Chicken Fricassee with Herb Dumplings
Cozy up with a comforting classic by preparing this decadent Chicken Fricassee with Herb Dumplings. Featuring tender, bone-in chicken thighs simmered in a rich and creamy sauce infused with aromatic thyme, garlic, and a splash of dry white wine, this dish strikes the perfect balance between elegance and homestyle warmth. What sets it apart is the addition of fluffy herb dumplings, bursting with fresh parsley and chives, that cook right on top of the savory fricassee, soaking up all the luscious flavors. Ideal for a hearty family dinner or a special occasion, this one-pot recipe not only delivers incredible taste but also minimizes cleanup. Serve it piping hot, and watch as this soul-satisfying dish becomes an instant favorite in your recipe collection!
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Recipe Information
Ingredients
- 6 pieces bone-in chicken thighs
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large yellow onion, diced
- 2 medium carrot, diced
- 2 medium celery stalk, diced
- 3 cloves garlic cloves, minced
- 4 cups chicken broth
- 1 cup dry white wine
- 0.5 cup heavy cream
- 4 sprigs fresh thyme sprigs
- 1 leaf bay leaf
- 1.5 cups all-purpose flour (for dumplings)
- 1.5 teaspoons baking powder
- 0.5 teaspoon salt (for dumplings)
- 3 tablespoons unsalted butter, cold and cubed
- 0.75 cup milk
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh chives, chopped
Instructions
Season the chicken thighs with 1 teaspoon of salt and 1 teaspoon of black pepper.
Dredge the chicken lightly in 3 tablespoons of all-purpose flour, shaking off excess.
Heat 2 tablespoons of olive oil in a large Dutch oven or deep skillet over medium-high heat.
Sear the chicken thighs, skin-side down, until golden brown, about 5 minutes per side. Remove and set aside.
In the same pot, melt 2 tablespoons of butter. Add the diced onion, carrot, and celery, and sauté for 5-7 minutes until softened.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Deglaze the pot with 1 cup of dry white wine, scraping up any browned bits from the bottom.
Add 4 cups of chicken broth, 0.5 cups of heavy cream, 4 fresh thyme sprigs, and the bay leaf. Stir to combine.
Return the chicken to the pot, skin-side up, ensuring it is mostly submerged in the liquid.
Lower the heat to a simmer, cover, and cook for 30 minutes until the chicken is tender and cooked through.
Meanwhile, prepare the herb dumplings: In a mixing bowl, whisk together 1.5 cups of all-purpose flour, 1.5 teaspoons of baking powder, and 0.5 teaspoons of salt.
Cut in 3 tablespoons of cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Stir in 0.75 cups of milk, 2 tablespoons of chopped parsley, and 2 tablespoons of chopped chives until a soft dough forms.
Once the chicken has cooked for 30 minutes, remove the lid and discard the thyme sprigs and bay leaf.
Drop spoonfuls of the dumpling dough (about 1 tablespoon each) onto the simmering chicken and sauce, spacing them evenly.
Cover the pot again and cook for another 15 minutes until the dumplings are puffed and cooked through.
Serve the chicken fricassee hot, spooned with the flavorful sauce and topped with the herb dumplings.
Nutrition Facts
Calories |
5628 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 366.2 g | 469% | |
| Saturated Fat | 131.8 g | 659% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 1506 mg | 502% | |
| Sodium | 7861 mg | 342% | |
| Total Carbohydrate | 226.8 g | 82% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 30.4 g | ||
| Protein | 291.6 g | 583% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 778 mg | 60% | |
| Iron | 28.4 mg | 158% | |
| Potassium | 6260 mg | 133% | |
*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.
