Chicken & Dumplings Recipe

Prepare vegetables and chicken

Peel and finely dice the onion. Trim and slice the carrots into 1/2-inch rounds. Slice the celery. Smash and mince the garlic. Pat the chicken pieces dry with paper towels and season lightly with 1/2 tsp kosher salt and 1/4 tsp black pepper.

Brown chicken

In a large Dutch oven or heavy-bottom pot set over medium-high heat, add 1 tbsp vegetable oil and 1 tbsp butter. When shimmering, add chicken pieces skin side down (if skin removed, just add pieces) in a single layer and brown about 3–4 minutes per side until golden — you do not need to cook through. Work in batches if necessary. Transfer browned chicken to a plate.

Sauté aromatics

Reduce heat to medium. Add remaining 1 tbsp butter to the pot. Add diced onion, carrots, and celery and cook, stirring occasionally, until softened, 6–8 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Build the stew

Sprinkle 3 tbsp flour over the vegetables and stir 1–2 minutes to cook the raw flour taste. Pour in 6 cups chicken broth and 1 cup water gradually while scraping any browned bits from the bottom. Add bay leaf, thyme sprigs, remaining 1 tsp salt, and 3/4 tsp black pepper. Return browned chicken to the pot, submerging pieces partially in the liquid. Bring to a gentle simmer, then reduce heat to low, cover, and simmer 25–30 minutes until chicken is cooked through and vegetables are tender.

Finish stew

Remove chicken to a cutting board. Discard thyme sprigs and bay leaf. When cool enough to handle, remove bones from the chicken pieces (if any), shred or cut the meat into bite-sized pieces and return meat to the pot. If using frozen peas, stir them in now and simmer 2–3 minutes to heat. Adjust seasoning to taste with extra salt and pepper.

Make dumpling dough

In a medium bowl, whisk together 2 cups flour, 1 tbsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt. Cut 6 tbsp cold butter into the flour with a pastry cutter or fingers until mixture resembles coarse crumbs with some pea-sized bits remaining. Stir in 2 tbsp chopped parsley (optional). Pour in 1 cup cold buttermilk and stir with a fork just until a soft, slightly sticky dough forms; do not overmix.

Cook dumplings in stew

With the chicken stew simmering gently (not a rolling boil), drop dumpling dough by rounded tablespoonfuls (or use a small ice-cream scoop) onto the surface of the simmering liquid so dumplings have room and do not touch too much. Cover the pot tightly and simmer over low heat for 12–15 minutes. Do not lift the lid during this time so dumplings steam and cook through. After 12–15 minutes, remove lid and check one dumpling by inserting a toothpick — it should come out clean. If done, gently stir shredded chicken into the stew so dumplings sit throughout the pot. Keep warm until serving.

Place the peeled and cubed potatoes in a medium pot and cover with cold water by about 1 inch. Add a pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook until fork-tender, 12–15 minutes. Meanwhile warm the milk with 2 tbsp butter and the minced garlic in a small saucepan until butter melts and garlic softens; do not boil. Drain potatoes well and return to the pot. Mash with a potato masher or ricer while gradually stirring in the warm milk mixture until smooth. Season with 3/4 tsp kosher salt and 1/4 tsp black pepper, taste and adjust. Keep covered and warm.

Bring about 1 inch of water to a simmer in a medium skillet with a tight-fitting lid (or use a steamer). Add trimmed green beans, cover, and steam over medium heat until bright green and tender-crisp, 4–6 minutes depending on thickness. Immediately toss with 1 tbsp butter, the lemon zest and 1 tsp lemon juice, and 1/2 tsp salt. Adjust seasoning and serve.

In a medium skillet over medium heat, melt 1 tbsp butter. Add 1 lb baby carrots (or sliced carrots) and cook, stirring occasionally, until they begin to brown slightly, about 6–8 minutes. Drizzle 1 tbsp honey over the carrots, sprinkle 1/4 tsp salt and 1/4 tsp pepper, and toss to coat. Reduce heat to low, cover, and cook 4–6 more minutes until carrots are tender and glaze is slightly thickened. Taste and adjust seasoning.