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Chicken and Dumplings
Chicken and Dumplings
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Prep Time:
20 minutes
Cook Time:
70 minutes
Total Time:
90 minutes
Indulge in comforting chicken and dumplings: a rich chicken stew with fluffy homemade dumplings.
Ingredients:
  • For the chicken and vegetables:
  • 3 to 3 1/2 pounds chicken thighs and breasts, skin-on, bone-in, trimmed of excess fat
  • 2 teaspoons butter or extra virgin olive oil, or a combination of both
  • Salt
  • 1 quart chicken stock, homemade or store-bought
  • 2 to 3 celery stalks, trimmed and cut into 1/2-inch pieces (about 2 cups)
  • 3 medium carrots, peeled and cut into 1/2-inch pieces (about 2 cups)
  • 1 large onion, roughly chopped (about 2 cups)
  • 1/3 cup all-purpose flour
  • 1 teaspoon dried thyme
  • 1/4 cup dry sherry or vermouth (optional)
  • 1 tablespoon heavy cream (optional)
  • 3/4 cup frozen peas, thawed
  • 1/4 cup minced fresh parsley leaves
  • Ground black or white pepper
  • For the dumplings:
  • 2 cups (250 g) cake flour (can sub all-purpose flour, but use cake flour if you have it, your dumplings will be fluffier)
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 2 tablespoons butter, melted
  • 3/4 cup milk
  • 1/4 cup minced fresh herb leaves such as parsley, chives, and tarragon (optional)
Instructions:
  • Simmer the chicken stock in a medium pot until warmed through.
  • In a large, thick-bottomed pot, melt the butter over medium-high heat. Season the chicken pieces with salt and brown them in batches, starting with the skin-side down to render out fat for the stew later.
  • 1. Brown the chicken pieces on all sides. Remove from pot and set aside. 2. Discard chicken skin. Return chicken to the pot of simmering stock. 3. Poach chicken in stock for about 20 minutes. 4. Allow chicken to cool, then shred meat off bones and cut into 2-inch chunks. Set aside.
  • Sauté the vegetables by heating the large pot to medium-high. Once hot, add the onion, celery, carrot, and thyme. Cook until soft (not browned), around 4 to 5 minutes.
  • Stir in the flour until well incorporated, allowing it to absorb the fat in the pot and create a slightly sticky bottom. Reduce heat to medium-low and continuously stir the vegetable-flour mixture for 2 to 3 minutes, being careful not to burn it.
  • Pour sherry into the flour mixture and stir until it thickens. Gradually pour in hot chicken stock while stirring constantly until the broth thickens. Add the remaining chicken stock and chicken meat, bring to a simmer, then reduce heat.
  • Prepare the dumpling batter by combining flour, baking powder, and salt in a bowl. Gently fold in optional chopped fresh herbs. Pour in melted butter and milk, then stir lightly until just combined using a wooden spoon. Be careful not to overmix to ensure light and fluffy dumplings.
  • Gently spoon dumpling batter on top of the simmering stew. Cover and cook for about 15 minutes. Avoid uncovering the pan while the dumplings are cooking to allow them to steam and become light and fluffy. If needed, cook for an additional 5 to 10 minutes until dumplings are fully cooked through. Enjoy!
  • Enhance the stew with peas, parsley, and a touch of cream. Gently fold in the peas, parsley, and optional cream. Season with salt and pepper to your liking. Serve the stew over a bed of dumplings in soup plates. Remember, the stew will thicken more as it rests. If you enjoyed the dish, please rate it and share your feedback!

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