Chicken and Dumplings
A classic comfort food dish made with rich chicken stew and fluffy dumplings—just like grandma made.
Equipment
- - 2 pots (1 medium, 1 large)
- Wooden spoon
- Mixing bowls
- Ladle
Ingredients
- **For the Stew:**
- - 3–3½ lbs bone-in chicken thighs/breasts
- - 1 qt chicken stock
- - 2 tsp butter or olive oil
- - Salt and pepper
- - 1 large onion chopped
- - 2–3 celery stalks chopped
- - 3 carrots diced
- - 1 tsp thyme
- - ⅓ cup flour
- - ¼ cup dry sherry optional
- - ¾ cup peas
- - ¼ cup parsley chopped
- - 1 tbsp heavy cream optional
- **For the Dumplings:**
- - 2 cups cake or AP flour
- - 2 tsp baking powder
- - ¾ tsp salt
- - ¼ cup chopped herbs optional
- - 2 tbsp melted butter
- - ¾ cup milk
Instructions
- Simmer stock in a medium pot.
- Brown chicken in a large pot. Remove skin, poach in stock 20 mins, then shred.
- Sauté onions, carrots, celery, thyme in same pot.
- Stir in flour and cook 2–3 mins.
- Deglaze with sherry. Add hot stock slowly while stirring.
- Add shredded chicken. Simmer.
- Make dumpling dough. Drop spoonfuls onto stew. Cover and steam 15 mins.
- Stir in peas, parsley, and cream. Season to taste.
Notes
- Don’t uncover dumplings while they cook!
- Want thinner broth? Add more stock at the end.
- Store leftovers 3–4 days, reheat gently.
- Want thinner broth? Add more stock at the end.
- Store leftovers 3–4 days, reheat gently.