American

Chicken and Dumplings

Tender chicken simmers with onion, celery, carrot, and thyme in a creamy broth, then soft buttermilk dumplings steam right on top. It is the kind of simple, comforting bowl often made in Southern and Midwestern kitchens.

▶Watch it madeTasty · 1:43

Ingredients

• Bone-in, skin-on chicken thighs1 lb
• Kosher salt1 1/4 tsp, divided
• Black pepper1/2 tsp, divided
• Unsalted butter2 tbsp, divided
• Yellow onion, diced1/2 small
• Celery rib, diced1
• Carrot, diced1 small
• Garlic, minced1 clove
• All-purpose flour2 tbsp, for the stew
• Chicken broth2 1/2 cups
• Bay leaf1
• Dried thyme1/4 tsp
• Whole milk1/3 cup
• All-purpose flour3/4 cup, for the dumplings
• Baking powder1 1/2 tsp
• Cold unsalted butter, cut into small pieces1 tbsp
• Buttermilk1/3 cup
• Chopped fresh parsley1 tbsp

Method

1. Pat the chicken dry and season it with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
2. Melt 1 tablespoon butter in a Dutch oven or heavy saucepan over medium heat, then brown the chicken skin-side down for 5 minutes and on the other side for 3 minutes.
3. Transfer the chicken to a plate and pour off excess fat, leaving about 1 tablespoon in the pot.
4. Add the onion, celery, and carrot and cook for 5 minutes, stirring often, until softened.
5. Stir in the garlic and cook for 30 seconds.
6. Sprinkle 2 tablespoons flour over the vegetables and cook for 1 minute, stirring constantly.
7. Slowly stir in the chicken broth, scraping up the browned bits from the bottom of the pot.
8. Add the bay leaf, thyme, 1/2 teaspoon salt, and remaining 1/4 teaspoon black pepper.
9. Return the chicken to the pot, bring to a gentle simmer, cover partly, and cook for 25 minutes until the chicken is tender and cooked through.
10. Remove the chicken to a cutting board, discard the skin and bones, shred the meat, and return the meat to the pot.
11. Stir in the milk and bring the stew back to a gentle simmer.
12. For the dumplings, whisk together 3/4 cup flour, baking powder, remaining 1/4 teaspoon salt, and parsley in a bowl.
13. Rub or cut in 1 tablespoon cold butter until the mixture looks like coarse crumbs.
14. Stir in the buttermilk just until a soft, sticky dough forms; do not overmix.
15. Drop the dumpling dough by heaping tablespoons over the simmering stew, leaving a little space between each dumpling.
16. Cover the pot tightly, reduce the heat to low, and simmer without lifting the lid for 15 minutes.
17. Remove the lid, discard the bay leaf, and let the chicken and dumplings rest for 5 minutes before serving.

Common questions