American🥣 Soups & stews

Creamy Chicken & Dumplings

Name: Creamy Chicken & Dumplings
Total time: 1 h 30 min
Cuisine: American
Ingredients: 6 boneless, skinless chicken thighs; ~1½ tsp salt; 1 tsp black pepper; 300 g white onion; 150 g celery; 150 g carrots; 150 g fennel bulb; 20 g garlic cloves; 115 g unsalted butter; 135 g all-purpose flour; 100 g dry white wine; 1200 g chicken broth; 100 g heavy cream; 3 fresh thyme sprigs; 2 bay leaves; 2 g poultry seasoning; 200 g frozen peas; 360 g all-purpose flour; 8 g coarse salt; 12 g baking powder; 4 g black pepper; 75 g melted unsalted butter; 340 g whole milk

⏱ 90 min

A comforting classic dish featuring tender roasted chicken thighs, aromatic vegetables, and creamy broth topped with fluffy homemade biscuit dumplings. Simple to prepare and deeply nostalgic.

Adapted from a video by Brian Lagerstrom

Creamy, Cozy Chicken & Dumplings

Watch on YouTube

Ingredients

boneless, skinless chicken thighs6
salt~1½ tspest.
black pepper1 tsp
white onion300 g
celery150 g
carrots150 g
fennel bulb150 g
garlic cloves20 g
unsalted butter115 g
all-purpose flour135 g
dry white wine100 g
chicken broth

Steps

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1
Preheat the oven to 205°C (400°F).
2
Season both sides of the chicken thighs with salt and black pepper. Roast in the oven for approximately 30 minutes until fully cooked with rendered fat.
3
While the chicken roasts, dice the onion, celery, carrots, and fennel into medium pieces, and press the garlic cloves.
4
In a large heavy-bottomed pot over medium heat, melt the butter and add the diced vegetables, garlic, and a pinch of salt. Stir frequently for 6–8 minutes until the vegetables soften and release their moisture without browning.
5
Stir in the all-purpose flour to form a roux. Add the wine, scraping the pot bottom to deglaze, and cook for about 30 seconds to burn off the raw alcohol taste.
6
Add the chicken broth, heavy cream, thyme sprigs, bay leaves, and poultry seasoning. Stir well to combine.
7
Chop the roasted chicken thighs into bite-sized pieces and add to the pot along with the frozen peas. Simmer on medium-low heat for 5 minutes, stirring often and scraping the pot bottom to prevent the flour-thickened liquid from sticking.
8
In a separate bowl, combine the dry dumpling ingredients: all-purpose flour, coarse salt, baking powder, and black pepper. Gradually stream in the melted butter and milk while stirring gently until just barely combined, being careful not to overwork the dough.
9
Taste the chicken gravy mixture for seasoning and adjust salt if needed.
10
Using two teaspoons, quenelle the dumpling dough (passing it back and forth between the spoons to form smooth ovals) and drop 12–16 dumplings into the pot.
11
Lower the heat to low, cover with a lid, and simmer for approximately 15 minutes until the dumplings have expanded and cooked through.
12
Test a dumpling for doneness by scooping one out and cutting into it. It should be fluffy and cooked through, not gluey inside.

Creamy Chicken & Dumplings

Ingredients

Steps

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