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Chicken and Dumplings a Comforting Classic

A delicious Chicken and Dumplings a Comforting Classic recipe that will impress your family and friends
Print Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 6
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Stew
  • 2 lbs chicken thighs bone-in, skin-on
  • 2 tbsp olive oil
  • 1 large onion diced
  • 3 carrots sliced
  • 3 celery stalks sliced
  • 3 cloves garlic minced
  • 6 cups chicken broth
  • 1 tsp thyme
  • 1 bay leaf
  • Salt and pepper to taste
For the Dumplings
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1 cup milk
  • 2 tbsp butter melted
For Finishing
  • 1/2 cup heavy cream
  • 1/4 cup chopped parsley
  • 2 tbsp cornstarch mixed with 2 tbsp water optional

Method
 

Cook Chicken
  1. Season chicken thighs with salt and pepper.
  2. Heat olive oil in a large Dutch oven over medium-high heat.
  3. Brown chicken on both sides, about 5-6 minutes per side. Remove and set aside.
  4. Reduce heat to medium and add onion, carrots, and celery. Cook until softened, about 5 minutes.
  5. Add garlic and cook for 1 minute until fragrant.
Make Stew Base
  1. Pour in chicken broth, scraping up any browned bits from the bottom.
  2. Add thyme and bay leaf. Return chicken to pot.
  3. Bring to a simmer, then reduce heat to low, cover, and cook for 25 minutes.
  4. Remove chicken and let cool slightly. Discard skin and bones, shred meat.
Prepare Dumplings
  1. In a medium bowl, whisk together flour, baking powder, and salt.
  2. Add milk and melted butter, stirring until just combined. Do not overmix.
Finish Dish
  1. Return shredded chicken to pot. Bring stew to a gentle simmer.
  2. Drop dumpling dough by tablespoonfuls onto the simmering stew.
  3. Cover and simmer for 15 minutes without lifting lid.
  4. Remove from heat, stir in heavy cream and parsley.
  5. If desired, thicken with cornstarch slurry. Season to taste and serve hot.

Notes

Enjoy your delicious creation!