Chicken and Dumplings
A classic comfort food featuring tender chicken thighs simmered in a creamy, herb-infused gravy, topped with fluffy homemade dumplings.
Ingredients
- 4 pieces boneless, skinless chicken thighs (about 1 pound)
- 1 tablespoon olive oil
- 1 piece yellow onion (diced)
- 2 cloves garlic (minced)
- 2 stalks celery (diced)
- 2 pieces carrots (diced)
- ¼ cup all-purpose flour
- 4 tablespoons butter
- 1 teaspoon dried parsley
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon dried sage
- ¼ teaspoon freshly cracked black pepper
- 2 cups chicken broth
- 1 cup whole milk
- ½ teaspoon salt
- 1 cup all-purpose flour for dumplings
- 1½ teaspoons baking powder
- 1 teaspoon dried parsley for dumplings
- ½ teaspoon granulated sugar
- ½ teaspoon salt for dumplings
- ⅛ teaspoon garlic powder
- ⅛ teaspoon freshly cracked black pepper for dumplings
- ½ cup milk for dumplings
- 2 tablespoons melted butter for dumplings
Instructions
- Heat olive oil in a deep skillet or Dutch oven over medium heat. Brown chicken thighs on both sides, then remove and set aside.
- Add diced onion and minced garlic to the skillet; sauté until softened.
- Add carrots and celery; cook for about 5 minutes.
- Melt butter, then sprinkle in flour. Stir to form a paste and cook for 2 minutes.
- Add herbs, salt, and pepper, then pour in chicken broth and milk. Stir until the mixture thickens and simmers.
- Dice the browned chicken and return it to the skillet. Cover and simmer.
- For the dumplings, mix flour, baking powder, parsley, sugar, salt, garlic powder, and pepper in a bowl. Stir in milk and melted butter until just combined.
- Drop dumpling batter by spoonfuls onto the simmering gravy. Cover and cook for 15 minutes until dumplings are fluffy.
- Serve hot and enjoy!
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Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.