Smokehouse Chicken And Dumplings Recipe

Prepare and simmer smoked chicken

Place the smoked whole chicken (or smoked parts) into a large stockpot. Add 8 cups of low-sodium chicken stock (or water), 2 bay leaves, 3 thyme sprigs, and 1 tablespoon whole black peppercorns. Bring to a gentle simmer over medium heat, then reduce to low and simmer uncovered for 30 minutes to meld flavors and warm through (smoked chicken is usually cooked already).

Remove the chicken to a cutting board and let rest 10 minutes. Strain the broth through a fine-mesh sieve into a large bowl or another pot; reserve solids (discard bay/ thyme stems and peppercorns). Skim fat from the top of the broth if desired. When cool enough to handle, remove meat from bones and shred or cut into bite-sized pieces. Reserve 4 cups of strained broth for the stew base and reserve any extra for thinning later.

Sweat vegetables

In a separate wide Dutch oven or heavy-bottomed pot, heat 4 tablespoons unsalted butter and 1 tablespoon olive oil over medium heat until butter foams. Add the diced onions, celery and carrots. Season with 1/2 teaspoon of the salt. Cook, stirring occasionally, until vegetables are softened and onions are translucent, about 8–10 minutes. Add the minced garlic and cook 1 minute more until fragrant.

Make roux and build stew

Push the vegetables to the side or reduce heat to medium-low. Sprinkle 1 cup all-purpose flour evenly over the vegetables and fat and stir to combine, cooking the flour for 2–3 minutes to remove raw flavor (the mixture will darken slightly). Gradually whisk in the reserved 4 cups of strained smoked chicken broth, adding it in two additions and whisking to make a smooth sauce. Bring to a simmer and cook until slightly thickened, about 5–7 minutes. Stir in 1 teaspoon smoked paprika, 1 teaspoon Worcestershire sauce, remaining 1/2 teaspoon salt, and 1 teaspoon freshly ground black pepper. Taste and adjust seasoning. If the stew is too thick, add more reserved broth to reach a saucy, spoonable consistency.

Add chicken and simmer

Add the shredded smoked chicken and 1/2 cup chopped fresh parsley to the pot. Simmer gently for 5 minutes to heat the chicken through and allow flavors to meld. Keep the stew at a low simmer while you prepare the dumpling dough.

Prepare dumpling dough

In a medium bowl whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon granulated sugar, and 1 teaspoon of the reserved salt. In a separate small bowl whisk the 1 large egg with 1 cup buttermilk and optionally 2 tablespoons whole milk to make about 1 1/8 cups liquid. Make a well in the dry ingredients and pour in the wet ingredients. Stir with a fork until just combined — the dough should be shaggy and slightly sticky. If it feels too dry, add a tablespoon of milk; if too wet, add a tablespoon of flour. Let the dough rest 5 minutes.

Cook dumplings in the stew

Use a spoon or small ice cream scoop to drop rounded tablespoons (or golf-ball sized) of dough onto the surface of the simmering stew, spacing them apart. Cover the pot with a lid (leave a slight vent if needed) and simmer gently — avoid a rolling boil, which can break dumplings — for 12–15 minutes without lifting the lid. After 12 minutes, check one dumpling by inserting a toothpick; it should come out clean and the dumpling should be cooked through. If needed, cook 2–3 minutes longer. Do not stir while dumplings are cooking.

Once dumplings are cooked, remove the lid and gently spoon a little of the stew over any dumplings to slightly moisten tops. Stir in remaining chopped parsley, 1 teaspoon lemon juice if using, and adjust seasoning with kosher salt and freshly ground black pepper to taste. Garnish with chopped chives or extra parsley.

Serve hot in deep bowls, making sure each serving gets several dumplings and plenty of smoked chicken and vegetables. Leftovers keep refrigerated for 3–4 days; reheat gently on the stovetop — if thickened, thin with a splash of reserved broth or water.