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Chicken and Dumplings: The Ultimate Comfort Food Recipe

  • Total Time: 125 minutes
  • Yield: 6-8 servings 1x

Description

Comforting and hearty Chicken and Dumplings, featuring tender shredded chicken simmered in a rich broth with fluffy, homemade dumplings.

Ingredients

Scale
  • 3 lbs bone-in, skin-on chicken pieces (thighs, drumsticks, and breasts work well)
  • 1 tbsp olive oil
  • 1 large onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 8 cups chicken broth
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary
  • Salt and pepper to taste
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 1 cup buttermilk (or milk with 1 tbsp lemon juice or vinegar added)
  • 1/4 cup melted butter
  • 2 tbsp chopped fresh parsley (optional)
  • 1 cup frozen peas
  • 1 cup frozen corn

Instructions

  1. Pat the chicken pieces dry with paper towels. Season generously with salt and pepper. Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the chicken pieces in batches, skin-side down first, until golden brown on all sides. This usually takes about 3-5 minutes per side. Don’t overcrowd the pot; work in batches to ensure proper browning. Remove the chicken from the pot and set aside.
  2. Add the chopped onion, carrots, and celery to the pot. Cook over medium heat, stirring occasionally, until the vegetables are softened, about 5-7 minutes. If the pot seems dry, add a little more olive oil.
  3. Add the minced garlic, dried thyme, and dried rosemary to the pot. Cook for another minute, stirring constantly, until fragrant. Be careful not to burn the garlic.
  4. Pour in about 1/2 cup of the chicken broth and scrape the bottom of the pot to loosen any browned bits. These browned bits add a lot of flavor to the dish.
  5. Return the seared chicken pieces to the pot.
  6. Pour in the remaining chicken broth. Add the bay leaves. Make sure the chicken is mostly submerged in the broth. If not, add a little more broth or water.
  7. Bring the mixture to a simmer. Reduce the heat to low, cover the pot, and simmer for at least 1 hour, or until the chicken is cooked through and very tender. The longer it simmers, the more flavorful it will be.
  8. Carefully remove the chicken pieces from the pot and place them on a plate to cool slightly. Once cool enough to handle, shred the chicken meat, discarding the skin and bones.
  9. For a smoother broth, you can strain it through a fine-mesh sieve, discarding the vegetables. I usually skip this step because I like the texture of the vegetables in the finished dish.
  10. Pour the broth back into the pot.
  11. In a large bowl, whisk together the flour, baking powder, salt, and baking soda. Make sure the baking powder and baking soda are fresh for the best rise.
  12. In a separate bowl, whisk together the buttermilk and melted butter. Pour the wet ingredients into the dry ingredients.
  13. Stir the mixture until just combined. Do not overmix! Overmixing will result in tough dumplings. The batter should be slightly lumpy. If you’re adding parsley, gently fold it in now.
  14. Bring the broth in the pot back to a gentle simmer.
  15. Drop spoonfuls of the dumpling batter into the simmering broth. Use two spoons to shape the dumplings if needed. Try to keep the dumplings roughly the same size so they cook evenly. Don’t overcrowd the pot; work in batches if necessary.
  16. Cover the pot and simmer for 15-20 minutes, or until the dumplings are cooked through and fluffy. Avoid lifting the lid during the first 15 minutes, as this can cause the dumplings to deflate. To check for doneness, insert a toothpick into a dumpling; it should come out clean.
  17. Gently stir the shredded chicken back into the pot.
  18. If using, stir in the frozen peas and corn. Cook for a few more minutes, until the vegetables are heated through.
  19. Taste the chicken and dumplings and adjust the seasoning with salt and pepper as needed.
  20. Ladle the chicken and dumplings into bowls and serve hot. Garnish with fresh parsley, if desired.

Notes

  • For richer flavor, use homemade chicken broth.
  • Don’t overmix the dumpling batter, or they will be tough.
  • Be careful not to overcrowd the pot when searing the chicken or cooking the dumplings.
  • Simmering the chicken longer will result in a more flavorful broth.
  • If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for a few minutes to curdle slightly before using.
  • Prep Time: 30 minutes
  • Cook Time: 95 minutes

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Find it online: https://www.beerecipe.com/chicken-and-dumplings/