Recipe

Southern Comfort: Chicken and Dumplings

In her new cookbook, Cousin Rosie calls these her “Best Damn Chicken and Dumplings”

Recipe by Rosie Mayes

October 5, 2022

Photo: Michael Kartes

“In this, my second book, I’m building on my Cajun and Creole Louisiana roots and combining them with my Pacific Northwest love for seafood and fresh flavors,” writes Rosie Mayes in her new cookbook, Super Soul Food with Cousin Rosie. The recipe developer has a dedicated following, including more than half a million Youtube subscribers on her I Heart Recipes channel.

“I didn’t actually like chicken and dumplings when I was growing up. I thought it was boring,” she writes. “I only really came to like it as an adult when my mom’s husband started making it for us. Then I started experimenting with a recipe that put my own take on the dish. For my chicken and dumplings, I use a whole chicken because I like the mix of white and dark meat. Having both kinds adds to the texture and gives this dish great flavor. I also make sure the chicken and broth are well seasoned. My only rule is that it can’t be bland!”

Ingredients

Best Damn Chicken and Dumplings (Yield: 10 Servings)
- 1 (4- to 5-pound) whole chicken, cleaned
- 2½ tsp. seasoning salt
- 3 sprigs fresh thyme, leaves stripped
- 1 tsp. ground black pepper
- 1 medium onion, finely minced
- 4 to 5 garlic cloves, minced
- 8 cups chicken broth
- 1 cup all-purpose flour, plus more for dusting
- 1 large egg, lightly beaten
- 1 tbsp. water
- 1 tbsp. salted butter, softened
- 1½ tsp. kosher salt
- ½ cup heavy cream
- 1 tsp. dried parsley flakes

Preparation

Place the chicken in a large pot and sprinkle with the seasoning salt, thyme leaves, and black pepper. Add the onion and garlic, then pour in the chicken broth and bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer until the chicken is cooked through, about 1 hour.

Meanwhile, in a large mixing bowl, combine the flour, egg, water, butter, and salt. Mix with a large fork until a ball of dough forms. Cover the bowl and refrigerate the dough until nice and cold, about 45 minutes.

Knead the dough on a lightly floured surface, then roll it out into a 10-by-12-inch rectangle and cut into dumpling strips.

When the chicken is done cooking, pull it out of the broth and let cool slightly, but leave the broth on the heat. Remove the skin and shred the meat from the bones. Discard the skin and bones.

Turn the heat to medium-high and bring the broth to a boil. Add the dumplings and cook for 30 minutes. Pour in the cream, add the chicken meat and parsley flakes, and stir. Cook for 10 minutes. Serve and enjoy.