Chicken Fricassee with Chive Dumplings
Indulge in the ultimate comfort food with this Chicken Fricassee with Chive Dumplings recipe—a hearty, soul-warming dish that's perfect for family dinners or cozy evenings. Tender, golden-browned chicken thighs are simmered in a creamy, herb-infused sauce alongside carrots and celery, creating a rich, flavorful base. But the star of this dish might just be the fluffy chive dumplings, which are made with fresh minced chives and softly puffed as they simmer atop the fricassee. With a quick and easy homemade roux and the bright lift of fresh parsley, this one-pot wonder balances hearty ingredients with elegance. Ready in just over an hour, this recipe is a must-try for fans of comforting chicken dinners packed with flavor and texture.
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Recipe Information
Ingredients
- 6 pieces Boneless, skinless chicken thighs
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Vegetable oil
- 2 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 3 cups Chicken stock
- 0.5 cup Heavy cream
- 1 teaspoon Fresh thyme leaves
- 2 medium Carrots, peeled and sliced
- 2 stalks Celery stalks, sliced
- 2 tablespoons Fresh parsley, chopped
- 1 cup All-purpose flour (for dumplings)
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt (for dumplings)
- 2 tablespoons Fresh chives, minced
- 0.5 cup Whole milk
- 2 tablespoons Unsalted butter (melted, for dumplings)
Instructions
Season the chicken thighs with 1 teaspoon of salt and 0.5 teaspoon of black pepper.
In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the chicken thighs and sear for 4-5 minutes on each side until golden brown. Remove the chicken from the pot and set aside.
Reduce the heat to medium and melt 2 tablespoons of butter in the same pot. Add 3 tablespoons of all-purpose flour and whisk continuously for 1-2 minutes to make a roux.
Gradually add the chicken stock while whisking to create a smooth sauce. Stir in the heavy cream and 1 teaspoon of fresh thyme leaves.
Add the sliced carrots and celery to the pot, followed by the seared chicken thighs. Cover and simmer over low heat for 25-30 minutes until the chicken is tender and the vegetables are cooked through.
While the chicken cooks, prepare the chive dumplings. In a bowl, whisk together 1 cup of all-purpose flour, 1 teaspoon of baking powder, and 0.25 teaspoon of salt.
Stir in the minced chives, followed by the milk and melted butter. Mix until just combined to form a sticky dough.
After the chicken has cooked for 30 minutes, drop spoonfuls of the dumpling dough onto the surface of the simmering chicken fricassee, spacing them apart. Cover the pot tightly and let the dumplings cook for 12-15 minutes, or until they are puffed and cooked through.
Garnish the dish with chopped fresh parsley and serve hot. Enjoy your comforting Chicken Fricassee with chive dumplings!
Nutrition Facts
Calories |
3251 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.8 g | 251% | |
| Saturated Fat | 77.2 g | 386% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 1073 mg | 358% | |
| Sodium | 4492 mg | 195% | |
| Total Carbohydrate | 140.7 g | 51% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 15.5 g | ||
| Protein | 217.1 g | 434% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 413 mg | 32% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 2382 mg | 51% | |
*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.
