Chicken and Dumplings
Ingredients:
– 4 chicken pieces with bone and skin (thighs) or 4 chicken breasts (about 1.2–1.4 kg / 2.6–3 lb)
– 2–3 tbsp vegetable oil or 2 tbsp butter + 1 tbsp oil
– 1 large onion, chopped
– 2 carrots, sliced
– 2 celery stalks, sliced
– 3 garlic cloves, minced
– 6 cups (1.4 liters) chicken broth (or water + bouillon)
– 1 bay leaf (optional)
– 1 tsp dried thyme or 1–2 sprigs fresh thyme
– Salt and black pepper to taste
– 1/2 cup frozen peas (optional)
– 2–3 tbsp cornstarch mixed with 3–4 tbsp water, or 2–3 tbsp flour (optional, to thicken the gravy)
Dumpling dough:
– 2 cups all‑purpose flour (about 250 g)
– 1 tbsp baking powder
– 1/2 tsp salt
– 3/4 to 1 cup milk or buttermilk (about 180–240 ml)
– 2–3 tbsp melted butter or vegetable oil
– Optional: 1 tsp dried herbs (parsley or thyme) for extra flavor
Method:
1. Brown the chicken (optional but adds flavor):
– Heat oil or butter in a large heavy pot over medium‑high heat. Season the chicken with salt and pepper. Brown the pieces on both sides until golden (about 3–4 minutes per side). Do not cook through. Remove the chicken and set aside.
2. Make the base (broth and vegetables):
– In the same pot, add the onion and cook until translucent (3–4 minutes). Add the carrots and celery and cook 4–5 minutes until they begin to soften. Add the garlic and cook 1 minute.
– Return the chicken to the pot. Add the chicken broth, bay leaf, and thyme. Cover, bring to a simmer, then reduce heat and simmer gently for 25–30 minutes until the chicken is cooked through and tender.
3. Shred the chicken and adjust the gravy:
– Remove the chicken and let it cool slightly. Remove bones/skin if any, and shred or chop the meat. If desired, strain the broth to remove excess fat, then return the broth and vegetables to the pot.
– To thicken the gravy, whisk cornstarch with cold water until smooth and stir into the pot a little at a time until the desired thickness is reached. Alternatively, mix 2–3 tbsp flour with a little water to make a slurry and add it.
4. Make the dumpling dough:
– In a bowl, combine the flour, baking powder, salt, and herbs (if using). Add the melted butter and most of the milk. Stir until a soft dough forms — it should be moist but not runny. Add a bit more milk if too dry, or a bit more flour if too sticky. Do not overmix.
5. Add the dumplings to the stew:
– Bring the broth to a gentle simmer (not a rolling boil). Using a tablespoon or small scoop, drop portions of the dumpling dough onto the surface of the simmering liquid, spacing them slightly as they will expand. Cover the pot tightly. Let the dumplings cook on low simmer for 12–15 minutes without lifting the lid so they steam through and become light and fluffy.
6. Finish the dish:
– After the dumplings are cooked, return the shredded chicken to the pot and add the peas if using. Heat through for 2–3 minutes. Taste and adjust salt and pepper. Remove the bay leaf before serving.
Tips:
– For lighter dumplings, don’t overmix the dough — stir just until combined.
– For a richer gravy, stir in 1/2 cup heavy cream or 1/4 cup cream cheese at step 3.
– If you prefer, thicken the broth with a flour slurry (2 tbsp flour + little water) instead of cornstarch.
– If using boneless chicken breasts, reduce cooking time slightly since breasts can dry out.
