Williams Sonoma Chicken and Dumplings
Cozy up with the comforting flavors of Williams Sonoma Chicken and Dumplings, a timeless classic that combines tender chicken thighs, fluffy homemade dumplings, and a rich, creamy broth brimming with vegetables. Perfectly seasoned and simmered to perfection, this hearty dish brings together the warmth of diced carrots, celery, and onions with the indulgence of heavy cream. The fluffy dumplings, made from scratch with cold cubed butter and a touch of baking powder, gently cook atop the creamy chicken stew, creating a luscious one-pot meal that’s both satisfying and easy to prepare. Ready in just over an hour, this recipe is perfect for a comforting family dinner or an impressive cold-weather crowd-pleaser. Garnish with fresh parsley for a vibrant finishing touch, and get ready to enjoy a bowl of pure comfort. Keywords: chicken and dumplings recipe, homemade dumplings, one-pot comfort food, creamy chicken stew, Williams Sonoma recipe.
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Recipe Information
Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 1 tsp kosher salt
- 1 tsp freshly ground black pepper
- 2 tbsp vegetable oil
- 1 large yellow onion, diced
- 3 medium carrots, peeled and sliced into rounds
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 4 cups chicken broth
- 2 tbsp all-purpose flour
- 0.5 cup heavy cream
- 2 tsp baking powder
- 1 cup all-purpose flour (for dumplings)
- 0.5 tsp fine sea salt
- 3 tbsp unsalted butter, cold and cubed
- 0.5 cup whole milk
- 2 tbsp fresh parsley, chopped (optional)
Instructions
Season the chicken thighs with kosher salt and freshly ground black pepper on both sides.
In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat. Add the chicken thighs and sear on each side until golden brown, about 4 minutes per side. Remove chicken and set aside.
Add the diced onion, sliced carrots, and celery to the pot. Cook, stirring occasionally, until softened, about 5 minutes. Add the minced garlic and cook for 1 minute until fragrant.
Sprinkle the 2 tablespoons of all-purpose flour over the vegetables, stirring well to coat. Gradually add the chicken broth, stirring constantly to ensure no lumps form.
Return the chicken thighs to the pot. Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 20 minutes until the chicken is cooked through.
While the chicken is simmering, prepare the dumpling dough. In a medium bowl, whisk together 1 cup of all-purpose flour, baking powder, and fine sea salt. Using a pastry cutter or your fingertips, work the cold cubed butter into the flour mixture until it resembles coarse crumbs.
Stir the milk into the flour mixture until just combined. Be careful not to overmix; the dough should be slightly sticky.
Remove the cooked chicken from the pot and shred it into bite-sized pieces using two forks. Return the shredded chicken to the pot and stir in the heavy cream. Taste and adjust seasoning with salt and pepper if needed.
Drop spoonfuls of the dumpling dough onto the surface of the simmering chicken mixture. Cover the pot with a tight-fitting lid and let the dumplings cook undisturbed for 15 minutes. The dumplings should be puffed up and cooked through.
Garnish with freshly chopped parsley, if desired, and serve hot.
Nutrition Facts
Calories |
3186 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.7 g | 233% | |
| Saturated Fat | 72.8 g | 364% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 1078 mg | 359% | |
| Sodium | 5606 mg | 244% | |
| Total Carbohydrate | 158.6 g | 58% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 23.0 g | ||
| Protein | 214.2 g | 428% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 520 mg | 40% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 3909 mg | 83% | |
*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.
