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Creamy Chicken and Dumplings
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Dutch oven
  • Mixing bowl
  • Wooden spoon

Ingredients
  

  • 1 pound boneless skinless chicken thighs, cut into bite-sized pieces
  • 1 medium onion, diced
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 3 cups chicken broth
  • 1 cup heavy cream
  • 1/4 cup all-purpose flour
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 3/4 cup milk
  • 3 tablespoons unsalted butter, melted
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • Heat a large Dutch oven over medium heat and add the chicken pieces. Cook until lightly browned on all sides, then remove the chicken to a plate.
  • Add the onion, carrots, and celery to the same pot. Cook for 5 minutes until the vegetables begin to soften.
  • Sprinkle the 1/4 cup flour over the vegetables and stir for 1 minute to form a light roux.
  • Slowly pour in the chicken broth while stirring. Return the chicken to the pot, add the thyme, salt, and pepper, then bring to a simmer.
  • Stir in the heavy cream and let the mixture cook gently for 10 minutes.
  • In a mixing bowl, combine the 1 1/2 cups flour, baking powder, and 1/2 teaspoon salt. Add the milk and melted butter, then stir just until a soft dough forms.
  • Drop spoonfuls of the dumpling dough onto the simmering stew. Cover the pot and cook for 12 minutes without lifting the lid so the dumplings steam through.

Notes

Keep the dumpling dough thick rather than overmixing it so the pieces stay light and fluffy on top. If the stew thickens too much after sitting, stir in a splash of extra broth or cream when reheating. Leftovers store well in the fridge for two days and reheat best on the stovetop over low heat.
Course: Main Course
Cuisine: American
Equipment: Dutch oven, Mixing bowl, Wooden spoon