Classic Chicken & Dumplings

Ingredients

• 2 lb Boneless skinless chicken thighs
• 1½ tsp Kosher salt
• ¾ tsp Black pepper
• 2 tbsp Unsalted butter
• 1 medium Yellow onion, diced
• 2 medium Carrots, sliced
• 2 ribs Celery ribs, sliced
• 4 cloves Garlic, minced
• ¼ cup All-purpose flour
• 6 cups Chicken broth
• 1 tsp Dried thyme
• ½ tsp Dried sage
• 1 Bay leaf
• ½ cup Heavy cream
• 1 cup Frozen peas
• 2 tbsp Chopped parsley
• 2 cups All-purpose flour
• 1 tbsp Baking powder
• 1 tsp Kosher salt
• ½ tsp Black pepper
• 4 tbsp Cold unsalted butter, cubed
• ¾ cup Buttermilk
• 1 tbsp Chopped parsley

Instructions

1. Season chicken thighs with kosher salt and black pepper.
2. Melt butter in a Dutch oven over medium-high heat.
3. Brown chicken approximately 3–4 minutes per side. Chicken does not need to cook through yet. Remove and set aside.
4. Add onion, carrots, and celery to the pot. Cook 5–6 minutes until softened.
5. Add garlic and cook 30 seconds until fragrant.
6. Sprinkle in ¼ cup flour and cook while stirring for 1 minute to remove raw flour taste.
7. Slowly whisk in chicken broth, scraping any browned bits from the bottom.
8. Add dried thyme, dried sage, bay leaf, and the browned chicken thighs.
9. Bring to a gentle simmer. Partially cover and cook 20–25 minutes until chicken is tender and cooked through (165°F / 74°C).
10. Remove chicken and shred into bite-size pieces. Discard the bay leaf.
11. Return shredded chicken to the pot. Add heavy cream and frozen peas. Keep the mixture at a gentle simmer — do NOT hard boil.
12. Make the dumplings: whisk together flour, baking powder, salt, and pepper.
13. Cut cold butter into the flour mixture until pea-size pieces remain.
14. Stir in buttermilk and parsley just until a shaggy dough forms. Do not overmix.
15. Drop approximately 12 equal dumpling portions over the simmering chicken mixture.
16. Cover tightly and cook on LOW for 14–16 minutes. DO NOT lift the lid during the initial cook — the dumplings need gentle steam, not violent boiling.
17. Check the center of the largest dumpling. It should be fluffy, fully cooked, and not gummy.
18. Finish with chopped parsley and a crack of black pepper. Serve hot.

Nutrition

Chef's Notes

The dumplings need gentle steam, not violent boiling. Keep the lid on during the first 14 minutes of dumpling cooking — lifting it releases the steam they need to rise and cook through. Storage: Reheat gently on the stovetop over low heat. Dumplings may soften slightly after refrigeration but will still taste delicious. Store in an airtight container for up to 3 days. Dumplings are best enjoyed the same day they are made.

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