Description
A comforting Dutch oven chicken and dumplings recipe featuring tender chicken and pillowy dumplings in a savory broth.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 pound boneless, skinless chicken thighs
- 4 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 cup heavy cream
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup fresh parsley, chopped
Instructions
- Heat olive oil in a large Dutch oven over medium heat.
- Add diced onion, carrots, and celery. Sauté for 5–7 minutes until softened, adding minced garlic in the last minute.
- Push vegetables to the side and place chicken thighs in the cleared space. Brown chicken for 3–4 minutes per side.
- Pour in chicken broth and stir in thyme and rosemary. Bring to a simmer, cover, and cook for 20 minutes.
- Meanwhile, whisk together flour, baking powder, and salt. Stir in heavy cream until a sticky dough forms.
- After 20 minutes, drop spoonfuls of dough onto the simmering broth. Cover and steam for 15 minutes.
- Remove the lid, shred the chicken and fold it back into the pot. Stir in parsley and adjust seasoning as needed.
Notes
Use warmed cream for easier dough incorporation. For lighter dumplings, swap heavy cream for half-and-half. Adjust thickness of the broth to preference.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American