Can you believe that before I made this I have had never eaten chicken and dumplings? Seriously I had never had chicken and dumplings, its not really something they make back home in Puerto Rico. I also have never used a pressure cooker. I always had this fear that I would do it wrong and the next thing I know I would be yelling “Fire in the hole”!
Luckily enough these two first went off without a hitch. I discovered a new love for chicken and dumplings and I managed not to blow a hole in my kitchen.
First season chicken with salt and pepper and brown.
Add everything to pot and add enough water to cover.
Bring to 15 pounds pressure, cook for 35 minutes, let pressure fall naturally before removing lid.
When chicken is cool enough to handle, remove chicken from bone, sherd and return to the pot. The chicken should really fall off the bone.
Meanwhile, mix the batter for the dumplings.
If you want mix in some fresh thyme and parsley.
Using a cookie scoop make about 10 – 12 dumplings.
Place dumplings over the top of chicken and vegetables, turn on heat once more, cook covered for 12 minutes or until dumplings are puffed.
Get the biggest ladle you have and scoop yourself a big heaping bowl of creamy chicken goodness.
I have to say I was surprised how much I enjoyed chicken and dumplings. The truth is that I had many opportunities to try it but for some reason the look and idea of it just didn’t do it for me….it kind of icked me out. I made a mistake and deprived myself of this delicious goodness for all these years.
I also write this post to encourage you to try the big scary pressure cooker. I admit I lived in mortal fear for a short amount of time and watched the pot from the living room. It’s really not as I thought and cuts your cooking time in half, it’s like the opposite of a slow cooker.
I encourage you to try a new dish and a new cooking method, you will surprised what you will learn. Keep an eye out this pressure cooker may make a reappearance.
Chicken and Dumplings
For the Soup
- 2 1/2 lbs chicken (I like thighs)
- 1 Tbsp olive oil
- 1 large onion, cut into large chunks
- 4 cloves garlic, sliced
- 2 celery stalks, trimmed and cut into 1/2-inch pieces
- 2 bay leaves
- 1 chicken bouillon cube
- 4 sprigs of fresh thyme
- 2 Tbsp dry sherry or vermouth (optional)
- 2 medium carrots, peeled and cut into 1/2-inch pieces
- Ground black or white pepper
For the dumplings
- 1 1/2 cups flour
- 2 teaspoons baking powder
- 1/2 cup coarsely ground cornmeal
- 1 tablespoon sugar
- 1 teaspoon kosher salt
- 1 3/4 cups heavy cream
Heat olive oil in pan over medium high heat, season chicken with salt and pepper and brown. Arrange chicken in a large kettle or pressure cooker. If you are using the kettle, place the chicken, celery, onion, garlic, bay leaves, bouillon, thyme and dry sherry in a large pot. Add 4 quarts of water bring to a simmer over medium heat. Simmer the chicken until it is tender and the thigh juices run clear, about 2 hours or until chicken is very tender. Add carrots during last hour. If you are using a pressure cooker, place all soup ingredients in pressure cooker, add enough water to cover chicken and vegetables, bring to 15 pounds pressure, cook for 35 minutes, let pressure fall naturally before removing lid. When chicken is cool enough to handle remove meat from bones and shred.
Meanwhile, mix the batter for the dumplings. When chicken is cooked, place dumplings over the top of chicken and vegetables, turn on heat once more, cook covered for 12 minutes or until dumplings are puffed.1