Easy Homemade Chicken and Dumplings
shared by Nibblore Kitchen
This cozy one-pot dish pairs tender chicken and vegetables with a creamy, savory broth and fluffy drop dumplings. Using chicken thighs keeps the meat juicy, while gently steaming the dumplings directly on the stew gives them tender centers and flavorful bottoms. It is an approachable dinner for cool evenings or relaxed family meals. • Keep the stew at a gentle simmer after adding the dumplings; vigorous boiling can make their bottoms gummy or cause them to break apart. • Avoid lifting the lid during the first 15 minutes of steaming because trapped heat is essential for fluffy dumplings. • Mix the dumpling dough only until combined. A few uneven butter pieces help produce a lighter texture. • Use boneless skinless chicken breasts in place of thighs, but cut them into larger pieces and avoid simmering beyond 74°C (165°F) so they remain tender. • Replace the heavy cream with an equal amount of whole milk for a lighter, slightly less rich stew. • Substitute 1 teaspoon poultry seasoning for the dried thyme for a more herb-forward flavor. Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a covered saucepan over medium-low heat with a splash of broth or milk until the stew bubbles and the chicken reaches 74°C (165°F); microwave individual portions at 50% power to reduce the risk of tough dumplings. The stew may be frozen without the dumplings for up to 3 months, but the finished dumplings become dense after freezing.
- Total time
- 75 min
- Servings
- 6
- Difficulty
- Beginner-friendly
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Save to my cookbook — freeIngredients
- 680 gboneless skinless chicken thighs, trimmed and cut into 4 cm pieces
- 1 ¼ tspkosher salt, divided
- ½ tspblack pepper, divided
- 2 tbspunsalted butter
- 1 tbspolive oil
- 1 mediumyellow onion, diced
- 2 mediumcarrots, peeled and sliced 6 mm thick
- 2 stalkscelery, sliced 6 mm thick
- 3 clovesgarlic, minced
- ⅓ cupall-purpose flour
- 4 cuplow-sodium chicken broth
- 1 tspdried thyme
- 1 leafbay leaf
- ½ cupheavy cream
- 1 cupfrozen peas
- 2 tbspflat-leaf parsley, finely chopped
- 1 ½ cupall-purpose flour, for the dumplings
- 2 tspbaking powder
- ½ tspkosher salt, for the dumplings
- ¼ tspgarlic powder
- 3 tbspunsalted butter, cold and cut into small cubes
- ¾ cupwhole milk, cold
Instructions
- 1Pat the chicken dry and season it with 3/4 teaspoon of the salt and 1/4 teaspoon of the black pepper. Heat the butter and olive oil in a 5- to 6-quart Dutch oven over medium-high heat. Add the chicken in a single layer and cook for 5 to 6 minutes, turning once, until lightly browned but not necessarily cooked through. Transfer the chicken and its juices to a plate.
- 2Reduce the heat to medium. Add the onion, carrots, and celery to the pot and cook for 6 to 8 minutes, stirring occasionally, until the onion is translucent and the vegetables begin to soften. Add the garlic and cook for 30 seconds.
- 3Sprinkle 1/3 cup flour over the vegetables and cook for 1 minute, stirring constantly. Slowly pour in the chicken broth while scraping up the browned residue and whisking to prevent lumps. Stir in the thyme, bay leaf, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper.
- 4Return the chicken and any accumulated juices to the pot. Bring the stew to a gentle simmer over medium-high heat, then reduce the heat to medium-low. Partially cover and simmer for 15 minutes, stirring occasionally, until the vegetables are nearly tender and the chicken reaches at least 74°C (165°F).
- 5While the stew simmers, whisk 1 1/2 cups flour, the baking powder, 1/2 teaspoon salt, and garlic powder in a medium bowl. Cut in the cold butter with your fingertips or a pastry cutter until the largest pieces are pea-size. Pour in the cold milk and fold just until no dry flour remains; do not knead or beat the sticky dough.
- 6Remove the bay leaf from the stew. Stir in the cream and frozen peas, then adjust the heat so the stew bubbles gently. Using two spoons or a 2-tablespoon scoop, portion 12 mounds of dumpling dough evenly over the surface, leaving small gaps between them. Keep the dumplings on top rather than pushing them into the liquid.
- 7Cover the pot tightly, reduce the heat to low, and cook without lifting the lid for 15 minutes. Uncover and test a center dumpling: it should be puffed, dry rather than doughy in the middle, and register about 93°C (200°F). If needed, cover and cook for 3 to 5 minutes more.
- 8Remove the pot from the heat and let it stand uncovered for 5 minutes so the stew thickens slightly. Sprinkle with parsley and serve the chicken stew in wide bowls with two dumplings per serving.