About This Recipe

Chicken and dumplings is a traditional American comfort food consisting of a chicken stew topped with dough pieces that steam during cooking. The dish features tender chicken in a savory broth with vegetables, finished with soft, pillowy dumplings. This one-pot meal has regional variations throughout the United States.

Why You’ll Love This Recipe

• Uses economical, readily available ingredients
• Provides complete meal in one pot
• Features tender chicken and fluffy dumplings
• Offers customizable vegetable additions
• Produces hearty portions suitable for gatherings

Ingredients

For the Stew:

• 3 lbs bone-in chicken pieces (thighs and breasts)
• 2 tbsp vegetable oil
• 1 large onion, diced
• 3 carrots, sliced
• 3 celery stalks, sliced
• 3 garlic cloves, minced
• 6 cups chicken broth
• 1 tsp dried thyme
• 2 bay leaves
• Salt and black pepper to taste

For the Dumplings:

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1 tsp salt
• 1 cup milk
• 3 tbsp unsalted butter, melted

Step by Step Instructions

1. Heat oil in a large pot or Dutch oven over medium-high heat. Season chicken with salt and pepper. Brown chicken on all sides (8-10 minutes total). Transfer to plate.
2. Add onion, carrots, and celery to pot. Cook until softened (5-7 minutes). Add garlic and cook until fragrant (30 seconds).
3. Return chicken to pot. Add broth, thyme, and bay leaves. Bring to boil, then reduce heat to low. Cover and simmer for 45 minutes.
4. Remove chicken from pot. Discard bones and skin. Shred meat and return to pot. Discard bay leaves.
5. For dumplings: Whisk flour, baking powder, and salt in bowl. Stir in milk and melted butter until just combined.
6. Increase stew heat to medium-low. Drop tablespoon-sized dumpling dough onto simmering stew, spacing evenly.
7. Cover tightly and simmer for 15 minutes without lifting lid. Dumplings should double in size when cooked.
8. Season stew with salt and pepper before serving.

FAQ

Q: Can I use boneless chicken?
A: Yes, but bone-in chicken yields more flavorful broth. Reduce initial cooking time to 25 minutes if using boneless.

Q: Why shouldn’t I lift the lid while dumplings cook?
A: Steam must be retained for proper dumpling expansion. Opening the lid releases steam and may cause dumplings to collapse.

Q: Can I use store-bought broth?
A: Yes. Use low-sodium broth to control seasoning.

You Must Know

• Dumpling dough should be mixed until just combined – overmixing creates toughness
• Maintain gentle simmer when cooking dumplings – boiling causes disintegration
• Dumplings are cooked through when toothpick inserted comes out clean
• Stew thickness will increase upon standing due to dumpling absorption

Storage Tips

• Refrigerate in airtight container for up to 3 days
• Dumplings will absorb broth when stored – add extra broth when reheating
• Freezing not recommended – dumplings become soggy when thawed
• Reheat gently on stovetop over low heat to prevent scorching