Description
This warm and comforting Chicken and Dumplings recipe features tender chicken simmered with fresh vegetables and herbs in a flavorful broth, topped with soft, fluffy homemade dumplings. Perfect for a cozy family meal, it combines rich flavors and satisfying textures in a classic Southern dish.
Ingredients
Scale
Chicken and Broth
- 1 tablespoon olive oil
- 2 lbs. bone-in skinless chicken breast or thighs
- Salt and 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 (such as Frank’s)
- 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 ground black 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 over medium heat. Season the bone-in chicken breasts or thighs with salt and pepper, then add to the pot. Brown the chicken lightly on both sides, about 5 minutes per side, then remove and set aside.
- Sauté vegetables: In the same pot, add butter and melt over medium heat. Add diced onions, carrots, celery, and minced garlic. Cook while stirring occasionally until the vegetables soften and become aromatic, about 5-7 minutes.
- Add seasoning and flour: Stir in Worcestershire sauce, hot sauce, and 1/3 cup flour. Cook this mixture for 1-2 minutes, stirring constantly to eliminate the raw flour taste and create a roux.
- Add liquids and simmer: Gradually whisk in chicken broth, add the bouillon cube if using, and stir until the sauce is smooth. Return the browned chicken to the pot. Add onion powder, dried basil, parsley, thyme, rosemary, mustard powder, ground sage, and black pepper. Bring to a boil, then reduce heat to low and simmer uncovered for about 25 minutes or until the chicken is cooked through and tender.
- Make dumpling dough: In a mixing bowl, combine cake flour, baking powder, baking soda, salt, garlic powder, and sugar. Add cold sour cream and milk, mixing gently until just combined. Fold in melted butter to form a slightly sticky dough.
- Shred chicken and add half and half: Remove the chicken from the pot, shred or chop into bite-size pieces, then return it to the pot. Stir in half and half and frozen peas, simmering for a few minutes to heat through.
- Add dumplings and cook: Drop spoonfuls of the dumpling dough onto the simmering stew. Cover the pot with a lid and cook for 10-15 minutes without lifting the lid, until dumplings are cooked through and fluffy.
- Serve warm: Once dumplings are fully cooked, taste the stew and adjust seasoning if necessary. Ladle the chicken and dumplings into bowls and serve immediately for a comforting meal.
Notes
- Using bone-in chicken adds more flavor, but you can substitute boneless if preferred.
- If short on time, refrigerated biscuit dough can be used instead of homemade dumplings.
- Adjust hot sauce quantity to your preferred spice level.
- To make it gluten-free, use a gluten-free flour blend and gluten-free baking powder.
- Leftovers store well in the refrigerator for 3-4 days and reheat gently on the stovetop.
Nutrition
- Serving Size: 1 serving
- Calories: 657
- 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
