Step-by-Step Attempt of Tyler Florence's Chicken and Dumplings

Hey guys!! WOW, not one but TWO blog posts in ONE day! Thank you Blue Cricket Design for inspiring me and helping me realize that its NOT that hard lol (in a good way :))

So with that said, I can finally share my successful attempt at Tyler Florence's Recipe Tyler's Ultimate Chicken and Dumplings recipe. Boy was it scrumptious! I am so glad I documented the process that went into making this so that I can better share the steps along the way!

ENJOY and I hope that if you do try this, please let me know how it went I would love to hear about your creative twists on this wonderful comfort food!

Gather your ingredients :)

Chicken and Stock:
  • 1 (3 to 31/2 pound) whole organic chicken
  • 2 bay leaves
  • 6 sprigs thyme
  • 4 to 5 black peppercorns
  • 1 head garlic, split through the equator
  • 2 tablespoons salt

I'm ready for my closeup!

Place the chicken and all stock ingredients in a large Dutch oven and cover with water. Set over medium-high heat and bring to a boil. Reduce heat to a simmer and cook for 1 hour until the chicken is tender. Skim the surface of fat and scum (ew) as it cooks.
To prepare the Dumplings:
Buttermilk-Chive Dumplings:
  • 2 cups all-purpose flour
  • 1 tablespoon bakingshowlist_icon.gif powder
  • 1 teaspoon salt
  • 2 eggs
  • 1/4 cup chopped chives
  • 3/4 to 1 cup buttermilk

Sift the dry ingredients together in a large bowl. In a small bowl, using a whisk, lightly beat the eggs, chives and buttermilk together; pour the liquid ingredients into the dry ingredients and gently fold. Mix just until the dough comes together; the batter should be thick and cake-like.

To prepare sauce: In a Dutch oven, over medium heat, add the butter and oil. Add the carrot, celery, garlic, and bay leaves and saute until the vegetables are soft, about 5 minutes. Stir in the flour to make a roux. Continue to stir and cook for 2 minutes to coat the flour and remove the starchy taste. Slowly pour in the chicken stock, 1 cup at a time, stirring well after each addition. Add frozen peas and pearl onions.
Let sauce simmer until it is thick enough to coat the back of a spoon, about 15 minutes. Stir in heavy cream.

Fold the reserved shredded chicken into the sauce and bring up to a simmer. Using 2 spoons, carefully drop heaping tablespoonfuls of the dumpling batter into the hot mixture. The dumplings should cover the top of the sauce, but should not be touching or crowded. Let the dumplings poach for 10 to 15 minutes until they are firm and puffy. Remove and discard the bay leaves. Season with freshly cracked black pepper and garnish with chopped chives before serving.

And there you have it!!!

Here I thought, "Man, Tyler Florence is AWESOME at what he does, it will be impossible for an amateur like me to do it." 
WRONG!!!! If you watch his show he simplifies it nicely!!! When it comes time to actually doing the recipe, as long as everything is mise en place, YOU WILL BE FINE and it will turn out quite good!!

So here HIS recipe, just in case I may have accidentally left anything out above!! I am SO glad I can share this with you guys. As you can see by the timestamp I am a major procrastinator and should have posted this blog eons ago!! Well no fear because now its here!!! :)


Show and Tell Green


  1. Aww, this is yummy!!
    I love it!! ♥

    ...OH MY VOGUE!

  2. This looks so yummy! I might have to try this one soon!



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