Description
A comforting one-pot dish featuring tender chicken thighs, savory broth, and fluffy dumplings.
Ingredients
- 4 chicken thighs (bone-in, skin-on)
- 4 cups chicken broth
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 onion, chopped
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon dried thyme
- 1 cup whole milk
- 1/4 cup butter, melted
- 1 cup frozen or fresh peas
- Neutral oil for browning
- Salt and pepper to taste
Instructions
- Heat a thin layer of oil in a Dutch oven over medium-high heat until shimmering. Season the chicken thighs with salt and pepper. Place skin-side down and brown until deep golden, about 5–7 minutes. Flip and brown the other side 3–4 minutes. Remove the thighs and set aside.
- Reduce heat to medium. Add the chopped onion, diced carrots, and diced celery to the pot. Sauté, stirring occasionally, until softened and fragrant, about 6–8 minutes.
- Return the chicken to the pot and pour in the chicken broth. Bring the pot to a boil over medium-high heat.
- Lower the heat to a gentle simmer and cook uncovered for 10–12 minutes, or until the chicken is nearly cooked through.
- Meanwhile, in a mixing bowl whisk together flour, baking powder, 1 teaspoon salt, and dried thyme. Stir in milk and melted butter until just combined.
- Use two spoons to drop tablespoon-sized dollops of batter into the bubbling broth. Cover the pot tightly. Simmer gently for 15–20 minutes until dumplings are puffed and cooked through.
- After dumplings are done, stir in the peas and simmer for 1–2 minutes. Taste and adjust seasoning with salt and pepper.
Notes
Enjoy with a simple green salad or crusty bread. For a lighter dumpling, substitute half-and-half for whole milk. Freeze broth and shredded chicken separately for later use.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American