Rustic Chicken and Dumplings Supper

Chicken and dumplings is a dish that resonates deeply with many, evoking memories of cozy family meals and comforting evenings spent around the dinner table. A true staple in American cuisine, this hearty recipe has transcended generations, often thought of as the ultimate comfort food. Its blend of tender chicken, savory vegetables, and fluffy dumplings creates a satisfying and wholesome supper that is perfect for gatherings or a quiet night in.

Discover the comforting delight of Hearty Rustic Chicken and Dumplings, a timeless dish that brings families together. With a blend of tender chicken, savory vegetables, and fluffy dumplings, this recipe is perfect for cozy evenings or gatherings. Dive into a rich history and learn how to craft this American classic from scratch with step-by-step instructions and tips. Nourishing, satisfying, and steeped in tradition, it’s sure to warm your heart and home.

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Ingredients

For the Chicken Stew:

1 tablespoon olive oil

4 bone-in, skin-on chicken thighs (about 1.5 lbs)

1 medium onion, diced

3 cloves garlic, minced

2 medium carrots, sliced

2 stalks celery, diced

4 cups low-sodium chicken broth

1 teaspoon dried thyme

1 teaspoon paprika

Salt and pepper, to taste

1 cup frozen peas

2 tablespoons fresh parsley, chopped (for garnish)

For the Dumplings:

2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1/4 cup unsalted butter, cold and cubed

1 cup buttermilk

1 tablespoon fresh parsley, chopped (optional)

Instructions

Sear the Chicken: In a large Dutch oven, heat olive oil over medium-high heat. Season the chicken thighs with salt and pepper. Place them skin-side down in the pot and sear until golden brown, about 5-7 minutes per side. Remove the chicken and set aside.

Sauté the Vegetables: In the same pot, reduce the heat to medium. Add the diced onion, carrots, and celery. Sauté for about 5 minutes, until softened. Stir in the minced garlic, thyme, and paprika, cooking for another minute until fragrant.

Add the Broth: Pour in the chicken broth, scraping the bottom of the pot to deglaze. Return the seared chicken to the pot, skin-side up. Bring to a simmer, cover, and cook for 30-35 minutes, or until the chicken is cooked through and tender.

Make the Dumpling Mixture: While the chicken is cooking, prepare the dumplings. In a mixing bowl, combine the flour, baking powder, baking soda, and salt. Add the cold cubed butter and mix with a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in the buttermilk until just combined. Do not overmix. Fold in fresh parsley if using.

Add Peas and Dumplings: Once the chicken is cooked, carefully remove it from the pot and shred the meat from the bones. Discard the skin and bones. Return the shredded chicken and frozen peas to the pot. Gently drop spoonfuls of the dumpling batter over the simmering stew.

Cook the Dumplings: Cover the pot tightly and let the dumplings steam on top of the stew for about 15-20 minutes. Do not lift the lid during this time, as the steam is necessary for fluffy dumplings.

Serve: Once the dumplings are cooked through, ladle the stew into bowls and top with the dumplings. Garnish with fresh parsley before serving.

Prep Time, Total Time, Servings: 20 minutes | 1 hour | 4 servings