Chicken and Dumplings

Name: Chicken and Dumplings
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: Serves 8
Ingredients: Stew:; ½ cup all-purpose flour; ½ teaspoon salt; ½ teaspoon pepper; ½ teaspoon garlic powder; ½ 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; ½ cup half-and-half; 1 cup frozen peas; Dumplings:; 1 cup whole-wheat flour; ½ cup all-purpose flour; ½ teaspoon baking soda; ¼ teaspoon salt; 1 tablespoon chopped fresh thyme; ¼ teaspoon chopped fresh sage; 1 ¼ cups buttermilk

5 Ratings
3 Reviews

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.

Recipe by MyRecipes January 2012

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Credit: Kate Sears; Styling: Gerri Williams

Recipe Summary

cook:

45 mins

total:

1 hr 5 mins

prep:

20 mins

Yield:

Serves 8

Nutrition Info

Directions

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.

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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.

Nutrition Facts

Per Serving:

367 calories; fat 11g; saturated fat 3g; protein 32g; carbohydrates 34g; fiber 5g; cholesterol 102mg; sodium 500mg.

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MyRecipes Member

12/19/2021

I make mine so different. I boil my chicken thighs and after done debone them and return to pot. Mix bus quick with milk until sticky and drop in boiling broth by spoon full. Boil for 10 min the cover and simmer for additional 10 mins awesome dish without all the prep

MaryKan

02/08/2015

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.

homexec

02/18/2012

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.

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Chicken and Dumplings

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Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (3)

All Reviews for Chicken and Dumplings

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Chicken and Dumplings

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (3)

All Reviews for Chicken and Dumplings