30min 4 ppl
Chicken and Dumplings
66 minutes
4 people
Hardover 60 min or 12+ steps
66 min · 7 steps
Hard: over 60 min or 12+ steps
520 kcalper person
Protein 34g
Carbs 44g
Fats 22g
About this dish
Chicken thighs simmer with carrots and celery in a herby broth until tender, then fluffy drop dumplings are steamed on top until pillowy and just cooked through.
Allergy Info
Dairy, Gluten, Celery
Diet Info
Meat
Ingredients
Fresh Produce
- Oniondiced1
- Carrotssliced2
- Celery stalkssliced2
- Fresh thyme4 sprigs
- Flat-leaf parsleychopped, to serve10 g
Meat & Poultry
- Chicken Thighsboneless, skinless700 g
Dairy & Eggs
- Unsalted butterdivided40 g
- Whole milk150 ml
Tins & Jars
- Chicken stock1 l
Dried Goods
- Plain flourdivided200 g
- Baking powder2 tsp
Spices & Seasonings
- Saltto taste
- Black pepperto taste
Utensils
- Large saucepan
- Whisk
- Mixing bowl
- Meat thermometer
- Two forks
- Chopping board
- Sharp knife
Method
1
Melt half the butter in a large saucepan over medium heat and cook the onion, carrots and celery for 6 minutes until starting to soften.
Approx. 7 minutes
2
Stir in 2 tablespoons of the flour and cook for 1 minute, then gradually pour in the chicken stock, whisking to keep it smooth.
Approx. 5 minutes
3
Add the chicken thighs and thyme, bring to a gentle simmer, and cook uncovered for 20 minutes until the chicken is cooked through and a meat thermometer reads 74°C.
Approx. 22 minutes
4
Lift out the chicken, shred it into bite-sized pieces with two forks, and return it to the pot.
Approx. 6 minutes
5
In a mixing bowl, whisk the remaining flour with the baking powder and a pinch of salt, then stir in the milk and remaining melted butter to form a soft, sticky dough.
Approx. 6 minutes
6
Drop tablespoons of the dumpling dough over the surface of the simmering stew, cover, and cook for 15 minutes without lifting the lid, until the dumplings are puffed and cooked through.
Approx. 16 minutes
7
Season with salt and black pepper and scatter with chopped parsley before serving.
Approx. 4 minutes
