Chicken and Dumplings Poultry


From the kitchen of Erin view more

Serving size: 6


- 5 lbs bone in, skin on chicken thighs (about 12 thighs) or 4 chicken breast
- 4 t vegetable oil
- 4 T unsalted butter
- 4 carrots, peeled and sliced 1/4 inch thick
- 2 celery ribs, sliced 1/4 inch thick
- 1 medium onion, minced
- 6 T all purpose flour
- 1/4 cup dry sherry
- 4.5 cups low sodium chicken broth
- 1/4 cup whole milk (can not use reduced fat milk must be whole)
- 1 t minced fresh thyme leaves
- 2 bay leaves
- 1 cup frozen green peas
- 3 T minced fresh parsley

- 2 cups all purpose flour
- 1 T baking powder
- 1 cup whole milk
- 3 T chicken broth or chicken fat from frying


1. Season chicken with salt and pepper. Heat oil in a large pot over medium high heat until just smoking. Add chicken and cook until golden on both sides (about 10 minutes). May have to do chicken in parts if it will not all fit in pan. Remove chicken and remove brown skin.

2. Add the butter to pot and melt over medium-high heat. Add the carrots, celery, onion, and 1/4 tsp salt and cook until softened (about 7 min). Stir in flour. Whisk in sherry, scraping up any browned bits. Stir in broth, milk, thyme, and bay leaves. Add chicken. Cover and simmer until chicken is fully cooked (approx 45 min-1 hour)

3. Transfer the chicken to a carving board and discard the bay leaves. Shred the chicken and return to pot.

For the Dumplings
4. Stir the flour, baking powder, and salt together. Microwave the milk and chicken broth until just warm (approx 1 min). Do not burn! Stir the warmed milk into the flour mixture until incorporated and smooth.

5. Return the stew to a simmer, stir in the peas and parsley, and season with salt and pepper to taste. Drop golf ball sized dumplings into stew. Reduce heat to low, cover, and cook 15-18 minutes. Serve