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Hearty Rustic Chicken & Herbed Dumplings

A from-scratch, one-pot comfort food classic featuring a rich, golden chicken stew topped with light, fluffy dumplings infused with fresh herbs.
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 520

Ingredients
  

For the Stew
  • 2 lbs bone-in, skin-on chicken thighs
  • 1.5 tsp kosher salt, divided
  • 1 tsp freshly ground black pepper, divided
  • 2 tbsp olive oil or unsalted butter
  • 1 large yellow onion, diced
  • 3 medium carrots, peeled and cut into ½-inch coins
  • 3 celery stalks, diced
  • 4 cloves garlic, minced
  • 0.33 cup all-purpose flour
  • 6 cups chicken broth, divided
  • 1 bay leaf
  • 2 sprigs fresh thyme or ½ tsp dried
  • 0.5 cup frozen peas optional
  • 0.25 cup heavy cream or full-fat coconut milk
  • 2 tbsp fresh parsley, chopped for garnish
For the Herbed Dumplings
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1 tsp kosher salt
  • 0.5 tsp freshly ground black pepper
  • 2 tbsp fresh dill, chopped
  • 2 tbsp fresh parsley, chopped
  • 0.75 cup whole milk
  • 0.33 cup unsalted butter, melted slightly cooled
  • 1 large egg

Equipment

  • Large Dutch Oven or Heavy Pot
  • Mixing bowls
  • Wooden spoon
  • Measuring Cups/Spoons

Method
 

  1. Season chicken thighs with 1 tsp salt and ½ tsp pepper. In a Dutch oven, heat oil over medium-high. Brown chicken on both sides, 5-7 mins per side. Remove to a plate.
  2. In the same pot, add onion, carrots, celery, remaining salt and pepper. Sauté for 8-10 mins until soft. Add garlic; cook 1 min.
  3. Sprinkle ⅓ cup flour over veggies. Cook, stirring, for 2 mins. Slowly whisk in 1 cup broth, scraping up browned bits. Whisk in remaining 5 cups broth.
  4. Add bay leaf and thyme. Return chicken to pot. Cover, reduce heat to low, and simmer for 25-30 mins until chicken is tender.
  5. Make dumpling batter: Whisk flour, baking powder, salt, pepper, dill, and parsley. In another bowl, whisk milk, melted butter, and egg. Gently stir wet into dry until just combined. Set aside 10 mins.
  6. Remove cooked chicken to a plate. Shred, discarding skin and bones. Discard bay leaf and thyme stems. Return chicken to pot.
  7. Stir peas (if using) and cream into stew. Bring to a gentle simmer. Taste and adjust seasoning.
  8. Drop heaping tbsp of dumpling batter onto simmering stew. Cover tightly and simmer for 15 mins—DO NOT PEEK. Dumplings are done when firm. Garnish with parsley and serve.

Notes

For a thicker stew, mix 1 tbsp cornstarch with 2 tbsp cold water. Stir into stew after step 7 and cook 1-2 mins before adding dumplings.