Chicken Fricassee and Dumplings
Indulge in the ultimate comfort food with this hearty Chicken Fricassee and Dumplings recipe, a one-pot marvel that combines tender, braised chicken thighs with fluffy homemade dumplings in a rich, creamy sauce. This dish is loaded with flavorful, wholesome ingredients like diced carrots, celery, and onion, all simmered to perfection with fragrant herbs such as thyme and parsley. The buttery dumplings, cooked directly in the velvety chicken broth and cream-based sauce, soak up every ounce of savory goodness, making each bite irresistibly satisfying. Perfect for weeknight dinners or special family meals, this classic recipe is a surefire way to warm both hearts and bellies.
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Recipe Information
Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 3 cloves garlic cloves, minced
- 3 tablespoons all-purpose flour
- 4 cups chicken broth
- 0.5 cups heavy cream
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon fresh thyme leaves
- 1 piece bay leaf
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1.5 cups all-purpose flour (for dumplings)
- 2 teaspoons baking powder
- 0.5 teaspoons salt (for dumplings)
- 0.75 cups whole milk
- 2 tablespoons unsalted butter, melted
Instructions
Season the chicken thighs with salt and pepper on both sides.
In a large heavy-bottomed pot or Dutch oven, heat olive oil over medium-high heat. Sear the chicken thighs, skin-side down, until golden brown, about 4-5 minutes per side. Remove the chicken and set aside.
Add the butter to the pot and melt it over medium heat. Stir in the diced onion, carrots, and celery. Cook until softened, about 5-7 minutes.
Add the minced garlic and cook for an additional minute, stirring constantly.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
Gradually whisk in the chicken broth, making sure to scrape up any browned bits from the bottom of the pot.
Stir in the heavy cream, parsley, thyme, bay leaf, salt, and black pepper.
Return the chicken thighs to the pot, submerging them in the sauce. Bring the mixture to a simmer, cover, and reduce the heat to low. Cook for 30-35 minutes, or until the chicken is tender and cooked through.
While the chicken cooks, prepare the dumplings. In a mixing bowl, whisk together the flour, baking powder, and salt. Add the milk and melted butter, then gently mix until just combined. Do not overmix.
Once the chicken is done, remove the lid and discard the bay leaf. Carefully drop spoonfuls of the dumpling batter onto the surface of the simmering liquid, leaving space for them to expand.
Cover the pot and cook for an additional 15-20 minutes, or until the dumplings are puffed and cooked through.
Serve the chicken fricassee and dumplings hot, garnished with additional parsley if desired.
Nutrition Facts
Calories |
754 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.2 g | 58% | |
| Saturated Fat | 19.4 g | 97% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 146 mg | 49% | |
| Sodium | 1740 mg | 76% | |
| Total Carbohydrate | 53.5 g | 19% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 6.5 g | ||
| Protein | 30.0 g | 60% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 129 mg | 10% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 757 mg | 16% | |
*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.
