Chicken and Dumplings

Name: Chicken and Dumplings
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 lbs boneless, skinless chicken thighs, cut into 1 inchs; 1 tsp salt; 1/2 tsp black pepper; 1/2 cup all-purpose flour (for coating); 2 cups all-purpose flour (for dumplings); 4 tbsp unsalted butter; 1 onion, diced; 2 carrots, diced; 2 celery stalks, diced; 2 garlic cloves, minced; 1 tsp dried thyme; 1/2 tsp dried sage; 6 cups chicken broth; 1/2 cup heavy cream; 1 cup frozen peas; 2 tsp baking powder; 1 cup milk; 2 tbsp fresh cilantro, chopped

A comforting Southern classic featuring tender chicken, vegetables, and fluffy dumplings in a rich, creamy broth. This hearty one-pot meal is perfect for cold weather days.

75 minMediumServes 6450 cal/serving

AmericanDinnerStovetopStandardHigh ProteinLow CarbLow-SodiumAlcohol-Free

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Ingredients

2 lbs boneless, skinless chicken thighs, cut into 1 inchs
1 tsp salt
1/2 tsp black pepper
1/2 cup all-purpose flour (for coating)
2 cups all-purpose flour (for dumplings)
4 tbsp unsalted butter
1 onion, diced
2 carrots, diced
2 celery stalks, diced
2 garlic cloves, minced
1 tsp dried thyme
1/2 tsp dried sage
6 cups chicken broth
1/2 cup heavy cream
1 cup frozen peas
2 tsp baking powder
1 cup milk
2 tbsp fresh cilantro, chopped

Instructions

1

Season the 2 lbs cut into 1 inchs boneless, skinless chicken thighs with 1 tsp salt and 1/2 tsp black pepper. Toss with 1/2 cup all-purpose flour (for coating) until lightly coated.
2

In a large Dutch oven or heavy pot, melt 4 tbsp unsalted butter over medium-high heat. Add the chicken and cook until golden brown on all sides, about 5-7 minutes. Remove chicken and set aside.
3

In the same pot, add the 1 diced onion, 2 diced carrots, and 2 diced celery stalks. Cook until vegetables begin to soften, about 5 minutes.
4

Add the 2 minced garlic cloves, 1 tsp dried thyme, and 1/2 tsp dried sage. Cook for another 30 seconds until fragrant.
5

Sprinkle remaining all-purpose flour (for coating) over the vegetables and stir to coat. Cook for 1-2 minutes to remove the raw flour taste.
6

Gradually whisk in the 6 cups chicken broth, scraping up any browned bits from the bottom of the pot. Bring to a simmer.
7

Return the chicken to the pot. Reduce heat to low, cover, and simmer for 15 minutes.
8

Meanwhile, prepare the dumplings: In a medium bowl, whisk together the 2 cups all-purpose flour (for dumplings), 2 tsp baking powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
9

Stir in the 1 cup milk until just combined. The dough should be thick and sticky.
10

Stir the 1/2 cup heavy cream and 1 cup frozen peas into the simmering stew.
11

Drop the dumpling dough by spoonfuls (about 2 tablespoons each) onto the surface of the stew. You should have about 8-10 dumplings.
12

Cover and simmer for 15 minutes, or until the dumplings are cooked through. They should be puffy and a toothpick inserted into the center should come out clean.
13

Garnish with 2 tbsp chopped fresh cilantro and serve hot.

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Questions

What should Chicken and Dumplings look like when it is ready?

Go by the cues in the method rather than the clock. Step 12: cook until the dumplings are cooked through.

Why does Chicken and Dumplings say not to overmix?

Step 9 reads: "Stir in the 1 cup milk until just combined." Stirring develops gluten, and gluten makes quick batters tough and tunneled. Stop at step 9 while a few streaks of flour remain; they hydrate on their own.

Is there a substitute for baking powder in Chicken and Dumplings?

The entry for Chicken and Dumplings calls for 2 tsp baking powder. In its place: For each teaspoon, use a quarter teaspoon of baking soda plus half a teaspoon of cream of tartar.

Can I use chicken breasts instead of chicken thighs in Chicken and Dumplings?

Yes, with care. Breasts dry out sooner: pull them at 165 F, which usually means a few minutes less than the thighs would take. As written, the entry for Chicken and Dumplings uses 2 lbs boneless, skinless chicken thighs, cut into 1 inchs.

Is Chicken and Dumplings low-carb?

A serving of Chicken and Dumplings carries 20 g of carbohydrate. Against a strict 20 g keto day that is 100 percent of the budget; against a moderate 100 g low-carb day it is 20 percent.

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