Maw Maw's Chicken and Dumplings (Fricassee)

10 servings Prep: 20 m Cook: 1 h 10 m Total: 2 h 30 m Intermediate
5.0/5 (2)
Maw Maw's Chicken and Dumplings (Fricassee)
I like to spoil my grandchildren; I knew this was my granddaughter’s favorite dish so I would cook it for her when she came. Here is a secret that neither she nor my daughter knows. Well you see neither of them like celery and some of my other grandchildren do not like green onions. So what I do is chop the celery extra fine and although the green onions are meant to be put in the dish in the last few minutes of cooking; I just add it early in the cooking process. That way it cooks down, disappears and no one knows that the celery and green onions are in the dish except us now. That will be our little secret. Ssssssssssssh, no telling!

Ingredients

10 servings
  • 1/2 jar Savoie's Roux or 1/2 cup roux
  • 1 cut up fryer; skin removed optional
  • 1 medium onion chopped
  • 1 medium bell pepper chopped
  • 2 ribs celery, very finely chopped
  • 1 tsp garlic powder
  • 2 pods of fresh garlic
  • 1/2 cup scallions green onions chopped finely
  • 2 cups flour
  • 1 tsp salt
  • 4 tsp baking powder
  • 1/4 tsp pepper
  • 1 egg beaten
  • 3 tbsp melted shortening
  • enough milk to make the dough sticky

Step-by-Step Instructions

  1. In a heavy duty or cast iron pot, warm the roux and then add about 1 quart water. Add the onion, bell pepper and celery and seasonings; simmer in the roux mixture for approximately 30 minutes.
  2. Add the cut up chicken and let it cook until fork tender approximately 30 to 40 minutes. Add additional water if needed for desired thickness and bring to a boil shortly before adding the dumplings.
  3. Prepare the dumplings: Sift together the dry ingredients and mix into a dough with the egg, the melted shortening and milk. It should be fairly thick and sticky. Drop the dumplings from a teaspoon or tablespoon into the boiling chicken stew gravy. Cook closely covered for 10-15 minutes. Over cooking will make the dumplings tough and chewy. When cooked just right they are very light and fluffy when you bite into them.
  4. You can also use the dumpling recipe on Bisquick or Pioneer Baking Mix.

Common Problems and Solutions

Q: Why are my dumplings tough and chewy?

A: Overcooking is the main culprit. Cook them covered for only 10-15 minutes—no more. Also make sure your dough is thick and sticky; if it's too dry, the dumplings will be dense.

Q: Can I make the dumplings ahead of time?

A: No, dumplings should be dropped into the boiling fricassee just before serving. They're best when freshly cooked and will become gummy if they sit too long.

Q: How thick should the gravy be before adding dumplings?

A: The gravy should be thinner than you want the final dish to be, as the dumplings will absorb liquid and thicken it considerably. If it's too thick, add water and bring back to a boil before adding dumplings.

Tips and Techniques

For the sneaky vegetable trick Maw Maw mentions, chop celery extra fine and add green onions early in cooking so they melt into the gravy. The roux mixture should be at a rolling boil when you drop in the dumplings—this helps them cook evenly and stay fluffy.

Ingredient Substitutions

  • Savoie's Roux: homemade roux made with equal parts oil and flour
  • whole fryer chicken: 3-4 pounds bone-in chicken thighs
  • shortening for dumplings: butter or vegetable oil
  • homemade dumplings: Bisquick or Pioneer Baking Mix

Equipment Needed

  • heavy-bottomed pot or cast iron Dutch oven
  • mixing bowl for dumplings
  • sifter or fine mesh strainer
  • wooden spoon for stirring
  • measuring cups and spoons

Historical Context

Chicken fricassee came to Louisiana through French Acadian settlers, where it evolved from the classic French fricassée by incorporating roux and the Cajun trinity. Adding dumplings makes it heartier and more filling, a practical adaptation for feeding large families with a single chicken.