Classic American Chicken and Dumplings
A comforting and hearty one-pot meal, featuring tender chicken and vegetables in a rich, savory broth, topped with light and fluffy homemade dumplings. A true American classic perfect for a cozy family dinner.
Ingredients
- •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 cloves garlic cloves, minced
- •0.25 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
- •0.25 cup fresh parsley, chopped
- •2 cup all-purpose flour (for dumplings)
- •2 teaspoon baking powder
- •0.5 teaspoon salt (for dumplings)
- •0.25 cup unsalted butter, cold, cut into small pieces
- •0.75 cup milk, whole or low-fat
Instructions
- 1.
Pat chicken pieces dry with paper towels and season generously with salt and black pepper.
- 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.
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.
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.
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.
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.
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.
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.
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.
Taste the broth and adjust seasoning with additional salt and pepper if needed. Ensure the broth is at a gentle simmer.
- 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.
Once dumplings are cooked, gently stir the shredded chicken back into the pot. Stir in the fresh chopped parsley.
- 13.
Serve immediately in warm bowls, ensuring each serving gets a good portion of chicken, vegetables, broth, and fluffy dumplings.
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.
Recipe from TheCookbook.ai
Created by Basil Roux