Chicken and Dumplings
Deliciously creamy and hearty chicken stew with celery, peas and carrots plus a hint of heat from cayenne pepper create savory flavor. A perfect filling meal to warm your soul!
- Prep time
- 15 min
- Cook time
- 45 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1¼ cups (150g) all-purpose flour
- ½ tablespoon (7.5g) baking powder
- ½ teaspoon (2.5g) baking soda
- ½ teaspoon (2.5g) salt
- ½ tablespoon (7.5g) sugar ((optional))
- ⅓ cup (75g) unsalted butter, ((cut in chunks))
- ½ cup (120ml) buttermilk
- 2 tablespoons fresh flat-leaf parsley, ( chopped (plus more for serving))
- 1 tablespoon cooking oil
- 2 pounds boneless chicken breast, ((or thighs) cut in chunks)
- 3 cloves garlic, (minced)
- 1 medium onion, (diced )
- 1 large stalk celery, (diced )
- 2 teaspoons fresh thyme
- 1 bay leaf
- 1 tablespoon butter
- ⅓ cup (40g) all-purpose flour
- 4 cups chicken broth
- 1 large carrot, (sliced )
- ½-1 cup peas, (frozen )
- ½-1 teaspoon cayenne pepper ((optional))
- ½ teaspoon nutmeg
- Salt and pepper to taste
Instructions
- 1
Whisk flour, baking powder, baking soda, sugar, and salt in a medium mixing bowl.
- 2
Quickly cut butter into flour mixture with a pastry blender or by hand until the mixture resembles coarse crumbs; this might take about 3-5 minutes.
- 3
Make a well in the center of the mixture, add buttermilk, and stir until it forms a rough ball, do not overmix. Add chopped parsley and gently mix. Let it rest in the fridge while you make the chicken.
- 4
Heat oil in a skillet, stir in the chicken, and cook it for 3-5 minutes.
- 5
Add minced garlic, and stir for about a minute, followed by chopped onion, celery, thyme, and bay leaves. Saute until the onion is wilted – about 4 minutes.
- 6
Add butter, then gently add flour while stirring; cook for 1 minute.
- 7
Pour in about ½ cup chicken stock or broth, stirring to prevent lumps. Slowly add the remaining chicken broth a little at a time because you don't want the mixture to form lumps. Bring to a slow boil, then turn the heat down to medium, so it simmers gently and thickens, 12-15 minutes. Stir in the vegetables, cayenne pepper (if desired), nutmeg, and salt and pepper to taste.
- 8
Remove the dumpling dough from the fridge, then scoop about 3 tablespoons at a time into the skillet (or divide it into 8-10 portions). Leave some space between the dumplings because they double in size as they cook.
- 9
Place skillet in the oven and bake at 350℉/177℃ for 18-20 minutes, or until slightly brown and the dough is cooked through. After about 15 minutes, you may want to use a toothpick to test if the dumplings are done.
- 10
Remove from the oven and scoop a dumpling and a portion of the stew onto each serving plate. Serve hot.