- Prepare the Ingredients
Gather all ingredients: 2 lb boneless, skinless chicken thighs, 1/4 cup all-purpose flour, 3 tbsp unsalted butter, 1 large diced yellow onion, 3 sliced medium carrots, 2 sliced celery stalks, 3 minced garlic cloves, 1/2 cup dry white wine, 6 cups low-sodium chicken broth, 3 fresh thyme sprigs, 1 bay leaf, 1 cup frozen peas, 1 tsp salt, 1/2 tsp black pepper, 2 cups all-purpose flour (for dumplings), 1 tbsp baking powder, 1/2 tsp salt (for dumplings), and 1 cup buttermilk.
- Brown the Chicken and Build the Base
Pat the chicken thighs dry and toss with 1/4 cup flour. In a large Dutch oven or heavy pot, melt butter over medium-high heat. Brown the chicken in batches, about 3-4 minutes per side, until golden. Remove and set aside. Add onion, carrots, and celery to the pot. Cook for 5-7 minutes until softened. Add garlic and cook for 1 minute until fragrant. Pour in white wine to deglaze, scraping up any browned bits, and simmer for 2 minutes.
- Simmer the Stew
Return the chicken to the pot. Add chicken broth, thyme sprigs, bay leaf, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes until the chicken is tender and cooked through. Remove the chicken, shred it with two forks, and return it to the pot. Stir in frozen peas.
- Make and Cook the Dumplings
In a medium bowl, whisk together 2 cups flour, baking powder, and 1/2 tsp salt for the dumplings. Make a well in the center and pour in the buttermilk. Using a fork, gently stir just until a shaggy dough forms—do not overmix. Increase the stew to a gentle simmer. Drop tablespoon-sized mounds of dough onto the surface of the simmering stew. Cover tightly and cook for 15 minutes without peeking. The dumplings should be puffed and cooked through. Serve immediately.
- Calories:420 kcal
- Protein:32 g
- Carbohydrates:45 g
- Sugar:8 g
- Salt:1.2 g
- Energy:1760 kJ
- Fat:14 g
There’s a particular kind of hunger that only a bowl of chicken and dumplings can satisfy—a deep, soul-warming craving that whispers of home and hearth. It’s the culinary equivalent of a woolly sweater on a frosty day. My version of this classic leans into that comfort but with a lighter, brighter broth and dumplings so fluffy they practically float. Let’s dive into why this dish has earned its legendary status.
The Humble History of Chicken and Dumplings
This stew’s roots are tangled in practicality. Pioneers and farm cooks needed to stretch a single chicken to feed a crowd, leading to the genius addition of simple dough dropped into simmering broth. Over time, it evolved into the beloved American staple we know today, a symbol of resourcefulness and heart.
What Makes This Version Sing
The magic here is in the contrast. The broth is rich and herbaceous, thanks to a long simmer with thyme and bay, but it’s not overly heavy. Meanwhile, the dumplings are ethereal pillows, achieved by handling the dough with a gentle touch and using buttermilk for tenderness. It’s a balance of substance and airiness that defines the perfect bowl.
The Pro-Tip for Perfect Dumplings
Here’s the secret I learned the hard way: resist the urge to stir the dumpling batter smooth. Lumps are your friend! Overmixing develops gluten, leading to tough, leaden pucks instead of light, fluffy clouds. Fold the wet and dry ingredients together just until no dry flour remains—it should look shaggy and imperfect.
Serving & Pairing Ideas
While this stew is a meal unto itself, a crisp, bitter green salad with a sharp vinaigrette cuts through the richness beautifully. For a drink, a glass of unoaked Chardonnay or a dry hard cider complements the savory notes without overpowering them. It’s also fantastic with a hunk of crusty bread for sopping up every last drop.
Variations & Substitutions
This chicken and dumplings recipe is wonderfully adaptable. For a lighter take, use skinless chicken breasts and swap half the broth for low-sodium chicken stock. Gluten-free? A 1:1 gluten-free flour blend works perfectly in the dumplings. Vegetarians can try a version with hearty mushrooms and vegetable broth. The core technique remains the same.
Make-Ahead & Storage Tips
You can prepare the stew base (through step 3) up to two days ahead. Store it covered in the fridge, then reheat gently before adding the dumplings. Leftovers keep for 3-4 days in the refrigerator, though the dumplings will soften further upon reheating. They’re still delicious! For more expert techniques, check out Serious Eats.
Frequently Asked Questions
Can I use a store-bought rotisserie chicken for this chicken and dumplings recipe? Absolutely! Shred the meat and add it to the simmering broth just before you drop in the dumplings. It’s a fantastic time-saver.
My broth is too thin. How can I thicken it? Mix a tablespoon of flour with two tablespoons of cold broth or water to create a slurry. Whisk it into the simmering stew and cook for 2-3 minutes until thickened.
Can I freeze chicken and dumplings? I don’t recommend it. The dumplings don’t freeze well and become mushy upon thawing. It’s best enjoyed fresh or refrigerated for a few days.
So, there you have it—my take on a timeless classic. I promise, once you taste a dumpling you made yourself, drifting in that savory gravy, you’ll understand the hype. Now, go warm up your kitchen and your soul. I’d love to hear how yours turns out in the comments! For more inspiration, browse our recipe collection.
