Chicken and Dumplings
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.
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
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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.
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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.
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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.
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4
Add the 2 minced garlic cloves, 1 tsp dried thyme, and 1/2 tsp dried sage. Cook for another 30 seconds until fragrant.
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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.
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6
Gradually whisk in the 6 cups chicken broth, scraping up any browned bits from the bottom of the pot. Bring to a simmer.
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7
Return the chicken to the pot. Reduce heat to low, cover, and simmer for 15 minutes.
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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.
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9
Stir in the 1 cup milk until just combined. The dough should be thick and sticky.
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10
Stir the 1/2 cup heavy cream and 1 cup frozen peas into the simmering stew.
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11
Drop the dumpling dough by spoonfuls (about 2 tablespoons each) onto the surface of the stew. You should have about 8-10 dumplings.
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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.
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13
Garnish with 2 tbsp chopped fresh cilantro and serve hot.