Description
Chicken and dumplings with creamy broth and drop dumplings. From Your Daily Hit.
Ingredients
Scale
Stew
- 2 pounds (907g) boneless chicken thighs
- 2 tablespoons (30ml) oil
- 1 onion, diced; 3 carrots, sliced; 3 celery stalks, sliced
- 4 cups (960ml) chicken broth
- 1 teaspoon kosher salt, 1/2 teaspoon pepper, 1 teaspoon thyme, 1 bay leaf
- 1/2 cup (120ml) milk or cream at the end
Dumplings
- 1 1/2 cups (188g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 tablespoons (42g) cold butter, cubed
- 3/4 cup (180ml) milk
Instructions
- Brown the chicken in oil, 4 minutes a side. Rest. In the same pot, cook onion, carrot, and celery 5 minutes.
- Add broth, salt, pepper, thyme, bay, and chicken. Simmer covered 20 minutes. Shred the chicken; return it. Fish out the bay.
- Stir dumpling flour, baking powder, and salt. Cut in butter. Add milk to a shaggy dough.
- Drop spoonfuls on the simmering stew. Cover tightly 15 minutes — do not lift the lid. Stir in milk or cream. Serve.
Notes
Flat rolled dumplings are a different regional style. This page is drop dumplings. Keep the lid on or they go gummy.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Simmer
- Cuisine: American