Classic Homestyle Chicken and Dumplings

Name: Classic Homestyle Chicken and Dumplings
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 6 servings
Cuisine: Deutsch
Ingredients: 1 tbsp Olive oil; 900g Boneless, skinless chicken thighs or breasts, cut into 2.5 cm pieces; 1 Large yellow onion, chopped; 2 Carrots, peeled and diced; 2 Celery stalks, diced; 2 cloves Garlic, minced; 1 tsp Dried thyme; 0.5 tsp Dried rosemary; 950ml Chicken broth; 240ml Milk or half-and-half; 0.25 cup All-purpose flour (for thickening); 1 cup All-purpose flour (for dumplings); 1.5 tsp Baking powder; 0.5 tsp Salt (for dumplings); 2 tbsp Cold butter, cut into small pieces (for dumplings); 0.5 cup Milk (for dumplings); 1 cup Frozen peas; Salt and black pepper To taste; Fresh parsley, chopped For garnish (optional)

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This classic American comfort food is perfect for a chilly March evening. Succulent pieces of chicken are cooked with aromatic vegetables like carrots, celery, and onions in a creamy, herb-infused broth. The highlight is the pillowy-soft dumplings, dropped directly into the simmering stew to cook until light and airy. It’s a complete meal in one pot, guaranteed to warm you from the inside out.

speichern

Prep Time25 min

Cook Time60 min

Servings6 servings

DifficultyMedium

Equipment

Large pot or Dutch ovenMedium bowlWhiskPastry blender (optional)

Instructions

1
Heat olive oil in a large pot or Dutch oven over medium-high heat. Season chicken pieces with salt and pepper, then add to the pot and cook until lightly browned, about 5-7 minutes. Remove chicken and set aside.
2
Add chopped onion, carrots, and celery to the pot. Sauté until softened, about 6-8 minutes. Stir in minced garlic, dried thyme, and rosemary, cooking for another minute until fragrant.
3
Whisk 1/4 cup flour into the vegetables and cook for 1 minute. Gradually whisk in chicken broth until smooth, then stir in milk/half-and-half. Bring to a gentle simmer, scraping up any browned bits from the bottom of the pot. Return chicken to the pot.
4
Prepare the dumplings: In a medium bowl, whisk together 1 cup flour, baking powder, and 0.5 tsp salt. Cut in cold butter with a pastry blender or your fingertips until the mixture resembles coarse crumbs. Gradually add 0.5 cup milk, mixing until just combined to form a soft dough.
5
Once the chicken stew is gently simmering, drop spoonfuls of the dumpling dough directly onto the surface of the stew. Cover the pot tightly and cook for 15-20 minutes without lifting the lid, until the dumplings are puffed and cooked through.
6
Stir in frozen peas and cook for another 2-3 minutes until heated through. Taste and adjust seasonings (salt and pepper) as needed. Garnish with fresh parsley if desired and serve hot.

Nutrition

Calories520 kcal

Protein45g

Fat22g

Carbohydrates

Frequently Asked Questions

How do I know when the dumplings are cooked?

The dumplings will be puffed up and feel firm to the touch. You can also cut one open; it should be cooked through with no raw dough in the center. Avoid lifting the lid during cooking to ensure they steam properly.

Can I use store-bought rotisserie chicken?

Yes, you can use shredded rotisserie chicken to save time. Add it in Step 3 along with the chicken broth and milk, and simmer just long enough to heat through before adding dumplings.

What if my stew is too thin or too thick?

If too thin, you can mix a tablespoon of flour or cornstarch with a little cold water to create a slurry, then stir it into the simmering stew and cook until thickened. If too thick, add a little more chicken broth until it reaches your desired consistency.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.