Chicken and Dumplings

Photo: Kate Sears; Styling: Gerri Williams

Our version of the Southern comfort dish, Chicken and Dumplings, uses moist chicken thighs and stirs in whole wheat flour with all-purpose flour for the herb dumplings.

Yield: Serves 8
Total:
Cost per Serving: $1.81
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Recipe Time

Cook Time:
Prep Time:
Total: 1 Hour, 5 Minutes

Nutritional Information

Amount per serving
  • Calories: 367
  • Fat: 11g
  • Saturated fat: 3g
  • Protein: 32g
  • Carbohydrate: 34g
  • Fiber: 5g
  • Cholesterol: 102mg
  • Sodium: 500mg

Ingredients

  • Stew:
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon chopped fresh sage
  • 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
  • 2 tablespoons canola oil
  • 2 large carrots, thinly sliced
  • 2 ribs celery, thinly sliced
  • 2 cups frozen pearl onions, defrosted
  • 4 cups low-sodium chicken broth
  • 1/2 cup half-and-half
  • 1 cup frozen peas
  • Dumplings:
  • 1 cup whole-wheat flour
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon chopped fresh thyme
  • 1/4 teaspoon chopped fresh sage
  • 1 1/4 cups buttermilk

Preparation

  1. 1. Make stew: In a large ziplock bag, mix flour, salt, pepper, garlic powder, onion powder, thyme and sage. Add chicken; toss until pieces are coated.
  2. 2. Warm 1 Tbsp. oil in a large pot over medium heat. Shake excess flour mixture from chicken (reserve leftover flour), add chicken to pot and cook, stirring, until browned, about 10 minutes. Remove to a plate. Warm remaining oil in pot. Add carrots, celery and onions; sauté for 6 minutes. Sprinkle with reserved flour; sauté for 2 minutes. Pour in broth; bring to a boil, stirring. Reduce heat to low; simmer for 10 minutes, stirring occasionally. Return chicken to pot, stir in half-and-half; simmer for 5 minutes.
  3. 3. Make dumplings: Combine both flours, baking soda, salt, thyme and sage. Stir in buttermilk just until a sticky dough forms.
  4. 4. Stir peas into chicken mixture. Drop in tablespoonfuls of dough, cover; simmer dumplings until cooked through, about 15 minutes. Serve immediately.
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