Classic Chicken and Dumplings Recipe

Name: Classic Chicken and Dumplings Recipe
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6 servings
Cuisine: Southern
Ingredients: 2 lb bone-in chicken thighs (skin on); 1 tbsp olive oil; 1 medium onion (diced); 3 cloves garlic (minced); 2 cups chicken stock (preferably homemade); 1 cup milk (whole or 2%); 3 tbsp flour; 2 tsp salt; 1 tsp black pepper; 2 tsp thyme (dried); 1 cup frozen peas; 2 carrots large carrots (sliced); 1 cup flour (all-purpose); 1 tbsp baking powder; 1/2 tsp salt; 1/2 cup milk; 2 tbsp butter (melted)

80 min 6 servings Medium

All Recipes

Classic Chicken and Dumplings Recipe

Enjoy a comforting bowl of creamy chicken and dumplings with fluffy biscuit dumplings, perfect for any day.

Prep

20 min

Cook

60 min

Total

80 min

Servings

Difficulty

Medium

Chicken and dumplings is the epitome of comfort food, blending tender chicken with fluffy biscuit dumplings in a rich, creamy stew. This dish is a staple in many households, cherished for its ability to warm both the heart and the stomach. The magic of chicken and dumplings lies in its simplicity and the way it brings people together. Whether it's a chilly evening or a family gathering, this dish is sure to please everyone around the table. With the right techniques, you can achieve perfectly tender chicken and soft, airy dumplings that soak up the delicious broth.

Ingredients

Servings

For the Chicken Stew

For the Dumplings

Instructions

Sear Chicken

In a large heavy-bottomed pot, heat 1 tbsp of olive oil over medium-high heat. Add the chicken thighs skin-side down and sear until golden brown, about 5 minutes per side. Remove the chicken and set aside.

Pro tip: Searing the chicken locks in juices and adds flavour.

Cook Vegetables

In the same pot, add the diced onion and minced garlic, cooking until the onion is translucent, about 3 minutes. Stir in the sliced carrots and cook for another 3 minutes.

Pro tip: Use the chicken fat in the pot for added flavour.

Make the Stew Base

Sprinkle 3 tbsp of flour over the vegetables and stir to combine. Gradually whisk in the chicken stock and milk, ensuring no lumps form. Bring to a simmer.

Pro tip: Whisk continuously to avoid clumping.

Add Chicken Back

Return the seared chicken thighs to the pot, skin-side up. Add salt, pepper, and thyme. Cover and simmer on low heat for 30 minutes.

Pro tip: Ensure the liquid covers the chicken halfway.

Prepare Dumplings

In a mixing bowl, combine 1 cup of flour, 1 tbsp of baking powder, and 1/2 tsp of salt. Stir in milk and melted butter until just combined.

Pro tip: Do not overmix the dumpling batter.

Cook Dumplings

Drop spoonfuls of dumpling batter onto the simmering stew, spacing them evenly. Cover the pot and let the dumplings steam for 15 minutes without lifting the lid.

Pro tip: Keeping the lid on ensures the dumplings cook evenly.

Check Doneness

After 15 minutes, check the internal temperature of the chicken to ensure it is 165°F (74°C) at the thickest part. Stir in frozen peas and cook for an additional 5 minutes.

Serve

Remove from heat and let it cool slightly before serving. Garnish with fresh parsley if desired.

Pro tip: Letting the dish rest enhances the flavours.

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Tips & Tricks

<ul><li>Ensure the chicken is thoroughly cooked to 165°F (74°C) for safety.</li><li>Use a heavy-bottomed pot for even cooking.</li><li>Do not lift the lid while steaming the dumplings.</li><li>For added flavour, use homemade chicken stock.</li></ul>

Serving Suggestions

Serve your chicken and dumplings hot, garnished with fresh parsley for a pop of colour and added freshness. Pair it with a simple green salad or steamed vegetables for a complete meal. This dish can be made ahead of time; simply store the stew and dumplings separately in airtight containers in the refrigerator for up to three days. Reheat gently on the stove, adding a splash of broth or milk to maintain the creamy consistency.