Description
A comforting classic chicken and dumplings recipe featuring tender chicken thighs simmered with fresh vegetables and fluffy homemade dumplings, cooked together in a rich, creamy broth for a hearty and satisfying meal.
Ingredients
Dumplings
- 1 cup all-purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup half & half
- 2 tablespoons butter
Sauce and Chicken
- 1 tablespoon oil
- 1 small yellow onion, diced
- 1 teaspoon sea salt
- 2 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- ¼ cup half & half
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- ½ cup diced carrot
- ½ cup sliced celery
Instructions
- Make the dumplings: In a bowl, combine flour, baking powder, and salt. Gently heat butter and half-and-half in a small saucepan until the butter melts, ensuring it doesn't boil. Remove from heat and add this mixture to the dry ingredients. Mix with a fork until a soft dough forms. Tear the dough into 8 pieces, cover with a kitchen cloth, and set aside.
- Sauté aromatics: Heat oil in a Dutch oven over medium heat. Add diced onions and sea salt, cooking and stirring frequently until the onions begin to color, about 3 minutes. Stir in minced garlic and butter. Once butter melts, add flour and cook while stirring until the mixture turns golden, approximately 3-4 minutes.
- Prepare the sauce: Pour in chicken broth, half and half, dried thyme, and bay leaf. Whisk continuously to incorporate the flour mixture evenly. Bring the mixture to a brisk simmer.
- Add chicken and vegetables: Add cut chicken thighs, diced carrots, and sliced celery into the simmering broth.
- Cook with dumplings (Stovetop method): Reduce heat to low. Place the torn dumpling pieces on top of the simmering chicken mixture. Cover the Dutch oven and cook at a gentle simmer until dumplings are cooked through and fluffy, about 15-20 minutes.
- Alternative cooking (Campfire method): After adding chicken, vegetables, and dumplings, cover the Dutch oven and set it over a bed of coals to maintain a low simmer. Place 6-8 coals on the lid to help brown the dumplings. Cook for 15-20 minutes until dumplings are cooked through.
Notes
- Be careful not to overmix the dumpling dough to keep them light and fluffy.
- Use boneless, skinless chicken thighs for tender and flavorful meat.
- Maintain a low simmer to avoid burning the dumplings or broth.
- The recipe works well on stovetop or campfire for outdoor cooking.
- For thicker broth, cook slightly longer before adding dumplings or add a little more flour during the roux step.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
