Classic Southern Chicken and Dumplings

Name: Classic Southern Chicken and Dumplings
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 6 servings
Cuisine: American
Ingredients: 1.5 kg chicken thighs, bone-in, skin-on; 2 tsp kosher salt, divided; 1 tsp black pepper, freshly ground; 1 tbsp vegetable oil; 60 g unsalted butter, cubed; 1 each yellow onion, diced; 2 each carrot, peeled and diced; 2 each celery, diced; 4 each garlic, minced; 45 g all-purpose flour, for dusting and thickening; 1.5 l chicken stock, low-sodium; 2 each bay leaf; 3 each thyme, sprigs; 120 ml heavy cream; 150 g frozen peas, thawed; 15 g parsley, chopped, for garnish; 250 g all-purpose flour, for dumplings; 15 g baking powder; 1 tsp kosher salt, for dumplings; 60 g unsalted butter, cold, cubed; 180 ml whole milk, cold

A comforting Southern classic featuring tender chicken and fluffy, pillowy dumplings simmered in a rich, savory broth. This one-pot meal is pure soul-satisfying goodness.

⏱ 30 min prep · 90 min cook · medium

Servings

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Ingredients

1.5 kg chicken thighs bone-in, skin-on
10 ml kosher salt divided
5 ml black pepper freshly ground
15 ml vegetable oil
60 g unsalted butter cubed
1 yellow onion diced
2 carrot peeled and diced
2 celery diced
4 garlic minced
45 g all-purpose flour for dusting and thickening
1.5 L chicken stock low-sodium
2 bay leaf
3 thyme sprigs
120 ml heavy cream
150 g frozen peas thawed
15 g parsley chopped, for garnish
250 g all-purpose flour for dumplings
15 g baking powder
5 ml kosher salt for dumplings
60 g unsalted butter cold, cubed
180 ml whole milk cold

Nutritionper serving (6 total: 4760 kcal)

Calories	790
Protein	57g
Fat	40g
Carbs	50g
Fiber	4g
Sugar	7g
Sodium	2490mg

Excludes 1 ingredient without data.

Gear for this recipe

Method

1
Season the chicken thighs generously with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Pat dry with paper towels to ensure a good sear.
2
Searing
Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Place the chicken thighs skin-side down in the pot and sear until the skin is golden brown and crispy, about 5-7 minutes. Flip and sear the other side for 3-4 minutes. Transfer the chicken to a plate and set aside. The fond left in the pot is flavor.
⏲ 7 min
3
Sautéing
Reduce the heat to medium. Add the butter to the pot and let it melt. Add the onion, carrots, and celery. Cook, stirring occasionally, until the vegetables have softened and the onion is translucent, about 6-8 minutes. The aroma will be sweet and savory.
⏲ 7 min
4
Sautéing
Add the minced garlic and cook until fragrant, about 30 seconds. The garlic should become aromatic but not browned.
⏲ 30s
5
Sautéing
Sprinkle the 45g of all-purpose flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste. The mixture will look pasty and slightly golden.
⏲ 2 min
6
Boiling
Slowly pour in the chicken stock while whisking to avoid lumps. Add the bay leaf and thyme sprigs. Bring the liquid to a boil, scraping up any browned bits from the bottom of the pot.
⏲ 5 min
7
Simmering
Return the seared chicken thighs to the pot, along with any accumulated juices. Reduce the heat to low, cover, and simmer until the chicken is very tender and easily pulls apart, about 45 minutes.
⏲ 45 min
8
While the chicken simmers, prepare the dumpling dough. In a large bowl, whisk together the 250g flour, baking powder, and 1 teaspoon salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Make a well in the center and pour in the cold milk. Stir just until a soft, sticky dough forms. Do not overmix.
9
After the chicken has simmered, carefully transfer the chicken thighs to a cutting board. Remove the bay leaf and thyme sprigs. Use two forks to shred the chicken, discarding the bones and skin. The meat should be fall-apart tender.
10
Simmering
Skim any excess fat from the surface of the broth using a spoon. Stir in the heavy cream and the remaining 1 teaspoon of salt and 1/2 teaspoon of pepper. Bring the broth back to a steady simmer over medium heat.
⏲ 2 min
11
Steaming
Drop the dumpling dough by rounded tablespoons onto the surface of the simmering broth. Make sure the dumplings are not submerged; they should sit on top. Cover the pot and reduce the heat to low. Cook without lifting the lid for exactly 15 minutes. The dumplings will puff up and become fluffy.
⏲ 15 min
12
Simmering
After 15 minutes, gently stir in the shredded chicken and frozen peas. Cook for an additional 5 minutes, uncovered, until the peas are heated through and the dumplings are cooked through. The dumplings should be light and tender, and the broth creamy and thick.
⏲ 5 min
13
Taste and adjust seasoning with salt and pepper if needed. Ladle into bowls and garnish with fresh parsley. Serve hot.