Chicken and Dumplings Classic (Print-Friendly Version)

Savory chicken in rich broth with delicate dumplings. A warm, heartfelt main course for any day.

# What You'll Need:

→ Poultry

01 - 450 g boneless, skinless chicken breasts or thighs

→ Vegetables

02 - 120 g diced carrots
03 - 120 g diced celery
04 - 150 g diced onion
05 - 3 cloves fresh garlic, minced

→ Roux

06 - 30 g unsalted butter
07 - 30 g all-purpose flour

→ Broth

08 - 1 litre low-sodium chicken broth
09 - 1 bay leaf
10 - 1 tsp dried thyme
11 - Salt, to taste
12 - Freshly ground black pepper, to taste

→ Dumplings

13 - 250 g all-purpose flour
14 - 2 tsp baking powder
15 - 0.5 tsp salt
16 - 45 g cold unsalted butter, cubed
17 - 180 ml whole milk

→ Enrichment

18 - 120 ml heavy cream or whole milk

# How to Make It:

01 - Heat a drizzle of oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Sear the chicken breasts or thighs on both sides until lightly browned. Remove and set aside.
02 - In the same pot, add butter and melt over medium heat. Stir in diced carrots, celery, and onion. Cook for 6 to 7 minutes until softened. Add minced garlic and cook for 1 additional minute until fragrant.
03 - Sprinkle flour evenly over the vegetables and stir continuously to coat. Cook for 2 minutes to eliminate raw flour taste and develop thickness.
04 - Gradually whisk in chicken broth to avoid lumps. Add dried thyme, bay leaf, salt, and pepper. Return the seared chicken to the pot. Reduce heat, cover, and simmer for 20 to 25 minutes until chicken is cooked through and tender.
05 - Remove the chicken and shred finely using two forks. Return shredded chicken to the pot and stir in heavy cream or milk to add richness.
06 - In a bowl, combine flour, baking powder, and salt. Cut in cold butter until the mixture resembles coarse crumbs. Stir in milk until just combined; do not overmix to ensure tender dumplings.
07 - Using a spoon or small scoop, drop portions of dumpling dough onto the simmering broth. Space dumplings slightly apart. Avoid stirring after addition to allow proper rising.
08 - Cover the pot tightly and let the dumplings steam undisturbed for 15 minutes. Do not lift the lid during this time to retain steam and achieve fluffy texture.
09 - Once dumplings are cooked through, gently push them aside and stir the broth lightly. Adjust seasoning with salt, pepper, or additional herbs if desired before serving.

# Additional Tips:

01 - Use thighs for juicier chicken or rotisserie chicken to reduce cooking time.
02 - Avoid overmixing dumpling dough and maintain lid closure during steaming for fluffy dumplings.
03 - Add vegetables like peas or corn in the last 5 minutes of cooking for added color and texture.
04 - Reheat leftovers with a splash of broth or milk to restore consistency.

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