Chicken and Dumplings
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Chicken and Dumplings

Servings

4

Prep time

30

minutes
Cooking time

40

minutes
Total time

1

hour 

10

minutes

Ingredients

  • 8 Chicken Thighs (boneless, skinless)

  • 2 TBS Olive Oil

  • 4 Carrots, Chopped

  • 2 Onions, Chopped

  • 4 Ribs of Celery, Chopped

  • 4 Cloves of Garlic, Chopped

  • 10 Cups of Chicken Stock + 2 more cups

  • 3 Bay Leaves

  • 3 TSP Dried Thyme

  • S&P To Taste

  • Dumplings:

  • 2 Cups Flour

  • 4 TSP Baking Powder

  • 1 TSP Salt

  • 2 TSP Dried Parsley

  • 3/4 Cup Milk

  • 4 TBS Olive Oil

Directions

  • Heat oil in a thick-bottomed Dutch Oven or Stock Pot
  • Fry the chicken in two batches, 5 minutes per side.
  • Remove chicken and put aside
  • Add the celery, carrots, onions, garlic and thyme to the hot oil
  • Stir until softened then add the chicken stock, bay leaves and chicken thighs (with any juices)
  • Simmer for 20 – 30 minutes till the chicken is cooked
  • Remove the thighs and shred the chicken with a pair of forks.
  • In a bowl, whisk the remaining 2 cups of stock with 1 cup of flour until smooth
  • Gently pour that mixture into the pot and stir until the flour cooks up and the sauce thickens. Repeat until the sauce reaches desired consistency.
  • 10) In a bowl, mix the wet and dry dumpling ingredients
  • 11) Drop 8 – 10 spoonfuls of the dumpling dough onto the top of the chicken mixture in the pot, cover and simmer for 10 – 15 minutes, until the dumplings are fully cooked.
  • 12) Enjoy!