Description
A comforting bowl of tender chicken simmered in savory broth with pillowy dumplings, perfect for chilly nights or family dinners.
Ingredients
- 2 tablespoons vegetable oil or butter (or a mix)
- 2 pounds bone-in, skin-on chicken thighs
- Salt and freshly ground black pepper
- 1 medium yellow onion, diced
- 2 carrots, sliced into rounds
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 4 cups low-sodium chicken stock, plus 1/2 cup to deglaze
- 1 bay leaf
- 2 teaspoons fresh thyme leaves
- 1 cup frozen peas (optional)
- Dumplings:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 3 tablespoons cold butter, cut into small pieces
- 1 cup whole milk
- Garnish:
- Chopped fresh parsley
Instructions
- Pat chicken thighs dry and season both sides generously with salt and pepper.
- Heat oil or butter in a Dutch oven or heavy pot over medium-high heat. Add chicken skin-side down and sear until deeply golden, about 5–6 minutes per side. Remove chicken and set aside.
- Reduce heat to medium. Add the diced onion, sliced carrots, and celery to the pot. Sauté, stirring occasionally, until softened and translucent, about 5–7 minutes. Add garlic for the last 30 seconds so it doesn’t burn.
- Pour 1/2 cup of stock into the pot and use a wooden spoon to scrape up browned bits from the bottom (this deglazes and adds flavor).
- Return the chicken to the pot. Add the remaining 3 1/2 cups stock, bay leaf, and fresh thyme. Bring to a gentle simmer, then cover and cook for 30–40 minutes, until the chicken is tender.
- While the chicken simmers, make the dumpling dough: whisk together flour, baking powder, and salt in a bowl. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in the milk gently until just combined — do not overmix. The dough will be slightly sticky.
- Once the chicken is cooked, increase the heat slightly so the liquid maintains a gentle simmer. Use two spoons to drop heaping spoonfuls of dumpling dough onto the surface, leaving space between each. Cover the pot and cook without lifting the lid for 12–15 minutes.
- Remove the lid, add frozen peas if using, shred the chicken (discard bones), and return the meat to the pot. Warm through for a minute or two. Taste and adjust seasoning with salt and pepper. Garnish with chopped parsley and serve.
Notes
For a richer broth, swap 1 cup of stock for low-fat cream near the end. Use gluten-free flour for a gluten-free option.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American