How to Prepare Chicken and Dumplings

Ingredients

For the stew

• Boneless, skinless chicken thighs (or breasts if you prefer)
• Chicken broth
• Onions
• Carrots
• Celery
• Garlic
• Thyme
• Bay leaf
• Salt and pepper
• 1 tablespoon olive oil or butter

For the dumplings

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 4 tablespoons cold butter
• 1 cup milk

Optional add-ins

• Peas, corn, or mushrooms
• 1 cup heavy cream (for a richer stew)
• 1 tablespoon cornstarch mixed with 2 tablespoons cold water (to thicken the stew)
• Fresh parsley, for serving

Instructions

1. Heat a large pot over medium heat. Add the olive oil or butter, then add the chopped onions, carrots, and celery. Cook until soft and fragrant, about 5 minutes.
2. Add the minced garlic, thyme, and bay leaf, stirring for another minute. Season the chicken with salt and pepper, then add it to the pot and cook until lightly browned on all sides.
3. Pour in the chicken broth, scraping the bottom of the pot to release any flavorful bits. Bring the stew to a simmer, then reduce the heat and let it cook for about 20 minutes, or until the chicken is tender.
4. While the stew simmers, prepare the dumpling dough: in a mixing bowl, combine the flour, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs, then gradually stir in the milk until the dough comes together. Don’t overmix — this keeps the dumplings light and fluffy.
5. Once the chicken is cooked, remove it from the pot and shred it into bite-sized pieces. Return the chicken to the stew.
6. Drop spoonfuls of the dumpling dough into the simmering stew, spacing them evenly. Cover the pot and let the dumplings cook for about 15 minutes — no peeking. They’ll puff up and soak in the broth.
7. Serve hot, garnished with fresh parsley or a sprinkle of black pepper.

Tips

• Once you drop the dumplings in, cover the pot and don’t peek for 15 minutes — this traps the steam, helping the dumplings rise and stay fluffy. Overcooking makes them dense and gummy.
• If the stew is too thin, stir in the cornstarch mixed with cold water and let it simmer a few minutes until it thickens. If it’s too thick, add a splash of chicken broth or water.
• Leftovers keep in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat, adding a bit of broth or water if needed — avoid microwaving, as it can make the dumplings rubbery.
• Slow cooker version: add all the stew ingredients (except the dumplings) and cook on low for 6-8 hours or high for 3-4 hours. Drop in the dumpling dough about 30 minutes before serving and cover to let them cook.