Name: Old-Fashioned Chicken and Dumplings
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1 whole chicken (3–4 lb) or 2½–3 lb bone-in thighs and drumsticks; 1 large yellow onion, diced; 2 carrots, sliced into ¼-inch rounds; 2 celery stalks, sliced; 2 bay leaves; 8 cups low-sodium chicken stock or water with bouillon; 8–10 whole black peppercorns; 4 tbsp unsalted butter, divided; ¼ cup all-purpose flour; 1½–2 cups whole milk or half-and-half (warmed); Salt and fresh-cracked black pepper to taste; 2 cups all-purpose flour, spooned and leveled; 1 tbsp baking powder; 1 tsp fine sea salt; 3 tbsp cold unsalted butter, cut into small cubes; 1 cup whole milk or buttermilk (cold); 2 tbsp fresh parsley or thyme, finely chopped; 2 tbsp fresh parsley or chives, minced (for topping); Freshly ground black pepper (for topping); Optional: a splash of heavy cream for silkiness

Description

A homely yet refined dish featuring tender chicken in a silky broth accompanied by pillowy dumplings.

Ingredients

Scale

1 whole chicken (3–4 lb) or 2½–3 lb bone-in thighs and drumsticks
1 large yellow onion, diced
2 carrots, sliced into ¼-inch rounds
2 celery stalks, sliced
2 bay leaves
8 cups low-sodium chicken stock or water with bouillon
8–10 whole black peppercorns
4 tbsp unsalted butter, divided
¼ cup all-purpose flour
1½–2 cups whole milk or half-and-half (warmed)
Salt and fresh-cracked black pepper to taste
2 cups all-purpose flour, spooned and leveled
1 tbsp baking powder
1 tsp fine sea salt
3 tbsp cold unsalted butter, cut into small cubes
1 cup whole milk or buttermilk (cold)
2 tbsp fresh parsley or thyme, finely chopped
2 tbsp fresh parsley or chives, minced (for topping)
Freshly ground black pepper (for topping)
Optional: a splash of heavy cream for silkiness

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Instructions

Prepare the stock: Place the chicken, onion, carrots, celery, bay leaves, and peppercorns in a large stockpot. Cover with the stock, bring to a gentle simmer, and skim any foam that rises. Simmer uncovered for 45–60 minutes until the meat yields easily from the bone.
Remove the chicken to a cutting board to cool slightly. Strain the broth through a fine sieve into a clean pot, discarding solids.
Debone the chicken, shredding the meat into bite-sized pieces and discarding skin and bones. Adjust seasoning of the broth.
Make the roux: In a Dutch oven, melt 2 tablespoons butter over medium heat. Whisk in ¼ cup flour and cook until the roux turns pale blond and smells nutty (about 2–3 minutes).
Build the sauce: Gradually whisk warm milk and 3–4 cups of the strained broth into the roux until smooth and slightly thickened.
Return the chicken to the sauce, keeping it at a gentle simmer.
Mix the dumpling dough: Combine 2 cups flour, baking powder, and salt. Cut in cold butter until it resembles coarse crumbs. Stir in cold milk and fresh herbs until just combined.
Drop walnut-sized dumplings onto the simmering stew, covering immediately.
Steam gently for 12–15 minutes without lifting the lid.
Finish and rest: Remove from heat, stir in remaining butter and parsley, and let rest for 5 minutes.

Notes

Use bone-in chicken for a deeper broth flavor. Handle dumpling dough minimally for tender texture. Do not lift the lid while dumplings steam.

Prep Time: 30 minutes
Cook Time: 60 minutes
Category: Main Course
Method: Stewing
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 4g
Sodium: 500mg
Fat: 15g
Saturated Fat: 7g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 30g
Cholesterol: 70mg