Classic American Chicken and Dumplings

• •2 lb chicken thighs, bone-in, skin-on
• •1 lb chicken drumsticks, bone-in, skin-on
• •2 tablespoon olive oil
• •1 yellow onion, large, chopped
• •2 carrots, medium, peeled and sliced
• •2 celery stalks, medium, sliced
• •3 garlic cloves, minced
• •0.3 cup all-purpose flour
• •6 cup chicken broth, low-sodium
• •2 cup water
• •1 bay leaf
• •1 teaspoon dried thyme
• •1 teaspoon salt
• •0.5 teaspoon black pepper, freshly ground
• •0.3 cup fresh parsley, chopped
• •2 cup all-purpose flour (for dumplings)
• •2 teaspoon baking powder
• •0.5 teaspoon salt (for dumplings)
• •0.3 cup unsalted butter, cold, cut into small pieces
• •0.8 cup milk, whole or low-fat

Instructions

1. 1

   Pat chicken pieces dry with paper towels and season generously with salt and black pepper.

2. 2

   Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the chicken pieces on all sides until golden, about 5-7 minutes per side. Work in batches if necessary to avoid overcrowding. Remove chicken from the pot and set aside.

3. 3

   Reduce heat to medium. Add chopped onion, carrots, and celery to the pot. Sauté until softened, about 8-10 minutes, scraping up any browned bits from the bottom of the pot. Add minced garlic and cook for another minute until fragrant.

4. 4

   Sprinkle the 1/4 cup all-purpose flour over the vegetables and stir constantly for 1-2 minutes to create a roux. This will help thicken the broth.

5. 5

   Gradually whisk in the chicken broth and water, ensuring no lumps form. Add the bay leaf, dried thyme, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring the mixture to a gentle simmer.

6. 6

   Return the browned chicken pieces to the pot. Cover and simmer for 45-60 minutes, or until the chicken is cooked through and very tender.

7. 7

   While the chicken simmers, prepare the dumpling dough: In a medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt. Cut in the cold butter pieces using a pastry blender, two knives, or your fingertips until the mixture resembles coarse crumbs.

8. 8

   Gradually add the milk to the flour mixture, stirring with a fork until a shaggy dough forms. Be careful not to overmix; the dough should be just combined.

9. 9

   Carefully remove the cooked chicken from the pot and transfer it to a cutting board. Discard the bay leaf. Once cool enough to handle, remove the skin and bones, then shred the chicken meat into bite-sized pieces. Set aside.

10. 10

    Taste the broth and adjust seasoning with additional salt and pepper if needed. Ensure the broth is at a gentle simmer.

11. 11

    Drop the dumpling dough by rounded tablespoonfuls directly into the simmering broth. Do not overcrowd the pot; leave space for the dumplings to expand. Cover the pot tightly and cook for 15-20 minutes, or until the dumplings are puffed and cooked through. Avoid lifting the lid during this time to retain steam.

12. 12

    Once dumplings are cooked, gently stir the shredded chicken back into the pot. Stir in the fresh chopped parsley.

13. 13

    Serve immediately in warm bowls, ensuring each serving gets a good portion of chicken, vegetables, broth, and fluffy dumplings.

Chef's Tips

• 💡For the most tender dumplings, avoid overmixing the dough. Mix just until combined.
• 💡Maintain a gentle simmer, not a rolling boil, when cooking the dumplings. Too high heat can cause them to disintegrate or become tough.
• 💡Using homemade chicken broth will significantly enhance the flavor of your dish.
• 💡Always taste and adjust seasoning (salt, pepper) throughout the cooking process, especially after adding the broth and before serving.
• 💡If you prefer a thicker gravy, you can remove some broth before adding dumplings, whisk in a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water), and then return it to the pot to thicken before adding the dumplings.