Chicken and Dumplings

The first snowfall had just started sticking to the windows when my grandmother decided it was officially dumpling weather. I watched her drop those simple dough balls into a steaming pot, telling me the secret was in not overthinking it. Now whenever winter feels endless, this recipe brings that same warmth into my kitchen.

Last January, my neighbor came over shivering from a walk, and I put a pot of this on. She sat at my counter watching steam rise, talking about how her mother used to make something similar. We ended up eating there together, both feeling like kids again.

Ingredients

• Chicken thighs or breasts: Thighs stay juicier during long simmering, but whatever you choose, cutting them into generous chunks makes every bite feel substantial
• Butter and olive oil: The butter adds richness while the oil prevents burning, a little trick I learned after burning one too many roux bases
• Onion, carrots, celery: This classic trio builds that comforting flavor foundation, and taking time to properly soften them makes all the difference
• Garlic: Freshly minced releases more aroma than pre-minced, and that fragrance hitting the warm butter is pure kitchen magic
• All-purpose flour: Creates the silky thickened base, and coating the vegetables before adding liquid prevents any dreaded lumps
• Chicken broth: Low-sodium lets you control the salt level, and good quality broth here means you barely need to season later
• Whole milk or heavy cream: Cream makes it luxuriously rich, but milk still gives that comforting velvety texture without being too heavy
• Dried thyme and bay leaf: Thyme pairs perfectly with chicken, while the bay leaf adds that slow-cooked depth
• Frozen peas: They pop in at the end for bright color and sweetness, no need to thaw first
• Fresh parsley: Adds a fresh finish that cuts through the richness, plus it makes everything look inviting
• Flour for dumplings: Regular all-purpose works perfectly here, no need for anything fancy
• Baking powder: This is what makes those dumplings puff up into cloud-like bites instead of sinking into dense hockey pucks
• Melted butter: Adding it to the dumpling dough gives them flavor and helps create that tender texture

Instructions

Build your flavor base:

Heat butter and olive oil in a large Dutch oven over medium heat, then add onion, carrots, and celery, sautéing until they soften and your kitchen starts smelling amazing

Add the aromatics:

Stir in garlic until fragrant, about one minute, being careful not to let it brown or it will turn bitter

Create the thickener:

Sprinkle flour over vegetables, stirring constantly to coat everything, and cook for two minutes to remove that raw flour taste

Gradually add liquid:

Pour in chicken broth slowly while stirring, watching the flour dissolve into a smooth base that will thicken beautifully as it simmers

Simmer the chicken:

Add chicken chunks, thyme, bay leaf, salt, and pepper, bring to a boil, then cover and simmer until the chicken is tender and cooked through

Finish the stew base:

Remove the bay leaf, stir in milk or cream, peas, and parsley, then let it simmer while you make the dumplings, tasting and adjusting seasoning as needed

Mix the dumpling dough:

Whisk flour, baking powder, and salt in a bowl, then stir in melted butter and milk just until combined, remembering that a few lumps are fine

Drop the dumplings:

Using about two tablespoons per dumpling, drop dough onto the simmering stew surface, spacing them apart so they have room to puff up

Steam them perfectly:

Cover tightly, turn heat to low, and do not lift the lid for fifteen minutes, letting them steam into fluffy clouds

Serve it up:

Check seasoning one last time, ladle steaming portions into bowls, scatter fresh parsley on top, and watch everyone reach for their spoon

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My sister once called me at midnight, heartbroken and hungry, so I made this and drove it over in the snow. We ate standing up in her kitchen, steam fogging our glasses, both knowing sometimes food is the only comfort that works.

Making It Your Own

A splash of white wine with the broth adds brightness, and I have discovered that a pinch of smoked paprika gives it subtle depth without changing the classic character everyone loves.

Getting Ahead

The stew base can be made a day ahead and refrigerated, then gently reheated before adding dumplings, though the texture of the dumplings is always best fresh from that first steam.

Serving Thoughts

Crusty bread is essential for soaking up every last drop of that precious broth. A simple green salad with vinaigrette cuts through the richness. Crisp white wine like Sauvignon Blanc brings out the herbs. Consider serving in deep bowls to keep everything warm.

• Leftovers reheat surprisingly well, though dumplings will absorb more liquid
• The broth continues to thicken as it sits, so add a splash of broth when reheating
• This is one of those meals that somehow tastes even better the next day

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There is something about lifting that lid and seeing those puffed golden dumplings that feels like a small victory, a reminder that simple comfort can be created with just a pot and a little patience.

Recipe Q&A

→ What makes the dumplings fluffy?

The key is gently mixing the dough just until combined and not lifting the lid while they steam. Overmixing develops gluten, making them tough, while peeking lets escape the steam needed for rising.

→ Can I use rotisserie chicken?

Absolutely. Add shredded rotisserie chicken during the last 10 minutes of simmering to heat through. This shortcut reduces cooking time while still delivering delicious results.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. The dumplings will absorb more liquid, so you may need to add a splash of broth when reheating on the stovetop.

→ Can I freeze this dish?

Freeze the stew portion separately for up to 3 months. Dumplings don't freeze well as they become soggy, so make fresh ones when reheating the thawed stew for best texture.

→ What's the difference between using milk vs cream?

Heavy cream creates a richer, thicker broth with about 36% butterfat. Whole milk yields a lighter version. Half-and-half offers a middle ground, balancing richness without being overly heavy.

→ Why is my sauce too thick?

The flour and dumplings naturally thicken the liquid as they cook. If it becomes too thick, simply add more warm broth, a quarter cup at a time, until you reach your desired consistency.