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A white bowl filled with homemade chicken and dumplings. The chicken is shredded in a rich, creamy broth with flat dumplings. The dish is garnished with fresh parsley and black peppr.

Homemade Chicken and Dumplings

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Description

This Homemade Chicken and Dumplings recipe features tender chicken, with soft and fluffy dumplings, in a creamy, flavorful gravy.

Ingredients

Scale

For the Chicken:

  • 2 bone-in, skin-on chicken breasts
  • 1/4 teaspoon salt
  • 1 tablespoon olive oil

For the Flour Dredge:

  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika

For the Broth:

  • 2 tablespoons butter
  • 1 medium onion, diced
  • 2 large carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 4 to 5 sprigs fresh thyme
  • 1/3 cup all-purpose flour
  • 5 cups chicken stock
  • 2 bay leaves
  • Water, as needed
  • 3/4 cup heavy cream
  • 2 tablespoons chopped fresh parsley, plus more for garnish
  • Freshly cracked black pepper, to taste
  • Salt, to taste

For the Dumplings:

  • 2 cups self-rising flour
  • 1/2 teaspoon black pepper
  • 4 tablespoons cold butter
  • 3/4 –1 cup cold buttermilk
  • All-purpose flour, for rolling

Instructions

  1. Pat the chicken breasts dry with paper towels. Season both sides with salt.
  2. In a shallow bowl, combine the flour, salt, black pepper, garlic powder and paprika.
  3. Dredge each chicken breast in the seasoned flour, coating both sides. Shake off any excess flour.
  4. Heat the olive oil in a large Dutch oven over medium-high heat. Once the oil is hot, add the chicken breasts. Brown on both sides until golden. The chicken does not need to be fully cooked at this point. Transfer to a plate and reserve.
  5. Reduce the heat to medium. Add the butter to the same pot. Once melted, add the onion, carrots, celery, garlic and fresh thyme. Cook for 3 to 4 minutes, stirring occasionally, until the vegetables begin to soften.
  6. Sprinkle the flour over the vegetables. Stir to coat and cook for 1 to 2 minutes to remove the raw flour taste.
  7. Slowly pour in the chicken stock, stirring and scraping up any browned bits from the bottom of the pot. Add the bay leaves.
  8. Return the browned chicken breasts to the pot. The chicken should be almost completely covered with liquid. Add a touch of water, if needed.
  9. Cover and bring to a gentle simmer. Cook for approximately 30 to 35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
  10. While the chicken is cooking, prepare the dumplings. Add the self-rising flour and black pepper to a large bowl.
  11. Cut the cold butter into small cubes. Add to the flour and work the butter into the flour using your fingertips or a pastry cutter until the mixture resembles coarse crumbs.
  12. Pour in 1/2 cup of the cold buttermilk and gently mix. Add additional buttermilk, one tablespoon at a time, until a soft dough forms. The dough should hold together but should not be overly wet or sticky.
  13. Transfer the dough to a generously floured surface. Gently knead just 3 to 4 times to bring the dough together.
  14. Roll the dough to approximately 1/8-inch thickness. Cut into small squares or rectangles using a sharp knife or pizza cutter.
  15. Lightly dust the cut dumplings with flour and allow them to rest for 15 to 20 minutes.
  16. Once the chicken is fully cooked, transfer it to a plate. Allow to cool just enough to handle. Remove and discard the skin and bones. Shred.
  17. Remove and discard the bay leaves and any remaining stems from the fresh thyme.
  18. Return the shredded chicken to the pot. Increase the heat and bring the broth to a soft boil.
  19. Add the flat dumplings a few at a time, gently pushing them underneath the broth before adding more. Avoid adding all of the dumplings at once, as they may stick together.
  20. Once all of the dumplings have been added, reduce the heat to maintain a steady simmer. Partially cover and cook for approximately 15 to 20 minutes, gently stirring occasionally. The dumplings are ready when they are tender with no raw dough in the center.
  21. Reduce the heat to low. Stir in the heavy cream, chopped fresh parsley and freshly cracked black pepper.
  22. Taste for salt and adjust, if needed. Allow everything to warm through for another minute or two.
  23. Ladle the Chicken and Dumplings into bowls. Garnish with additional fresh parsley and freshly cracked black pepper.
  24. ENJOY

Equipment

Notes

  • Use bone-in chicken and brown on both sides to add more flavor and depth to the broth.
  • Easily substitute the bone-in chicken breasts with chicken thighs or boneless chicken breasts.
  • If using a shredded rotisserie chicken, skip browning the chicken. 
  • Don’t overcook the chicken to prevent it from becoming tough. Cook until just tender.
  • Use cold butter and milk when making the dumplings.
  • Slowly incorporate the milk into the flour to make the dumpling dough. If the dough is too wet, slowly incorporate more flour. If the dough is to dry, add a touch more milk. 
  • Roll the dumplings to an even 1/4-inch thickness for consistent cooking.
  • Toss the dumplings in flour to help thicken the broth as they cook.
  • If needed, add a touch more stock to the pot after simmering the chicken.
  • Simmer the dumplings gently instead of boiling to prevent them from falling apart.
  • Taste the broth after cooking the dumplings and adjust the seasoning as needed.
  • Add vegetables like carrots, peas, or green beans, if desired.
 
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Category: Dinner
  • Method: Moderate
  • Cuisine: American

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Find it online: https://www.charlottefashionplate.com/recipes/homemade-chicken-and-dumplings/