DinnerMain Course

Fluffy Chicken And Dumplings

Name: Fluffy Chicken And Dumplings
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: american
Ingredients: 500 g boneless, skinless chicken thigh cut into 2-3 cm pieces; 2 tbsp all-purpose flour; 1 tsp salt; 0.5 tsp black pepper freshly ground; 1 tbsp olive oil; 1 tbsp unsalted butter; 1 pcs yellow onion chopped; 2 pcs carrot peeled and sliced; 2 pcs celery sliced; 3 clove garlic minced; 1 tsp dried thyme; 1,000 ml chicken broth; 1 cup frozen peas; 1.5 cup all-purpose flour; 2 tsp baking powder; 0.75 tsp salt; 3 tbsp unsalted butter cold and cubed; 0.75 cup whole milk; 2 tbsp fresh parsley chopped (optional)

A comforting, classic dish featuring a rich chicken stew base topped with light, fluffy drop-style dumplings. This one-pot meal is hearty, satisfying, and perfect for a chilly evening.

An original recipe by Forkin

Total time: 1 hr 10 min
Serves: 4
Difficulty: Medium
Per serving: 696 kcal

Allergen information: may contain celery, gluten, and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

stew

500 gboneless, skinless chicken thigh, cut into 2-3 cm pieces
2 tbspall-purpose flour
1 tspsalt
0.5 tspblack pepper, freshly ground
1 tbspunsalted butter

Ingredients

1 tbspolive oil
1 pcsyellow onion, chopped
2 pcscarrot, peeled and sliced
2 pcscelery, sliced
3 clovegarlic, minced
1 tspdried thyme
1,000 mlchicken broth
1 cupfrozen peas

dumplings

1.5 cupall-purpose flour
2 tspbaking powder
0.75 tspsalt
3 tbspunsalted butter, cold and cubed
0.75 cupwhole milk

garnish

2 tbspfresh parsley, chopped(optional)

Equipment

mixing bowl · spoon · cutting board · knife · whisk · large pot or dutch oven

The method

Step by step

1
In a bowl, toss the chicken pieces with the flour, salt, and black pepper from the stew group until evenly coated.
About 2 min
2
Heat the olive oil and stew butter in a large pot or Dutch oven over medium-high heat.
About 2 min
Cook’s note: Using a combination of oil and butter prevents the butter from burning while adding flavor.
3
Sear the chicken until golden brown on all sides, working in batches if needed to avoid overcrowding the pot. Remove the chicken and set it aside.
About 8 min
Cook’s note: Browning the chicken develops a deep, savory flavor for the stew base.
4
Add the chopped onion, carrot, and celery to the same pot. Sauté until softened, about 5-7 minutes.
About 7 min
5
Stir in the minced garlic and dried thyme, and cook for one minute until fragrant.
About 1 min
6
Return the seared chicken to the pot.
7
Pour in the chicken broth, using a spoon to scrape up any browned bits from the bottom of the pot.
About 1 min
Cook’s note: Those browned bits are packed with flavor, so make sure to incorporate them into the stew.
8
Bring the stew to a boil, then reduce the heat to low, cover, and simmer for 20 minutes to allow the flavors to meld.
About 20 min
9
While the stew simmers, prepare the dumplings. In a medium bowl, whisk together the dumpling flour, baking powder, and salt.
About 2 min
10
Cut in the cold, cubed dumpling butter using your fingertips or a pastry blender until the mixture resembles coarse crumbs.
About 3 min
Cook’s note: Keeping the butter cold is key to creating light, fluffy dumplings.
11
Gently stir in the milk until just combined. Be careful not to overmix the batter.
About 1 min
Cook’s note: Overmixing develops gluten and will make the dumplings tough.
12
After the stew has simmered, uncover it and stir in the frozen peas.
About 1 min
13
Increase the heat to maintain a steady, gentle simmer. Drop spoonfuls of the dumpling batter onto the surface of the hot stew.
About 2 min
Cook’s note: Leave a little space between dumplings as they will expand while cooking.
14
Cook the dumplings uncovered for 10 minutes.
About 10 min
Cook’s note: Cooking uncovered first helps the bottom of the dumplings cook in the liquid.
15
Cover the pot and continue to cook for another 10 minutes, until the dumplings are puffed and cooked through.
About 10 min
Cook’s note: Covering the pot allows the dumplings to steam and become fluffy all the way through. A toothpick inserted into the center of a dumpling should come out clean.
16
Remove the pot from the heat and let it rest for 5 minutes before serving.
About 5 min
17
Ladle into bowls and garnish with fresh parsley, if using.
About 1 min

Per serving

Nutrition

67%Score

Calories: 695.7kcal
Protein: 44.7g
Carbs: 55.9g
Fat: 32.2g
Fibre: 5.7g
Sugar: 9.1g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftovers in an airtight container in the refrigerator.

Reheating

Gently reheat on the stovetop over low heat until warmed through, adding a splash of broth if the stew is too thick.