Virginia's On King's Chicken & Dumplings Recipe

Staff Writer
Virginia's On King's Chicken & Dumplings Recipe
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This savory dish is a classic Southern meal. The warm dumplings combined with chicken and broth are the perfect comfort food, ideal for everything from staying in to entertaining. Virginia's on King in Charleston, SC shares their recipe for this filling dish. 

Click here to see 24 Southern Dishes That You Need to Know How to Make

8
Servings
Deliver Ingredients

Ingredients

For the chicken

  • 1 whole chicken
  • 1 bag of carrots
  • 2 yellow onions
  • 1 head celery
  • 3 bay leaves
  • 10 peppercorns
  • 3 sprigs thyme
  • 1 bunch tarragon
  • 1/4 stick butter
  • Salt and pepper, to taste

For the dumplings

  • 2 Teaspoons baking powder
  • 1/4 Teaspoon baking soda
  • 1 Teaspoon kosher salt
  • 1 Ounce cold shorting
  • 4 Ounces butter milk
  • 1 Cup all-purpose flour

Directions

For the chicken

Place the chicken in a pot and cover it with water and half of all the vegetables. Add all of the herbs except for the tarragon into the pot.

Bring the mixture to a boil and then reduce it to a simmer. Boil the chicken until it is done and falling off the bone. Slice the remaining vegetables that were not originally placed in the pot.

For the dumplings

Combine all of the ingredients until they form a paste. Roll the paste out on a floured board and cut it into 1 inch squares.

When the chicken is done pull it out of the water and separate the meat from the skin and bone. Strain the liquid from the pot the chicken was in and reduce the liquid by half.

Add the tarragon, the sliced vegetables, and the dumplings to this liquid. Cook this mixture until the dumplings and vegetables are almost done then add the ¼ stick of butter.

Cook this mixture until it becomes creamy. Season it to taste. 

Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.

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