Chicken and dumplings can be served with a round, breadlike dumpling or a flat, thick noodle-like dumpling. The flat dumpling is traditionally a southern-style dumpling and the round dumpling is a northern one. We use the round version, but feel free to use your own version of dumpling.
Chicken and dumplings is traditionally served with mashed potatoes, mac & cheese, or green beans. We add carrots, celery, and onion to the broth so there is no need for a side dish. It can be served as a one-dish meal.
3 pounds bone-in, skinless chicken thighs salt and pepper
3 tablespoons vegetable oil
2 onions, chopped or minced
2-4 celery ribs, sliced 1/4 inch thick
6 garlic cloves, minced
1 tablespoon tomato paste
1 tablespoon fresh rosemary, minced
1/3 cup all-purpose flour
¼ cup dry sherry
4½ cups low-sodium chicken broth, plus extra as needed
4 carrots, peeled and sliced 1/4 inch thick
2 bay leaves
1 cup frozen peas
3 tablespoons fresh parsley, minced
INGREDIENTS (DUMPLINGS):
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon dried italian herbs
1 cup whole milk
3 tablespoons unsalted butter
YIELD: 4 servings
COOKING TIME: 4 to 6 hrs
DIRECTIONS:
- FOR THE STEW: Wash and dry chicken with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Lightly brown half of chicken on both sides, 5 to 8 minutes; transfer to plate or bowl. Repeat with 1 tablespoon more of the oil and remaining chicken; transfer to plate or bowl.
- Heat remaining tablespoon oil over medium-high heat until shimmering. Add onions, celery, garlic, tomato paste, and rosemary and cook until vegetables are softened and lightly browned, 8 to 10 minutes. Stir in flour and cook for 1 minute. Slowly whisk in sherry, scraping up any brown bits. Whisk in 1 cup broth, smoothing out any lumps; transfer to slow cooker.
- Stir in remaining 3½ cups broth, carrots, and bay leaves into slow cooker. Nestle browned chicken with any accumulated juice into slow cooker. Cover and cook until chicken is tender, 4 to 6 hours on low.
- Transfer chicken to a cutting board, let cool slightly, then shred chicken into bite size pieces using two forks. Discard bones. Let stew settle for about 5 minutes, then remove any fat that has formed on the surface using a large spoon. Discard bay leaves.
- Stir shredded chicken, peas, and parsley into the stew and season with salt and pepper to taste. Cover and cook on high until simmering.
- FOR DUMPLINGS: Whisk flour, baking powder, salt, and italian seasoning together in a large bowl. Microwave milk and butter together until warm (do not over-heat), about 1 minute, then whisk to melt butter. Stir milk mixture into flour mixture until just incorporated.
- Drop golf ball-sized dumplings on top of the simmering stew, leaving about ¼ inch between each dumpling. Cover and cook until dumplings have doubled in size, 25 to 35 minutes. Serve