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Chicken and Dumplings Recipe

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4.2 from 9 reviews

A comforting homemade Chicken and Dumplings recipe featuring tender browned chicken thighs simmered in a rich herb-infused gravy with fluffy, tender dumplings cooked right on top. This classic dish combines sautéed vegetables, aromatic herbs, and a creamy roux-based sauce for a warming, hearty meal perfect for any occasion.

Ingredients

Chicken and Gravy

  • 4 chicken thighs (boneless, skinless, about 1 lb.)
  • 1 Tbsp olive oil
  • 1 yellow onion, diced
  • 2 garlic cloves, minced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 4 Tbsp butter
  • ¼ cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup whole milk
  • 1 tsp dried parsley
  • ½ tsp dried thyme
  • ½ tsp dried rosemary
  • ½ tsp dried sage
  • ½ tsp salt
  • ¼ tsp black pepper, freshly cracked

Dumplings

  • 1 cup all-purpose flour
  • 1½ tsp baking powder
  • 1 tsp dried parsley
  • ½ tsp granulated sugar
  • ½ tsp salt
  • ⅛ tsp garlic powder
  • ⅛ tsp black pepper, freshly cracked
  • ½ cup milk
  • 2 Tbsp butter, melted

Instructions

  1. Brown the chicken: Heat olive oil in a deep skillet or Dutch oven over medium heat. Once hot, add chicken thighs and brown on each side until the outside is very browned but not fully cooked. Transfer chicken to a clean bowl.
  2. Sauté the onion and garlic: In the same skillet, add diced onion and minced garlic. Sauté over medium heat until the onions soften, stirring frequently to lift browned bits from the bottom of the skillet.
  3. Add carrots and celery: Add diced carrot and celery to the skillet with the onions and garlic. Continue sautéing for about five more minutes until vegetables begin to soften.
  4. Make a roux: Add butter and flour to the skillet. Stir continuously until butter melts and forms a paste coating the vegetables. Cook and stir for about two minutes to eliminate raw flour taste.
  5. Simmer gravy: Stir in parsley, thyme, rosemary, sage, salt, black pepper, chicken broth, and milk. Increase heat to medium-high, stirring constantly. Bring the mixture to a simmer and cook until it thickens to a gravy consistency.
  6. Add chicken back: Dice the browned chicken thighs and add them into the skillet with the vegetable gravy. Cover with a lid and let simmer over medium heat while preparing the dumplings.
  7. Prepare dumpling mix: In a bowl, combine flour, parsley, baking powder, sugar, salt, garlic powder, and black pepper.
  8. Make dumpling batter: Pour milk and melted butter into the dry ingredients. Stir gently until a soft, scoopable batter forms. Do not overmix to keep dumplings tender.
  9. Drop dumplings into gravy: Remove the lid from the skillet and drop the dumpling batter onto the simmering gravy in approximately 2 tablespoon dollops, about 12 dumplings in total.
  10. Simmer dumplings: Ensure the gravy remains at a gentle simmer. Cover the skillet and cook the dumplings for 15 minutes without lifting the lid. The dumplings will double in size and become fluffy and cooked through.
  11. Serve: Once dumplings are cooked, serve the chicken and dumplings hot for a hearty, comforting meal.

Notes

  • Make sure the chicken is browned but not fully cooked before adding back to the gravy to ensure tenderness.
  • Do not over-stir the dumpling batter to keep the texture light and fluffy.
  • Keep the gravy simmering gently when cooking dumplings to avoid tough texture.
  • Use a lid while simmering dumplings to trap steam and help them cook evenly.
  • You can substitute herbs according to preference, but dried parsley and thyme give a classic flavor.

Find it online: https://marthatasty.com/chicken-and-dumplings-recipe/