Heritage Chicken and Dumplings (Printable Page)

# What You Need:

→ Chicken & Broth

01 - 3 lbs bone-in, skinless chicken thighs and/or breasts
02 - 10 cups water
03 - 2 bay leaves
04 - 1 onion, quartered
05 - 2 celery stalks, cut into large pieces
06 - 2 carrots, cut into large pieces
07 - 3 garlic cloves, crushed
08 - 1 tsp salt
09 - ½ tsp black peppercorns

→ Stew Vegetables

10 - 3 carrots, diced
11 - 2 celery stalks, diced
12 - 1 medium onion, diced
13 - 2 tbsp unsalted butter
14 - 1 cup frozen peas
15 - ½ cup heavy cream (optional)
16 - Salt and pepper to taste

→ Dumplings

17 - 2 cups all-purpose flour
18 - 1 tbsp baking powder
19 - 1 tsp salt
20 - 2 tbsp parsley, finely chopped
21 - 3 tbsp unsalted butter, cold and cubed
22 - ¾ cup whole milk

# How to Make It:

01 - In a large stockpot, combine chicken, water, bay leaves, onion, celery, carrots, garlic, salt, and peppercorns. Bring to a simmer over medium heat. Skim off any foam and simmer gently for 45 minutes, until chicken is cooked through.
02 - Remove chicken to a plate to cool; strain broth and discard solids. Return broth to pot (about 8 cups needed; add water if necessary).
03 - In a separate pan, melt butter over medium heat. Add diced carrots, celery, and onion. Sauté until softened, about 5 minutes. Add to the broth.
04 - Shred cooled chicken, discarding bones and skin. Return meat to the pot. Bring stew to a gentle simmer. Stir in peas and heavy cream if using. Adjust seasoning with salt and pepper.
05 - Whisk flour, baking powder, salt, and parsley together in a bowl. Cut in the cold butter until mixture resembles coarse crumbs. Stir in milk just until combined (do not overmix).
06 - Drop spoonfuls of dough (about 2 tablespoons each) onto the simmering stew, spacing slightly apart. Cover and cook on low for 15 minutes—do not lift the lid during this time.
07 - Uncover, test a dumpling for doneness (it should be fluffy and cooked through). Serve hot, garnished with extra parsley if desired.

# Helpful Tips:

01 - For richer flavor, use homemade chicken broth and a mix of dark and white meat.
02 - Add fresh herbs like thyme or dill for variation.
03 - Pairs well with a crisp white wine such as Chardonnay.

Return