The Ultimate Comfort Food: An Amazing Chicken and Dumplings Recipe I Serve Again and Again

I first made this dish last fall when the weather started turning colder and it was so delicious that I decided to serve it again to my family over the holidays—and even made it on The Chew! My family loved it. The audience loved it. You will love it, too.

MORE: Sloppy Joe Casserole-No Mess Comfort Food

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Ingredients

  • 2 chicken breasts (skin on, bone in). Cut the chicken breasts into 2 pieces each. You’ll probably need a cleaver or ask your butcher to do it.
  • 4 chicken thighs (skin on, bone in)
  • olive oil
  • 1 onion, chopped
  • 4 cloves of garlic, peeled and smashed
  • 1 leek, white and light green parts, chopped (if there’s any sand, be sure to rinse and dry the leeks)
  • 2 carrots, peeled and cut into coins about ¼ inch thick
  • 1 pint of sliced mushrooms (such as Baby Bellas)
  • 32-oz. box of good quality, low-sodium chicken broth
  • 1 c. of white wine
  • 1 bunch of fresh thyme, leaves stripped from stems
  • 2 bay leaves
  • 2 cinnamon sticks
  • kosher salt and freshly cracked black pepper
  • fresh parsley, chopped, to garnish (optional)

For the Dumplings

  • 4 tbsp. butter, cold and cut into approximately 16 small cubes
  • 1 ½ c. all-purpose flour
  • 2 ½ tsp. baking powder
  • 1 tsp. baking soda
  • pinch of salt
  • 6 oz. of plain yogurt

Directions

  • Preheat oven to 325°F.
  • Liberally season the chicken pieces with salt and pepper on all sides.
  • On top of the stove, on moderately high heat, add two tablespoons of olive oil into a dutch oven. In two batches, brown the chicken pieces, skin side down first, on both sides. Remove the chicken and set aside.
  • Add mushrooms and sauté for a few minutes. Then add the onion, leek, garlic, carrots, another sprinkling of salt and some more black pepper. Sauté until the onions are translucent. Add the white wine and scrape any browned bits off the bottom of the pan. Let cook for two minutes. Then add the chicken stock, thyme leaves, bay leaves and cinnamon sticks. Bring the mixture back up to a low boil. Return the chicken and any juices to the pot. Put the lid on the dutch oven and bake at 325°F for one hour. At about the 45 minute mark, begin making your dumplings.

For the Dumplings

  • In a food processor, pulse together the flour, baking powder, baking soda and salt to combine. Then add the butter and pulse again until combined. Then add the yogurt and pulse until the mixture begins to form a ball. Remove the ball from the food processor and place onto a lightly floured surface. Knead the dough 8 to 12 times and roll back into a ball.
  • Remove the lid from the dutch oven. Break apart the dough with your fingers and carefully drop about 8 dumplings into the liquid.
  • Cover and return to oven for 12 minutes.
  • Remove cover. Serve warm, garnished with fresh parsley.

MORE: Simple One-Pan Chicken and Vegetables

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