Description
Southern comfort meets culinary magic in this classic Chicken and Dumplings recipe, blending tender chicken with pillowy dough for a soul-warming meal. Rich broth and hearty ingredients unite, delivering pure comfort that connects generations of home cooks with each comforting spoonful.
Ingredients
Scale
Proteins:
- 2.53 lbs (1.15 kg) chicken thighs (bone-in, skin-on)
Vegetables and Herbs:
- 1 small onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 12 sprigs fresh thyme
- 12 sprigs fresh sage
- 46 cloves garlic, smashed
Liquids and Dry Ingredients:
- 6 cups (1.4 liters) chicken broth (plus more if needed)
- ½ cup (120 milliliters) chicken broth (from the cooking stock)
- ½ cup (120 milliliters) sour cream
- 1 ½ cups (180 grams) all-purpose flour
- 2 teaspoons salt, plus more to taste
- 1 ½ teaspoons salt
- 2 teaspoons black pepper, plus more to taste
Instructions
- Infuse chicken thighs with a generous seasoning of salt and pepper across both surfaces.
- Activate a large Dutch oven over medium heat. Position chicken skin-side down, creating a golden-brown exterior. Rotate and replicate caramelization on alternate side, then transfer chicken to a separate plate.
- Utilize the identical pot to transform onions from raw to translucent, developing a foundational flavor profile.
- Reintroduce chicken thighs to the vessel. Cascade chicken broth, aromatic thyme, sage, and minced garlic into the mixture. Escalate temperature to boiling, then descend to a gentle simmer. Seal with a lid and allow flavors to meld for approximately one hour.
- Extract chicken thighs and eliminate herb remnants and garlic clusters.
- Deconstruct chicken by removing skin and bones, then delicately shred meat into bite-sized fragments.
- Create dumpling foundation by amalgamating flour, sour cream, salt, and reserved chicken broth within a mixing bowl. Blend with minimal manipulation to preserve texture.
- Dust work surface and rolling pin with flour. Stretch dough uniformly to quarter-inch thickness.
- Slice dumplings into precise half-inch wide, two-inch long rectangular strips using a pizza or pastry cutter.
- Introduce dumplings, carrots, and celery into the simmering liquid. Allow gentle boiling, then reduce heat, permitting dumplings to expand and cook thoroughly for fifteen minutes.
- Reunite shredded chicken with the pot’s contents, ensuring harmonious integration.
- Calibrate seasoning with additional salt and pepper according to preference.
- Should liquid require thickening, whisk flour with broth to create a smooth slurry. Alternatively, thin the mixture with extra chicken broth if consistency appears too dense.
- Terminate cooking process and serve piping hot, ready for immediate enjoyment.
Notes
- Perfectly sear chicken by ensuring the Dutch oven is hot before adding thighs, creating a golden-brown crust that locks in flavor and juiciness.
- Use bone-in, skin-on chicken thighs for richer taste and more tender meat compared to chicken breasts, which can dry out easily during slow cooking.
- Create gluten-free dumplings by substituting all-purpose flour with a blend of gluten-free flour mix
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 500
- Sugar: 3 g
- Sodium: 1200 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 100 mg