Chicken Fricassee with Dumplings
Indulge in classic comfort with this hearty Chicken Fricassee with Dumplings recipe, a perfect blend of rich, creamy flavors and rustic textures. Juicy bone-in chicken thighs are seared to golden perfection, then simmered in a luscious sauce made with chicken broth, heavy cream, and aromatic herbs like bay leaves and thyme. The dish is elevated with sautéed onions, carrots, and celery for a satisfying depth of flavor. Topped with fluffy, made-from-scratch dumplings that steam to pillowy perfection, this one-pot wonder is as cozy as it is delicious. With just 20 minutes of prep and 50 minutes of cooking, it’s an ideal dish for family dinners or casual gatherings. Garnished with fresh parsley, this creamy chicken stew with dumplings is a timeless classic that’s sure to impress.
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skinless)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 1 medium Yellow onion (diced)
- 2 medium Carrots (peeled and sliced)
- 2 medium Celery stalks (sliced)
- 2 Garlic cloves (minced)
- 3 tablespoons Flour (for thickening)
- 4 cups Chicken broth
- 0.5 cup Heavy cream
- 2 Bay leaves
- 4 sprigs Fresh thyme (optional)
- 2 cups Self-rising flour (for dumplings)
- 4 tablespoons Unsalted butter (for dumplings)
- 0.75 cup Whole milk (for dumplings)
- 0.25 cup Fresh parsley (chopped, for garnish)
Instructions
Season the chicken thighs with salt and black pepper on both sides.
Heat olive oil in a large, heavy-bottomed skillet or Dutch oven over medium heat. Add the chicken thighs and sear on both sides until golden-brown, about 4-5 minutes per side. Remove the chicken and set aside.
In the same skillet, melt the butter over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-6 minutes, stirring occasionally, until the vegetables are softened. Add the minced garlic and cook for an additional 1-2 minutes.
Sprinkle the flour evenly over the vegetables and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
Slowly pour in the chicken broth while stirring constantly to prevent lumps. Bring the mixture to a simmer.
Stir in the heavy cream, bay leaves, and thyme sprigs (if using). Return the chicken thighs to the skillet, submerging them in the sauce. Reduce the heat to low, cover, and simmer for 25-30 minutes, or until the chicken is tender and cooked through.
While the chicken is simmering, prepare the dumpling batter. In a mixing bowl, combine the self-rising flour and butter. Use your fingers or a pastry cutter to work the butter into the flour until it resembles coarse crumbs.
Gradually add the milk to the flour mixture, stirring just until a soft dough forms. Do not overmix.
Once the chicken is nearly done cooking, drop spoonfuls of the dumpling batter onto the surface of the simmering sauce, leaving some space between each dumpling. Cover the skillet again and cook for 12-15 minutes. The dumplings should puff up and cook through in the steam.
Remove the bay leaves and thyme sprigs from the skillet. Taste the sauce and adjust seasoning with additional salt and pepper, if needed.
Garnish with chopped fresh parsley and serve the chicken fricassee with dumplings hot. Enjoy!
Nutrition Facts
Calories |
547 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.9 g | 40% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 138 mg | 46% | |
| Sodium | 1264 mg | 55% | |
| Total Carbohydrate | 40.0 g | 15% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 4.3 g | ||
| Protein | 24.1 g | 48% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 195 mg | 15% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 597 mg | 13% | |
*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.
