Creamy Chicken and Herb Dumplings
Creamy Chicken and Herb Dumplings
Ingredients
For the Creamy Chicken Stew
- 1 tablespoon olive oil
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 yellow onion, chopped
- 2 celery stalks, chopped
- 2 carrots, peeled and chopped
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup heavy cream
- 1/4 cup fresh parsley, chopped, for garnish
For the Herb Dumplings
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, cold, cut into small pieces
- 1/2 cup milk
- 2 tablespoons fresh chives, chopped
- 1 tablespoon fresh dill, chopped
Instructions
- 1
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season the chicken pieces with a pinch of salt and pepper. Add chicken to the pot and sear 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, celery, and carrots to the pot. Sauté for 5-7 minutes until vegetables begin to soften. Add minced garlic and cook for another 1 minute until fragrant.
⏱️ 8 min
- 3
Sprinkle the all-purpose flour over the vegetables and stir well, cooking for 1 minute to create a roux. Gradually whisk in the chicken broth, scraping up any browned bits from the bottom of the pot. Stir in dried thyme, dried sage, bay leaf, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring the mixture to a gentle simmer.
⏱️ 5 min
- 4
Return the seared chicken to the pot. Reduce heat to low, cover, and let the stew simmer gently while you prepare the dumplings.
⏱️ 5 min
- 5
In a medium mixing bowl, whisk together 1 1/2 cups all-purpose flour, baking powder, and 1/2 teaspoon salt for the dumplings. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Stir in the milk, chopped fresh chives, and chopped fresh dill until just combined. Do not overmix; the dough will be shaggy.
⏱️ 7 min
- 6
Increase the heat under the stew to a gentle simmer. Drop spoonfuls (about 1 1/2 tablespoons each) of the dumpling dough directly into the simmering stew. Leave a little space between each dumpling as they will expand.
⏱️ 3 min
- 7
Cover the pot tightly and cook the dumplings for 15-20 minutes, or until they are puffed up and cooked through. Do not lift the lid during cooking to ensure proper steaming.
⏱️ 20 min
- 8
Gently stir in the heavy cream. Taste and adjust seasoning if necessary. Remove the bay leaf before serving.
⏱️ 2 min
- 9
Ladle the creamy chicken and dumplings into bowls. Garnish with fresh chopped parsley and serve hot.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Chicken and Herb Dumplings
Ingredients
For the Creamy Chicken Stew
- 1 tablespoon olive oil
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 yellow onion, chopped
- 2 celery stalks, chopped
- 2 carrots, peeled and chopped
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup heavy cream
- 1/4 cup fresh parsley, chopped, for garnish
For the Herb Dumplings
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, cold, cut into small pieces
- 1/2 cup milk
- 2 tablespoons fresh chives, chopped
- 1 tablespoon fresh dill, chopped
Instructions
- 1
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season the chicken pieces with a pinch of salt and pepper. Add chicken to the pot and sear 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, celery, and carrots to the pot. Sauté for 5-7 minutes until vegetables begin to soften. Add minced garlic and cook for another 1 minute until fragrant.
⏱️ 8 min - 3
Sprinkle the all-purpose flour over the vegetables and stir well, cooking for 1 minute to create a roux. Gradually whisk in the chicken broth, scraping up any browned bits from the bottom of the pot. Stir in dried thyme, dried sage, bay leaf, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring the mixture to a gentle simmer.
⏱️ 5 min - 4
Return the seared chicken to the pot. Reduce heat to low, cover, and let the stew simmer gently while you prepare the dumplings.
⏱️ 5 min - 5
In a medium mixing bowl, whisk together 1 1/2 cups all-purpose flour, baking powder, and 1/2 teaspoon salt for the dumplings. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Stir in the milk, chopped fresh chives, and chopped fresh dill until just combined. Do not overmix; the dough will be shaggy.
⏱️ 7 min - 6
Increase the heat under the stew to a gentle simmer. Drop spoonfuls (about 1 1/2 tablespoons each) of the dumpling dough directly into the simmering stew. Leave a little space between each dumpling as they will expand.
⏱️ 3 min - 7
Cover the pot tightly and cook the dumplings for 15-20 minutes, or until they are puffed up and cooked through. Do not lift the lid during cooking to ensure proper steaming.
⏱️ 20 min - 8
Gently stir in the heavy cream. Taste and adjust seasoning if necessary. Remove the bay leaf before serving.
⏱️ 2 min - 9
Ladle the creamy chicken and dumplings into bowls. Garnish with fresh chopped parsley and serve hot.
⏱️ 1 min