The Best Chicken and Dumplings
Ingredients
- 2 tbspolive oil
- 3 mediumcarrots
halved lengthwise, sliced 1/2 inch thick
- 2celery stalks
sliced 1/2 inch thick
- 1 mediumonion
diced
- kosher salt and freshly ground black pepper
- 2 clovesgarlic
minced
- 1 tbspfresh thyme leaves
chopped
- 1 cdry white wine
- 4 tbspunsalted butter
- ½ call-purpose flour
- ½ cwhole milk
- 1 ½ lbboneless
skinless chicken thighs, cut into 1-inch pieces
- 4 ½ chomemade chicken stock
see cook's note
- ¼ cfresh flat-leaf parsley leaves
chopped, plus more for serving
- 1 cfrozen peas
- 1 ¾ call-purpose flour
see cook's note
- 1 tbspbaking powder
- 1 tspgarlic salt
- kosher salt and freshly ground black pepper
- 2 tbspunsalted butter
melted
- 1 cwhole milk
Directions
- 1
For the chicken: Heat the oil in a large Dutch oven or heavy-bottomed pot with a lid over medium-high heat until shimmering. Add the carrots, celery, onion, 1/2 teaspoon salt and about 10 grinds black pepper and cook, stirring occasionally, until the vegetables just begin to soften but don't take on any color, 4 to 5 minutes.
- 2
Stir in the garlic and thyme and cook until fragrant, about 1 minute. Add the wine and simmer until completely evaporated, 4 to 5 minutes. Stir in the butter until completely melted. Sprinkle the flour over the vegetables and stir until it is completely incorporated and a sandy paste forms. Pour in the milk and stir until the flour has been smoothly incorporated into the liquid.
- 3
Add the chicken and the chicken stock to the pot and stir to combine. Bring the mixture to a boil then lower the heat to medium-low and simmer until the chicken is cooked through, 15 to 20 minutes. Stir in the parsley and peas and remove from the heat.
- 4
For the dumplings: Whisk together the flour, baking powder, garlic salt, 1/2 teaspoon salt and about 10 grinds black pepper in a medium bowl. Stir in the melted butter until just combined, then add the milk and stir until a ball of dough forms.
- 5
Use a small ice cream scoop or measuring cup to scoop 10 balls of dough into the pot (about 2 tablespoons each). Cover the pot and simmer over medium-low until the dumplings have puffed up and a toothpick inserted into the center comes out clean, 10 to 15 minutes. Divide among bowls and sprinkle with more parsley.
The Best Chicken and Dumplings
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About this Recipe
Craving the ultimate comfort food experience that tastes like it came from your favorite restaurant, but made right in your kitchen? This recipe for The Best Chicken and Dumplings delivers exactly that – a truly satisfying, from-scratch main dish that embodies pure comfort food at its finest. What makes this dish truly special is the perfect harmony of tender boneless, skinless chicken thighs simmered in a rich, creamy sauce, crowned with irresistible, pillowy dumplings. Cooked in a Dutch oven, the flavors of the chicken and vegetables meld beautifully, creating a hearty yet balanced meal that comes together in about an hour.
You're in for a treat with every spoonful of this classic. Imagine succulent pieces of chicken, softened carrots, celery, and onion, all bathed in a deeply savory, luscious sauce enriched with a hint of dry white wine and fresh thyme. The star, of course, is the dumpling — light, fluffy, and utterly delicious, soaking up the flavorful broth below. It’s a wonderfully warming and satisfying experience, hearty but not too heavy, perfect for cozy evenings. This main dish offers 636 calories per serving, providing substantial, soul-satisfying nourishment.
While this recipe shines as written, you can easily adapt it to your pantry. The recipe highlights homemade chicken stock for optimal flavor, but a good quality store-bought stock can be used as a convenient alternative. For the dry white wine, choose something you'd enjoy drinking, like a Sauvignon Blanc or Pinot Grigio. Feel free to adjust the herbs; while fresh thyme is specified, dried thyme can be used in a pinch, just use about a third of the amount.
This hearty main dish is pure comfort food, ideal for family dinners or a comforting meal on a chilly evening. Serve it simply in a bowl, perhaps with a sprinkle of fresh parsley for a touch of color and brightness.