Chicken and Dumplings
- sylviaedouard
- Mar 24
- 1 min read
Warm up with this creamy, comforting chicken and dumplings recipe. Learn how to make a rich roux and fluffy cheese dumplings from scratch.
Ultimate Comforting Chicken and Dumplings
Nothing delivers pure comfort quite like a warm, hearty bowl of homemade chicken and dumplings. When the weather cools down or you simply need a meal that feels like a warm hug, this classic dish hits the spot every single time.
We take this traditional favorite to the next level by building incredible layers of flavor. Instead of simply boiling the meat, we roast the chicken thighs first with a robust blend of spices. This roasting process locks in the savory juices and creates a much richer base for your meal. We then combine tender vegetables, a velvety smooth roux, and pillowy, cheese-infused dumplings to top it all off.
1
Notes/Special Instructions
If you would like the dumplings to have more of a golden crust, turn on the oven broiler and bake for an additional 3 minutes. DO NOT walk away, Keep an eye on it so it doesn’t burn.
Notes
1
Preheat the oven to 400F (204C).
2
Season Chicken with black pepper, chicken bouillon, onion powder, garlic powder and creole seasoning.
3
Add chicken in a cast iron or baking dish with the skin up and bake for 1 hour.
4
In a large dutch oven over medium heat add oil, carrots, celery, potatoes, thyme, black pepper, chicken bouillon and chicken broth.
5
Remove chicken from the oven then remove the chicken skin and bones then shred the meat.
6
Add shredded chicken to the pot of vegetables and broth, stir and simmer for 20 minutes or until the potatoes are tender.
7
In a separate skillet over medium heat add butter, chopped onion and saute for 8-10 minutes then add minced garlic and saute for 1 minute. Add flour, it should form into a creamy paste (a roux).
8
Allow the roux to cook for a minute whilst stirring with your spoon or whisk. Then add in a ladle of the stock from the chicken broth ( try to get mostly stock, not the chicken or veggies). Stir the broth into the mixture, using your whisk.
9
Repeat this until you have ladled out most of the stock from the chicken. Simmer for a couple minutes, until the sauce thickens.
10
Pour roux over chicken and vegetables and simmer for a few minutes, while you make the dumplings.
11
Place flour, baking powder, chicken bouillon, parsley, milk and melted butter in a bowl and mix together, until you get a sticky dough, adding more milk if needed. Add cheese and stir together.
12
Turn off the heat on the dutch oven with the chicken. Add large blobs of the dumplings mixture to the top of the casserole using two spoons or an ice cream scoop.
13
Place in the oven to cook for 15-20 minutes until the dumplings are lightly browned.
14
Take out of the oven and leave to rest for 5 minutes before serving, topped with fresh parsley.
Instructions
10 Chicken thighs
½ tsp black pepper
1 Tbsp chicken bouillon
1 tsp onion powder
1 tsp garlic powder
1 Tbsp + 1 tsp creole seasoning
20 baby carrots chopped into chunks
4 medium potatoes
2 sticks of celery
1 tsp dried thyme
7 cups chicken broth
Ingredients:
3 Tbs unsalted butter
1 large onion
1 Tbsp minced garlic
1/3 cup all-purpose flour
Roux:
2 Cups all-purpose flour
3 tsp baking powder
1/4 cup of your favorite cheese
1 tsp chicken bouillon
1/2 dried parsley
1 cup milk
Dumplings:
Chicken And Dumplings
Head Chef
Sylvia
Servings :
Calories:
Prep Time
30 min
Cooking Time
50 min
Rest Time
None
Total Time
1 hour 20 min
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