Description
This classic Chicken and Dumplings recipe features tender roasted bone-in chicken thighs simmered in a flavorful broth with aromatic vegetables and fluffy homemade dumplings made from a cornmeal and flour batter. It's a comforting, hearty dish perfect for cozy dinners, combining roasting and stovetop simmering methods for rich flavor and satisfying texture.
Ingredients
Chicken:
- 2 bone-in chicken thighs
- 1 tablespoon olive oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Soup Base:
- 2 tablespoons unsalted butter
- 1/4 yellow onion, diced
- 2 ribs celery, diced
- 2 small carrots, finely chopped
- 3 sprigs fresh thyme, leaves removed
- Kosher salt, to taste
- 1 tablespoon all-purpose flour
- Freshly cracked black pepper, to taste
- 8 cups low-sodium chicken stock
Dumplings:
- 3/4 cups all-purpose flour
- 1/2 cup cornmeal
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 cup + 1 tablespoon shaken buttermilk
Instructions
- Roast the Chicken: Preheat your oven to 400°F (204°C). Line a baking sheet with foil or parchment paper. Place the chicken thighs side-by-side and drizzle with olive oil. Season generously with kosher salt and freshly ground black pepper. Roast in the oven for 20 to 25 minutes until the skin is golden brown and juices run clear.
- Shred the Chicken: Remove the chicken from the oven and let cool closer to room temperature. Use two forks to shred the meat from the bones, discarding any scraps. Set the shredded chicken aside for later use.
- Prepare the Soup Base: In a dutch oven or medium pot over medium heat, melt the butter. Add diced onion, celery, carrot, thyme leaves, and a pinch of kosher salt. Cook for 2 to 3 minutes until slightly softened. Stir in 1 tablespoon of flour and cook for about 1 minute to form a roux.
- Add Chicken Stock and Simmer: Pour in the chicken stock and bring to a simmer. Immediately reduce heat to medium-low and let the soup cook for 6 to 7 minutes until it slightly thickens.
- Make the Dumpling Batter: While the soup simmers, whisk together the flour, cornmeal, baking powder, and kosher salt in a medium bowl. Add the shaken buttermilk and mix just until combined to form a dumpling dough.
- Season the Soup: Taste the soup and adjust seasoning by adding more kosher salt and about 10 turns of freshly cracked black pepper to enhance flavor.
- Cook the Dumplings: Bring the soup back up to a gentle simmer. Using a tablespoon or ice cream scoop, drop dollops of dumpling dough onto the simmering broth. Cover the pot and cook for about 5 minutes until the dumplings are fluffy and cooked through.
- Finish and Serve: Push one dumpling aside gently and add the shredded chicken into the pot to warm through. Stir lightly, then ladle the chicken and dumplings into bowls and serve hot for a comforting meal.
Notes
- Using bone-in chicken thighs adds more flavor and moisture compared to boneless.
- Shredding the chicken after roasting ensures tender, juicy meat.
- Simmer the soup gently to avoid toughening the chicken and dumplings.
- Dumplings cook best when dropped onto boiling broth, creating fluffy texture.
- Adjust seasoning according to taste, especially salt and pepper for best flavor balance.
- Leftover chicken broth can be used for an even richer soup base if available.
- For a gluten-free version, substitute all-purpose flour with gluten-free flour blends and ensure chicken stock is gluten-free.
