste.
Dumplings
- 2 cups All Purpose Flour
- 1 tsp Baking Powder
- 1 pinch Salt
- 2 Tbsp Lard (or butter)
- 1 cup Milk
In a bowl mix together your flour, salt and baking powder. Cut in the lard or butter until well combined together. Pour in your milk and mix until a shaggy dough forms. Roll the shaggy dough out onto a heavily floured surface and knead for a minute or until well combined. Using a rolling pin or a cup roll out the dough until it is your desired thickness. I prefer it to be about 1/4 inches thick. Then cut out your dumplings into 2 inches by 2 inches. Remember no one will notice if your dumplings aren’t a perfect square or a even thickness.
Wulf's Fire 