Chicken and Dumplings is a beloved Southern comfort food that originated in the rural kitchens of the American South during the late 19th century. This hearty dish combines tender, slow-cooked chicken with soft, pillowy dumplings in a rich, creamy broth that speaks to the region’s culinary traditions of making delicious meals from simple ingredients.
The beauty of this dish lies in its rustic simplicity and deeply satisfying flavor profile. Each spoonful combines the savory richness of slow-simmered chicken with light, tender dumplings that soak up the creamy broth perfectly.
Ingredients
- 4 bone-in chicken thighs
- 2 carrots, diced
- 2 celery stalks, diced
- 1 large onion, chopped
- 4 cups chicken broth
- 1 cup heavy cream
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup buttermilk
- 3 tablespoons unsalted butter
- 2 bay leaves
- 2 sprigs fresh thyme
- 2 tablespoons fresh parsley, chopped
Instructions
- In a large Dutch oven, brown chicken thighs over medium-high heat until golden, about 4-5 minutes per side. Remove and set aside, leaving the rendered fat in the pan.
- Add diced carrots, celery, and onions to the pan. Sauté until vegetables are soft and slightly caramelized, approximately 5-6 minutes.
- Return chicken to the pan, add chicken broth, bay leaves, and thyme. Bring to a simmer and cook covered for 25-30 minutes until chicken is tender and falling off the bone.
- Remove chicken and shred meat, discarding bones and skin. Strain and reserve cooking liquid.
- For dumplings, mix flour, baking powder, salt, and pepper in a large bowl. Cut in butter until mixture resembles coarse crumbs.
- Stir in buttermilk until just combined, being careful not to overmix.
- Return strained broth to the pot, add shredded chicken and heavy cream. Bring to a gentle simmer.
- Drop dumpling dough by spoonfuls into the simmering liquid. Cover and cook for 15 minutes without lifting the lid.
- Uncover and let dumplings continue cooking for an additional 5 minutes until fully cooked and lightly golden.
- Garnish with fresh parsley and serve hot in deep bowls.
Chef Tips
- For lighter dumplings, avoid overmixing the dough
- Store leftovers in an airtight container for up to 3 days
- Can substitute whole milk for heavy cream if desired
- Avoid boiling the broth – maintain a gentle simmer for tender chicken and dumplings
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