Description
A comforting one-pot dish of browned chicken thighs simmered in flavorful broth, topped with fluffy drop dumplings.
Ingredients
- 4 chicken thighs (bone-in, skin-on recommended)
- 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
- 1 teaspoon dried thyme
- 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 1–2 tablespoons neutral oil in a Dutch oven over medium-high. Season thighs generously with salt and pepper. Brown them skin-side down 5–7 minutes until golden, then flip 3–4 minutes. Remove and set aside.
- Reduce heat to medium. Add onion, carrots, and celery to the pot. Sauté, stirring occasionally, until softened, about 5–7 minutes.
- Nestle the browned chicken back into the pot. Pour in the chicken broth so it comes about halfway up the thighs. Bring to a boil.
- Reduce heat to a gentle simmer. Cover and cook until the chicken is nearly cooked through — about 15–20 minutes.
- While the chicken simmers, mix the dumpling batter: combine flour, baking powder, salt, and thyme. Stir in milk and melted butter until just combined.
- Use a spoon to drop tablespoon-sized mounds of batter onto the simmering broth between the chicken pieces.
- Cover the pot and cook on low steam for 12–15 minutes without lifting the lid. The dumplings should be puffed and set.
- Stir in peas and simmer 1–2 minutes to heat through. Adjust salt and pepper to taste. Serve with the chicken whole or shredded off the bone.
Notes
For lighter dumplings, use half milk, half buttermilk. This dish pairs well with a simple green salad or crusty bread.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American