Old-Fashioned Chicken and Dumplings (Print Version)
A cozy pot of chicken, vegetables, creamy broth, and soft buttermilk dumplings cooked the old-fashioned way on the stovetop.
# Ingredients:
For the chicken
01 -
2 lb (900 g) boneless skinless chicken thighs and breasts, cut into 1 1/2-inch pieces
02 -
1 teaspoon kosher salt
03 -
1/2 teaspoon black pepper
04 -
1/2 cup (60 g) all-purpose flour
05 -
2 tablespoons olive oil, divided
For the stew
06 -
2 tablespoons (28 g) unsalted butter
07 -
1 medium yellow onion, diced
08 -
2 large carrots, peeled and diced
09 -
2 celery stalks, diced
10 -
3 garlic cloves, minced
11 -
1 teaspoon dried thyme
12 -
2 bay leaves
13 -
5 cups (1.2 L) low-sodium chicken broth, plus more if needed
14 -
1/2 cup (120 ml) heavy cream
15 -
1 1/2 cups (210 g) frozen peas, thawed
16 -
2 tablespoons chopped fresh parsley
For the dumplings
17 -
1 1/2 cups (180 g) all-purpose flour
18 -
2 teaspoons baking powder
19 -
1/2 teaspoon kosher salt
20 -
3/4 cup (180 ml) buttermilk
21 -
1 large egg
# Instructions:
01 -
Pat the chicken dry. Season with salt and pepper, then toss with 1/2 cup flour until lightly coated.
02 -
Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat. Brown the chicken in batches for 3-5 minutes, adding the remaining oil as needed. Transfer to a plate.
03 -
Reduce heat to medium. Add butter, onion, carrots, and celery. Cook for about 5 minutes, scraping the bottom of the pot, until the vegetables soften. Stir in garlic and cook for 30 seconds.
04 -
Add thyme, bay leaves, broth, and the browned chicken with any juices. Bring to a simmer, then cook gently for 15-18 minutes, until the chicken reaches 165 degrees F.
05 -
In a bowl, whisk flour, baking powder, and salt. In a separate cup, whisk buttermilk and egg. Stir wet into dry just until no dry flour remains.
06 -
Remove the bay leaves. Stir in heavy cream and peas. Taste and adjust salt and pepper. Keep the stew at a gentle simmer.
07 -
Drop tablespoon-size scoops of batter over the stew, leaving space between them. Cover and simmer gently for 14-16 minutes, until the dumplings are puffy and cooked through.
08 -
Sprinkle with parsley and ladle into bowls, giving each serving plenty of chicken, broth, and dumplings.
# Notes:
01 -
Best served right away while the dumplings are light and fluffy.
02 -
Add extra broth during reheating because dumplings thicken the stew as they sit.