Skip to main content
Main

Chicken Stew with Dumplings

A stew of chicken pieces simmered in salted water, finished with biscuit dough dumplings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Chicken and biscuit work together. They rank in the top 17% of all ingredient pairs, and cooks put them together in 332 recipes. Both carry nonanal, which smells fat, citrus. The science ↓

Chicken Stew with Dumplings

Ingredients

Directions

Prepare

  1. Wash the chicken pieces in salt water.

Stew

  1. Place the chicken in a stew pan with boiling water and a small piece of salt.

  2. Stew slowly for about 1 hour if using a young fowl.

  3. Fifteen minutes before serving, add salt and a little water to the stew.

  4. Bring to a boil, then drop in the dumplings made of biscuit dough.

  5. Cover tightly and ensure the gravy does not burn.

Serve

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

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 + 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
Provides the main protein and, as it stews, flavors the broth that becomes the gravy.
Biscuit dough
Cooks in the simmering stew to form soft, fluffy dumplings that absorb some of the gravy.

The step that matters

Covering and watching the gravy. Once dumplings are added, the pot should be covered tightly so steam cooks them through, while the gravy is checked so it does not scorch on the bottom of the pan.

“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.

You might also like

Chicken BrothChicken Broth257 recipesChicken SoupChicken Soup156 recipesCreamed ChickenCreamed Chicken89 recipesChicken PanadaChicken Panada75 recipes