This chicken and dumplings recipe is THE ultimate comfort food. It’s nostalgic, but still light, perfectly seasoned, and super easy to make. Go to and use my code BRIAN for 25% off your first month’s supply of Seed’s DS-01® Daily Synbiotic
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*Chicken and Dumplings Recipe*
Ingredients:
▪6 boneless, skinless chicken thighs
▪Salt
▪Black pepper (approx. 1 tsp, divided)
▪300g (1 large) white onion, medium diced
▪150g (3-4 stalks) of celery, medium diced
▪150g (3-5 medium) carrots, diced
▪150g (1 medium) fennel bulb, chopped
▪20g (4-5 cloves) garlic, pressed
▪115g (1 stick) butter
▪135g (1c) all-purpose flour (or sub with cup for cup gluten free flour)
▪100g (1/2c) dry white wine
▪1200g (5c) chicken broth
▪100g (1/2c) heavy cream (or 400g milk and only 800g of stock if you don’t have cream)
▪3-4 sprigs thyme
▪2 bay leaves
▪2g (3/4t) poultry seasoning
▪200g frozen peas
Dumplings:
▪360g (3c) all-purpose flour
▪8g (1 2/3t) coarse salt
▪12g (2 1/2T) baking powder
▪4g (1 1/2t) black pepper
▪75g (5T) unsalted butter, melted
▪340g (2 1/4c) whole milk
Instructions:
1.Preheat the oven to 400°F (205°C).
2. Season both sides of the chicken thighs with salt and black pepper. Roast in the oven for 30 minutes or until fully cooked and fat is rendered.
3. While the chicken is roasting, dice onion, celery, carrots, fennel. Press garlic cloves.
4. In a large heavy-bottomed pot over medium heat, melt one stick of butter. Add diced vegetables and garlic, a pinch of salt, and sweat for 6-8 minutes, stirring often. I’m using a 6 3/4qt dutch oven.
5. Stir in all-purpose flour to create a roux. Add wine, scraping the bottom of the pot to deglaze. Cook for about 30 seconds.
6. Add chicken broth, heavy cream, thyme, bay leaves, and poultry seasoning. Stir well.
7. Chop the roasted chicken thighs into small bite sized pieces and add to the pot over medium heat along with frozen peas. Stir and simmer on low for 5 minutes to reheat chicken and peas, scraping the bottom of the pot as you go.
8. In a separate bowl, mix the dry dumpling ingredients: all-purpose flour, salt, baking powder, black pepper. While mixing, stream in the melted (but not hot) butter, and milk and continue stirring until just barely combined.
9. Taste the chicken gravy mixture for seasoning and adjust with additional salt if needed.
10. Back to the dumpling dough, using two teaspoons, quenelle the dumpling dough and drop 12-16 dumplings into the pot.
11. Lower the heat to low, cover with a lid, and cook for 15 minutes or until the dumplings have expanded and cooked through.
12. Test a dumpling for doneness by cutting into it; it should be fluffy and cooked through, not gluey.
CHAPTERS:
0:00 Roasting the chicken
0:55 Veg prep and making the chicken gravy
5:56 Mixing the dumplings
6:46 Cooking the dumplings and finishing the dish
#chickenanddumplings #comfortfood
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37 Comments
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You really hit a nostalgic nerve with this one, Brian. I loved my mother's chicken and dumplings. All I wanted was a bowl of her light-as-air dumplings, forget the chicken and whatever else she put in. I never got the recipe from her and she passed way too young. I'll be making your recipe soon. Thanks for the memories!
Cheekon dumprings!!!
LOL, bruh, you made chicken alfredo! One whole stick of butter with what looks like 2 cups of cream and flour is too much. Then you made a roux backwards when you should have browned half a stick of butter THEN added the flour to that. The black pepper is too strong too. Also, ccelery really doesn’t belong in chicken and dumplings.
Not enough seasoongs too. You might as well have just made chicken pot pie.
I make chicken and dumplings every few months. I love it, especially in the cooler months. Great video Brian!
Looks so good. Thanks.
I stopped you when you said that you didn’t grow up eating. 😐
This was incredible.
The milk measurements aren’t correct though. I had to add a ton of flour to get anything I could shape.
You say 340 grams of milk. The Internet tells me this is 1.5 cups. The recipe says that is 2 1/4 cup.
It was still damn delicious and I think it’s going to be even better tonight after a fridge sleep.
Chef, I miss the lets eat this thing dance. Lets get back to it. Thank you. <3
Bri – made this last night – AMAZING!!! But, think I found a typo on the ingredients. Glad I was going by weight on the dumplings – because 340g milk is only about 1 1/3 cups (not 2 1/4).
I am not the target audience but wanted to leave some feedback on the dumpers. I'm not in the US, purchased the closest grind we have to US AP flour, and measured the ingredients by weight. The dumpling dough was too loose to quenelle, even after letting it sit for a little while. I dropped them into the chicken anyway (on the stove right now). I didn't really grow up with chicken and dumplings but have been craving them lately and haven't been able to find a recipe where the dumplings turn out as promised with German 405 or 550 flour. Edited to add: The dumpers turned out nice and pillowy and fluffy, even though they weren't evenly sized. 🙂 I also halved the amount of black pepper in the dumpers and in my opinion, that was still more than enough. Will try this again.
made this , was awesome!!! few minor changes as couldnt find celery for reasons. made huge amount of portions
That's chicken stew or pot pie filling, not chicken and dumplings.
Looks amazing!
sorry, I'm a southerner. I'm outie
Hey What’s Up??!?
Thank you for this recipe. My mom used to make it, but i never learned how.
This was incredible! We made it vegetarian by omitting the chicken and adding more veggies. Also had to use brown rice flour because we were all out of AP. The dumpling dough came out a little sticky but cooked up beautifully! Thank you so much for the inspiration!
Holy hell this stuff is amazing. I'm not even done with my first bowl but had to share the success. Three just a bit of Trader Joe's umami seasoning on top (which goes amazing on anything) and it's one of the most comforting meals I've ever made. Thank you kind sir.
Too much flour, no? I made it and my instinct was that a cup of flour would be way too thick. I was correct. If I make this again, I'll cut the flour by half.
Num! I a, going to make it your way.
One. Serious. Question; why did you put a hat on to try the chicken?
I put 2 1/4 cup of milk. I now have watery pancake batter. No dumplings tonight
Delish! Thanks, Bri! By chance did you mean 2.5tsp (as opposed to Tablespoons) of baking powder? I used 2.5 tsp (approx 12g) and they turned out well. Love your recipes!
I watch a lot of cooking content and have tried a lot of recipes. Of all the chefs your recipes are easily the best bar none. I feel like a lot recipes under season but all yours are spot on. Everything is 🔥
Anyone have any idea how well this would keep in the freezer? I batch cook a lot and this looks to die for
Another banger by the B man. I made this recipe for dinner tonight and it was delicious. I even subbed in King Arthur GF flour. Wife and kids loved it. Bad Boys for life!!
😊
My stomach feels like I drank a bottle of glue and I'm soooooo very happy.
The WWF put out a cookbook in the late 1990s that had a chicken & dumplings recipe from the Dudley Boyz. I've been making it for almost 30 years.
Flavor was great. Poultry seasoning is a good cheat button. Just make sure to leave out the fennel.
Unfortunately there are also a lot of problems with this recipe. The vegetables need a lot more time to get tender than the 6-8 minutes Brian cooked them for. I cooked mine for 10 minutes and found out once I started tasting that they still had audible crunch. Should have trusted my intuition. The gravy needs more liquid than the recipe calls for, else it becomes very gloppy – I'd guess I added at least another 1/2 to 3/4 cup. But the biggest flaw was the dumplings. The flour/liquid ratio makes for a pancake batter consistency (I weigh my ingredients). I added a lot more flour, perhaps another 60-80g, and thought I was on the right track, but it was still too loose, and made way more "dumplings" than would fit in my dutch oven. Maybe 14-16 heavy handed loose tablespoon blobs. I had a good cup of batter left over. What a shame that everything went downhill so rapidly as February is a good month for comfort food like chicken and dumplings.
Here is an unsolicited tip: Prepare your chicken however you do, and set it aside at room temp. Then cook your dumplings. When the dumplings are done, lift one or two out or ease them to the side and gently add your chicken to the super hot pot.
That way, your chicken doesn't cook for another 15 mins after already being done, and it cools the stew down a little so that it's ready for the table immediately. It also lets you cook white and dark meat to proper doneness separately, or sometimes I'll poach a whole bird and use the boiling liquid, maybe fortifying it, for the broth.
The seasoning looks great here and the dumplings look like a big upgrade over the Bisquick ones I usually make.
We are having this tonight!
The phrase "Cloud level dumpers" made me unsure if the ad read was actually done or not.
That one lonely onion piece.
Hey Brian, I've tried a handful of your recipes but have never commented. I made your chicken and dumplings this afternoon, and it was great. It will now go in my rotation.
Thanks for all the great content.
Just got back from the grocery store- will be making this for dinner tonight!
There are never enough dumplings in the world, so beef stew with dumplings next? Growing up we would have chicken dumplings on a each tuesday with the leftover chicken from sunday. On monday the carcass and bones from sundays plus oxo chicken stock cubes would be used to make stock for soup wednesday in which anything and everything that need using up was added heavy on the frozen peas and fresh home made bread. Hell even the old bones got ground up and added to the compost for the vegetable patch, still do for that matter. Thanks for the trip down memory lane, i still make stews and soup every week just like my mother and grandmother taught me, they freeze well without dumplings which are quick and easy to add. The kids find it funny as there mother is not at home in the kitchen, at least i have passed on the things taught to me to them and they have a copy of mums, grans and my cookbooks that they can add to an adapt. Just have to wait abit till the grandkids are old enough to teach the practical real world side of the kitchen. Take care, God bless one and all.
I was waiting for 150g of garlic to match the mirepoix!