DESCRIPTION
This Chicken and Dumplings recipe filled with chunks of tender chicken in a rich, creamy broth with fluffy dumplings is the ultimate comfort food.
Ingredients
Units
Scale
- 2 lbs. boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 1 tsp. salt
- 1/2 tsp. pepper
- 4 Tbsp. olive oil, divided
- 1 medium yellow onion, chopped
- 1 cup sliced carrots
- 1/2 cup chopped celery
- 3 cloves garlic, minced
- 1 Tbsp. chopped fresh thyme
- 1 Tbsp. chopped fresh rosemary
- 1/4 cup all-purpose flour
- 2 Tbsp. unsalted butter
- 6 cups low or no sodium chicken stock
- 1/2 cup white wine (optional)
- 3/4 cup heavy cream
Dumplings
- 1 and 1/2 cups all purpose flour
- 1 Tbsp. baking powder
- 1/2 tsp. salt
- 1/3 cup milk
- 1 Tbsp. unsalted butter, melted
- 1/4 cup chopped parsley, for serving
Instructions
- Season the chicken with salt and pepper.
- Heat a Dutch oven or large pot over medium-high heat, and add 2 tablespoons of the oil. Working in batches, brown the chicken on all sides. Remove from pan.
- Add the remaining 2 tablespoons of oil to the Dutch oven. Add onions, carrots, and celery. Saut̩ until the onion becomes translucent, 5 Р7 minutes. Add the garlic, thyme, and rosemary. Cook for another minute.
- Add the flour and butter, stirring until the butter has melted completely and the flour has been distributed.
- Gradually add the stock, stirring constantly.
- Add the wine and cream. Return the chicken to the pan. Bring to a boil. Reduce the heat, and simmer for 15 – 20 minutes.
- To make the dumplings, in a large bowl, whisk together the flour, baking powder, and salt.
- Pour the milk and butter into the flour mixture and stir until just combined. Don’t over mix.
- Drop spoonfuls of the dumpling mixture on to the top of the gently simmering stew. Cover and cook until a toothpick inserted in the center of the dumplings comes out clean, about 12 – 15 minutes.
- Garnish with parsley and serve hot.