Old Fashioned Chicken and Dumplings
With mushrooms for big umami flavor and bright lemon zest in the dumpling dough, this is the best Homemade Chicken and Dumplings recipe that you'll want to make again and again!
Ingredients
For the Chicken Stew:
- 3 tablespoons unsalted butter divided
- 1 ¼ pounds boneless skinless chicken thighs chopped
- 8 ounces button mushrooms chopped
- 3 garlic cloves minced
- 2 carrots peeled and chopped
- 2 stalks celery chopped
- ½ large yellow onion chopped
- ¼ cup all-purpose flour
- ½ cup dry white wine
- 1 bay leaf
- 6 cups chicken stock
- 2 teaspoons fresh thyme leaves
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
For the Dumplings:
- 1 ¾ cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon dried parsley
- 1 teaspoon grated fresh lemon zest
- ¼ teaspoon kosher salt
- 1 ½ cups heavy cream
Instructions
Make the Chicken Stew:
- Heat 1 tablespoon butter in large Dutch oven over medium-high heat. Add chicken and cook 6 to 8 minutes or until no obvious raw spots remain on the outside of the chicken, stirring frequently (chicken does not need to be fully cooked at this point). Transfer chicken to plate.
- Add remaining 2 tablespoons butter to pot and lower heat to medium. Add mushrooms and cook 4 minutes or until they start to soften, stirring frequently. Add garlic, carrots, celery and onion. Cook 6 to 8 minutes or until vegetables are softened.
- Add flour and cook 30 seconds, stirring constantly. Stir in wine and cook 30 seconds.
- Stir in bay leaf, stock, thyme, salt, pepper and chicken. Heat to boiling over medium-high heat, then reduce heat to medium-low.
- Let simmer while you make dumplings.
Make the Dumplings:
- In large bowl, whisk flour, baking powder, parsley, lemon zest and salt until well combined.
- While stirring with a wooden spoon, gradually add cream until all cream is incorporated.
- Spoon dumpling dough in big 2 tablespoon-ish dollops over stew, covering the entire surface of the stew.
- Cover pot and simmer on medium-low 20 minutes or until dumplings are firm to the touch and cooked through.
Notes
- Since the chicken stock makes up so much of this dish, by volume, choose a good quality brand for the best flavor. If you have homemade chicken stock, now’s the time to use it!
- Don’t overmix the dumpling batter to ensure a light and fluffy texture.
- When dropping spoonfuls of dumpling batter over the stew, try to maintain more or less uniform sizes so that the dumplings cook evenly.
Calories: 648kcal, Carbohydrates: 49g, Protein: 32g, Fat: 35g, Saturated Fat: 19g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 10g, Trans Fat: 0.2g, Cholesterol: 179mg, Sodium: 1170mg, Potassium: 853mg, Fiber: 3g, Sugar: 8g, Vitamin A: 4571IU, Vitamin C: 6mg, Calcium: 206mg, Iron: 4mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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