Chicken and Dumplings
Classic homestyle Chicken and Dumplings is an easy stovetop recipe and the ultimate comfort food! It's ready in one hour, with fluffy drop dumplings.
Equipment
Ingredients
- 1 ½ pounds (680 g) chicken breasts or thighs - boneless and skinless, or 3 cups shredded rotisserie chicken
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 tablespoon (15 ml) olive oil
- 2 tablespoons (28 g) unsalted butter
- 1 medium (100 g) yellow onion finely diced
- 1 medium (100 g) carrot peeled and diced
- 1 rib (100 g) celery diced
- 3 cloves garlic minced
- ¼ cup (30 g) all-purpose flour
- 4 cups (1 liter) chicken stock
- ½ cup (120 ml) heavy cream
- ½ teaspoon Italian seasoning
- 2 bay leaves
- 1 cup (150 g) frozen peas
- 2 tablespoons chopped parsley for garnish
For the dumplings
- 2 cups (240 g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon granulated sugar
- ¼ teaspoon ground black pepper
- ½ teaspoon garlic powder
- ½ cup (120 ml) whole milk
- ½ cup (120 ml) sour cream
- 4 tablespoons (56 g) unsalted butter melted
Instructions
- Season chicken with salt and pepper on both sides. In a large Dutch oven, heat olive oil over medium-high heat. Cook the chicken for 3-4 minutes per side until fully cooked. Remove, let cool, then dice into small pieces.
- In the same Dutch oven, melt butter over medium heat. Add onion, carrot, and celery; cook until softened, about 4 minutes. Add garlic; cook for 30 seconds.
- Sprinkle flour over the vegetables, stirring for 2 minutes. Add chicken stock, heavy cream, Italian seasoning, and bay leaves.
- Bring to a boil, then simmer over medium heat for 5 minutes or until thickened into a gravy.
- Add the diced chicken and frozen peas to the Dutch oven. Stir well and cover, reducing heat to low as you prepare the dumplings.
- Make Dumplings: In a medium bowl, mix flour, baking powder, salt, sugar, pepper, and garlic powder. Pour in milk, sour cream, and melted butter, stirring just until blended. Be careful not to overmix the batter.
- With the stew at a very gentle simmer, use a small (2 teaspoon size) cookie scoop to drop dumpling dough into the stew. Cover with a lid and cook for 12-15 minutes. Do not uncover during cooking to ensure proper steaming.
- Remove from heat, uncover and sprinkle with chopped parsley before serving.
Notes
- Cook the Dumplings on Low Heat. Since we'll be adding the dumplings, covering the pot, and leaving them for 12 minutes, you will want to be sure that the temperature is low enough that the soup won't scorch in the process.
- Use a Dutch Oven. While you can technically cook this in any soup pot, It's helpful to cook this in a Dutch oven or another heavy-bottomed pot so that the heat is evenly distributed.
- No Peeking! The dumplings won't steam properly if you remove the lid while they're cooking, so walk away for a few minutes. Set the table, pour yourself a drink, and let the heat of the pan do the work.
- Storage: Leftover chicken and dumplings can be stored in an airtight container in the refrigerator for up to 4 days.
- Freezing: You can also freeze this recipe for up to 3 months.
- To Reheat: Thaw from frozen by placing the stew in the fridge overnight. Reheat gently on the stove or in the microwave. If needed, add a splash of water or chicken broth to loosen up the stew.
Nutrition
Calories: 636kcal | Carbohydrates: 52g | Protein: 37g | Fat: 31g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 144mg | Sodium: 975mg | Potassium: 991mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2838IU | Vitamin C: 16mg | Calcium: 159mg | Iron: 4mg
Find it online: https://littlesunnykitchen.com/chicken-and-dumplings/