Old-Fashioned Chicken and Dumplings

Why make this recipe

Old-Fashioned Chicken and Dumplings is a comforting classic that reminds us of home-cooked meals. It’s a hearty dish perfect for family gatherings or a cozy night in. The savory chicken paired with soft dumplings creates a warm and satisfying meal. Making this dish can bring back memories of family traditions and sharing food with loved ones.

How to make Old-Fashioned Chicken and Dumplings

Ingredients

• 2 tbsp olive oil
• 1 lb Italian sausage (hot recommended)
• 2 cups yellow onion, thick julienne-cut
• 1 tsp Italian seasoning
• ½ tsp salt
• ¼ tsp black pepper
• 3 bell peppers (1 red, 1 yellow, 1 orange), thick julienne-cut
• 4 cloves garlic, sliced
• ½ cup good-quality white wine
• 28 oz canned diced tomatoes
• 8 oz pappardelle or fettuccine pasta
• 2 tbsp fresh parsley, chopped
• 2 tbsp fresh basil, chiffonade-cut
• Freshly grated parmesan cheese (optional, for garnish)

Directions

1. Heat olive oil in a large skillet over medium heat.
2. Add the Italian sausage and cook for 8-10 minutes, breaking it into large crumbles with a wooden spoon.
3. Remove the sausage and set it aside, leaving the rendered fat in the skillet.
4. Add the onions to the pan and sauté over medium heat until slightly browned, about 4-5 minutes.
5. Stir in the Italian seasoning, salt, and pepper.
6. Add garlic and cook for 1 minute, then stir in the bell peppers and cook for another 3 minutes.
7. Pour in the white wine and simmer until reduced by half, about 4-5 minutes.
8. Return the cooked sausage to the skillet and add the diced tomatoes. Stir and let simmer over medium-low heat for 8-10 minutes.
9. Meanwhile, cook the pasta according to package instructions. Drain and set aside.
10. Stir parsley and half the basil into the sauce, then toss in the cooked pasta to coat.
11. Serve topped with the remaining basil and freshly grated parmesan cheese, if desired.

How to serve Old-Fashioned Chicken and Dumplings

Serve the chicken and dumplings in deep bowls for a delightful presentation. Garnish with fresh parsley or basil for a pop of color. Pair with a side salad or some crusty bread to complete the meal.

How to store Old-Fashioned Chicken and Dumplings

To store leftovers, let the chicken and dumplings cool completely. Place them in an airtight container and refrigerate for up to 3 days. You can also freeze it for up to 2 months. Just reheat in a pot over low heat, adding a splash of water or broth if needed.

Tips to make Old-Fashioned Chicken and Dumplings

• Use fresh ingredients for the best flavor.
• Feel free to add other vegetables, such as carrots or peas, for added texture and color.
• Adjust the seasoning according to your taste. If you like more spice, add red pepper flakes.

Variation

You can easily make this dish with shredded rotisserie chicken instead of sausage for a quicker option. Also, substitute the pasta with dumplings for the classic homestyle version.

FAQs

Q: Can I use other types of meat?
A: Yes, you can substitute the Italian sausage with chicken or turkey for a lighter version.

Q: How do I make this dish vegetarian?
A: Use a plant-based sausage and vegetable broth instead of chicken broth for a vegetarian option.

Q: Can I prepare this dish in advance?
A: Yes, you can prepare the sauce and pasta ahead of time. Just combine and heat before serving.

Old-Fashioned Chicken and Dumplings

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A comforting classic dish featuring savory chicken and soft dumplings, perfect for family gatherings.

• Author: martha
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: American
• Diet: Non-Vegetarian

Ingredients

Scale 1x2x3x

• 2 tbsp olive oil
• 1 lb Italian sausage (hot recommended)
• 2 cups yellow onion, thick julienne-cut
• 1 tsp Italian seasoning
• ½ tsp salt
• ¼ tsp black pepper
• 3 bell peppers (1 red, 1 yellow, 1 orange), thick julienne-cut
• 4 cloves garlic, sliced
• ½ cup good-quality white wine
• 28 oz canned diced tomatoes
• 8 oz pappardelle or fettuccine pasta
• 2 tbsp fresh parsley, chopped
• 2 tbsp fresh basil, chiffonade-cut
• Freshly grated parmesan cheese (optional, for garnish)

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Instructions

1. Heat olive oil in a large skillet over medium heat.
2. Add the Italian sausage and cook for 8-10 minutes, breaking it into large crumbles with a wooden spoon.
3. Remove the sausage and set it aside, leaving the rendered fat in the skillet.
4. Add the onions to the pan and sauté over medium heat until slightly browned, about 4-5 minutes.
5. Stir in the Italian seasoning, salt, and pepper.
6. Add garlic and cook for 1 minute, then stir in the bell peppers and cook for another 3 minutes.
7. Pour in the white wine and simmer until reduced by half, about 4-5 minutes.
8. Return the cooked sausage to the skillet and add the diced tomatoes. Stir and let simmer over medium-low heat for 8-10 minutes.
9. Meanwhile, cook the pasta according to package instructions. Drain and set aside.
10. Stir parsley and half the basil into the sauce, then toss in the cooked pasta to coat.
11. Serve topped with the remaining basil and freshly grated parmesan cheese, if desired.

Notes

Use fresh ingredients for the best flavor. Feel free to add other vegetables like carrots or peas for added texture.