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This French-inspired Poulet et Boulettes brings all the homey comfort of classic chicken and dumplings but with a weeknight-friendly shortcut for the dumplings. Perfect for days when you crave something soothing and hearty, it fills the kitchen with warmth and takes the fuss out of traditional recipes. The biscuit trick transforms humble canned dough into fluffy, craveable boulettes swimming in a savory broth packed with tender chicken and vegetables.
When chilly days hit or my family needs a pick-me-up, I reach for this recipe. My kids love how the boulettes puff up in the broth and it always feels a bit magical when I serve it steaming hot from the stove.
Ingredients
- Chicken breast or thighs: makes the dish hearty with tender bites, pick skinless varieties for ease
- Chicken broth: provides the soul-soothing base, look for low sodium if possible
- Mixed vegetables (carrots, celery, onions, and peas): lend sweetness and texture, fresh or frozen both work
- Canned biscuit dough: creates quick boulettes, no kneading required
- Butter: gives richness and helps brown the aromatics, select real butter if possible for flavor
- Fresh parsley: provides a final burst of color and brightness, I use flat-leaf but curly works too
- Black pepper: brings warmth, choose freshly cracked for the best punch
Step-by-Step Instructions
- Prep the Aromatics:
- Dice your onions, carrots, and celery into small even pieces. This helps them soften quickly and stew evenly.
- Brown the Chicken:
- Warm a generous pat of butter in a heavy pot over medium-high heat. Add chicken cut into bite-size cubes and let it get golden on all sides, about six to eight minutes. Remove and set aside so it does not overcook.
- Sauté Vegetables:
- Add another dab of butter to the pot. Toss in the diced aromatics, cooking gently over medium heat for about seven minutes until they are soft and smell sweet. Stir often and scrape up any brown bits from the pot.
- Simmer the Broth:
- Return the chicken to the pot and pour in the broth. Bring to a steady simmer. Let this bubble gently for 10 minutes so flavors meld together.
- Shape and Add Boulettes:
- Separate the biscuit dough into pieces about tablespoon-sized. Roll gently between your hands. Drop each piece onto the simmering soup. Do not stir. Cover the pot and let the boulettes steam for 12 to 15 minutes until they puff and cook through.
- Add Veggies and Finish:
- Stir in peas and fresh parsley. Give it a quick taste; if needed, add pepper or more salt. Let rest for five minutes before serving.
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The canned biscuit boulettes are my favorite trick for saving time and giving the stew that nostalgic dumpling lift. With my grandmother’s recipe, I spent afternoons rolling dough, but now I can bring back those flavors on any weeknight.
Storage Tips
Let leftovers cool before transferring to an airtight container. The dish keeps well in the fridge for up to three days and reheats gently in a saucepan. For longer storage, freeze individual portions. It thaws best overnight in the refrigerator and reheats perfectly with a splash of broth to return the saucy texture.
Ingredient Substitutions
Swap chicken for turkey or use rotisserie leftovers for extra speed. If you want a plant-based version, try chickpeas and vegetable broth. Crescent dough or small torn pizza dough make fun boulettes alternatives. Use parsnip or diced potatoes in place of carrots for a twist.
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Serving Suggestions
Spoon Poulet et Boulettes into wide bowls and shower with extra parsley. A green side salad adds freshness. On really cold nights, a thick slice of crusty bread helps soak up the broth. My family enjoys this with a drizzle of hot sauce for a little kick.
Context and Tradition
Poulet et Boulettes is a classic French Canadian comfort meal often cooked in big batches for Sunday dinners. The biscuit shortcut nods to North American home cooks who love simple solutions but want to keep tradition alive. Every time I serve it, the house fills with the scent of butter and herbs just like when my grandparents would gather us for a meal that felt like a warm hug.
Common Questions
- → Can I use rotisserie chicken?
Yes, shredded rotisserie chicken works well and saves time in preparation.
- → Which vegetables pair best in this dish?
Carrots, celery, peas, and onions provide great flavor and texture balance.
- → How do I keep dumplings light and fluffy?
Avoid overmixing and place biscuit dough gently on simmering broth, cooking uncovered first.
- → Are canned biscuits essential?
No, you may use homemade drop biscuit dough if preferred for dumplings.
- → Can this meal be made ahead of time?
Yes, prepare and store in the fridge, adding dumplings just before serving to keep them soft.