- 3/4 cup all-purpose flour, divided
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1 broiler/fryer chicken (about 3 pounds), cut up
- 2 tablespoons canola oil
- 1 large onion, chopped
- 2 medium carrots, chopped
- 2 celery ribs, chopped
- 3 garlic cloves, minced
- 6 cups chicken stock
- 1/2 cup white wine or apple cider
- 2 teaspoons sugar
- 2 bay leaves
- 5 whole peppercorns
- 1-1/3 cups all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 2/3 cup 2% milk
- 1 tablespoon butter, melted
- 1/2 cup heavy whipping cream
- 2 teaspoons minced fresh parsley
- 2 teaspoons minced fresh thyme
- Additional salt and pepper to taste
- In a shallow bowl, mix 1/2 cup flour, salt and pepper. Add chicken, one piece at a time, and toss to coat; shake off excess. In a 6-qt. stockpot, heat oil over medium-high heat. Brown chicken in batches on all sides; remove from pan.
- Add onion, carrots and celery to same pan; cook and stir 6-8 minutes or until onion is tender. Add garlic; cook and stir 1 minute longer. Stir in 1/4 cup flour until blended. Gradually add stock, stirring constantly. Stir in wine, sugar, bay leaves and peppercorns. Return chicken to pan; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until chicken juices run clear.
- Meanwhile, in a bowl, whisk flour, baking powder and salt. In another bowl, whisk milk and melted butter until blended. Add to flour mixture; stir just until moistened (do not overmix). Drop by rounded tablespoonfuls onto a parchment paper-lined baking sheet; set aside.
- Remove chicken from stockpot; cool slightly. Discard bay leaves and skim fat from soup. Remove skin and bones from chicken and discard. Using two forks, coarsely shred meat into 1- to 1-1/2-in. pieces; return to soup. Cook, covered, on high until mixture reaches a simmer.
- Drop dumplings on top of simmering soup, a few at a time. Reduce heat to low; cook, covered, 15-18 minutes or until a toothpick inserted in center of dumplings comes out clean (do not lift cover while simmering). Gently stir in cream, parsley and thyme. Season with additional salt and pepper to taste. Yield: 8 servings (3 quarts).
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for The Best Chicken & Dumplings
"Loved it! My picky teen son asked for seconds! Now that's a compliment!"
"We really enjoyed this recipe. I only had boneless chicken breasts on hand, so I used that. I added some poultry seasoning to the veggies with the flour instead of the thyme and parsley at the end.I'll definitely make this again. I might leave out the sugar next time."
"MeBadChef---the whipping cream (unwhipped) is added slowly after the dumplings have cooked so it won't curdle."
"Have not tried this yet ....reason: What do you do with the soup ingredients .... ?Sorry - dumb male with bad eyesight so I cannot read between the lines.Please email your response as I do not ever return to a recipe site.Tanguvellymush !"
"I always know when I make a meal my husband loves. If a dinner passes as an exceptional recipe he says "Yummy". Tonight I made "The Best chicken & Dumplings" he had a whole lot more positive expressions (I can't repeat online) I have never head him say for food. By the way, his favorite comfort food is Sheppard's pie. He said this chicken and dumplings recipe was his favorite! Highly recommended, thank you for sharing!"
"Excellent recipe! My favorite "comfort food" - wonderful and filling after a day of outside winter activity. I always add a tablespoon or two of chopped parsley to the dumpling dry ingredients before adding the wet just to liven up the presentation. THANK YOU for NOT using canned biscuits as "dumplings"! I cringe every time I see a recipe that does that - dumplings are so easy to make and so much better than eating a tubeful of chemicals instead of real food."
"Love this recipe! Thank you for sharing it. I did not find it hard to make or all that time consuming. This is an often-requested recipe from my family. On the rare occasion there are leftovers, we found it tastes even better the next day. I can't seem to make a big enough batch to satisfy everyone."
"Good recipe...but not exactly hitting the mark for me, and I am not sure why. I was surprised the reviewer below found it too soupy, as I had the opposite issue; mine was thick and I would have preferred more liquid. (I think I may have skimmed it too much) Also, there was a flavor that my husband described as a touch "off" or "too sweet", so not sure if it was the apple cider vinegar or sugar? Despite all of those personal preferences, I do think this is a sound recipe. The only deviation I made from the recipe was a Cook's Illustrated trick - wrap the lid of the pot with a dish towel, to keep condensation from dripping back onto the dumplings. All 6 who ate this soup thought the dumplings were perfect, so I do recommend this recipe for the dumplings coupled with Cooks trick of the trade."
"I made this recipe for my husband and I so I halved the recipe and it came out very well! I did not use thyme and I only used breast meat. I found the recipe very easy, though a bit time- consuming, but it's worth it!! Next time I make it I will incorporate some dark meat for sweetness. I only gave this recipe four starts because I found it to be a bit soupy. I would prefer it a bit thicker, so I may add a thickening agent next time as well."
"I made this recipe exactly as written, except left out the fresh thyme. Wow. This was AMAZING! I shared the leftovers with a friend for lunch the next day and she also raved about it. It's definitely a bit of effort, but well worth it. I'll be keeping this recipe for this rich comfort food handy for cold winter nights!"