Chicken and dumplings are a classic southern comfort food. Nothing says comfort like a bowl of this on a cold winter night. There are many different ways to make chicken and dumplings. Some people like to make rolled ones, but I prefer easy dishes and nothing could be easier then drop dumplings. I also highly recommend making your own dumplings, they are much better than store bought or pre-made biscuit dough.

4 Bone In, Skin on Chicken Leg Quarters
1 tsp Salt
4 Chicken Bouillon Cubes
2 cups All Purpose Flour
1 Tbs. baking powder
1 tsp. salt
3 Tbs. butter, melted
1 cup of milk, warmed

Place chicken in a large pot with enough water to cover the chicken by 3 inches and boil until chicken is falling away from the bone. (About 40 minutes) When chicken is done, remove and let cool. Pick the chicken from the bone. Discard the skin and bones.
Add the chicken back to the pot, along with the bouillon cubes, 1 tbs salt and 1/2 tsp pepper. Bring the water and chicken back to a boil, then turn down to medium heat.
Combine flour, baking powder, and salt in a bowl. Mix well with a whisk.
Combine milk and butter and stir lightly into the flour mixture with a wooden spoon, just until incorporated.
Drop in the dumplings, a scant tablespoon at a time until all of the dough is used. Put a lid on the pot and let it simmer for about 15 minutes or so.
That’s it! Simple and easy and oh so good.

Linked to: Potluck Sunday @ Mommy’s Kitchen