Description
A comforting and hearty Chicken and Dumplings recipe featuring tender chicken simmered with flavorful vegetables and herbs, topped with homemade fluffy dumplings. Perfect for a cozy family meal made right on the stovetop.
Ingredients
Scale
Chicken and Broth:
- 1 tablespoon olive oil
- 2 lbs. bone-in skinless chicken breast or thighs
- Salt/Pepper (to taste)
- 5 tablespoons butter
- 1 small yellow onion, diced
- 1 cup carrots, diced
- 2 sticks celery, diced
- 3 cloves garlic, minced
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce (e.g., Frank’s hot sauce)
- 1/3 cup flour
- 4 ½ cups chicken broth
- 1 chicken bouillon cube (optional)
- 1 ½ cups half and half
- ¾ cup frozen peas
- 1 teaspoon onion powder
- ½ teaspoon dried basil
- ½ teaspoon dried parsley
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon mustard powder
- ¼ teaspoon ground sage
- 1/8 teaspoon pepper
Dumplings:
- 2 cups cake flour (or all-purpose flour)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon garlic powder
- 2 teaspoons sugar
- ¾ cup cold sour cream
- ¼ cup cold milk
- 4 tablespoons butter (melted)
Instructions
- Prepare the Chicken: Heat olive oil in a large pot or Dutch oven over medium-high heat. Season the chicken breast or thighs with salt and pepper, then brown them on both sides until golden. Remove the chicken and set aside.
- Sauté Vegetables: In the same pot, add butter. Once melted, stir in the diced onion, carrots, and celery. Cook until the vegetables are soft, about 5-7 minutes. Add the minced garlic and cook for an additional minute until fragrant.
- Create the Roux and Add Broth: Sprinkle the flour over the vegetables and stir well to incorporate, cooking the flour for about 1-2 minutes to remove the raw flavor. Gradually pour in the chicken broth while stirring to prevent lumps. Add the chicken bouillon cube if using, Worcestershire sauce, hot sauce, and season with onion powder, dried herbs (basil, parsley, thyme, rosemary), mustard powder, ground sage, and pepper.
- Simmer the Chicken: Return the browned chicken pieces to the pot. Bring the mixture to a simmer, cover, and cook for 25-30 minutes until the chicken is cooked through and tender.
- Prepare the Dumpling Dough: While the chicken simmers, in a mixing bowl, whisk together the cake flour, baking powder, baking soda, salt, garlic powder, and sugar. Add cold sour cream and cold milk, stirring just until combined. Finally, fold in the melted butter. The dough will be thick.
- Shred the Chicken: Remove chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
- Finish the Broth: Stir in the half and half and frozen peas into the pot. Adjust seasoning with salt and pepper as needed.
- Add the Dumplings: Drop spoonfuls of the dumpling dough onto the simmering stew. Cover the pot and cook for 15-20 minutes without lifting the lid, or until dumplings are cooked through and fluffy.
- Serve: Once dumplings are cooked, stir gently and serve the chicken and dumplings hot for a comforting meal.
Notes
- This recipe is made on the stovetop in one pot, making cleanup easy.
- You can use either chicken breast or thighs depending on your preference; bone-in adds more flavor but requires a bit longer cooking time.
- For quicker dumplings, refrigerated biscuits may be substituted.
- Adjust the thickness of the stew by adding more or less broth as desired.
- For a spicier dish, increase the amount of hot sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 657 kcal
- Sugar: 6 g
- Sodium: 1410 mg
- Fat: 38 g
- Saturated Fat: 20 g
- Unsaturated Fat: 15 g
- Trans Fat: 1 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 29 g
- Cholesterol: 136 mg
