Print

Chicken and Dumplings Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 11 reviews

A comforting classic Chicken and Dumplings recipe featuring tender chicken thighs simmered in a flavorful broth with vegetables, finished with fluffy, homemade dumplings cooked right in the stew for a hearty, satisfying meal.

Ingredients

Chicken and Broth

  • 2 lb bone-in, skin-on chicken thighs, trimmed of excess skin and fat
  • 1 scant teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon olive oil
  • 1 medium yellow onion, finely chopped
  • 2 medium carrots, sliced into ¼-in (6-mm) thick rounds
  • 2 celery ribs, cut into ¼-in (6-mm) dice
  • 3 cloves garlic, minced
  • 6 tablespoons all-purpose flour
  • 4 cups chicken broth
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • ½ cup heavy cream
  • 1 cup frozen peas
  • 2 tablespoons dry sherry (optional)

Dumplings

  • 1½ cups all-purpose flour, spooned into measuring cup and leveled-off
  • 2 teaspoons baking powder
  • ¾ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ¾ cup heavy cream
  • 1 large egg
  • 3 tablespoons unsalted butter, melted and cooled slightly
  • 3 tablespoons finely chopped fresh parsley (optional)

Instructions

  1. Season and Sear Chicken: Season the chicken thighs all over with salt and pepper. Heat olive oil in a large Dutch oven or soup pot over medium-high heat until shimmering. Add chicken skin side down and cook until golden, about 5 minutes. Flip and cook until lightly browned on the other side. Transfer chicken to a plate, leaving rendered fat in the pot.
  2. Sauté Vegetables: Lower heat to medium. Add chopped onion, sliced carrots, and diced celery. Cook, stirring occasionally and scraping bottom, until vegetables begin to soften, about 4 to 5 minutes.
  3. Add Garlic and Flour: Stir in minced garlic and cook until fragrant, about 30 seconds without browning. Sprinkle 6 tablespoons all-purpose flour over vegetables and cook, stirring constantly, for 1 minute to form a roux.
  4. Add Broth and Herbs: Gradually whisk in chicken broth while scraping any browned bits from the pot’s base. Add dried thyme and bay leaf for flavor.
  5. Prepare Chicken: When cool enough to handle, remove skin from chicken thighs and discard.
  6. Simmer Chicken: Return chicken with any accumulated juices to the pot. Bring the mixture to a boil, then reduce heat, cover, and simmer gently for 35 minutes or until chicken is tender and cooked through.
  7. Shred Chicken: Use tongs to transfer chicken to a cutting board. Remove bones and shred or cut meat into bite-sized pieces, discarding any tough bits.
  8. Finish Stew Base: Skim excess fat from stew, discard bay leaf. Return shredded chicken to pot. Stir in heavy cream, frozen peas, and optional sherry. Bring back to a gentle simmer.
  9. Make Dumpling Batter: In a medium bowl, whisk together flour, baking powder, salt, and pepper. In a small bowl, whisk heavy cream, egg, melted butter, and parsley if using. Combine wet and dry ingredients, stirring just until dough forms (thick like cookie dough). Avoid overmixing.
  10. Add Dumplings to Stew: Using two spoons, drop golf ball-sized mounds of dough onto the simmering stew’s surface, spacing slightly apart. You should get about 12 dumplings.
  11. Cook Dumplings: Cover pot tightly, reduce heat to low, and cook without lifting the lid for 15 to 18 minutes until dumplings puff and are cooked through. Check by splitting one dumpling — it should be fluffy inside with no raw dough. If needed, cook a few minutes longer.
  12. Serve: Ladle stew and dumplings into bowls and enjoy this warm, hearty meal.

Notes

  • For best texture, do not overmix dumpling batter; it should remain thick.
  • Using bone-in chicken thighs adds more flavor to the broth.
  • Frozen peas can be added directly to the simmering stew without thawing.
  • Dry sherry is optional but adds a subtle depth of flavor.
  • Covering the pot while cooking dumplings traps steam, which helps them cook evenly and rise.

Find it online: https://lauracooks.com/chicken-and-dumplings-recipe/