Stewed Chicken and Dumplings
Warm, hearty, and irresistibly comforting, this Stewed Chicken and Dumplings recipe is a classic one-pot meal that brings tender chicken thighs, pillowy dumplings, and a medley of colorful vegetables together in a rich, flavorful broth. Perfect for cozy evenings, this dish combines the deep flavors of slow-simmered chicken with the light, fluffy texture of from-scratch dumplings made with milk and butter. The aromatic blend of garlic, thyme, and parsley infuses every bite, while a gentle simmer ensures melt-in-your-mouth chicken and perfectly steamed dumplings. Ready in under 90 minutes and serving up to six, it’s an easy yet satisfying option for weekday dinners or weekend gatherings. Serve it hot, garnished with fresh parsley, for a meal that’s as beautiful as it is delicious.
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skinless)
- 0.5 cup all-purpose flour
- 2 tablespoons olive oil
- 3 medium carrots, sliced
- 3 medium celery stalks, sliced
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 6 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 teaspoons baking powder
- 0.5 cup whole milk
- 2 tablespoons unsalted butter, melted
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Season the chicken thighs with a pinch of salt and pepper. Dredge lightly in the all-purpose flour, shaking off any excess.
In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Sear the chicken thighs for about 4-5 minutes per side until golden brown. Remove the chicken from the pot and set aside.
In the same pot, sauté the carrots, celery, and onion for 5-7 minutes, stirring occasionally, until the vegetables begin to soften. Add the minced garlic and sauté for an additional 1 minute.
Pour in the chicken broth, scraping the bottom of the pot to deglaze. Add the thyme, parsley, bay leaf, salt, and black pepper. Return the chicken thighs to the pot and bring the mixture to a gentle simmer.
Cover the pot with a lid and let the chicken stew over low heat for 30 minutes or until the chicken is tender and easily shreds with a fork.
While the chicken is stewing, prepare the dumpling dough. In a medium bowl, whisk together the remaining flour, baking powder, and a pinch of salt. Stir in the milk and melted butter until a sticky dough forms.
Once the chicken is fully cooked, remove it from the pot, shred the meat with two forks, and discard the bones. Return the shredded chicken to the pot.
Spoon dollops of the dumpling dough (about 1 tablespoon each) onto the surface of the simmering stew, spacing them evenly to avoid crowding. Cover the pot and let the dumplings steam for 12-15 minutes until they are fluffy and cooked through.
Gently stir the stew to ensure the dumplings are evenly coated with the flavorful broth. Discard the bay leaf.
Serve the stewed chicken and dumplings hot, garnished with freshly chopped parsley if desired.
Nutrition Facts
Calories |
2276 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.4 g | 157% | |
| Saturated Fat | 39.5 g | 198% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 641 mg | 214% | |
| Sodium | 7349 mg | 320% | |
| Total Carbohydrate | 98.7 g | 36% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 24.9 g | ||
| Protein | 191.1 g | 382% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 535 mg | 41% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 4115 mg | 88% | |
*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.
