Chicken and Dumplings with Bacon
Indulge in the ultimate comfort food with this Chicken and Dumplings with Bacon recipe, packed with cozy flavors and hearty ingredients. Tender, golden-seared chicken thighs are simmered alongside a medley of vibrant vegetables in a rich, creamy broth infused with fresh thyme and a hint of smoky bacon. Topped with fluffy, buttery dumplings made from scratch, every bite of this dish feels like a warm hug. The addition of crispy bacon adds a savory crunch to this classic recipe, giving it a delightful twist. Perfect for a family dinner or a soothing meal on a chilly evening, this one-pot wonder is both satisfying and easy to make. Serve it up fresh from the pot and watch it quickly become a household favorite!
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Recipe Information
Ingredients
- 6 slices Bacon
- 1.5 pounds Chicken thighs (boneless, skinless)
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 0.25 cup All-purpose flour
- 2 tablespoons Unsalted butter
- 1 medium Yellow onion (diced)
- 3 medium Carrots (peeled and sliced)
- 2 Celery stalks (sliced)
- 6 cups Chicken broth
- 1 teaspoon Fresh thyme leaves
- 1 Bay leaf
- 0.5 cup Heavy cream
- 2 cups All-purpose flour (for dumplings)
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt (for dumplings)
- 0.75 cup Whole milk
- 2 tablespoons Parsley (chopped)
Instructions
Cut the bacon into small pieces, then cook in a large pot over medium heat until crispy. Remove the bacon from the pot and set aside, leaving about 2 tablespoons of bacon grease in the pot.
Season the chicken thighs with 1 teaspoon each of salt and black pepper. Dredge the chicken in the 0.25 cup of flour, shaking off any excess.
Add the butter to the bacon grease in the pot, then sear the chicken thighs over medium heat until golden brown, about 4 minutes per side. Remove from the pot and set aside.
In the same pot, add the diced onion, carrots, and celery. Cook for 5 minutes until softened, scraping up any browned bits from the bottom of the pot.
Pour in the chicken broth, then stir in the thyme and bay leaf. Return the chicken thighs to the pot, cover, and let simmer over low heat for 25 minutes.
After 25 minutes, remove the chicken thighs and shred them into bite-sized pieces using two forks. Return the shredded chicken to the pot, then stir in the heavy cream. Discard the bay leaf.
In a mixing bowl, prepare the dumpling dough by combining 2 cups of all-purpose flour, baking powder, and 0.5 teaspoon of salt. Gradually stir in the milk and parsley until just combined (do not overmix).
Drop spoonfuls of the dumpling dough onto the surface of the simmering stew. Cover the pot with a lid and let the dumplings cook undisturbed for 12-15 minutes, or until they are puffed up and cooked through.
Stir the crispy bacon back into the pot. Taste the stew and adjust seasoning if needed.
Ladle the chicken, dumplings, and broth into bowls. Serve warm and enjoy!
Nutrition Facts
Calories |
543 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.7 g | 28% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 1609 mg | 70% | |
| Total Carbohydrate | 46.3 g | 17% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 5.0 g | ||
| Protein | 36.8 g | 74% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 108 mg | 8% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 832 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
