Classic Chicken and Dumplings
Classic Chicken and Dumplings
Ingredients
For the Chicken and Stew Base
- 1 tablespoon olive oil
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 yellow onion, medium, chopped
- 2 carrots, medium, peeled and sliced
- 2 celery stalks, sliced
- 2 garlic, cloves, minced
- 1/4 cup all-purpose flour
- 6 cups chicken broth
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1/2 cup frozen peas
- 2 tablespoons fresh parsley, chopped, for garnish
For the Dumplings
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup cold butter, cut into small pieces
- 1/2 cup milk
Instructions
- 1
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add chicken pieces and cook until lightly browned on all sides, about 5-7 minutes. Remove chicken from the pot and set aside.
⏱️ 7 min
- 2
Reduce heat to medium. Add chopped onion, carrots, and celery to the pot. Sauté until vegetables begin to soften, about 5-7 minutes.
⏱️ 7 min
- 3
Stir in minced garlic and cook for 1 minute until fragrant. Sprinkle all-purpose flour over the vegetables and stir constantly for 1-2 minutes to create a roux.
⏱️ 3 min
- 4
Gradually whisk in chicken broth, scraping up any browned bits from the bottom of the pot. Bring the mixture to a simmer, then add dried thyme, bay leaf, salt, and black pepper. Return the cooked chicken to the pot.
⏱️ 5 min
- 5
Reduce heat to low, cover, and simmer for 15 minutes, allowing the flavors to meld and the chicken to finish cooking through.
⏱️ 15 min
- 6
While the stew simmers, prepare the dumplings: In a medium bowl, whisk together 1 1/2 cups all-purpose flour, baking powder, and 1/2 teaspoon salt. Cut in the cold butter pieces using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
⏱️ 5 min
- 7
Pour in the milk and mix with a fork until just combined and a shaggy dough forms. Do not overmix.
⏱️ 2 min
- 8
Increase the heat of the stew to a gentle simmer. Drop the dumpling dough by rounded tablespoons directly into the simmering stew. Leave a little space between each dumpling as they will expand.
⏱️ 3 min
- 9
Cover the pot tightly and cook the dumplings for 15 minutes without lifting the lid. This allows them to steam and cook through.
⏱️ 15 min
- 10
Remove the bay leaf. Stir in the frozen peas and cook for 2-3 minutes until heated through. Taste and adjust seasoning as needed. Ladle into bowls, garnish with fresh chopped parsley, and serve hot.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Chicken and Dumplings
Ingredients
For the Chicken and Stew Base
- 1 tablespoon olive oil
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 yellow onion, medium, chopped
- 2 carrots, medium, peeled and sliced
- 2 celery stalks, sliced
- 2 garlic, cloves, minced
- 1/4 cup all-purpose flour
- 6 cups chicken broth
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1/2 cup frozen peas
- 2 tablespoons fresh parsley, chopped, for garnish
For the Dumplings
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup cold butter, cut into small pieces
- 1/2 cup milk
Instructions
- 1
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add chicken pieces and cook until lightly browned on all sides, about 5-7 minutes. Remove chicken from the pot and set aside.
⏱️ 7 min - 2
Reduce heat to medium. Add chopped onion, carrots, and celery to the pot. Sauté until vegetables begin to soften, about 5-7 minutes.
⏱️ 7 min - 3
Stir in minced garlic and cook for 1 minute until fragrant. Sprinkle all-purpose flour over the vegetables and stir constantly for 1-2 minutes to create a roux.
⏱️ 3 min - 4
Gradually whisk in chicken broth, scraping up any browned bits from the bottom of the pot. Bring the mixture to a simmer, then add dried thyme, bay leaf, salt, and black pepper. Return the cooked chicken to the pot.
⏱️ 5 min - 5
Reduce heat to low, cover, and simmer for 15 minutes, allowing the flavors to meld and the chicken to finish cooking through.
⏱️ 15 min - 6
While the stew simmers, prepare the dumplings: In a medium bowl, whisk together 1 1/2 cups all-purpose flour, baking powder, and 1/2 teaspoon salt. Cut in the cold butter pieces using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
⏱️ 5 min - 7
Pour in the milk and mix with a fork until just combined and a shaggy dough forms. Do not overmix.
⏱️ 2 min - 8
Increase the heat of the stew to a gentle simmer. Drop the dumpling dough by rounded tablespoons directly into the simmering stew. Leave a little space between each dumpling as they will expand.
⏱️ 3 min - 9
Cover the pot tightly and cook the dumplings for 15 minutes without lifting the lid. This allows them to steam and cook through.
⏱️ 15 min - 10
Remove the bay leaf. Stir in the frozen peas and cook for 2-3 minutes until heated through. Taste and adjust seasoning as needed. Ladle into bowls, garnish with fresh chopped parsley, and serve hot.
⏱️ 5 min