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Classic Chicken and Dumplings





Classic Chicken and Dumplings
David Meredith
Browning the chicken first gives this comforting one-bowl meal its flavor—and eliminates the need for chicken broth. VoilĂ ! Dinner’s on.

Get the recipe.

Serves 6
 preparation 
30 
minutes 
 cooking 
90 
minutes

Ingredients

tablespoon 
olive oil 
bone-in, skin-on chicken thighs (about 2 pounds) 
kosher salt and black pepper 
stalks celery, chopped 
carrots, chopped 
onions, chopped 
tablespoons 
fresh thyme leaves or 2 teaspoons dried thyme 
cloves garlic, chopped 
bay leaves 
2 1/2 
cups 
all-purpose flour 
tablespoon 
baking powder 
1/2 
teaspoon 
baking soda 
tablespoons 
(3/4 stick) unsalted butter, melted 
3/4 
cup 
buttermilk 
tablespoons 
chopped fresh flat-leaf parsley leaves, plus more for serving

Directions

  1. Heat the oil in a large pot or Dutch oven over medium-high heat. Season the chicken with ½ teaspoon each salt and pepper. Brown in batches, 4 to 6 minutes per side. Transfer to a plate; reserve the pot.
  2. Add the celery, carrots, onions, thyme, and garlic to the drippings in the pot and cook, stirring, until the vegetables begin to soften, 5 to 7 minutes. Add the chicken, bay leaves, and 10 cups water. Bring to a simmer and cook until the chicken is cooked through, 25 to 30 minutes. Discard the bay leaves and transfer the chicken to a plate; let cool. Shred the chicken with 2 forks and return it to the pot (discarding the skin and bones).
  3. Whisk together ½ cup of the flour, 2 cups of the cooking liquid, and ¼ teaspoon each salt and pepper in a small bowl. Slowly whisk the flour mixture back into the pot and simmer until slightly thickened, 8 to 10 minutes.
  4. Make the dumplings: Whisk together the remaining 2 cups of flour, the baking powder, baking soda, and ¼ teaspoon each salt and pepper in a medium bowl. Whisk in the butter, buttermilk, and parsley. Reduce heat to low and drop the mixture into the broth in 8 large spoonfuls. Simmer, covered, until the dumplings are firm, 12 to 15 minutes. Serve sprinkled with parsley.
 Dawn Perry 
September 2013

Nutritional Information

  • Per Serving
  • Calories 517
  • Fat 23 g
  • Sat Fat 10 g
  • Cholesterol 99 mg
  • Sodium 844 mg
  • Protein 25 g
  • Carbohydrate 52 g
  • Sugar 6 g
  • Fiber 4 g
  • Iron 4 mg
  • Calcium 147 mg
What does this mean? See Nutrition 101.
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