Fricasseed Chicken and Dumplings
Embrace the comforting warmth of our Fricasseed Chicken and Dumplings recipe, a timeless classic that combines tender, golden-browned chicken thighs with a creamy medley of savory vegetables and herbs. Simmered to perfection in a velvety broth enriched with heavy cream, the fricassee base is paired with light, fluffy homemade dumplings that steam gently atop the pot. This hearty, one-pot meal is nothing short of soul-soothing, perfect for weeknight dinners or cozy family gatherings. With aromatic hints of thyme, a touch of fresh parsley, and a satisfyingly wholesome texture, this dish delivers all the flavors of a comforting classic. Plus, it’s surprisingly easy to make with simple pantry ingredients, making it a go-to recipe for comfort food lovers seeking a reliable, crowd-pleasing meal.
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Recipe Information
Ingredients
- 6 pieces Bone-in, skin-on chicken thighs
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 3 tablespoons Unsalted butter
- 1 medium Yellow onion, diced
- 2 medium Carrots, diced
- 2 medium Celery stalks, diced
- 3 tablespoons All-purpose flour
- 4 cups Chicken broth
- 1 cup Heavy cream
- 1 Bay leaf
- 4 sprigs Fresh thyme
- 2 cups All-purpose flour (for dumplings)
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt (for dumplings)
- 3 tablespoons Unsalted butter (for dumplings)
- 0.75 cup Whole milk
- 2 tablespoons Fresh parsley, chopped
Instructions
Season the chicken thighs with 1 teaspoon of salt and 1 teaspoon of black pepper on both sides.
Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Add 2 tablespoons of olive oil and brown the chicken thighs on both sides until golden brown, about 5 minutes per side. Remove the chicken from the pot and set aside.
Reduce the heat to medium and melt 3 tablespoons of unsalted butter in the pot. Add the diced onion, carrots, and celery. Cook until softened, about 5-7 minutes.
Sprinkle 3 tablespoons of all-purpose flour over the vegetables and stir well, cooking for 2 minutes to remove the raw flour taste.
Gradually pour in 4 cups of chicken broth, stirring constantly to avoid lumps. Stir in 1 cup of heavy cream, 1 bay leaf, and 4 sprigs of fresh thyme.
Return the browned chicken thighs to the pot, submerging them in the liquid. Bring the mixture to a simmer, cover, and cook on low heat for 45 minutes, or until the chicken is tender and fully cooked.
While the chicken cooks, make the dumplings. In a mixing bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of baking powder, and 0.5 teaspoons of salt. Cut in 3 tablespoons of unsalted butter until the mixture resembles coarse crumbs.
Stir in 0.75 cups of milk until just combined, being careful not to overmix.
Once the chicken is tender, remove and discard the bay leaf and thyme sprigs. Drop spoonfuls of the dumpling dough over the simmering liquid, keeping them evenly spaced. Cover the pot and cook for 15 minutes. Do not lift the lid while the dumplings cook to ensure they steam properly.
After 15 minutes, check that the dumplings are cooked through—they should be puffed and firm to the touch.
Sprinkle 2 tablespoons of chopped fresh parsley over the dish before serving. Ladle a portion of chicken, vegetables, and dumplings into each bowl, and enjoy!
Nutrition Facts
Calories |
5084 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 343.2 g | 440% | |
| Saturated Fat | 143.7 g | 718% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 1178 mg | 393% | |
| Sodium | 7004 mg | 305% | |
| Total Carbohydrate | 264.8 g | 96% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 24.7 g | ||
| Protein | 214.7 g | 429% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 607 mg | 47% | |
| Iron | 24.5 mg | 136% | |
| Potassium | 4330 mg | 92% | |
*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.
