Chicken and Dumplings Recipe

Ingredients

For the Chicken Stew:

1 lb (450g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
4 cups chicken broth
1 cup milk or cream
1 onion, diced
2 carrots, sliced
2 celery stalks, diced
3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper, to taste
2 tablespoons olive oil or butter
1/4 cup fresh parsley, chopped (for garnish)

For the Dumplings:

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1/4 cup butter, melted
Optional: chopped chives or parsley for flavor

Instructions

Step 1: Cook the Chicken Stew

In a large pot, heat the olive oil or butter over medium heat. Add the diced onion, carrots, and celery. Sauté until the vegetables are tender, about 5-7 minutes.
Add the minced garlic and cook for an additional minute.
Stir in the chicken pieces, thyme, rosemary, salt, and pepper. Cook until the chicken is browned on all sides.
Pour in the chicken broth and milk (or cream). Bring the mixture to a simmer. Let it cook for about 15-20 minutes, until the chicken is cooked through.

Step 2: Prepare the Dumplings

In a mixing bowl, combine the flour, baking powder, and salt. Stir to mix.
Add the milk and melted butter to the dry ingredients. Stir until just combined. Do not overmix; it’s okay if the batter is slightly lumpy.

Step 3: Add Dumplings to the Stew

Once the chicken is cooked, drop spoonfuls of the dumpling batter into the simmering stew. You can make them as big or small as you like.
Cover the pot with a lid and let the dumplings steam in the broth for about 15 minutes, or until they are cooked through and fluffy.

Step 4: Serve

Once the dumplings are cooked, taste the stew and adjust seasoning if needed.
Ladle the chicken and dumplings into bowls and garnish with chopped parsley before serving.

Tips

For extra flavor, you can add peas or corn to the stew.
This dish is great for leftovers; just reheat gently to avoid overcooking the dumplings.