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Chicken and Dumplings: The Ultimate Comfort Food Recipe

  • Total Time: 120 minutes
  • Yield: 6-8 servings 1x

Description

Classic, comforting Chicken and Dumplings made from scratch with tender chicken, flavorful broth, and fluffy, homemade dumplings.

Ingredients

Scale
  • 3 lbs bone-in, skin-on chicken pieces (thighs, drumsticks, and breasts work well)
  • 1 tbsp olive oil
  • 1 large onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 8 cups chicken broth
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary
  • Salt and pepper to taste
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 1/4 cup shortening or butter, cold and cut into small pieces
  • 1 cup buttermilk (or milk with 1 tbsp lemon juice or vinegar added)
  • 2 tbsp chopped fresh parsley (optional)
  • 1 cup frozen peas
  • 1 cup frozen corn

Instructions

  1. Sear the Chicken: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Season the chicken pieces generously with salt and pepper. Working in batches, sear the chicken on all sides until golden brown. Remove the chicken from the pot and set aside.
  2. Sauté the Vegetables: Add the chopped onion, carrots, and celery to the pot and cook over medium heat until softened, about 5-7 minutes. Stir occasionally to prevent burning.
  3. Add Garlic and Herbs: Add the minced garlic, dried thyme, and dried rosemary to the pot and cook for another minute, until fragrant.
  4. Deglaze the Pot: Pour in a small amount of chicken broth (about 1/2 cup) and scrape the bottom of the pot to loosen any browned bits.
  5. Simmer the Chicken: Return the chicken pieces to the pot. Pour in the remaining chicken broth, making sure the chicken is mostly submerged. Add the bay leaves. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for at least 1 hour, or until the chicken is cooked through and falling off the bone.
  6. Shred the Chicken: Remove the chicken pieces from the pot and let them cool slightly. Once cool enough to handle, shred the chicken meat, discarding the skin and bones. Set the shredded chicken aside.
  7. Strain the Broth (Optional): For a smoother broth, you can strain it through a fine-mesh sieve, discarding the vegetables.
  8. Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, salt, and baking soda.
  9. Cut in the Shortening/Butter: Cut in the cold shortening or butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
  10. Add Buttermilk: Gradually add the buttermilk, stirring until just combined. Do not overmix! The dough should be slightly sticky.
  11. Add Parsley (Optional): If using, stir in the chopped fresh parsley.
  12. Return Chicken to Broth: Return the shredded chicken to the pot with the broth and vegetables. Bring the mixture to a gentle simmer.
  13. Drop the Dumplings: Drop spoonfuls of the dumpling dough into the simmering broth. Use two spoons to shape the dumplings if needed. Be careful not to overcrowd the pot.
  14. Cover and Simmer: Cover the pot and simmer for 15-20 minutes, or until the dumplings are cooked through and no longer doughy in the center. Avoid lifting the lid during the first 15 minutes.
  15. Add Optional Add-ins: If using, stir in the frozen peas and corn during the last 5 minutes of cooking.
  16. Season to Taste: Taste the chicken and dumplings and adjust the seasoning with salt and pepper as needed.
  17. Serve: Ladle the chicken and dumplings into bowls and serve hot.

Notes

  • Searing the chicken adds a lot of flavor, don’t skip it!
  • Make sure the baking powder and baking soda are fresh for the dumplings to rise properly.
  • The colder the fat, the flakier the dumplings will be.
  • Do not overmix the dumpling dough! Overmixing will result in tough dumplings.
  • If you don’t have buttermilk, you can use regular milk with a tablespoon of lemon juice or vinegar added. Let it sit for a few minutes to curdle slightly before using.
  • Avoid lifting the lid during the first 15 minutes of dumpling cooking, as this can cause the dumplings to deflate.
  • For a smoother broth, you can strain it through a fine-mesh sieve, discarding the vegetables. However, I like to leave the vegetables in for added texture and flavor.
  • Prep Time: 25 minutes
  • Cook Time: 35 minutes

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