Description
This isn’t just another chicken and dumplings recipe. It’s the one I turn to when I need a hug in a bowl, and it’s the one that gets requested every single time I make it for friends. It comes together in about 45 minutes, making it perfect for a weeknight comfort food fix.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced (about 1 cup)
- 2 medium carrots, peeled and diced (about 1 cup)
- 2 stalks celery, diced (about ½ cup)
- 3 cloves garlic, minced
- ¼ cup all-purpose flour
- 4 cups low-sodium chicken broth
- 1 cup whole milk or half-and-half
- 1 ½ pounds boneless, skinless chicken thighs
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- Salt and freshly ground black pepper to taste
- 1 cup frozen peas
- 2 tablespoons fresh parsley, chopped
- 1 ½ cups all-purpose flour (spooned and leveled)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon sugar
- ½ teaspoon salt
- ¼ cup cold unsalted butter, cut into small cubes
- ¾ cup buttermilk, cold
Instructions
- Start the Base: Melt the 2 tablespoons of butter in your large pot over medium heat. Once it’s foaming, add the diced onion, carrots, and celery. Cook, stirring occasionally, for about 5-7 minutes, until the vegetables have softened and the onion is translucent.
- Bloom the Aromatics: Add the minced garlic, dried thyme, and dried rosemary. Stir constantly for about 30 seconds until the garlic is fragrant. Be careful not to let it burn.
- Make the Roux: Sprinkle the ¼ cup of flour over the vegetables. Stir it in and cook for 1-2 minutes, stirring constantly. It will look like a thick, pasty mess.
- Build the Broth: Slowly pour in the chicken broth while whisking constantly to prevent lumps. Whisk until the mixture is smooth. Then, pour in the milk or half-and-half and whisk again. Bring the mixture to a gentle simmer.
- Add the Chicken: Season the chicken thighs generously with salt and pepper. Nestle them into the simmering broth. Reduce the heat to medium-low, cover the pot, and let it simmer gently for 15 minutes.
- Make the Dumpling Dough: While the chicken simmers, in a medium bowl, whisk together the flour, baking powder, baking soda, sugar, and salt. Add the cold, cubed butter. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse meal with some pea-sized butter pieces remaining.
- Add the Buttermilk: Make a well in the center of the flour mixture and pour in the cold buttermilk. Stir with a fork just until the dough comes together. It will be shaggy and slightly sticky. Do not overmix.
- Shred the Chicken: After 15 minutes, use tongs to transfer the cooked chicken thighs to a cutting board. Let them rest for a minute or two, then use two forks to shred the meat.
- Return the Chicken: Stir the shredded chicken and the frozen peas into the simmering broth. Taste the broth and adjust the salt and pepper.
- Drop the Dumplings: Using a ¼-cup measuring cup or a cookie scoop, drop spoonfuls of the dumpling dough onto the simmering broth. Don’t press them down.
- Cover and Steam: Immediately cover the pot with a tight-fitting lid. Reduce the heat to low and let them cook for exactly 15 minutes. Do not peek!
- Finish and Serve: After 15 minutes, turn off the heat. Carefully remove the lid. The dumplings should have puffed up beautifully. Sprinkle the fresh parsley over the top. Let the pot rest for 5 minutes before serving.
Notes
Don’t overmix the dumplings; mix until just combined. Keep dumpling ingredients cold. Resist the urge to peek while dumplings steam. Use chicken thighs for juicier results. For extra depth, toast the flour for the roux before using.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 540
- Sugar: 8
- Sodium: 800
- Fat: 22
- Saturated Fat: 10
- Carbohydrates: 52
- Fiber: 4
- Protein: 28
Keywords: chicken and dumplings, comfort food, easy dinner, one pot meal, chicken thighs, buttermilk dumplings, cozy recipe