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Chicken And Dumplings Homemade Recipe
Creating homemade Chicken and Dumplings from scratch is a rewarding endeavor that brings comfort and warmth to any meal. This recipe is designed to be straightforward, using simple ingredients to produce a dish full of flavor and heartiness. Perfect for chilly evenings or whenever you’re in the mood for a comforting, homemade meal.
Ingredients:
For the Chicken Stew:
- 1.5 pounds chicken breasts or thighs, boneless and skinless
- 6 cups chicken broth
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 2 bay leaves
- 1/2 cup heavy cream (optional, for a richer broth)
- 2 tablespoons all-purpose flour (to thicken, optional)
For the Dumplings:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup + 2 tablespoons milk, slightly warm
- 4 tablespoons unsalted butter, melted
Instructions:
Preparing the Stew:
- Cook the Chicken: In a large pot or Dutch oven, heat a little oil over medium heat. Add the chicken pieces, seasoning them with salt and pepper. Cook until golden brown on both sides, then remove from the pot and set aside.
- Sauté Vegetables: In the same pot, add the onions, carrots, and celery. Cook until the vegetables begin to soften, about 5 minutes. Add the garlic, thyme, rosemary, and bay leaves, cooking for an additional minute until fragrant.
- Combine and Simmer: Return the chicken to the pot. Add the chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 20 minutes, or until the chicken is fully cooked. Remove the chicken, shred it using two forks, then return it to the pot. If using, whisk flour into the heavy cream until smooth, then stir into the stew to thicken.
- Season: Taste and adjust seasoning with additional salt and pepper as needed.
Making the Dumplings:
- Mix Dry Ingredients: In a bowl, combine the flour, baking powder, and salt.
- Add Milk and Butter: Mix in the warm milk and melted butter until a sticky dough forms.
- Form and Cook Dumplings: Drop tablespoon-sized pieces of dough into the simmering stew. Cover and cook for about 15 minutes, or until the dumplings are cooked through and fluffy. Avoid stirring during this time to prevent the dumplings from breaking apart.
Finalizing the Dish:
- Finish the Stew: After the dumplings have cooked, if you’ve used the optional heavy cream and flour mixture, the stew should be nicely thickened. If it’s too thick, you can adjust the consistency by adding a little more broth.
- Serve: Discard the bay leaves. Ladle the chicken and dumplings into bowls, ensuring each serving gets several dumplings and plenty of the delicious stew.
Serving Suggestions:
- Serve your Chicken and Dumplings with a sprinkle of fresh parsley for a pop of color and fresh flavor.
- A side of crusty bread is perfect for sopping up the flavorful broth.