- 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).
Reviews forThe Best Chicken & Dumplings
"This takes some time but the effort is worth it. You can make the base ahead of time and freeze. The dough is easy to make, just make it the day you want to serve."
"It was a lot of prep and steps but when it was finished it was delicious! If I make it again I’ll leave out the thyme because it overpowered the other flavors. I did add about 1/2 tsp cayenne and sprinkled paprika over the top when I served it, with white rice. My family loved it."
"Excellent recipe! I used 4 bone in skin on chicken breasts, 3 large carrots, and 4 celery sticks instead of the recommended amounts/whole chicken as that's what I had. To address the watery issue some seemed to have I added 3/4 cup flower and a knob (abt 2 tbs) butter to the veggies and cooked it for about 2min before adding the chicken stock. Letting it sit a bit after cooking seemed to help quite a bit aswell I ended up with something like thin pie filling which was perfect for us. I also left out the sugar that was recommended as I think it would be too sweet otherwise. Likewise I opted for a heavy splash of white wine instead of apple cider for the same reason. The dumpling were superb and the chicken came out wonderfully even being just white meat. This will become a regular in my dinner repertoire!"
"can i make this ahead of time and heat up later? or even reheat the next day."
"This was quite good. My roommate raved and raved about it. Great dumpling recipe, a lot better than the Pillsbury variety I've had before. The soup portion turned out slightly watery, but this is most likely because of the alterations I made to the recipe. I didn't use celery at all and I used a large boullion cube with water instead of broth. I also used half and half for both the milk and the cream because that's all I had at home. I added 1/4tsp tarragon instead of the thyme, which worked great with the wine, very French! Next time I make it, I'll use Swanson broth, and only 4-5 cups of it so it'll come out more stewy. I'll also use celery and full fat heavy cream."
"Oh I know this will be tasty will be taking me all Saturday to make this but it worth the work.Also wish I could use Bisquick to make it fast.Still going try this I love dumplings even with the chicken."
"Judith, I don’t see any reason why you couldn’t freeze it."
"I WILL SOOOOO BE MAKING THIS-gad it sounds/looks/seems like a true winnet"
"haven't made yet but can anyone tell me if this can be frozen?"
"I love this recipe!"