Easy Chicken and Dumplings
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
1 hr
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Total Time
1 hr 10 mins
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Servings
6 people
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Calories
591 kcal
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Course
Main Course
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Cuisine
French
Easy Chicken and Dumplings
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This easy chicken and dumplings recipe is totally homemade and is sure to become a family favorite. Packed with flavor, juicy meat, and tender veggies!
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Ingredients
For the Stew
- 2 lbs chicken thighs boneless, skinless (about 4-6 thighs)
- 2 teaspoons olive oil
- 2 tablespoons butter
- 2 carrots sliced
- 1 celery stalk ¼ inch dice
- ½ cup onion ¼ inch dice
- 1 teaspoon dried thyme leaves
- ½ teaspoon ground sage
- salt and pepper to taste
- 1 garlic clove minced
- 3 tablespoons flour
- ¼ cup dry white wine or chicken broth
- 2 cups chicken broth
- ¼ cup milk
- ¼ cup cream
- ½ cup frozen peas
- fresh parsley chopped
For the Dumplings
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup whole milk
- 2 tablespoons butter
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Instructions
For the Stew
- Heat oil in a heavy bottomed large pot on high until smoking.
- Sear the chicken thighs until golden brown on both sides, remove from pan and set aside. If there is a lot of excess grease at this point, remove it from the pan.
- Reduce heat to medium low and add butter to the pot.
- Once the butter is melted, add the carrots, celery, and onion. Saute until slightly softened.
- Add thyme, sage, salt, pepper, and garlic and cook until fragrant, about 30 seconds.
- Add flour and stir until all the vegetables are coated. Cook for about 2 minutes.
- Add white wine, stirring constantly and scraping up any browned bits on the bottom of the pan.
- Add chicken broth, milk, and cream. Stir to combine.
- Add chicken and any accumulated juices back into the pot, nestling it down in the vegetables.
- Cover and simmer about 45 minutes, until chicken is cooked through and shreds easily.
- Remove chicken, shred, and add back to the pot.
- Stir in the frozen peas and return stew to a simmer.
For the Dumplings
- Whisk dry ingredients together.
- Stir in milk and butter until a soft dough forms.
- After the stew has been brought back up to a simmer once you have added the peas, drop rounded spoonfuls of the dough into the stew. They should be about the size of a golf-ball, the dough should make about 9 dumplings.
- Space them evenly in the stew.
- Cover the pot and simmer 15-18 minutes, or until the dumplings are cooked through.
- Sprinkle with chopped parsley.
Equipments used:
Notes
- Boneless, skinless chicken breasts can be used but are often more dry and take longer to cook.
- Bone-in, skin-on chicken breasts can also be used but will also take longer to cook.
- Chicken broth can always be substituted in place of white wine.
Nutrition Information
Show Details
Calories
591kcal
(30%)
Carbohydrates
27g
(9%)
Protein
29g
(58%)
Fat
39g
(60%)
Saturated Fat
14g
(70%)
Cholesterol
184mg
(61%)
Sodium
703mg
(29%)
Potassium
715mg
(20%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
4065IU
(81%)
Vitamin C
12.9mg
(14%)
Calcium
137mg
(14%)
Iron
2.9mg
(16%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 591 kcal
% Daily Value*
| Calories | 591kcal | 30% |
| Carbohydrates | 27g | 9% |
| Protein | 29g | 58% |
| Fat | 39g | 60% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 184mg | 61% |
| Sodium | 703mg | 29% |
| Potassium | 715mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 4065IU | 81% |
| Vitamin C | 12.9mg | 14% |
| Calcium | 137mg | 14% |
| Iron | 2.9mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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