Chicken and Dumplings with Vegetables
Warm, comforting, and brimming with flavor, this Chicken and Dumplings with Vegetables recipe is the ultimate one-pot dinner for cozy nights. Tender bites of shredded chicken thighs, hearty root vegetables like carrots and celery, and a rich, creamy broth come together in perfect harmony, topped with fluffy, homemade dumplings that cook to perfection right on top of the simmering stew. Infused with aromatic thyme, garlic, and a subtle touch of butter, every spoonful offers layers of savory goodness. The addition of peas and a sprinkle of fresh parsley provides pops of color and freshness, making this dish as visually appealing as it is delicious. Ready in just an hour and yielding four satisfying servings, this classic comfort food recipe is ideal for family dinners or lazy weekend indulgence.
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Recipe Information
Ingredients
- 1.5 pounds Boneless, skinless chicken thighs
- 0.25 cups All-purpose flour
- 1 teaspoons Salt
- 1 teaspoons Black pepper
- 2 tablespoons Vegetable oil
- 2 tablespoons Butter
- 1 medium Yellow onion, diced
- 2 large Carrots, peeled and sliced
- 2 medium Celery stalks, sliced
- 2 Garlic cloves, minced
- 6 cups Chicken broth
- 1 Bay leaf
- 1 teaspoons Fresh thyme
- 1 cup Frozen peas
- 0.5 cups Milk
- 1.5 teaspoons Baking powder
- 0.25 cups Heavy cream
- 2 tablespoons Fresh parsley, chopped
Instructions
Season the chicken thighs with 1/2 teaspoon of salt and 1/2 teaspoon of pepper.
In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat. Add the chicken thighs and cook for about 4-5 minutes per side until browned. Remove the chicken from the pot and set aside.
Reduce the heat to medium and add the butter to the pot. Once melted, add the diced onion, sliced carrots, sliced celery, and minced garlic. Cook for 5 minutes or until the vegetables begin to soften.
Sprinkle the all-purpose flour over the vegetables and stir well to coat. Cook for 1-2 minutes to eliminate the raw flour taste.
Gradually add the chicken broth to the pot, stirring constantly, until the mixture is smooth and begins to thicken. Add the bay leaf and thyme.
Return the chicken thighs to the pot and bring the mixture to a simmer. Cover and cook on low heat for 20 minutes, or until the chicken is fully cooked and tender.
Meanwhile, prepare the dumpling batter: In a medium bowl, whisk together the flour, baking powder, and 1/4 teaspoon of salt. Stir in the milk and heavy cream until a thick batter forms.
Remove the chicken thighs from the pot and shred them using two forks. Discard the bay leaf and return the shredded chicken to the pot. Stir in the frozen peas.
Using a spoon, drop spoonfuls of the dumpling batter on top of the simmering stew. Cover the pot with a lid and cook for 10-12 minutes, or until the dumplings are puffed and cooked through.
Taste the stew and adjust the seasoning with additional salt and pepper, if needed.
Garnish with freshly chopped parsley and serve warm.
Nutrition Facts
Calories |
654 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.5 g | 48% | |
| Saturated Fat | 13.3 g | 66% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 212 mg | 71% | |
| Sodium | 1749 mg | 76% | |
| Total Carbohydrate | 23.6 g | 9% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 8.1 g | ||
| Protein | 53.7 g | 107% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 135 mg | 10% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 1118 mg | 24% | |
*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.
