My raging enthusiasm for turning a timely recipe into a dish worth a few minutes of your time expresses itself something fierce at times. My focus on point with determination patiently resting at my side, I have forged an extreme makeover food edition on the traditional and sometimes long and drawn out Chicken-n-dumplings recipe we have all no doubt experienced at one point in our life times. No worries, because I live for this kind of thing. My only wish is that I could do this 24/7. I live by the never disappointing “the journey and joy of trying is the reward.” It certainly feeds my enthusiasm and is the author of my optimism and possibly optimism in general.
An oldie but goodie revamped with a few tweaks to fit my “flash dance” cooking method, this traditional recipe is what I grew up on and the only dish I knew as chicken-n-dumplings–fat and fluffy. Until, that is, I attended a good old fashioned dinner on the grounds at a southern Pentecostal church nestled in the back woods of Tennessee. There it was a pressure cooker full of flat as a flitter noodle like dumplings that I called thick pasta with chicken. I was quickly corrected by the little old lady who got up early in the morning to make this version of dumplings. 
She was impressive and one of the few left who lived for these kinds of moments where a simple dinner on the grounds was her invitation to wow those who lined up to enjoy the show down of sorts among the ladies who shared her enthusiasm to compete for the best cook in Humphreys county.
Though it was only a competition in theory only a secret pride that generation took to heart, her competitive talents did not disappoint. If anything mimicked what one could imagine was made by a seasoned cook like a great great grandmother would make, this dish did. In fact, being a long way from home, I let the taste carry me away as it wrapped me in its lusciousness like only a big fat home inspired hug could. Now, as much as I loved this flat dumpling, it wasn’t my momma’s fluffy in the middle round balls of goodness nor was it conducive to something I could make quick. Trust me, what this recipe lacks in the time necessary to prepare it, this dumpling totally delivers in that home-made-pass-it down-to-the-next-generation taste that will serve to remind you that food is not just for nourishment but comfort as well.
Chicken-n-Dumplings
By Published: June 13, 2011
- Yield: 4 Servings
- Prep: 10 mins
The dumplings are fluffy and light with a depth of flavor added from the chicken.
Ingredients
- 1 rotisserie chicken
- 2 cup self rising flour
- 2 14 oz. can chicken broth
- 1 cup water
- 1 cup butter milk
- 1/2 tsp. garlic
- 1/2 tsp. onion powder
- dash red pepper flakes
- dash black pepper
Instructions
- In a large stock pan bring to boil the chicken broth and water with the chicken in it. We want to create a little more authentic broth. Boil for 3-4 minutes.
Take out the chicken and pull apart the meat. In a small bowl add flour, milk, garlic, onion and pepper. Mix well. When the broth comes to a boil, drop in tablespoons of dumpling mixture. Cover and let cook. This won’t take long. Less than 4 minutes.
Check the center of the largest dumpling for doneness by splitting it in half. It should be fluffy, light and airy. Add the chicken when finished. Serve with green beans or salad.
