Not for Company Chicken and Dumplings
Warm, comforting, and unapologetically hearty, "Not for Company Chicken and Dumplings" is the perfect recipe for cozy nights at home. This rich and creamy chicken stew is simmered with tender bone-in chicken thighs, aromatic vegetables, and fresh herbs, creating a deeply flavorful broth that serves as the ultimate base for fluffy, homemade dumplings. The dumplings, made with melted butter and whole milk, are simple yet irresistible, steaming to light perfection atop the bubbling stew. With a cook time of just over an hour, this one-pot dish is ideal for family meals or solo indulgence—no formal dinner guests required! Garnish with fresh parsley for a pop of color and flavor, and savor the soul-warming joy of a true comfort food classic. Keywords: chicken and dumplings recipe, homemade dumplings, comfort food, chicken stew, one-pot recipes.
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Vegetable oil
- 3 tablespoons Unsalted butter
- 1 large Yellow onion, diced
- 2 large Carrots, peeled and sliced
- 2 stalks Celery stalks, sliced
- 3 cloves Garlic cloves, minced
- 1 cup All-purpose flour
- 6 cups Chicken stock
- 1 cup Whole milk
- 1 leaf Bay leaf
- 1 teaspoon Fresh thyme
- 2 cups All-purpose flour (for dumplings)
- 1 tablespoon Baking powder
- 1 teaspoon Salt (for dumplings)
- 4 tablespoons Unsalted butter (for dumplings), melted
- 1 cup Whole milk (for dumplings)
- 2 tablespoons Chopped fresh parsley (optional garnish)
Instructions
Season the chicken thighs with 2 teaspoons of salt and 1 teaspoon of black pepper.
Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the chicken thighs skin-side down until golden brown, about 5–7 minutes. Flip and brown the other side for another 5 minutes. Remove the chicken and set aside.
Drain excess fat from the pot, leaving about 2 tablespoons. Add the butter and melt over medium heat.
Sauté the diced onion, carrots, and celery in the butter until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Sprinkle 1 cup of flour over the vegetables and stir well to coat. Cook for 2 minutes to eliminate the raw flour taste.
Gradually pour in the chicken stock while stirring constantly to avoid lumps. Bring the liquid to a simmer.
Add the seared chicken back to the pot along with the bay leaf and thyme. Cover and let the mixture simmer over low heat for 45 minutes, stirring occasionally.
While the chicken cooks, make the dumpling dough. In a large mixing bowl, whisk together 2 cups of flour, baking powder, and 1 teaspoon of salt. Stir in the melted butter and 1 cup of milk until just combined (avoid overmixing). The dough should be thick and sticky.
After the chicken has simmered for 45 minutes, remove the chicken thighs from the pot. Discard the skin and bones, then shred the meat with two forks. Return the shredded chicken to the pot.
Drop spoonfuls of the dumpling dough (about 2 tablespoons each) onto the surface of the simmering stew. Ensure the dumplings don’t touch each other.
Cover the pot and let the dumplings steam over low heat for 15 minutes. Resist the urge to lift the lid during this time, as it will interrupt the cooking process.
Once the dumplings are fully cooked and fluffy, taste the stew and adjust the seasoning with additional salt and pepper if needed.
Serve the chicken and dumplings hot, garnished with chopped fresh parsley if desired.
Nutrition Facts
Calories |
5202 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 288.9 g | 370% | |
| Saturated Fat | 103.9 g | 520% | |
| Polyunsaturated Fat | 17.1 g | ||
| Cholesterol | 1127 mg | 376% | |
| Sodium | 10131 mg | 440% | |
| Total Carbohydrate | 361.3 g | 131% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 45.2 g | ||
| Protein | 300.4 g | 601% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 1017 mg | 78% | |
| Iron | 34.5 mg | 192% | |
| Potassium | 3683 mg | 78% | |
*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.
