Chicken and dumplings

Chicken and dumplings
	Chicken and dumplings
Alternative names	Chicken and pastry, chicken and sliders, chicken and slicks
Type	Dumpling
Place of origin	United States, Quebec
Region or state	Southern and Midwestern United States
Main ingredients	Flour, shortening, water or milk or stock; chicken
	Media: Chicken and dumplings;

Chicken and dumplings is a soup that consists of a chicken cooked in water, with the resulting chicken broth being used to cook the dumplings by boiling.^[1] A dumpling—in this context—is a biscuit dough, which is a mixture of flour, shortening, and liquid (water, milk, buttermilk,^[2] or chicken stock). The dumplings are either rolled out flat, dropped,^[1] or formed into a ball.

It is a popular comfort food dish,^[2]^[3] commonly found in the Southern^[2]^[4] and Midwestern United States, that is also attributed to being a French Canadian meal that originated during the Great Depression. Some sources say that chicken and dumplings originated in the Southern United States during the era of the Antebellum South and was considered a mainstay during harsh economic times.^[5] One of the earliest versions of the recipe was cornmeal dumplings cooked with turnip greens.^[6] Chicken and dumplings as a dish is prepared with a combination of simmered chicken meat, broth produced by simmering the chicken, multiple dumplings, and salt and pepper for seasoning. Sometimes finely chopped vegetables, such as carrots and celery, are added to the broth, and herbs such as dill, parsley, thyme, or chives are added to the dumpling dough.^[7]

^ ^a ^b Fowler, D. (2009). Classical Southern Cooking. Gibbs Smith. p. 300. ISBN 978-1-4236-1351-0. Retrieved November 5, 2016.
^ ^a ^b ^c Cite error: The named reference Gannon Smith Namkoong 2011 p. 142 was invoked but never defined (see the help page).
^ Skaggs, S. (2016). Real Food Slow Cooker Suppers: Easy, Family-Friendly Recipes from Scratch. Page Street Publishing. p. 116. ISBN 978-1-62414-280-2. Retrieved November 5, 2016.
^ McDermott, N.; Beisch, L. (2015). Southern Soups & Stews: More Than 75 Recipes from Burgoo and Gumbo to EtouffÃ©e and Fricassee. Chronicle Books LLC. pp. 106–107. ISBN 978-1-4521-3230-3. Retrieved November 5, 2016.
^ Moss, Robert. "Don't Call Chicken and Dumplings Depression-Era Cheap Eats". Serious Eats. Retrieved 26 February 2018.
^ Pierce, Kim. "Southern Comfort Once working-class, chicken and dumplings are now just classy". Baltimore Sun. Archived from the original on 2018-04-11. Retrieved 26 February 2018.
^ "Dutch Oven Chicken And Herbed Dumplings". Perdue.com. Retrieved 26 February 2018.

[Fowler_2009_p._300-1] Fowler, D. (2009). Classical Southern Cooking. Gibbs Smith. p. 300. ISBN 978-1-4236-1351-0. Retrieved November 5, 2016.

[Gannon_Smith_Namkoong_2011_p._142-2] Cite error: The named reference Gannon Smith Namkoong 2011 p. 142 was invoked but never defined (see the help page).

[Skaggs_2016_p._116-3] Skaggs, S. (2016). Real Food Slow Cooker Suppers: Easy, Family-Friendly Recipes from Scratch. Page Street Publishing. p. 116. ISBN 978-1-62414-280-2. Retrieved November 5, 2016.

[McDermott_Beisch_2015_p._106-4] McDermott, N.; Beisch, L. (2015). Southern Soups & Stews: More Than 75 Recipes from Burgoo and Gumbo to EtouffÃ©e and Fricassee. Chronicle Books LLC. pp. 106–107. ISBN 978-1-4521-3230-3. Retrieved November 5, 2016.

[5] Moss, Robert. "Don't Call Chicken and Dumplings Depression-Era Cheap Eats". Serious Eats. Retrieved 26 February 2018.

[6] Pierce, Kim. "Southern Comfort Once working-class, chicken and dumplings are now just classy". Baltimore Sun. Archived from the original on 2018-04-11. Retrieved 26 February 2018.

[7] "Dutch Oven Chicken And Herbed Dumplings". Perdue.com. Retrieved 26 February 2018.

[1]

[2]

[3]

[4]

[5]

[6]

[7]