Irish Chicken and Dumplings

Nutriscore Rating: 65/100

Discover comfort food at its finest with this hearty Irish Chicken and Dumplings recipe, a one-pot wonder brimming with rustic charm and rich flavors. Tender, bone-in chicken thighs are simmered with earthy vegetables like carrots, celery, and potatoes in a creamy, herb-infused broth, creating the perfect base for melt-in-your-mouth golden dumplings. The flavor is elevated with fresh thyme, a hint of garlic, and a touch of heavy cream for an indulgent finish. Ready in just over an hour, this recipe transforms wholesome ingredients into a satisfying, crowd-pleasing dish that's perfect for cozy family dinners or St. Patrick's Day celebrations. Don't forget to garnish with fresh parsley for an extra pop of color and flavor!

Recipe Information

• Prep Time: 20 min
• Cook Time: N/A
• Total Time: 20 min
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

20 items

• 6 pieces chicken thighs (bone-in, skinless)
• 2 tablespoons unsalted butter
• 1 large yellow onion, diced
• 3 medium carrots, peeled and sliced
• 2 large celery stalks, diced
• 3 cloves garlic cloves, minced
• 3 tablespoons all-purpose flour
• 6 cups chicken broth
• 2 medium potatoes, diced
• 1 teaspoon fresh thyme leaves
• 1 leaf bay leaf
• 0.25 cup heavy cream
• 1.5 teaspoons salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped
• 1.25 cups all-purpose flour (for dumplings)
• 2 teaspoons baking powder
• 0.5 teaspoon salt (for dumplings)
• 0.5 cup whole milk
• 2 tablespoons unsalted butter (melted for dumplings)

📝 Instructions

11 steps

1. Heat the unsalted butter in a large Dutch oven or heavy-bottomed pot over medium heat.

2. Season the chicken thighs with salt and pepper, then sear them in the pot until golden brown on both sides, about 4 minutes per side. Remove the chicken and set aside.

3. In the same pot, add the diced onion, sliced carrots, and diced celery. Sauté for 5 minutes until softened. Add the minced garlic and cook for 1 more minute.

4. Sprinkle the flour over the vegetables and stir well to coat. Cook for 2 minutes to eliminate the raw flour taste.

5. Gradually stir in the chicken broth while scraping the bottom of the pot to release any browned bits. Bring the mixture to a simmer.

6. Return the chicken thighs to the pot, along with the diced potatoes, thyme leaves, and bay leaf. Cover and simmer on low heat for 30-35 minutes, or until the chicken is tender and fully cooked.

7. While the chicken simmers, prepare the dumplings. In a mixing bowl, whisk together the flour, baking powder, and salt for the dumplings. Stir in the milk and melted butter until a soft dough forms.

8. Once the chicken is cooked, remove the thighs from the pot and shred the meat using two forks. Discard the bones and return the shredded chicken to the pot.

9. Stir in the heavy cream, salt, pepper, and chopped parsley. Adjust seasoning to taste.

10. Using a tablespoon or small scoop, drop spoonfuls of the dumpling dough onto the surface of the simmering stew. Cover the pot tightly with a lid and cook for 15 minutes without lifting the lid, allowing the dumplings to steam and cook through.

11. Once the dumplings are puffed and cooked, remove the bay leaf and ladle the Irish Chicken and Dumplings into bowls. Garnish with additional chopped parsley if desired and serve warm.

Nutrition Facts

1 serving (439.5g)

Calories		306
% Daily Value*
Total Fat		12.3 g	16%
	Saturated Fat	7.5 g	37%
	Polyunsaturated Fat	0.0 g
Cholesterol		33 mg	11%
Sodium		1468 mg	64%
Total Carbohydrate		40.0 g	15%
	Dietary Fiber	3.5 g	13%
	Total Sugars	5.3 g
Protein		8.8 g	18%
Vitamin D		0.4 mcg	2%
Calcium		85 mg	7%
Iron		2.6 mg	15%
Potassium		648 mg	14%

*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.

Source of Calories

Fat: 659 cal (36.0%%)

Protein: 212 cal (11.6%%)

Carbs: 959 cal (52.4%%)