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Chicken Stew with Dumplings

A slow‑cooked chicken stew with biscuit dough dumplings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Chicken and pork match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 5,417 recipes. Both carry 2-furfurylthiol, which smells coffee, roasted. The science ↓

Chicken Stew with Dumplings

Ingredients

Directions

Make the stew

  1. In a pot, stew the cut-up chicken slowly with as little water as possible and the small piece of salt pork.

  2. Cook a young chicken for less than 1 hour; an old chicken will take 2 to 4 hours.

Add the dumplings

  1. About 20 minutes before serving, freshen the fire, add salt and a little water to the stew.

  2. Drop in dumplings made from biscuit dough and cover tightly.

  3. Watch that the gravy does not burn.

Serve

  1. Serve the chicken on a platter with the dumplings around it and pour the gravy over all.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Chicken + porktop 2% of all pairs
    Smell alikestrong
    Cooked together5,417 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  2. Pork + biscuittop 16% of all pairs
    Smell alikemoderate
    Cooked together339 recipes

    Shared aroma: nonanal (fat, citrus).

  3. Chicken + biscuittop 17% of all pairs
    Smell alikemoderate
    Cooked together332 recipes

    Shared aroma: nonanal (fat, citrus).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Chicken
Slow stewing turns the meat tender and gives the stew its main flavor.
Salt pork
Adds fat and savory flavor to the stew and gravy.
Biscuit dough
Cooks in the stew to form soft, steamed dumplings.

The step that matters

Watch that the gravy does not burn. With little water in the pot, the liquid can scorch on the bottom as it reduces, and burnt flavor spreads into the gravy. Covering tightly and keeping the heat gentle helps the stew cook evenly.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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