Prep time: 25 min
Cook time: 70 min
Total time: 95 min
Ingredients: 2 lb bone-in, skin-on chicken thighs, trimmed of excess skin and fat; 1 scant teaspoon salt; ½ teaspoon freshly ground black pepper; 1 tablespoon olive oil; 1 medium yellow onion, finely chopped; 2 medium carrots, sliced into ¼-in (6-mm) thick rounds; 2 celery ribs, cut into ¼-in (6-mm) dice; 3 cloves garlic, minced; 6 tablespoons all-purpose flour; 4 cups chicken broth; 1 teaspoon dried thyme; 1 bay leaf; ½ cup heavy cream; 1 cup frozen peas; 2 tablespoons dry sherry (optional); 1½ cups all-purpose flour, spooned into measuring cup and leveled-off; 2 teaspoons baking powder; ¾ teaspoon salt; ¼ teaspoon freshly ground black pepper; ¾ cup heavy cream; 1 large egg; 3 tablespoons unsalted butter, melted and cooled slightly; 3 tablespoons finely chopped fresh parsley (optional)

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Chicken and Dumplings Recipe — Once Upon a Chef

This easy, one-pot chicken and dumplings recipe features tender chicken in a rich, creamy stew topped with fluffy, biscuit-like dumplings.

Rezept

Chicken Main Course Soup

Zubereitungszeit ca. 95 MinutenVorbereitung ca. 25 MinutenKochzeit ca. 70 Minuten

Zutaten:

2 lb bone-in, skin-on chicken thighs, trimmed of excess skin and fat
1 scant teaspoon salt
½ teaspoon freshly ground black pepper
1 tablespoon olive oil
1 medium yellow onion, finely chopped
2 medium carrots, sliced into ¼-in (6-mm) thick rounds
2 celery ribs, cut into ¼-in (6-mm) dice
3 cloves garlic, minced
6 tablespoons all-purpose flour
4 cups chicken broth
1 teaspoon dried thyme
1 bay leaf
½ cup heavy cream
1 cup frozen peas
2 tablespoons dry sherry (optional)
1½ cups all-purpose flour, spooned into measuring cup and leveled-off
2 teaspoons baking powder
¾ teaspoon salt
¼ teaspoon freshly ground black pepper
¾ cup heavy cream
1 large egg
3 tablespoons unsalted butter, melted and cooled slightly
3 tablespoons finely chopped fresh parsley (optional)

Arbeitsschritte:

Season the chicken all over with the salt and pepper. In a large Dutch oven or soup pot (at least 5½ qt/5.2L), heat the oil over medium-high heat until shimmering.
Add the chicken, skin side down, and cook until golden, about 5 minutes. Flip and cook for a few minutes more, until lightly browned. Transfer to a plate and set aside, leaving the rendered fat in the pot.
Lower the heat to medium. Add the onion, carrots, and celery and cook, stirring occasionally and scraping up any browned bits, until the vegetables just start to soften, 4 to 5 minutes.
Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds. Do not brown.
Sprinkle the flour over the vegetables and cook, stirring constantly, for about 1 minute.
Gradually stir in the chicken broth, scraping up any browned bits from the bottom of the pot. Add the thyme and bay leaf.
When the chicken is cool enough to handle, remove and discard the skin.
Return the chicken and any accumulated juices to the pot. Bring to a boil, then reduce the heat to low, cover, and simmer for about 35 minutes, or until the chicken is tender and cooked through.
Using tongs, transfer the chicken to a cutting board. Remove and discard the bones, then shred or cut the chicken into bite-size pieces, discarding any tough or sinewy bits.
Skim any excess fat from the surface of the stew and discard the bay leaf. Return the chicken to the pot, then stir in the heavy cream, peas, and sherry (if using). Bring to a simmer.
Make the dumpling batter: In a medium bowl, whisk together the flour, baking powder, salt, and pepper. In a small bowl, whisk together the cream, egg, melted butter, and parsley (if using). Add the wet ingredients to the dry ingredients and stir just until combined. Do not overmix; the batter will be thick, like cookie dough.
Using two spoons, drop golf ball-sized mounds of dough over the surface of the gently simmering stew, leaving a little space between them. You should get about 12 dumplings (it’s okay if they touch).
Cover the pot tightly, reduce the heat to low, and cook without lifting the lid for 15 to 18 minutes, or until the dumplings are puffed and cooked through. To check for doneness, split one of the larger dumplings in half; the center should be fluffy and cooked through, with no wet dough. If needed, cover and cook a few minutes longer.
Ladle the stew and dumplings into bowls and serve.