Description
A comforting classic, Chicken and Dumplings combines tender chicken simmered in a flavorful broth with fluffy, soft dumplings that soak up all the delicious flavors. Perfect for a family dinner, this recipe uses simple ingredients and straightforward techniques to deliver a hearty and satisfying meal.
Ingredients
Scale
Chicken and Broth
- 1 1/2 pounds Chicken Breast (about 3 breasts)
- 2 tablespoons olive oil
- 2 celery stalks (sliced)
- 2 carrots (peeled and diced)
- 1 large onion (diced)
- 2 garlic cloves (minced)
- 5 tablespoons butter
- 1/3 cup all-purpose flour
- 6 cups chicken stock
- 1 1/2 teaspoons Italian seasoning
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 12 ounces evaporated milk
- 1/2 cup frozen peas
- fresh parsley (for garnish)
Dumplings
- 2 cups all-purpose flour (plus more for dusting)
- 1/2 teaspoon baking powder
- 2 tablespoons butter (cold)
- 1 cup whole milk
Instructions
- Prepare the Chicken and Vegetables: Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the chicken breasts and cook until browned on both sides, about 5 minutes per side. Remove the chicken and set aside. In the same pot, add sliced celery, diced carrots, diced onion, and minced garlic. Sauté until vegetables are softened, about 5-7 minutes.
- Make the Roux and Broth: Add 5 tablespoons of butter to the vegetables and let it melt. Stir in 1/3 cup all-purpose flour to create a roux and cook for 2-3 minutes until lightly golden. Gradually whisk in 6 cups of chicken stock to avoid lumps. Return the browned chicken breasts to the pot. Add Italian seasoning, kosher salt, and black pepper. Bring the mixture to a simmer, cover, and cook for about 40 minutes until the chicken is cooked through and tender.
- Prepare the Dumplings and Finish the Dish: In a mixing bowl, combine 2 cups of all-purpose flour, 1/2 teaspoon baking powder and a pinch of salt. Cut in 2 tablespoons of cold butter until mixture resembles coarse crumbs. Slowly add 1 cup whole milk and mix until just combined. Remove chicken breasts from the pot and shred the meat using two forks, then return it to the pot. Stir in 12 ounces evaporated milk and 1/2 cup frozen peas. Drop spoonfuls of dumpling batter onto the simmering stew. Cover and cook for an additional 15 minutes until the dumplings are cooked through and fluffy. Garnish with fresh parsley before serving.
Notes
- To ensure light, fluffy dumplings, do not overmix the batter.
- You can substitute chicken thighs for a juicier option.
- Adjust seasoning to taste before adding dumplings.
- Use fresh parsley for a bright garnish.
- Leftovers keep well refrigerated for up to 3 days.
