Southern Dumplings with Chicken

The combination of chicken and dumplings is universal (wonton soup, matzo ball soup, spatzle, tortellini, etc.), but nobody does it like they do in the southern United States. It became popular during the Great Depression because it was cheap and filling, but it's now a typical comfort food especially in the South. My husband has some Southern heritage so on holidays his family would serve dumplings in a blond gravy along side the turkey or ham. I had originally developed this recipe for him, but I love it as much as he does.

My recipe for Southern style dumplings with chicken is in a gravy-like broth so it is rich. I flavor it with a simple mirepoix (onion, carrot, and celery) and add lots of ground pepper. I use boneless, skinless chicken breasts and brine it to keep it super moist. I cheat a little bit by buying refrigerated biscuits (like Grands) for the dumplings which is a nice short cut and I don't miss the homemade dumplings much.

Ingredients:

• 1 lb chicken breasts (boneless and skinless)
• 1 quart cold water
• 1/4 cup table salt
• 1 tablespoon canola oil
• 1/8 cup sugar
• 2 tablespoons butter
• 1 cup onion, chopped
• 1/2 cup carrot, chopped
• 1/2 cup celery, chopped
• 1/4 cup flour
• 4 cups chicken stock
• 1/2 package refrigerated biscuits
• 1 cup milk
• salt and pepper, to taste

1. First get your chicken in the brine. Add the salt and sugar to the water and mix. Place the chicken in the brine and refrigerate for 45 minutes. 
2. Heat oil in a saute pan and cook the chicken until it's done. Set to the side to cool. 
3. In soup pot, melt butter over medium heat. Saute the onion, carrot, and celery until starts to soften.
4. Add flour and stir. Cook for  couple of minutes. Add chicken stock and bring to a boil. Reduce to low and broth should start thickening. 
5. Cut biscuits into small pieces (they puff up a lot when cooking). Add to broth and allow to cook for 5 minutes. 
6. Dice chicken into bite size pieces and add to pot. Add milk and season to taste.