Description
Classic, comforting chicken and dumplings with tender shredded chicken and fluffy, homemade drop dumplings in a rich, flavorful broth.
Ingredients
Scale
- 3 lbs bone-in, skin-on chicken pieces (thighs, drumsticks, and breasts work well)
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 8 cups chicken broth
- 2 bay leaves
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- Salt and pepper to taste
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- 1/2 tsp baking soda
- 1/4 cup shortening, chilled (or cold butter, cut into small pieces)
- 1 cup buttermilk, chilled
- 2 tbsp chopped fresh parsley (optional)
Instructions
- Pat the chicken pieces dry with paper towels. Season generously with salt and pepper.
- Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the chicken pieces in batches, being careful not to overcrowd the pot. Brown on all sides, about 5-7 minutes per side. Remove the chicken from the pot and set aside.
- Add the chopped onion, carrots, and celery to the pot. Cook over medium heat, stirring occasionally, until the vegetables are softened, about 5-7 minutes. Scrape up any browned bits from the bottom of the pot.
- Add the minced garlic and cook for another minute, until fragrant.
- Return the browned chicken to the pot. Pour in the chicken broth, making sure the chicken is mostly submerged. Add the bay leaves, dried thyme, and dried rosemary.
- Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for at least 1 hour, or until the chicken is cooked through and falling off the bone.
- Remove the chicken from the pot and let it cool slightly. Shred the chicken meat, discarding the skin and bones.
- While the chicken is cooling, remove the bay leaves from the pot.
- In a large bowl, whisk together the flour, baking powder, salt, and baking soda.
- Cut in the chilled shortening (or butter) using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Gradually add the chilled buttermilk, mixing gently until just combined. Do not overmix! The dough should be slightly sticky. If you’re adding parsley, gently fold it in now.
- Bring the chicken broth in the pot back to a gentle simmer.
- Drop spoonfuls of the dumpling dough into the simmering broth. Be careful not to overcrowd the pot.
- Cover the pot and simmer for 15-20 minutes, or until the dumplings are cooked through and no longer doughy in the center. Resist the urge to lift the lid during the first 15 minutes.
- Gently stir in the shredded chicken.
- Taste and adjust the seasoning with salt and pepper as needed.
- Ladle the chicken and dumplings into bowls. Garnish with fresh parsley, if desired. Serve hot.
Notes
- Use bone-in, skin-on chicken for the best flavor.
- Don’t overcrowd the pot when browning the chicken.
- Don’t overmix the dumpling dough.
- Keep the buttermilk and shortening (or butter) cold for light and fluffy dumplings.
- Resist the urge to lift the lid while the dumplings are cooking.
- If the broth is too thin, thicken it with a cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water).
- Add other vegetables like potatoes, peas, or green beans.
- Make it creamy by stirring in a cup of heavy cream or half-and-half during the last few minutes of cooking.
- Experiment with different herbs, such as sage or marjoram.
- Make the chicken and broth ahead of time and store in the refrigerator for up to 3 days. Prepare the dumplings just before serving.
- Store leftover chicken and dumplings in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
- Prep Time: 30 minutes
- Cook Time: 95 minutes