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–+ servings

Basic Chicken and Dumplings

Classic comfort food
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 4 people
Course: Main Course, PubGrub
Cuisine: American
Calories: 1714
Ingredients Method Nutrition Notes

Ingredients
  

Chicken "Stew"
  • 2 tbsp Vegetable oil
  • 2 lb Chicken Thighs Boneless, skinless, chunked 1/2"
  • 1 ea Yellow Onion Peeled, diced
  • 2 ribs Celery Washed Diced
  • 4 ea Carrots Peeled, chunked 1/2"
  • 3 tsp Minced Garlic
  • 1 tsp Salt
  • 5 tbsp Butter Good stuff
  • 5 tbsp AP Flour
  • 6 cups Chicken Stock
  • 1/2 tsp Thyme Dried
  • 2 ea Bay Leaves
  • 2 cups Frozen peas
Dumplings
  • 2 cups AP Flour
  • 1 tbsp Baking Powder
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 1 1/2 cups ButterMilk Full Fat
Dumpling Alternative
  • 1 Can Canned Biscuits Buttermilk or homestyle, not flaky style

Method
 

Chicken "Stew"
  1. In a Dutch oven, heat the vegetable oil over medium-high heat.
  2. Add the chicken and cook until browned on both sides.
  3. Remove from the pot and set aside.
  4. Add onion, celery and carrot, saute until tender crisp, we want some caramelization here
  5. Add garlic and stir until fragrant, ~ 60 sec
  6. Drop the heat to medium low, add the butter and foam out
  7. Sift in the flour and stir for 3 minutes, we want a smooth paste, coating the veggies
  8. Add back the chicken and and juices, store to coat
  9. Add in the chicken stock in small doses whilst stirring to avoid lumps
  10. Add the thyme, bay leaves and bring to a simmer
  11. When simmering add the peas, cover and cook for 15 minutes
  12. Taste, season and balance flavor
Dumplings
  1. Add flour, baking powder, salt and pepper to a large bowl
  2. Add buttermilk in small doses, whilst stirring. We want a stiff dough here
  3. Using a disher scoop dough into ~1" balls
  4. Drop dumplings into stew and simmer until they "float" and are cooked through ~ 15 minutes
Dumplings Alternate
  1. Break canned biscuits into pieces (~1/2 or 1/3 biscuit per dumpling)
  2. Drop dumplings into stew and simmer until they "float" and are cooked through ~ 15 minutes
The Third Alternate
  1. Heat the oven to 350
  2. Layer the top of the chicken stew with the canned biscuits
  3. Bake until biscuits are done and stew is bubbling

Nutrition

Calories: 1714kcalCarbohydrates: 147gProtein: 67gFat: 94gSaturated Fat: 33gCholesterol: 282mgSodium: 3829mgPotassium: 1802mgFiber: 5gSugar: 21gVitamin A: 1026IUVitamin C: 3mgCalcium: 483mgIron: 11mg

Notes

Lots of alternatives here, some take less time / involvement, some more.
As always this is a guide, one can use this method to create a casserole or dish, from just about any basic stew, (one might look very closely at mushrooms and tofu for a vegetarian dish)
I'll serve with more diced onion, salt, pepper.

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