Classic Chicken and Dumplings

You can never have too many main course recipes, so give Classic Chicken and Dumplings a try. One serving contains 653 calories, 29g of protein, and 37g of fat. This recipe serves 6. For $1.41 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. Plenty of people made this recipe, and 138897 would say it hit the spot. If you have kosher salt, baking soda, bay leaves, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 1 hour and 30 minutes. It is brought to you by Real Simple. Overall, this recipe earns an outstanding spoonacular score of 92%. Try Classic Chicken and Dumplings, Chicken Stew with Classic Dumplings, and Peggy's Classic Apple Dumplings for similar recipes.

Servings: 6

Please support us.   Please supports us. Become a Patron!

 

Ingredients:

1 tablespoon baking powder

1/2 teaspoon baking soda

2 bay leaves

6 bone-in, skin-on chicken thighs (about 2 pounds)

3/4 cup buttermilk

4 carrots, chopped

4 stalks celery, chopped

2 tablespoons chopped fresh flat-leaf parsley leaves, plus more for serving

2 1/2 cups all-purpose flour

2 tablespoons fresh thyme leaves or 2 teaspoons dried thyme

2 cloves garlic, chopped

kosher salt and black pepper

1 tablespoon olive oil

2 onions, chopped

6 tablespoons (3/4 stick) unsalted butter, melted

Equipment:

dutch oven

pot

whisk

bowl

Cooking instruction summary:

Directions Heat the oil in a large pot or Dutch oven over medium-high heat. Season the chicken with teaspoon each salt and pepper. Brown in batches, 4 to 6 minutes per side. Transfer to a plate; reserve the pot.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).Whisk together cup of the flour, 2 cups of the cooking liquid, and 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.Make the dumplings: Whisk together the remaining 2 cups of flour, the baking powder, baking soda, and 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.

 

Step by step:


1. Heat the oil in a large pot or Dutch oven over medium-high heat. Season the chicken with teaspoon each salt and pepper. Brown in batches, 4 to 6 minutes per side.

2. Transfer to a plate; reserve the pot.

3. 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.

4. 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).


Whisk together cup of the flour, 2 cups of the cooking liquid, and 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.Make the dumplings

1. Whisk together the remaining 2 cups of flour, the baking powder, baking soda, and teaspoon each salt and pepper in a medium bowl.

2. 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.

3. Serve sprinkled with parsley.


Suggested for you

Ham with Orange Rosemary Marmalade Glaze
Lentil Salad With Vegetables
Eggplant Parmesan
Pecan Pumpkin Pie Dessert Pizza with Maple Whipped Cream
Caramel Macchiato Cake
Polenta gnocchi with savoy cabbage and cheese
Quick and Easy Southwestern Corn Chowder
French Onion Marsala Soup
Easy To Make Spring Rolls
Boozy Bbq Chicken
Support Us

Become a Patron!

Food Trivia

Ketchup was sold in the 1830’s as medicine.

Food Joke

I'm ready to start a family, in the sense that I have enough chip clips for 6 people.

Popular Recipes
Dark Chocolate Ice Cream

The Faux Martha

Gluten Free Gingerbread Cake: A Treat for Thanksgiving and Christmas

Food Fanatic

Strawberry Peach Rosé Sangria

Fit Foodie Finds

Vegan Cookie Dough Stuffed Peanut Butter Bites

Food Faith Fitness

The Best Cinnamon Rolls

My Kitchenes Capades