RECIPE: Make Atkins Park’s Chicken & Dumplings
We enjoy hanging out with friends at Atkins Park restaurant in Virginia-Highland. We’ve always enjoyed the comfort food favorites like their creamy tomato basil soup but our favorite is their chicken and dumplings. Will they share the recipe?—Allison Wilson, Atlanta
This dish has been on the Atkins Park menu for many years and is one of their biggest sellers. “It is a comforting cross between chicken noodle soup and chicken stew,” said owner Sandra Spoon. “The fresh herbs brighten the dish and the broth is enriched when the dumplings are added. We recommend using homemade or high-quality chicken broth.”
You could make this dish with leftover biscuits. Or bake fresh biscuits while the chicken roasts.
Atkins Park’s Chicken & Dumplings
- 6 (4-ounce) boneless, skinless chicken thighs, trimmed
- Salt and pepper
- 3 tablespoons extra-virgin olive oil
- 2 large carrots, peeled and cut into 1/4-inch dice
- 2 ribs celery, cut into 1/4-inch dice
- 1/2 yellow onion, cut into 1/4-inch dice (about 1/2 cup)
- 1 tablespoon chopped garlic
- 6 cups chicken broth
- 1/2 bunch parsley, tough stems removed, chopped (about 1/2 cup), plus extra for garnish
- 1/2 bunch cilantro, tough stems removed, chopped (about 1/2 cup)
- 4 biscuits, baked and cut into quarters
- Heat oven to 350 degrees. Lightly grease a small roasting pan with nonstick cooking spray.
- Arrange chicken thighs in roasting pan and sprinkle with salt and pepper on both sides. Roast 30 minutes. Remove from oven and allow to cool to room temperature. When meat has cooled, use fingers to tear meat into bite-size pieces. Set aside.
- While chicken is roasting: in a large saucepan, heat olive oil over medium heat. Add carrots, celery and onion and cook 15 minutes, stirring frequently. Add garlic and cook 3 minutes, stirring occasionally. Add broth and raise heat to medium-high. Bring mixture to a boil and boil 5 minutes. Turn heat to low. When mixture is simmering, stir in parsley, cilantro and reserved chicken. Arrange the quartered biscuits over the mixture. Cover the pot and simmer 10 minutes. Uncover and serve garnished with chopped parsley.
Nutritional information
Per serving: Per serving: 544 calories (percent of calories from fat, 46), 40 grams protein, 34 grams carbohydrates, 5 grams total sugars, 2 grams fiber, 28 grams total fat (6 grams saturated), 164 milligrams cholesterol, 1,291 milligrams sodium.From the menu of ... Atkins Park, 794 N. Highland Ave. NE, Atlanta; 404-876-7249, atkinspark.com.
Is there a recipe from a metro Atlanta restaurant you’d like to make at home? Tell us and we’ll try to get it. We’ll also test it and adapt it for the home kitchen. Because of volume, we can’t answer all inquiries. Send your request, your address and phone number to fromthemenu@gmail.com and put “From the menu of” and the name of the restaurant in the subject line.
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