Description
Warm, silky dumplings floating in a savory chicken stew—this comforting dish is perfect for busy weeknights.
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 pound boneless, skinless chicken thighs
- 4 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 cup heavy cream
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup fresh parsley, chopped
Instructions
- Heat 2 tablespoons olive oil in a Dutch oven over medium heat. Add the diced onion, carrots, and celery. Sauté for 5–7 minutes until softened and starting to color. Add minced garlic in the last minute.
- Push the vegetables to the sides of the pot. Add the chicken thighs and brown on all sides, about 3–4 minutes total.
- Pour in 4 cups chicken broth, then sprinkle in dried thyme and rosemary. Bring to a boil, then reduce heat to a simmer. Cover and simmer gently for 20 minutes.
- While the chicken simmers, make the dumpling dough by whisking together flour, baking powder, and salt. Stir in heavy cream until a sticky dough forms.
- After the chicken has simmered, drop spoonfuls of dough into the simmering broth. Cover and cook for 15 minutes without lifting the lid.
- Remove the lid, shred the chicken, and return it to the pot. Stir in chopped parsley and season to taste.
Notes
For a lighter dumpling, substitute heavy cream with half-and-half mixed with melted butter. Use chicken breasts instead of thighs for leaner meat, adjusting the simmering time accordingly.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American