Chicken and Herb Dumplings
Prep Time
40 mins
Cook Time
1 hr
Total Time
1 hr 40 mins
Creamy, hearty chicken stew is topped with fluffy herbed dumplings...this is the kind of comfort food that makes you wish for rain. The stew is simple and homey, the dumplings pillowy with a little bite from cornmeal, and the combination a classic!
Course:
Main Dish, Stew
Cuisine:
American
Keyword:
chicken and dumplings
Servings: 8 Servings
Calories: 560 kcal
Ingredients
Chicken Stew
- 2 Tbsp unsalted butter
- 1 Tbsp extra virgin olive oil
- 3 lbs boneless, skinless chicken breasts or thighs (or a combo)
- kosher salt and pepper
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 Tbsp chicken base (optional)
- 2 Tbsp AP flour
- 2/3 cup dry white wine
- 3 cups chicken stock
- 2 cups whole milk
- 3 medium carrots, peeled and sliced into 1/2 inch rounds
- 3 stalks celery, sliced into 1/2 pieces
- 2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 2 tsp fresh thyme minced
- 2 tsp fresh parsley minced
- 1 cup frozen peas
Dumplings
- 2 cups AP flour
- 1/3 cup cornmeal
- 1 Tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp kosher salt
- 2 Tbsp minced fresh herbs (parsley, thyme, and/or chives)
- 3 Tbsp unsalted butter, melted and cooled slightly
- 1 cup buttermilk
- minced herbs for garnish (optional)
Instructions
Chicken Stew
-
Melt the butter and oil over med/high heat in a large, heavy bottomed pot or dutch oven.
-
Season the chicken well with salt and pepper and place in the pot. Cook on one side for 6-8 mins or until golden brown. Flip the chicken and cook another 6-8 mins or so until cooked through and golden brown. Reduce the temperature if the chicken begins to brown too quickly.
-
Remove the chicken to a plate to cool and add the diced onion to the pot. Cook, stirring frequently, until the onion is translucent, about 4 mins.
-
Add the garlic and cook for 1-2 more mins.
-
Stir in the chicken base and flour and cook 1-2 mins. Whisk in the wine and cook until fully reduced, 1-2 mins.
-
Whisk in the stock and the milk and bring to a boil. Reduce to a simmer over very low heat and stir in the carrots and celery. Cover.
-
Shred the chicken and add to the pot along with the salt and pepper. Simmer, covered, for about 30 mins.
-
Stir in the herbs and the peas.
Dumplings
-
In a medium bowl whisk together the flour, cornmeal, baking powder, baking soda, salt and herbs.
-
Stir in the butter and the buttermilk. Stir until just combined, don't over-mix.
-
Scoop heaping tablespoons of the dumpling mixture and place on top of the stew, leaving a little space between the dumplings (they will grow in size). You will get about 24 dumplings.
-
Cover and cook over low heat for about 15 mins. The dumplings will cook in the steam, so don't lift the lid.
-
Ladle into bowls to serve and sprinkle with herbs if desired.
Recipe Notes
- Because the dumplings are cooked by steam, they won't have a top or bottom crust. They're more like the soft center of a biscuit.
- Once the milk and stock are added, keep heat to a low simmer to avoid scorching.
- The chicken should be just cooked through, or even under-done, after browning. You're looking for tender chicken and it will finish cooking in the stew.
- Don't add the herbs and peas until just before you add the dumplings. This will ensure that they are a vibrant (not muddy) green.
- A small ice cream scoop is a great tool to create even, uniform dumplings.
- Don't be tempted to lift the lid once the dumplings are placed on top of the stew to cook. They are cooked with steam, so peeking will effect their rising and cooking time.
Nutrition Facts
Chicken and Herb Dumplings
Amount Per Serving
Calories 560
Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 7g44%
Cholesterol 140mg47%
Sodium 1517mg66%
Potassium 1241mg35%
Carbohydrates 45g15%
Fiber 3g13%
Sugar 9g10%
Protein 47g94%
Vitamin A 4495IU90%
Vitamin C 13mg16%
Calcium 210mg21%
Iron 3.2mg18%
* Percent Daily Values are based on a 2000 calorie diet.