Classic Chicken and Dumplings

Ingredients

• 1 whole chicken, cut into pieces (about 3-4 pounds) (1.4-1.8 kg) 1 whole chicken, cut into pieces (about 3-4 pounds) (1.4-1.8 kg)
• 2 tablespoons (30 ml) vegetable oil 2 tablespoons (30 ml) vegetable oil
• 1 onion, diced 1 onion, diced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 celery stalks, sliced 2 celery stalks, sliced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 bay leaf 1 bay leaf
• 1 teaspoon (5 ml) dried thyme 1 teaspoon (5 ml) dried thyme
• 6 cups (1.4 liters) chicken broth 6 cups (1.4 liters) chicken broth
• Salt and pepper, to taste Salt and pepper, to taste
• 2 cups (240 g) all-purpose flour 2 cups (240 g) all-purpose flour
• 1 tablespoon (15 g) baking powder 1 tablespoon (15 g) baking powder
• 1/2 teaspoon (2.5 g) salt 1/2 teaspoon (2.5 g) salt
• 4 tablespoons (56 g) unsalted butter, cold and cubed 4 tablespoons (56 g) unsalted butter, cold and cubed
• 3/4 cup (180 ml) milk 3/4 cup (180 ml) milk
• 1 cup (150 g) frozen peas 1 cup (150 g) frozen peas

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 18g (Saturated Fat: 8g)
• Carbohydrates: 40g (Sugar: 4g)
• Protein: 32g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the chicken pieces and cook until browned on all sides. Remove the chicken from the pot and set aside.
2. 2.
   In the same pot, add the diced onion, sliced carrots, sliced celery, minced garlic, bay leaf, and dried thyme. Sauté until the vegetables are tender.
3. 3.
   Return the chicken to the pot and pour in the chicken broth. Season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 1 hour, until the chicken is cooked through and tender.
4. 4.
   While the chicken is simmering, prepare the dumplings. In a mixing bowl, combine the all-purpose flour, baking powder, and salt. Add the cold cubed butter and use your fingers or a pastry cutter to cut the butter into the flour mixture until it resembles coarse crumbs.
5. 5.
   Gradually pour in the milk, stirring until just combined. Be careful not to overmix. The dough should be slightly sticky.
6. 6.
   Once the chicken is cooked, remove it from the pot and shred it into bite-sized pieces. Return the shredded chicken to the pot.
7. 7.
   Increase the heat to medium-high and bring the broth to a gentle boil. Drop spoonfuls of the dumpling dough into the simmering broth, spacing them evenly. Cover the pot and let the dumplings cook for about 15 minutes, until they are cooked through and fluffy.
8. 8.
   Stir in the frozen peas and cook for an additional 5 minutes, until they are heated through.
9. 9.
   Remove the bay leaf and season the dish with additional salt and pepper if needed.
10. 10.
    Serve the Chicken and Dumplings hot, garnished with fresh herbs if desired.

Treat your ingredients with care...

• Chicken — For a more flavorful broth, you can use bone-in chicken pieces instead of boneless. Remove the skin before cooking to reduce the fat content.
• Dumplings — Avoid overmixing the dumpling dough to ensure light and fluffy dumplings. Drop the dough into the simmering broth gently to maintain their shape.
• Vegetables — Feel free to add other seasonal vegetables like corn or green beans to customize the dish to your liking.
• Herbs — Fresh herbs like parsley or thyme can be added as a garnish for an extra burst of flavor.
• Leftovers — Chicken and Dumplings can be refrigerated for up to 3 days. Reheat gently on the stovetop, adding a splash of broth if needed to maintain the desired consistency.

Tips & Tricks

• To save time, you can use pre-cooked rotisserie chicken and store-bought chicken broth.
• For a richer flavor, you can add a splash of heavy cream to the broth before adding the dumplings.
• If you prefer a thicker broth, you can mix a tablespoon of cornstarch with cold water and stir it into the simmering broth until thickened.
• If you don't have fresh vegetables on hand, you can use frozen mixed vegetables as a convenient alternative.
• Serve the Chicken and Dumplings with a sprinkle of freshly chopped parsley or thyme for added freshness.

Serving advice

Serve the Chicken and Dumplings in deep bowls, allowing the flavorful broth to surround the tender chicken and fluffy dumplings. Pair it with a side of crusty bread or biscuits to soak up the delicious broth.

Presentation advice

To enhance the presentation, garnish the dish with a sprig of fresh thyme or parsley. The golden dumplings floating atop the creamy broth create an inviting and comforting visual appeal.