Chicken and Dumplings
Hearty chicken stew with fluffy dumplings, perfect for a cosy weeknight dinner in the United States.
- Prep
- 20 min
- Cook
- 50 min
- Total
- 1 hr 10 min
- Serves
- 4
- Difficulty
- Easy
Method
-
Step 1 of 5
Brown the chicken pieces in a large pot over medium heat until golden, then set aside.
-
Step 2 of 5
Sauté onion, carrot, celery and garlic in the same pot until softened, about 5 minutes.
-
Step 3 of 5
Stir in flour and cook for 1 minute, then gradually whisk in chicken stock and milk, scraping up any browned bits.
-
Step 4 of 5
Return the chicken to the pot, add thyme, sage, salt and pepper; simmer gently for 30 minutes until the meat is tender.
-
Step 5 of 5
Mix dumpling ingredients until just combined; drop spoonfuls onto the simmering stew, cover and steam for 12‑15 minutes until puffed and cooked through.
Notes from the kitchen
If you cannot find chicken thighs, boneless breast pieces work but the broth will be less rich; finish with a knob of butter for extra gloss.
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