Chicken and Dumplings

Name: Chicken and Dumplings
Cook time: 100 min
Total time: 100 min
Yield: 6 servings
Cuisine: American
Ingredients: 3 lbs Chicken Thigh, bone-in, skin-on; 2 tbsp Butter, unsalted; 1 medium Onions, diced; 2 Carrots, sliced; 2 stalks of Celery, sliced; 3 cloves of Garlic, minced; 6 cups Chicken Broth, low-sodium; 1 tsp Thyme, dried (or 1 tbsp fresh); 2 leaves of Bay Leaf; 1 tsp Kosher Salt, plus more to taste; 1/2 tsp Pepper (Black); 1/4 cups All-purpose Flour, whisked with 1/4 cup cold water (slurry); 1/4 cups Water, cold, whisked with 1/4 cup all-purpose flour (slurry); 1/2 cups Heavy Cream; 2 tbsp Parsley, fresh, chopped; 2 cups All-purpose Flour; 1 tbsp Baking Powder; 1 tsp Kosher Salt; 3 tbsp Butter, unsalted, melted; 1 cups Whole Milk; 1 tbsp Parsley, fresh, chopped, optional; Some Parsley, fresh, chopped, optional

This comforting Chicken and Dumplings recipe yields a rich, savory stew of tender braised chicken and pillowy, herb-speckled dumplings. Aromatic vegetables and a creamy, thyme-scented broth make it perfect for cozy dinners or when you need a bowl of homestyle warmth. Simple pantry ingredients combine to create a dish that’s both rustic and elegant.

This comforting Chicken and Dumplings recipe yields a rich, savory stew of tender braised chicken and pillowy, herb-speckled dumpl... Show more

Traditional American Recipe

Health Grade

C- · Balanced

Rating

4.3

Time

1 hr40 min

Price

0,80 €

Calories

715 kcal

meal prep

one pot

high protein

low carb

Method

Prep the vegetables

Dice the onion, slice the carrots and celery, mince the garlic, and chop the parsley. Keep the parsley nearby so you can use some in the batter and save a little for the finish.

Brown the chicken

Pat the bone-in, skin-on chicken thighs dry, then season both sides with the kosher salt and black pepper. Melt the unsalted butter in a heavy Dutch oven over medium-high heat, add the chicken skin-side down, and sear until the skin is deep golden and crisp, about 5 minutes; flip and cook the other side for 5 minutes more. If the thighs do not fit comfortably, sear them in batches so they brown instead of steaming. Transfer the chicken to a plate.

Simmer the stew

Add the onion, carrots, and celery to the pot and cook, stirring often and scraping up the browned bits, until they start to soften, about 5 minutes. Stir in the garlic, thyme, bay leaves, the low-sodium chicken broth, and a little more kosher salt and black pepper, then nestle the browned chicken back in. Bring the pot to a gentle boil, lower the heat, and simmer, partly covered, for 25 minutes until the chicken is cooked through.

Mix and thicken

Transfer the chicken to a plate and let it cool just enough to handle. Whisk the all-purpose flour and the cold water together until smooth, then stir the slurry into the simmering stew in a slow stream. Cook for 3 minutes until it lightly thickens. While that cooks, whisk the remaining all-purpose flour, baking powder, and the remaining kosher salt in a bowl, then stir in the melted butter, whole milk, and optional chopped parsley just until you have a thick, sticky batter; set it aside until the dumplings are ready. Fish out the bay leaves, pull the meat from the bones, discard the skin and bones, and stir the shredded chicken back in with the heavy cream and chopped parsley. Taste and add a pinch more salt if needed.

Cook the dumplings

Use two spoons or a small scoop to drop heaping spoonfuls of the batter over the surface of the stew, leaving a little space between each one. Cover the pot and cook over low heat for 15 minutes without lifting the lid, until the dumplings are puffed and no longer doughy in the center. Keep the heat gentle so the broth stays at a bare simmer.