I have to get this off my chest.. I’ve never had chicken and dumplings before this. Being born in New York you don’t see Chicken and Dumplings too often. That’s why I was so excited to see this simple recipe. (Which I view as the easiest, and tastiest, way to make chicken noodle soup from scratch).
Especially since I just picked up a new cast-iron pot I have a whole new world of recipes to test out! I know this recipe is a bit old-fashioned, yet it’s something that isn’t hard to make at all. And, it’s my favorite type of recipe. Something I can set up and let cook as I work or do chores around the house.
So I got to explore putting some South in my mouth AND made a meal that lasts well throughout the week. Also love being able to cook once and eat twice (at least!).
Otherwise, I hope you enjoy this recipe as much as I do. Not sure if I’ll make this weekly.. but if you wanted close enough to my kitchen you’ll be able to smell this at least once a month.
And quick note: In the recipe I put the dumpling instructions near the end- that’s on purpose! You don’t want to prepare that too far ahead of time otherwise the dumplings won’t puff up and cook right. They’ll be small and dense instead of big and puffy.
If you’ve never had chicken and dumplings before like me, I hope you enjoy the flavor bomb! Plus, this recipe freezes great just in case you don’t have an hour after work to casually whip up some chicken and dumplings.
Especially if it’s cold outside and you’re looking for something warm, cozy, and filling!
Let me know when you have a chance to test out this recipe for yourself and any questions you may have whatsoever 🙂
Simple Chicken And Dumplings
- 5 pounds bone-in, skin-on chicken thighs
- table salt and ground black pepper to taste
- 4 teaspoons vegetable oil
- 4 tablespoons unsalted butter 1/2 stick
- 2 medium leeks white and light green parts only, cut in half lengthwise and then into 1-inch pieces
- 1 large onion minced
- 6 tablespoons unbleached all-purpose flour
- 1/4 cup dry sherry
- 4 1/2 cups low-sodium chicken broth
- 1/4 cup whole milk
- 1 teaspoon minced fresh thyme leaves
- 2 bay leaves
- 1 cup frozen green peas
- 3 tablespoons minced fresh tarragon leaves
- 2 cups unbleached all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon table salt
- 1 cup whole milk
- 3 tablespoons reserved chicken fat or unsalted butter
- Starting with the stew: Use paper towels to dry the chicken first, then season with your salt and pepper. Be generous here. Now heat 2 teaspoons of your oil in a study-bottomed pot (think Dutch oven or cast iron pan for best results.). Heat over medium-high heat until smoking. Water should instantly boil when splashed onto the surface! Add just half of the chicken and cook for about 10 minutes, you'll see it golden brown on both sides.
- Take the chicken off the pot and removed the skin. You'll pour off the chicken fat and reserve (can save for later!). Now, put the pot back onto medium-high heat and repeat with teh remaining oil and chicken.
- After pouring off any excess chicken fat, add the butter to your pot and melt over medium-high heat. Add your aromatics now (leeks, onion, and 1/4 teaspoon salt). Cook these until they are softened, about 7 minutes.
- Now we can add in in the flour abndwWhisk in the sherry. Make sure to scrape up any browned bits- that's where the flavor is! Stir in the broth, milk, thyme, and bay leaves.
- Add your chicken back into the pot with any juices it may be resting in. Cover your pot and let simmer so the chicken is fully cooked and tender. This'll be about an hour.
- Once done, take the chicken out and onto a cutting board. You don't need the bay leaves, so toss those out. You will want to chicken to "rest" for a few minutes. Once rested, shred up the chicken, get rid of the bones. After, grab a wide spoon to skim the fat from the surface of the sauce in the pot. Then add the chicken back to the stew.
- To Make The Dumplings: Stir your baking powder, flour, and salt together for your dry ingredients. Combine your milk and fat in a microwave-safe bowl and warm it up in your Microwave for just a minute. Combine the wet ingredients with the dry, mixing with a wooden spoon until incorporated and smooth.
- Before we add the dumplings to the stew, get the stew back to a simmer and add in your peas and tarragon. Season with salt and pepper to taste. Here's where you'll drop golf-ball-sized dumplings over the top of the stew. Make sure these dumplings are spaced about 1/4 inch apart. This will give you about 18 dumplings.
- Lower the heat to low and cover the stew. Cooking everything until the dumplings have about doubled in sized, about 15-18 minutes. And serve!
- Note On Finishing Dumplings: Scoop a golf-ball-sized portion of the dumpling batter onto a soup spoon. You'll want to use a second spoon to slide the dumpling batter into the stew (giving it a football-like shape). Cover the stew with about 18 dumplings, leaving about 1/4 inch between each because they will grow. When fully cooked, the dumplings will have doubled in size.