Description
This classic Chicken and Dumplings recipe features tender, browned chicken thighs simmered in a flavorful herb-infused gravy with soft, fluffy dumplings cooked right in the pot. Combining a rich roux-based gravy with fresh vegetables and aromatic herbs, this comforting dish is perfect for a hearty family meal in under an hour.
Ingredients
Scale
Chicken and Gravy
- 4 boneless, skinless chicken thighs (about 1 lb)
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 2 stalks celery, diced
- 2 carrots, diced
- ¼ cup all-purpose flour
- 4 tablespoons butter
- 1 teaspoon dried parsley
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon dried sage
- ¼ teaspoon freshly cracked black pepper
- 2 cups chicken broth
- 1 cup whole milk
- ½ teaspoon salt
Dumplings
- 1 cup all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon dried parsley
- ½ teaspoon sugar
- ½ teaspoon salt
- â…› teaspoon garlic powder
- â…› teaspoon freshly cracked black pepper
- ½ cup milk
- 2 tablespoons butter, melted
Instructions
- Brown Chicken: Heat olive oil in a deep skillet or Dutch oven over medium heat. Once hot, add the chicken thighs and brown thoroughly on each side without fully cooking them. Transfer to a clean bowl.
- Sauté Vegetables: In the same skillet, add diced onion and minced garlic and sauté until onions soften, scraping up browned bits from the pan. Add diced carrots and celery, cooking for about five more minutes until vegetables begin to soften.
- Make Roux: Stir in butter and ¼ cup flour until melted and forming a paste coating the vegetables. Cook and stir for about two minutes to cook out the flour taste.
- Make Gravy: Add dried parsley, thyme, rosemary, sage, salt, pepper, chicken broth, and milk. Increase heat to medium-high, stirring continuously until the mixture simmers and thickens to a gravy consistency.
- Add Chicken: Dice the browned chicken and return it to the skillet. Cover with a lid and let simmer over medium heat while preparing the dumplings.
- Make Dumplings: In a bowl, combine 1 cup flour, baking powder, dried parsley, sugar, salt, garlic powder, and pepper. Pour in milk and melted butter, stirring gently until a soft batter forms. Avoid over-mixing to keep dumplings tender.
- Add Dumplings: Remove the lid from the skillet and drop dumpling batter in tablespoon-sized dollops over the simmering gravy. You should get about 12 dumplings.
- Cook Dumplings: Ensure the gravy remains at a steady simmer, cover with the lid, and cook for 15 minutes. The dumplings will double in size and become fluffy and fully cooked inside. Serve immediately hot.
Notes
- Do not over-stir dumpling batter to keep them light and fluffy.
- Use a deep skillet or Dutch oven to ensure enough space for simmering the dumplings.
- Keep the dumplings simmering gently; a rolling boil may break them apart.
- You can substitute chicken thighs with breasts but thighs remain juicier.
- For a thicker gravy, cook the roux a bit longer before adding liquids.
- Fresh herbs may be used in place of dried; adjust quantities accordingly.
