Name: Chicken and Dumplings
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 8
Ingredients: 4 lbs. Chicken thighs and breast parts, skin on, bone in; 2 tsp. Butter or olive oil; 1 qt. Chicken stock; 2 stalks Celery, cut in ½-inch pieces; 1 lg. Onion, roughly chopped; 6 Tbsp. Flour; 1 tsp. Dried thyme; 1/4 Cups Dry sherry or vermouth; 1 Tbsp. Heavy cream; 3/4 Cups Frozen peas, thawed; 1/4 Cups Fresh parsley, minced; Salt and pepper to taste; 2 Cups Cake flour; 2 tsp. Baking powder; 3/4 tsp. ¾ tsp. Salt; 2 Tbsp. Butter, melted; 3/4 Cups ¾ Cup Milk; 1/4 Cups ¼ Cup Fresh herbs

Print Recipe

Chicken and Dumplings

Author: Adam Moore Cuisine: American Courses: Main Course, Soup Recipe Keys: Dairy High Protein Kids Make Ahead Non Vegetarian

Difficulty: Intermediate Prep Time 20 mins Cook Time 1 hr Total Time 1 hr 20 mins

Servings: 8 Calories: 420

Best Season: Fall, Winter

Description

A classic, deeply satisfying chicken and dumplings — bone-in chicken browned and simmered in homemade stock with celery, onion, thyme, and sherry until tender, shredded right into the broth, and finished with fluffy cake-flour dumplings that steam directly on the surface. Add peas, parsley, and a splash of cream for an exceptional finish.

Instructions

Chicken and Vegetables

Heat chicken stock in a medium pot to a gentle simmer. In a separate large pot, heat butter/oil over medium-high. Brown chicken in batches, seasoning with salt. Transfer to the stock pot.
Simmer chicken in stock until cooked through, about 20 minutes. Remove, shred meat from bones, and set aside. Strain and reserve the stock.
In the large pot, sauté celery and onion until softened. Stir in flour and cook 1–2 minutes. Add sherry if using. Gradually add reserved stock, whisking to prevent lumps. Simmer until thickened.
Add shredded chicken, peas, parsley, cream, and thyme. Season generously with salt and pepper.

Dumplings

Mix flour, baking powder, and salt together. Stir in melted butter and milk until just combined. Do not overmix. Fold in fresh herbs if using.
Drop tablespoon-sized portions of dough directly onto the surface of the simmering stew.
Cover pot and cook on low for 15 minutes WITHOUT LIFTING THE LID. Dumplings should be cooked through and fluffy.
Serve immediately.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 420kcal

% Daily Value *
Total Fat 14g22%
Saturated Fat 5g25%
Cholesterol 125mg42%
Sodium 580mg25%
Total Carbohydrate 36g12%
Dietary Fiber 3g12%
Sugars 4g
Protein 38g76%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Cake flour makes noticeably fluffier dumplings than all-purpose. Worth seeking out if you can find it.

Do NOT lift the lid while the dumplings are steaming — the steam is what cooks them through. Opening the lid makes them dense and doughy.

Chicken and Dumplings