The Patreon full Thanksgiving meal video (1 hour game plan with 7 recipes) is now out! The ingredient amounts (also in grams) are right in the description and the print recipe is linked there as well. As always, thanks for liking our recipes and videos and sharing our family table each week. ▶🎥Become a Patreon member for full meal videos: www.patreon.com/sipandfeast ▶📝Our Newsletter with free weekly new recipes: www.sipandfeast.com/subscribe/
Preface: I am a full blooded southerner. Now you know. My husband loves to watch sip and feast and when he saw this recipe, begged me to make it. I was dubious to say the least. I made it tonight and I must say, this was damn good. The dumplings were the perfect texture and the sour cream really gave them an excellent flavor. The soup was delish. I did add extra onion but were an onion loving family. Honestly 9.5/10.
This is the BEST family business in the world. It is so great to see a family that loves food and survives by cooking, sharing knowledge and eating. Doesn't get better than that.
remember seeing your channel awhile ago with only a couple hundred subscribers, im happy to see the effort you put into your videos has paid off, 960 thousand is impressive
Great content as always. Heartwarming to see the interaction between the father and son when he knows he's earned a 10 outta 10. Looking forward to the release of that cookbook as my wife loves getting new recipes to try!!!
I'm from N.C. and grew up eating chicken & dumplings. They used to serve it those cafeteria restaurants that are now a distant memory. It was usually the thick rolled pasta style dumplings, rather than the floating clouds, which are superior. Anyway, it's sweet, sweet comfort food. I like to make it this time of year. Your recipe for the seasonings in the dumplings is something I will adopt right away.
This was too much fun on a cold Thursday night in Montreal Canada. It will become part of my winter rotation meals. Truly enjoyed your video, accent and enthusiasm. Thanks
It's embarrassing how many cooking channels I watch regularly, The Pasta Grammar, Hell's Kitchen, etc. Compared to how much cooking I actually do. Chef vicariously.
I’ve learned a lot and tried a lot of recipes from watching RUclips cooks(mostly home cooks) including pasta grammar : ) Don’t be embarrassed, whenever you do feel up to cooking any recipes you got a lot more knowledge to work with!
I just want to thank you for all of the hard work you put into your videos and recipes. Unlike a lot of chefs who complicate recipes, yours are uncomplicated and look delicious. This recipe is close to my heart because my Grandma used to make chicken and dumplings. Basically, your recipes make me smile and your family is adorable!!! Thank you again!!!
As a southerner from eastern Kentucky, I was a bit hesitant when I started this video. This isn’t really how we make them, but that doesn’t mean it’s bad! I think this looks delicious! And tbf, you never claim that this is the definitive southern way. It’s just your way, and I respect that. 🔥
E. Ky native here also. Lived in SC and NC and they called this chicken and dumplings. But I met an elderly lady in SC that said this style was originally called chicken stew with dumplings. I like drop dumplings without the veggies. But flat dumplings with the veggie version is good and can be stretched to feed a crowd economically.
Made this with my girlfriend and we liked it so much we made it again a few days later. It’s an instant addition to our recipe card list, couldn’t recommend more.
At the start of covid is when I started finding bone shards in the boneless/skinless chicken thighs and still find them today. Great looking recipe and will try it out with the family next week. Thanks for the fantastic content.
@ seems like prepared food has gotten very sloppy lately. Back in the day my grandmother had a meat grinder to prepare her meatballs, but nobody has time for that these days🤷🏼♀️
I knew exactly what he was talking about when he said that! I've found tiny bones for a while and three days ago, found an 1.5-inch bone in boneless skinless chicken breasts. Those were Springer Mountain Farms brand, but I've found smaller pieces in Bell & Evans, too.
One of the reasons I rinse my chicken off, little bone shards, weird bits from packaging (especially Safeway black meat containers). I know people talk about kitchen contamination and to not rinse your meat off but that’s why I clean with bleach stuff after wherever raw meat may have been handled
Excellent point about the bone fragments in chicken thighs. I find them all the time. I've even come across them in boneless breast. Looking forward to trying this recipe soon. Looks delicious.
I am so excited for your cookbook… I’ve faithfully watch your show and every dish I have made has turned out perfectly. Thank you for the recipes, hints and the honest taste tester who gives his unbiased opinion..❤
I made this and it was the best chicken and dumplings I’ve ever made in the 20+ years I’ve been making it! You’re not even from the South. Wowza. Thank you, Jim
I’m glad to see I’m not the only one craving chicken and dumplings. For the cookbook, I suggest both measurements. Recipes are only guidelines or suggestions to me. I may follow a recipe when I’m trying something totally new and different, otherwise I like to make everything my own. The only problem is reproducing some of the things I make 😊
It’s funny..I grew up in the South but this dish was not a part of my family’s routine. Jim and Tara, you’ve inspired me to make it this weekend. Thank you!
This recipe was fantastic. We viewed the video today and I made this tonight. WOW. My wife and I both said, this isn’t the chicken and dumplings we had when growing up in the south. It was better as it was like a soup and not watery chicken with gummy dumplings. Thank you. ❤
Southern old lady here. We were born with chicken and dumplings in our veins. Suggestions: if you coat your chicken with flour, you won't need that much flour to thicken your broth. Between it and the dumplings, there's more than enough flour to thicken the broth. Personally, I prefer buttermilk when making my dumplings/biscuits and butter not melted. No peas either.
I love how everyone's tastes are so different! The peas are my favorite part. I actually wait 'til almost the end of cooking to add the peas because I like them still bright green! A friend of mine, however, hates peas; calls them "little dirt balls" 😆
Oh I love some peas in my chicken and dumplings! Funnily enough, when I was a kid I used to beg mom to not put the peas in because I didn't like them when I was younger, but now they seem crucial (something about that nice pop adds a textural dimension to the soup that I miss when it's not there).
I never had Chicken and dumplings with Peas, but I want to try his recipe. (I'm from the south also) ❤ one of the first recipes I was taught to make. Lol
Please☺ send me your recipe! Sounds good. I like trying different recipes. I'm going to make Sip and Feast today. This looks good also. I don't do milk, but, I can cook with buttermilk. That's why your comment caught my eye!
I made this today as our weather was very cold and just perfect for this dish. Everybody loved it and there's nothing left over. Your layout of ingredients with amounts and tips made this recipe so much easier to make and everything went seamlessly! Thank you and keep up the great work! Merry Christmas!
I subscribe to several cooking channels on RUclips and this is the second one today that posted a chicken 'n dumplings recipe. Both recipes look delicious. Maybe it's a sign I should make some. Hmmm...
AMAZING! I made this over two nights. Night one was the soup and then last night I brought it back to the simmer and made the dumplings. It is great. Better than the comfort food that my own mom made many years ago. These dumplings are perfection.
Your son cracks me up every time; he's such a lucky kid to have you and your wife Tara feeding him gourmet food all of the time One of my favorite cooking channels on RUclips for sure
I've been watching many of these videos for more than a year. Great recipes, excellent insights an tips, totally genuine and practical. Lovely family. All around wonderful. Thanks so much for sharing your skills and cooking passion.
Looks great! The one change I would suggest if you want authentic Southern dumplings is to make a slightly stiffer dough, roll it out into a rectangle about 1/8 inch thick, and cut it into strips about 1-inch wide and 2 inches long. That's how my Mama always made them. But these look great, too. Peace! ❤
I’ve always been so intimidated by the process of making chicken and dumplings but this video makes me think I can actually do it. Thank you for taking your time and being thorough when you explain and show each step of the process in your videos.
OH MY STARS! The Whambulance People.🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣 If I'm tempted to make a negative commit, I think..."Who is this helping?" I typically realize it is my own self-importance. I enjoy your videos. I watch three or four other chefs / cooks. You all are different and I learn so much from each of you. Thank you for fun informational videos and recipes!
Love this! In Alabama that is not our standard chicken and dumpling. My mom is from Maryland, and that is how she always had them. It is a treat! Comfort, warm, filling. Perfection on a cold evening! May God bless and keep you all!
I made this today for Sunday dinner. It is amazingly delicious - way better than the recipe passed down by my grandmother. The Worcestershire sauce and wine are genius additions. Once again you get a 10 out of 10 in my book. Thank you!
This is a lifelong favorite winter dish for me. I really like your dumpling recipe and I'm looking forward to trying it. Please do keep with the gram weights. I live on the West Coast and bake a lot. I've moved completely over to weighing my ingredients.
Love the blanket/shirt coordination almost as much as this recipe, thanks James ….p.s. as a London girl, most my family and friends just say it like ‘woo-stir sauce’, much easier and definitely acceptable 👍
I've watched more than a handful of your videos up to this point. I finally pulled the trigger and decided to make this one tonight. This was fantastic. The dumplings are insane. There is so much flavor throughout this entire dish. 10/10 Will make again.
Chicken and dumplings is one of my most favorite meals, but I'm embarrassed to say I've only ever made drop dumplings using Bisquick. I am so excited to try your version, including the homemade dumplings. Looks absolutely delicious!
This is identical to how my Mom made chicken and dumplings for us when I was a kid, with one addition; she added diced potatoes as well. This brought back so many memories! I can't wait to make it for my family.
OMG! Drooling here! I WILL be making this divine dish! Must shop first. It is starting to snow and it is. COLD here, the chicken and dumplings will hit the spot! Thank you James and family!🥰
I have just stumbled upon your channel. So happy to have found you, your approach is so engaging, and entertaining. You are like hanging out with a friend, l so love that you exclude your family, I have been looking for this exact recipe and it will be this one make, thank you so much for sharing. I cannot wait to make this!! Have a great day, I also can’t wait to try more of your recipes, thanks again.
WOW! A 10 from James!!!!! Congratulations! Love, love, love your format, your style and your personalities. Jim, Tara and James, thank you all! - Marilyn
Your meals/ recipes are always so thought out, no slap dash decisions, it is ok to do that occasion, you present in an informative way offering information and advice. I cant really make dumplings and I am older than you, so I think its about time I gave it another go, I might surprise myself. We have been having the same problem with chicken, here in England and at times whole leg bones have been left in thighs. Very dangerous. Thanks Jane
Perfect timing. I had already planned to make this for dinner and had chicken thawing. Perfect weather here for this dish as it’s been pouring rain for a week… Cheers 👍
Fantastic recipe and perfect as the evenings get darker and colder. Plus, there's nothing that isn't made better by adding delicious fluffy dumplings. 👍
Recipe looks great! One of our great comfort foods and your version looks especially delish! I love your cooking wine selection too. Light, crisp, not especially sweet and a little spritzy, it’s a great little white wine to drink as well - and a great value!
I really, really enjoy your channel! You are my new go to guy for recipes? Thanks for sharing this recipe. I’ve wanted to make this for the longest time. Now I know how. Have a great day! 😊
I love that you ask your sons opinion on the food. Our kids are ultimately who we're trying to make food for that they enjoy. My son is 39 years old and I still work hard at making what he enjoys. And our kids will be painfully honest. That's what I'm looking for.
I made the soup portion night before last and then added the dumplings last night. It was delicious! Thanks for the recipe. Definitely will be making again.
Shoutout to the neighbor walking by the window! I am loving the background music, volume was 🤩 Chicken and dumplings is the most nostalgic meal to me. My mom and dad would cook thus at least once a month when I was little and learned this recipe simply from watching them. Sadly my mom died when I was only 7. 40 years later and this is still a favorite. I like it better than gumbo and I live in New Orleans!
I can't love this enough. This is very close to my recipe, including the wine. No Worcestershire. I add an egg to my dumpling dough and I use poultry seasoning in my broth. Just a bit, along with the sage. So, I've been eating chicken and dumplings since the 60s. My grandmother had an outdoor kitchen with a wood cooking stove. She would go out to the barn yard and grab a hen and pluck and clean it. The hen would then go into a big pot on top the wood stove in the outdoor kitchen. The absolute best dumplings you'll ever have. No wine 😄 Great tutorial from someone that lives in the Northeast! 😆
Can't wait to make this for my two girls, now that it's chilly and wet outside- I've been chicken and dumplings-curious for a while now, but haven't dared to try. I might have to get a bigger Dutch oven, though. Excited to see that you're almost at 1 million subscribers - congratulations!
Looks delicious! I've managed to get to 60 avoiding dumplings, the grey greasy ones we got in school put me off for life, & my Mum didn't like them so she never made them either...but I think you've just converted me! Watching this, they looked so easy to make & so delicious in that chicken sauce I'm going to have a go at making them this week! We don't really have a similar dish in the UK. Great to hear you're doing a book!
I’m enjoying your recipes/ videos especially the seasonings and flavors you use and the “taste tester.” My kids use a lot of metrics in US school so I hope you do include them in your book .
I have been hoping for a cookbook for a while! Fantastic Jim. Thank you! I made the chicken Marsala like 6 times and got it down now. Just made it for moms birthday.
I watch a lot of cooking channels. This is the only one where, if I call my wife over to watch, she runs over. We’ve made chicken and dumplings forever and this is, by far, the best version we’ve ever had. Unreal!!
I grew up in the south, so Chicken and Dumplings were definitely on the menu. Back in those days my mom would use a whole chicken, with of course carrots, celery and onion, she didn’t add cream or milk, it was more like chicken soup with homemade biscuits on top. I prefer your version Jim, the creamy version is even more comforting, and James gave it a 10⭐. Definitely will give it a try! Thanks for sharing Jim, James and Tara, great class.👍💕 Note: Regarding enamel cast iron, it’s the best for any kind of stews, but you must always put in your liquid or fat before you turn on the heat, and the heat should never be high. I noticed if I’m not in a hurry even at medium heat you can get beautiful browning, just let it come up to temp before adding whatever you are trying to brown. I’m sure you know this, but just in case😉.
My grandmother made Chicken and Dumplings using Bisquick mix, so that's what I used for years. One day, I found I was out of Bisquick so l made my own. My homemade dumplings were even better than ever. I mix flour, baking soda, salt white pepper and sage, cut in a few tablespoons of cold butter, then some buttermilk. It's biscuit batter, really. 😋
This looks delicious! Out west, our chicken and dumplings doesn't have milk in it, just broth. I roast or boil a whole chicken, refrigerate the broth or strain and refrigerate the drippings overnight. I lift off the fat (schmaltz) the next day to use in the dumplings instead of butter. Sometimes I'll dry fry the chicken in a well seasoned cast iron skillet to get the fat, I never cut it off. At any rate I like these fluffy dumplings better than the flat ones. Sometimes I'll put the pot under the broiler uncovered to brown the tops of the dumplings. I do that with beef stew and fluffy dumplings too, it gives the dumplings a toasty top that is delicious.
I have a similar recipe that I took out of my grandmother's recipe book when she died. Turns out it belonged to her mother's grandmother. So it goes back to my 3x-grandmother in England. Amazing what they could do in the 19th century with such simple ingredients.
Made this yesterday using a few substitutions I had on hand: frozen leftover turkey from thanksgiving & store-baked biscuits (blame my husband for buying them!). It was **delicious!!**-and an excellent way to use up thanksgiving turkey! I will definitely make it again, with chicken thighs & fresh homemade dumplings next time. Thanks, Jim!😊🍲
I made this recipe after I saw it in the email newsletter. I'm from the south and my mom always made phenomenal chicken and dumplings but I've never attempted it because I was always terrified of ending up with those soggy, submerged dumplings you sometimes get in restaurants. I will say that I should have waited for the video because my dumplings definitely should have cooked longer, lol. I used a smaller cookie scoop, but mine were also still a little stodgy. But they were so tasty, we didn't care, lol. Can't wait to try it again and just exercise some patience to let them get to that perfect stage. But I have to agree with James here: it's a 10/10 recipe for sure. The flavors were so good, it even beats my mom's recipe (but don't tell her I said that).
I live in the South and I make "slick" dumplings...try those sometimes. You roll out the dough and cut it in strips.There's no levening in the dough. I mix hot, homemade chicken stock into the all purpose flour until it is the right consistency to roll and then drop the strips, one by one into the remaiing por of chicken stock. You can use vegetables in the stock if you wish,...I usually don't, but it would be good. Just don't crowd the pot too much.
From Texas - Mine has All the same flavors! My mirepoix is only used in the broth, strained out and not in the finished dish. This looks great! I'll have to try it this way with the vegetables served in the dish. I roll out the dumpling dough (much dryer) like an 1/8" thick noodle and let dry for an hour or so, cut with a pizza cutter into 1"x2" strips. Then dropped in and cooked until done and add the cooked chicken. I know ours tastes the same but mine it not as colorful.... My dumplings are much thinner and denser with a little chew... Awesome!
Hi, comment from germany here!!! Now this is really something differend. Making it today on a tuesday evening and I am so exited what my family will say. Just waiting for this wierd "knödelthings" to be done but so far it smells and tastes amazing. 😅 Thanks for a addition to my recepies.
I just found you a few days ago. I made two of your recipes and my husband says that they are keepers! I immediately went to find your cookbook, and heard here that is coming out next year. My strong desire is that you put everything for us home Cooks in American measurements like cups and teaspoons.. thanks for considering!
I've been using your recipes for awhile, but will often mainly use your website instead of youtube. I haven't seen you son in a video in awhile and my jaw dropped seeing how big he's gotten!!
The Patreon full Thanksgiving meal video (1 hour game plan with 7 recipes) is now out! The ingredient amounts (also in grams) are right in the description and the print recipe is linked there as well. As always, thanks for liking our recipes and videos and sharing our family table each week.
▶🎥Become a Patreon member for full meal videos: www.patreon.com/sipandfeast
▶📝Our Newsletter with free weekly new recipes: www.sipandfeast.com/subscribe/
I love how James gets excited that his son likes his food.
Preface: I am a full blooded southerner. Now you know.
My husband loves to watch sip and feast and when he saw this recipe, begged me to make it. I was dubious to say the least.
I made it tonight and I must say, this was damn good. The dumplings were the perfect texture and the sour cream really gave them an excellent flavor. The soup was delish. I did add extra onion but were an onion loving family. Honestly 9.5/10.
This is the BEST family business in the world. It is so great to see a family that loves food and survives by cooking, sharing knowledge and eating. Doesn't get better than that.
remember seeing your channel awhile ago with only a couple hundred subscribers, im happy to see the effort you put into your videos has paid off, 960 thousand is impressive
I told Jim last year he would get to a million his recipes are chefs kiss amazing and Jim is so helpful I can’t wait to try and make this looks delish
Thank you so much. 🙏
I remember him under 50K for sure, and I was fairly certain he was going to do very well. Jim's done a great job with this channel.
This video could push the channel over 1M.
He got me with the ragu. I knew I was onto something, really happy to see him get some recognition.
Love the relationship you have with your son.❤. It looks delicious.😊
My Mom always had a second pot of Bullion going to steam a pot full of Dumplings, so we could have many dumplings as we could eat.
Great content as always. Heartwarming to see the interaction between the father and son when he knows he's earned a 10 outta 10. Looking forward to the release of that cookbook as my wife loves getting new recipes to try!!!
I'm from N.C. and grew up eating chicken & dumplings. They used to serve it those cafeteria restaurants that are now a distant memory. It was usually the thick rolled pasta style dumplings, rather than the floating clouds, which are superior. Anyway, it's sweet, sweet comfort food. I like to make it this time of year. Your recipe for the seasonings in the dumplings is something I will adopt right away.
This was too much fun on a cold Thursday night in Montreal Canada. It will become part of my winter rotation meals. Truly enjoyed your video, accent and enthusiasm. Thanks
It's embarrassing how many cooking channels I watch regularly, The Pasta Grammar, Hell's Kitchen, etc. Compared to how much cooking I actually do. Chef vicariously.
On the opposite end, I started unsubscribing from cooking channels who's recipes I never make.
Chef vicariously is sooooo much better, l would be like the size of a house LOL
Yeah I feel that. I mostly watch for techniques not really recipes. I do need to cook more often.
I’ve learned a lot and tried a lot of recipes from watching RUclips cooks(mostly home cooks) including pasta grammar : )
Don’t be embarrassed, whenever you do feel up to cooking any recipes you got a lot more knowledge to work with!
I just want to thank you for all of the hard work you put into your videos and recipes. Unlike a lot of chefs who complicate recipes, yours are uncomplicated and look delicious.
This recipe is close to my heart because my Grandma used to make chicken and dumplings.
Basically, your recipes make me smile and your family is adorable!!!
Thank you again!!!
As a southerner from eastern Kentucky, I was a bit hesitant when I started this video. This isn’t really how we make them, but that doesn’t mean it’s bad! I think this looks delicious! And tbf, you never claim that this is the definitive southern way. It’s just your way, and I respect that. 🔥
My family is from Alabama n I was thinking the same thing as you. They are nothing like how my Mama used to make them but they do look very tasty. 😋
E. Ky native here also. Lived in SC and NC and they called this chicken and dumplings. But I met an elderly lady in SC that said this style was originally called chicken stew with dumplings. I like drop dumplings without the veggies. But flat dumplings with the veggie version is good and can be stretched to feed a crowd economically.
Yeah. Some people call these northern dumplings. Being a New Yorker, this is the type of dumplings I grew up on.
As a suburban Louisville, Kentucky native, this is exactly how my mother made chicken and dumplings.
Tennessean here. Looks yummy regardless if it a northern or southern version.
Made this with my girlfriend and we liked it so much we made it again a few days later. It’s an instant addition to our recipe card list, couldn’t recommend more.
At the start of covid is when I started finding bone shards in the boneless/skinless chicken thighs and still find them today. Great looking recipe and will try it out with the family next week. Thanks for the fantastic content.
Not only bone shards in chicken, but little pieces of bone are in ready to cook meatballs. I hate when that happens😕
That´s so true even in France I´ve noticed the same problem and I mentioned it to the butchers last week again -how weird.
@ seems like prepared food has gotten very sloppy lately. Back in the day my grandmother had a meat grinder to prepare her meatballs, but nobody has time for that these days🤷🏼♀️
I knew exactly what he was talking about when he said that! I've found tiny bones for a while and three days ago, found an 1.5-inch bone in boneless skinless chicken breasts. Those were Springer Mountain Farms brand, but I've found smaller pieces in Bell & Evans, too.
One of the reasons I rinse my chicken off, little bone shards, weird bits from packaging (especially Safeway black meat containers). I know people talk about kitchen contamination and to not rinse your meat off but that’s why I clean with bleach stuff after wherever raw meat may have been handled
Im from massachusetts and my grandma used to make this all the time when I was a kid. I can’t wait to try this
I heartily agree. Living in the South there are only drop biscuits. This is what I had when growing up in MA.
Excellent point about the bone fragments in chicken thighs. I find them all the time. I've even come across them in boneless breast. Looking forward to trying this recipe soon. Looks delicious.
I love the pragmatic sense of prepping and cooking. Thank you for keeping it real.
I am so excited for your cookbook… I’ve faithfully watch your show and every dish I have made has turned out perfectly. Thank you for the recipes, hints and the honest taste tester who gives his unbiased opinion..❤
I made this and it was the best chicken and dumplings I’ve ever made in the 20+ years I’ve been making it! You’re not even from the South. Wowza. Thank you, Jim
I really enjoy your videos and I love how you involve your wife and son in these videos. Thanks for making great content!
I’m glad to see I’m not the only one craving chicken and dumplings.
For the cookbook, I suggest both measurements. Recipes are only guidelines or suggestions to me. I may follow a recipe when I’m trying something totally new and different, otherwise I like to make everything my own. The only problem is reproducing some of the things I make 😊
Seeing him with his kid and his genuine reaction to James’ review is usually the best part of these videos!
It’s funny..I grew up in the South but this dish was not a part of my family’s routine. Jim and Tara, you’ve inspired me to make it this weekend. Thank you!
“Simmering…tiny bubbles.” And just like that, Don Ho lives in my head.
MINE TOO!!!! 😆
And now mine too!😂
This recipe was fantastic. We viewed the video today and I made this tonight. WOW. My wife and I both said, this isn’t the chicken and dumplings we had when growing up in the south. It was better as it was like a soup and not watery chicken with gummy dumplings. Thank you. ❤
Southern old lady here. We were born with chicken and dumplings in our veins. Suggestions: if you coat your chicken with flour, you won't need that much flour to thicken your broth. Between it and the dumplings, there's more than enough flour to thicken the broth. Personally, I prefer buttermilk when making my dumplings/biscuits and butter not melted. No peas either.
I love how everyone's tastes are so different! The peas are my favorite part. I actually wait 'til almost the end of cooking to add the peas because I like them still bright green! A friend of mine, however, hates peas; calls them "little dirt balls" 😆
I with you on NO PEAS....unfortunately, my husband loves them in Chicken and Dumplings LOL.
Oh I love some peas in my chicken and dumplings! Funnily enough, when I was a kid I used to beg mom to not put the peas in because I didn't like them when I was younger, but now they seem crucial (something about that nice pop adds a textural dimension to the soup that I miss when it's not there).
I never had Chicken and dumplings with Peas, but I want to try his recipe. (I'm from the south also) ❤ one of the first recipes I was taught to make. Lol
Please☺ send me your recipe! Sounds good. I like trying different recipes. I'm going to make Sip and Feast today. This looks good also. I don't do milk, but, I can cook with buttermilk. That's why your comment caught my eye!
I made this today as our weather was very cold and just perfect for this dish. Everybody loved it and there's nothing left over. Your layout of ingredients with amounts and tips made this recipe so much easier to make and everything went seamlessly! Thank you and keep up the great work! Merry Christmas!
I subscribe to several cooking channels on RUclips and this is the second one today that posted a chicken 'n dumplings recipe. Both recipes look delicious. Maybe it's a sign I should make some. Hmmm...
AMAZING! I made this over two nights. Night one was the soup and then last night I brought it back to the simmer and made the dumplings. It is great. Better than the comfort food that my own mom made many years ago. These dumplings are perfection.
Your format is really good. Not fancy food, regular food made fancy.
Your son cracks me up every time; he's such a lucky kid to have you and your wife Tara feeding him gourmet food all of the time
One of my favorite cooking channels on RUclips for sure
I appreciate how you incorporate your family into this channel. It makes everything more relatable.
You’re getting close to the million mark and well deserved. Keep it going, respect ✊🏻
I've been watching many of these videos for more than a year. Great recipes, excellent insights an tips, totally genuine and practical. Lovely family. All around wonderful. Thanks so much for sharing your skills and cooking passion.
Looks great! The one change I would suggest if you want authentic Southern dumplings is to make a slightly stiffer dough, roll it out into a rectangle about 1/8 inch thick, and cut it into strips about 1-inch wide and 2 inches long. That's how my Mama always made them. But these look great, too. Peace! ❤
Different regions of the South do the floater kinds instead.
I’ve always been so intimidated by the process of making chicken and dumplings but this video makes me think I can actually do it. Thank you for taking your time and being thorough when you explain and show each step of the process in your videos.
OH MY STARS! The Whambulance People.🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣 If I'm tempted to make a negative commit, I think..."Who is this helping?" I typically realize it is my own self-importance. I enjoy your videos. I watch three or four other chefs / cooks. You all are different and I learn so much from each of you. Thank you for fun informational videos and recipes!
Thanks!😊
Love this! In Alabama that is not our standard chicken and dumpling. My mom is from Maryland, and that is how she always had them. It is a treat! Comfort, warm, filling. Perfection on a cold evening! May God bless and keep you all!
I made this today for Sunday dinner. It is amazingly delicious - way better than the recipe passed down by my grandmother. The Worcestershire sauce and wine are genius additions. Once again you get a 10 out of 10 in my book. Thank you!
This is a lifelong favorite winter dish for me. I really like your dumpling recipe and I'm looking forward to trying it. Please do keep with the gram weights. I live on the West Coast and bake a lot. I've moved completely over to weighing my ingredients.
Best Chicken and Dumplings I've ever seen. Thanks for the video. Looking forward to your cookbook.
Love the blanket/shirt coordination almost as much as this recipe, thanks James ….p.s. as a London girl, most my family and friends just say it like ‘woo-stir sauce’, much easier and definitely acceptable 👍
I've watched more than a handful of your videos up to this point. I finally pulled the trigger and decided to make this one tonight. This was fantastic. The dumplings are insane. There is so much flavor throughout this entire dish. 10/10 Will make again.
That's good advice about bone fragments. Thanks for the video. I've never made chicken soup with dumplings but will try this.
Good job , I felt the love of cooking in you and the participation the your family has. Thank you
New subscriber here from upstate NY. My love of 46 years made this for Sunday dinner. Absolutely delicious!
Looks delish. Can’t wait to try. So happy you are doing a cookbook 👏🏻👏🏻👏🏻
Chicken and dumplings is one of my most favorite meals, but I'm embarrassed to say I've only ever made drop dumplings using Bisquick. I am so excited to try your version, including the homemade dumplings. Looks absolutely delicious!
That's how my mom made them and we're from the south - I never liked the rolled pasta versions. Drop dumplings for the win!
Bypass the Bisquick and go straight to refrigerator biscuits - butter flavor. Roll flat. Cut in smaller pieces. Coat in seasoned flour. Drop.
Some of us like to control our ingredients, it’s not always best to be convenient.
@donkemp8151 why coat them in flour if theyre going straight into stock? Itd just rinse off.
@ it thickens the soup and keeps them from sticking together.
This was so nice to watch on a cold night in the Philadelphia area. I'm definitely making this. I love your videos😊
This is identical to how my Mom made chicken and dumplings for us when I was a kid, with one addition; she added diced potatoes as well. This brought back so many memories! I can't wait to make it for my family.
OMG! Drooling here! I WILL be making this divine dish! Must shop first. It is starting to snow and it is. COLD here, the chicken and dumplings will hit the spot! Thank you James and family!🥰
You guys are the sweetest family. I'm going to make this recipe - it looks delicious!
I have just stumbled upon your channel. So happy to have found you, your approach is so engaging, and entertaining. You are like hanging out with a friend, l so love that you exclude your family, I have been looking for this exact recipe and it will be this one make, thank you so much for sharing. I cannot wait to make this!! Have a great day, I also can’t wait to try more of your recipes, thanks again.
WOW! A 10 from James!!!!! Congratulations! Love, love, love your format, your style and your personalities. Jim, Tara and James, thank you all! - Marilyn
Your meals/ recipes are always so thought out, no slap dash decisions, it is ok to do that occasion, you present in an informative way offering information and advice. I cant really make dumplings and I am older than you, so I think its about time I gave it another go, I might surprise myself.
We have been having the same problem with chicken, here in England and at times whole leg bones have been left in thighs. Very dangerous. Thanks Jane
Perfect timing. I had already planned to make this for dinner and had chicken thawing. Perfect weather here for this dish as it’s been pouring rain for a week… Cheers 👍
Thanks very much!
@@SipandFeast it turned out great and we agree with your son: 10/10 👍
Fantastic recipe and perfect as the evenings get darker and colder. Plus, there's nothing that isn't made better by adding delicious fluffy dumplings. 👍
Recipe looks great! One of our great comfort foods and your version looks especially delish! I love your cooking wine selection too. Light, crisp, not especially sweet and a little spritzy, it’s a great little white wine to drink as well - and a great value!
I really, really enjoy your channel! You are my new go to guy for recipes? Thanks for sharing this recipe. I’ve wanted to make this for the longest time. Now I know how. Have a great day! 😊
Just made this. Big hit with the family! Definitely on my make again list. Thanks for your hard work bringing this to the masses.
I love that you ask your sons opinion on the food. Our kids are ultimately who we're trying to make food for that they enjoy. My son is 39 years old and I still work hard at making what he enjoys. And our kids will be painfully honest. That's what I'm looking for.
I made the soup portion night before last and then added the dumplings last night. It was delicious! Thanks for the recipe. Definitely will be making again.
This is so delicious! Each family member loved it, a rare event!
Shoutout to the neighbor walking by the window!
I am loving the background music, volume was 🤩
Chicken and dumplings is the most nostalgic meal to me. My mom and dad would cook thus at least once a month when I was little and learned this recipe simply from watching them. Sadly my mom died when I was only 7. 40 years later and this is still a favorite. I like it better than gumbo and I live in New Orleans!
Very excited to hear you'll be putting out a cookbook, I've been hoping you would!
I can't love this enough. This is very close to my recipe, including the wine. No Worcestershire. I add an egg to my dumpling dough and I use poultry seasoning in my broth. Just a bit, along with the sage. So, I've been eating chicken and dumplings since the 60s. My grandmother had an outdoor kitchen with a wood cooking stove. She would go out to the barn yard and grab a hen and pluck and clean it. The hen would then go into a big pot on top the wood stove in the outdoor kitchen. The absolute best dumplings you'll ever have. No wine 😄 Great tutorial from someone that lives in the Northeast! 😆
I'll be sure to make this when we have our first frigid cold day of the season! This looks fantastic!
Can't wait to make this for my two girls, now that it's chilly and wet outside- I've been chicken and dumplings-curious for a while now, but haven't dared to try. I might have to get a bigger Dutch oven, though. Excited to see that you're almost at 1 million subscribers - congratulations!
Looks delicious! I've managed to get to 60 avoiding dumplings, the grey greasy ones we got in school put me off for life, & my Mum didn't like them so she never made them either...but I think you've just converted me! Watching this, they looked so easy to make & so delicious in that chicken sauce I'm going to have a go at making them this week! We don't really have a similar dish in the UK. Great to hear you're doing a book!
I love the taste tester's reaction! Awesome as always!
Your recipes are truly an inspiration.
Nice!! Looking forward to purchasing your cookbook. I love your recipes!
Look at you! Taking the mystery out of dumplings like a BOSS! Thank you!
I’m enjoying your recipes/ videos especially the seasonings and flavors you use and the “taste tester.” My kids use a lot of metrics in US school so I hope you do include them in your book .
I have been hoping for a cookbook for a while! Fantastic Jim. Thank you! I made the chicken Marsala like 6 times and got it down now. Just made it for moms birthday.
I watch a lot of cooking channels. This is the only one where, if I call my wife over to watch, she runs over.
We’ve made chicken and dumplings forever and this is, by far, the best version we’ve ever had. Unreal!!
Great cooking
Happy family
Happy parents ❤
I made this today. It took a lot more time than I expected (I'm a slow cook), but it was delish. I'm with James: I wouldn't change a thing.
OMG!!!!!! My favorite in the world. Thank you
I grew up in the south, so Chicken and Dumplings were definitely on the menu. Back in those days my mom would use a whole chicken, with of course carrots, celery and onion, she didn’t add cream or milk, it was more like chicken soup with homemade biscuits on top. I prefer your version Jim, the creamy version is even more comforting, and James gave it a 10⭐. Definitely will give it a try!
Thanks for sharing Jim, James and Tara, great class.👍💕
Note: Regarding enamel cast iron, it’s the best for any kind of stews, but you must always put in your liquid or fat before you turn on the heat, and the heat should never be high. I noticed if I’m not in a hurry even at medium heat you can get beautiful browning, just let it come up to temp before adding whatever you are trying to brown. I’m sure you know this, but just in case😉.
Thanks for this tip! I learned something today!
@@cathysteenson9591 Happy to help!
My grandmother made Chicken and Dumplings using Bisquick mix, so that's what I used for years. One day, I found I was out of Bisquick so l made my own. My homemade dumplings were even better than ever. I mix flour, baking soda, salt white pepper and sage, cut in a few tablespoons of cold butter, then some buttermilk. It's biscuit batter, really. 😋
This looks delicious! Out west, our chicken and dumplings doesn't have milk in it, just broth. I roast or boil a whole chicken, refrigerate the broth or strain and refrigerate the drippings overnight. I lift off the fat (schmaltz) the next day to use in the dumplings instead of butter. Sometimes I'll dry fry the chicken in a well seasoned cast iron skillet to get the fat, I never cut it off. At any rate I like these fluffy dumplings better than the flat ones.
Sometimes I'll put the pot under the broiler uncovered to brown the tops of the dumplings. I do that with beef stew and fluffy dumplings too, it gives the dumplings a toasty top that is delicious.
I've made this twice now (today is the 2nd time) and it is the best chicken and dumplings I've ever eaten.
I have a similar recipe that I took out of my grandmother's recipe book when she died. Turns out it belonged to her mother's grandmother. So it goes back to my 3x-grandmother in England. Amazing what they could do in the 19th century with such simple ingredients.
I love chicken and dumplings. This looks divine I can’t wait to try it, your recipes are amazing by the way I love your channel!
Made this yesterday using a few substitutions I had on hand: frozen leftover turkey from thanksgiving & store-baked biscuits (blame my husband for buying them!). It was **delicious!!**-and an excellent way to use up thanksgiving turkey! I will definitely make it again, with chicken thighs & fresh homemade dumplings next time. Thanks, Jim!😊🍲
I made this recipe after I saw it in the email newsletter. I'm from the south and my mom always made phenomenal chicken and dumplings but I've never attempted it because I was always terrified of ending up with those soggy, submerged dumplings you sometimes get in restaurants. I will say that I should have waited for the video because my dumplings definitely should have cooked longer, lol. I used a smaller cookie scoop, but mine were also still a little stodgy. But they were so tasty, we didn't care, lol. Can't wait to try it again and just exercise some patience to let them get to that perfect stage.
But I have to agree with James here: it's a 10/10 recipe for sure. The flavors were so good, it even beats my mom's recipe (but don't tell her I said that).
I will try this recipe for the holidays this year when my family comes to visit.
Oh my, this recipe sounds delicious! Definitely going to make this soon up here in the dark and damp northwest corner of Washington State!
I live in the South and I make "slick" dumplings...try those sometimes. You roll out the dough and cut it in strips.There's no levening in the dough. I mix hot, homemade chicken stock into the all purpose flour until it is the right consistency to roll and then drop the strips, one by one into the remaiing por of chicken stock. You can use vegetables in the stock if you wish,...I usually don't, but it would be good. Just don't crowd the pot too much.
From Texas - Mine has All the same flavors!
My mirepoix is only used in the broth, strained out and not in the finished dish. This looks great! I'll have to try it this way with the vegetables served in the dish.
I roll out the dumpling dough (much dryer) like an 1/8" thick noodle and let dry for an hour or so, cut with a pizza cutter into 1"x2" strips.
Then dropped in and cooked until done and add the cooked chicken.
I know ours tastes the same but mine it not as colorful.... My dumplings are much thinner and denser with a little chew...
Awesome!
Baking is an exact science, cooking is art.
As always, sir, you come up with some great meals. I’ve cooked a few thank you so much.
Hi, comment from germany here!!!
Now this is really something differend. Making it today on a tuesday evening and I am so exited what my family will say. Just waiting for this wierd "knödelthings" to be done but so far it smells and tastes amazing. 😅 Thanks for a addition to my recepies.
Looks delicious, Jim!! How did you know I had looking up chicken & Dumpling recipes recently? Great timing!!
I just found you a few days ago. I made two of your recipes and my husband says that they are keepers! I immediately went to find your cookbook, and heard here that is coming out next year. My strong desire is that you put everything for us home Cooks in American measurements like cups and teaspoons.. thanks for considering!
The book will have both volume (cups, teaspoons, etc.) and weight (grams).
@@SipandFeastThis is the way. Us Europeans find it much easier without having to make conversions all the time!
I've been using your recipes for awhile, but will often mainly use your website instead of youtube. I haven't seen you son in a video in awhile and my jaw dropped seeing how big he's gotten!!
I will fly you out to Vegas to make this for me right now. Wow! Taking notes.
Most important thing from this... didn't know about dipping in water with the scoops, look forward to making this.