By Grocery List Plus Editorial Staff | Published on June 12, 2026
Serves 4
444 cal · 105 min
Chicken and "Slick" Dumplings
Recipe GLPR026edc020f07ba
A classic French-inspired poached chicken broth enriched with tender butter-based dumplings. A whole small chicken is gently simmered with aromatics and herbs to create a silky, flavorful broth, then finished with pillowy soft dumplings made from a simple dough of butter, flour, and baking powder. The result is a comforting, one-pot meal where the dumplings take on a delicate, slightly slick texture from the rich broth.
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Ingredients
1 whole small chicken, about 3 pounds
2 medium onions, ends trimmed and quartered
1 small head garlic, ends trimmed
1 teaspoon whole peppercorns
1 bunch fresh parsley, stems reserved for broth and leaves chopped
Kosher salt to taste
Freshly ground black pepper to taste
1 cup all-purpose flour
2 tablespoons unsalted butter, softened
1 tablespoon vegetable shortening
1 teaspoon baking powder
1/4 cup whole milk
1/2 teaspoon fresh lemon juice
pinch Pinch of nutmeg, optional
Directions
Place the whole chicken in a large pot and cover generously with cold water. Add the quartered onions, whole garlic head, peppercorns, and parsley stems. Bring to a boil, then reduce heat and simmer gently for about 60 minutes, until the chicken is fully cooked and tender with an internal temperature of 165°F.
Carefully remove the chicken from the broth and set aside to cool slightly. Strain the broth through a fine mesh sieve, discarding the solids. Return the broth to the pot and season with kosher salt and black pepper to taste.
While the chicken cools, prepare the dumpling dough. In a medium bowl, combine the flour, baking powder, and a pinch of salt. Cut in the softened butter and vegetable shortening using a fork or pastry cutter until the mixture resembles coarse breadcrumbs.
Add the milk and lemon juice to the flour mixture, stirring gently until just combined into a soft, slightly sticky dough. If desired, add a small pinch of nutmeg for extra flavor.
Bring the seasoned broth back to a gentle simmer. Using a small spoon or melon baller, carefully drop small portions of the dumpling dough directly into the simmering broth. Work in batches to avoid crowding the pot.
Allow the dumplings to cook for about 15-20 minutes until they float and are set through, becoming tender and slightly slick from the rich broth.
While the dumplings cook, shred or cut the cooled chicken meat into bite-sized pieces, discarding the skin and bones.
Add the shredded chicken back to the pot with the dumplings and broth. Gently stir in the chopped fresh parsley leaves. Adjust seasoning with salt and pepper as needed. Simmer for 2-3 minutes to warm through and meld flavors.
Ladle the chicken, dumplings, and broth into serving bowls. Serve hot and enjoy.
Comments
This is a workable weeknight braise, but the 105-minute estimate undersells the real time required—you're looking at closer to 130 minutes when you account for dough rest, rolling, and cutting before the dumplings even hit the pot. Ingredients are entirely standard grocery-store stock across Charlotte chains, with no specialty stops required; costs run around $4.50 to $5.00 per serving, driven mainly by the butter and shortening in the dumpling dough. The dish reheats reasonably well and feeds a family of four without fussiness, though it demands real attention during the braise to keep the broth from scorching and the dumplings from sticking. It's a classic North Carolina comfort dish that suits a weekend dinner when you can give it time, less ideal for rushed weeknights despite the friendly ingredient list.
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