Photo: Kate Sears; Styling: Gerri Williams
Prep Time
20 Mins
Cook Time
45 Mins
Total Time
1 Hour 5 Mins
Serves 8

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.

How to Make It

Step 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.

Step 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.

Step 3

Make dumplings: Combine both flours, baking soda, salt, thyme and sage. Stir in buttermilk just until a sticky dough forms.

Step 4

Stir peas into chicken mixture. Drop in tablespoonfuls of dough, cover; simmer dumplings until cooked through, about 15 minutes. Serve immediately.

Ratings & Reviews

MaryKan's Review

February 08, 2015
I thought this was very good, but as a personal preference I would substitute out the pearl onions next time for regular onion and possibly add mushroom. I also used chicken breast and it came out perfectly cooked while still following directions as written.

tatflintmich's Review

August 28, 2013

homexec's Review

February 18, 2012
I made a few adjustments, used leftover beans instead of peas. If not using low-sodium broth, I would recommend omitting the other salt. I also used chicken breasts instead. Next time I would cut the pepper in half.

Deana01's Review

January 21, 2012