Chicken and Dumplings

Deliciously creamy and hearty chicken stew with celery, peas and carrots plus a hint of heat from cayenne pepper create savory flavor. A perfect filling meal to warm your soul!

Course Main

Cuisine American, Southern

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 598kcal

Author Imma

Ingredients

Dumplings (Biscuits)

1¼ cups (150g) all-purpose flour
½ tablespoon (7.5g) baking powder
½ teaspoon (2.5g) baking soda
½ teaspoon (2.5g) salt
½ tablespoon (7.5g) sugar (optional)
⅓ cup (75g) unsalted butter, (cut in chunks)
½ cup (120ml) buttermilk
2 tablespoons fresh flat-leaf parsley, chopped (plus more for serving)

Chicken Stew

1 tablespoon cooking oil
2 pounds boneless chicken breast, (or thighs) cut in chunks
3 cloves garlic, minced
1 medium onion, diced
1 large stalk celery, diced
2 teaspoons fresh thyme
1 bay leaf
1 tablespoon butter
⅓ cup (40g) all-purpose flour
4 cups chicken broth
1 large carrot, sliced
½-1 cup peas, frozen
½-1 teaspoon cayenne pepper (optional)
½ teaspoon nutmeg
Salt and pepper to taste

Instructions

Whisk flour, baking powder, baking soda, sugar, and salt in a medium mixing bowl.
Quickly cut butter into flour mixture with a pastry blender or by hand until the mixture resembles coarse crumbs; this might take about 3-5 minutes.
Make a well in the center of the mixture, add buttermilk, and stir until it forms a rough ball, do not overmix. Add chopped parsley and gently mix. Let it rest in the fridge while you make the chicken.
Heat oil in a skillet, stir in the chicken, and cook it for 3-5 minutes.
Add minced garlic, and stir for about a minute, followed by chopped onion, celery, thyme, and bay leaves. Saute until the onion is wilted – about 4 minutes.
Add butter, then gently add flour while stirring; cook for 1 minute.
Pour in about ½ cup chicken stock or broth, stirring to prevent lumps. Slowly add the remaining chicken broth a little at a time because you don't want the mixture to form lumps. Bring to a slow boil, then turn the heat down to medium, so it simmers gently and thickens, 12-15 minutes. Stir in the vegetables, cayenne pepper (if desired), nutmeg, and salt and pepper to taste.
Remove the dumpling dough from the fridge, then scoop about 3 tablespoons at a time into the skillet (or divide it into 8-10 portions). Leave some space between the dumplings because they double in size as they cook.
Place skillet in the oven and bake at 350℉/177℃ for 18-20 minutes, or until slightly brown and the dough is cooked through. After about 15 minutes, you may want to use a toothpick to test if the dumplings are done.
Remove from the oven and scoop a dumpling and a portion of the stew onto each serving plate. Serve hot.

Notes

Make the dumpling dough first so it can chill in the fridge while you work on the stew. It really does improve the biscuit-like texture, so you don't end up with gluey flour balls sticking to the roof of your mouth.
These dumplings are similar to biscuits, so don't overmix the dough, or you'll end up with tough dumplings.
Check for doneness by sticking a toothpick or fork in a dumpling. When it comes out clean, your dumplings are ready to go.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition