Creamy Chicken and Dumplings with Fresh Herbs
Equipment
- Large pot
- Mixing bowl
- Wooden spoon
Ingredients
- 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
- 2 carrots, diced
- 2 celery stalks, diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tbsp butter
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup milk
- 2 tbsp olive oil
- 1/4 cup chopped fresh parsley
- 1 tbsp fresh thyme leaves
- Salt and black pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chicken pieces and cook until lightly browned on all sides. Remove the chicken and set it aside.
- Add the butter to the same pot. Stir in the onion, carrots, and celery. Cook for 5 minutes until the vegetables begin to soften. Add the garlic and cook for 1 minute more.
- Sprinkle 1/4 cup of the flour over the vegetables and stir for 2 minutes to form a light roux. Slowly pour in the chicken broth while stirring to avoid lumps. Return the chicken to the pot and simmer for 10 minutes.
- Stir in the heavy cream and season with salt and black pepper. Reduce the heat to low and let the mixture gently simmer.
- In a mixing bowl, combine the remaining 1 1/4 cups flour, baking powder, and 1/2 tsp salt. Pour in the milk and stir until a soft dough forms. Drop spoonfuls of the dough directly into the simmering liquid.
- Cover the pot and cook for 15 minutes without lifting the lid so the dumplings steam properly. Stir in the fresh parsley and thyme just before serving.
Notes
For the fluffiest dumplings, keep the lid on during the final cooking stage and avoid stirring too soon. Leftovers reheat well on the stovetop with a splash of broth to loosen the sauce. If you prefer a thicker broth, mash a few of the cooked vegetables against the side of the pot before adding the cream.
Course: Main Course
Cuisine: American
Equipment: Large pot, Mixing bowl, Wooden spoon
Cuisine: American
Equipment: Large pot, Mixing bowl, Wooden spoon