Go Back
chicken-and-dumplings-hero-shot
Ben Lewis

Creamy Chicken and Dumplings

Bone-in thighs simmered into a thick, spoon-coating broth and topped with twelve buttermilk drop dumplings that steam right in the pot.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 6
Course: Dinner, Main Course
Cuisine: American
Calories: 520
Ingredients Method Notes

Ingredients
  

Stew
  • 2 lb 900 g bone-in, skin-on chicken thighs
  • 1 tsp 3 g Diamond Crystal kosher salt, plus 1/2 tsp (1 g) black pepper
  • 1 tbsp 15 ml neutral oil
  • 1 tbsp 14 g unsalted butter
  • 1 large yellow onion 250 g, diced
  • 3 medium carrots 200 g, sliced 1/4 inch (6 mm) thick
  • 3 celery ribs 150 g, sliced
  • 4 garlic cloves 12 g, minced
  • 1/3 cup 40 g all-purpose flour
  • 6 cups 1.4 L low sodium chicken broth
  • 2 bay leaves
  • 1 tsp 1 g dried thyme
  • 1/2 cup 120 ml half-and-half
  • 1 cup 140 g frozen peas
  • 2 tsp 10 ml lemon juice
  • 1/2 tsp 1.5 g kosher salt, for finishing
Dumplings
  • 2 cups 240 g all-purpose flour
  • 1 tbsp 12 g baking powder
  • 3/4 tsp 2 g kosher salt
  • 4 tbsp 57 g unsalted butter, frozen and grated
  • 2 tbsp 8 g chopped fresh parsley
  • 1 cup 240 ml cold buttermilk

Method
 

  1. Salt and pepper the thighs and let them sit 20 minutes.
  2. Heat the oil over medium-high, sear the thighs skin side down 6 minutes, flip 2 minutes, then plate.
  3. Pour off all but 2 tbsp fat. Cook the vegetables and butter over medium 8 minutes, adding the garlic at the end.
  4. Stir in the 1/3 cup flour for 2 minutes until it looks like damp sand.
  5. Add warm broth gradually, then the bay leaves, thyme and thighs. Simmer 20 minutes at 195°F (90°C) to reach 175°F (80°C) in the meat.
  6. Toss the dumpling flour mix with the grated butter, add buttermilk and fold about 12 times. Chill.
  7. Shred the chicken and return it to the pot with the peas and half-and-half.
  8. Simmer 4 to 6 minutes until a finger track across a coated spoon stays open for 3 seconds. Add lemon juice and salt.
  9. Scoop 12 dumplings, 3 tbsp each, onto the surface. Cover and steam 10 minutes.
  10. Uncover for 3 minutes until the tops look matte. Center should read 195°F (90°C).

Notes

Morton kosher salt is denser than Diamond Crystal, so use 2/3 tsp for the thighs.
Optional rescue for thin broth: 1 tsp cornstarch stirred into 1 tbsp cold water.
Make the stew through the finger line test a day ahead. Add the buttermilk to the dry mix just before scooping.
STORAGE NOTES:
Refrigerate the cooled stew up to 4 days and add broth when reheating.
Freeze the stew without dumplings up to 3 months.
Reheat to 165°F (74°C) over medium-low, stirring gently.