Description
A warm and comforting dish featuring tender chicken thighs and pillowy drop dumplings in a rich broth.
Ingredients
- 4 chicken thighs, bone-in and skin-on
- 4 cups chicken broth (low-sodium recommended)
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 onion, chopped
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt (for dumplings)
- 1 teaspoon dried thyme (or 1 tablespoon fresh, chopped)
- 1 cup whole milk
- 1/4 cup butter, melted
- 1 cup frozen or fresh peas
- Salt and pepper to taste
- Neutral oil for browning (vegetable or canola)
Instructions
- Heat a thin layer of neutral oil in a Dutch oven over medium-high heat until shimmering. Season the chicken thighs with salt and pepper. Place them skin-side down and brown for 5–7 minutes. Flip and brown the other side for 3–4 minutes, then remove chicken and set aside.
- Reduce heat to medium, add onion, carrots, and celery to the pot. Sauté for 6–8 minutes until softened.
- Return the chicken to the pot, pour in the chicken broth, and bring to a boil. Lower to a gentle simmer for 10–12 minutes or until chicken is nearly cooked through.
- Whisk together flour, baking powder, salt, and thyme in a bowl. Stir in milk and melted butter until combined.
- Drop spoonfuls of dumpling batter into bubbling broth, cover tightly, and simmer gently for 15–20 minutes until a toothpick comes out clean.
- Stir in the peas and simmer for 1–2 minutes. Remove chicken to shred or slice and return it to the pot. Season with salt and pepper before serving.
Notes
Boneless thighs can be used, reducing simmer time slightly. For lighter dumplings, swap half the milk for buttermilk. Gluten-free option available.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Braising
- Cuisine: American