Chicken And Dumplings Recipe

Name: Chicken And Dumplings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (3-pound) broiler-fryer, cut up; 1 teaspoon dried whole thyme; 1 teaspoon salt, divided; 3/4 teaspoon freshly ground pepper, divided; 3 tablespoons vegetable oil, divided; 3 cups canned ready-to-serve chicken broth; 1 cup Chablis or other dry white wine; 12 small boiling onions; 2 teaspoons minced garlic; 1/4 cup margarine; 1/4 cup all-purpose flour; 1 cup whipping cream; 1 1/3 cups all-purpose flour; 2 teaspoons baking powder; 1/4 cup shortening; 2/3 cup whole milk

Servings: persons

1 (3-pound) broiler-fryer, cut up
1 teaspoon dried whole thyme
1 teaspoon salt, divided
3/4 teaspoon freshly ground pepper, divided
3 tablespoons vegetable oil, divided
3 cups canned ready-to-serve chicken broth
1 cup Chablis or other dry white wine
12 small boiling onions
2 teaspoons minced garlic
1/4 cup margarine
1/4 cup all-purpose flour
1 cup whipping cream
1 1/3 cups all-purpose flour
2 teaspoons baking powder
1/4 cup shortening
2/3 cup whole milk

1
Sprinkle chicken with thyme, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Cook in 2 tablespoons hot oil in a Dutch oven over medium-high heat 8 minutes, turning to brown all sides. Stir in broth and wine; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Drain chicken, reserving broth mixture. Wipe drippings from pan with a paper towel. Saute onions in 1 tablespoon hot oil in a skillet over medium-high heat 5 minutes. Add garlic; saute 1 minute.
2
Melt margarine in Dutch oven over low heat; add 1/4 cup flour, stirring until smooth. Cook 1 minute, stirring constantly. Add reserved broth mixture; cook over medium heat, stirring constantly, until mixture is slightly thickened and bubbly. Stir in whipping cream. Add chicken and onion mixture to broth mixture; bring to a boil.
3
Combine 1 1/3 cups flour, baking powder, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper; cut in shortening with a pastry blender until mixture is crumbly. Add milk; stir with a fork until dry ingredients are moistened. Drop batter by large spoonfuls into boiling broth mixture; cover, reduce heat to medium-low, and simmer 20 minutes or until dumplings are done.

1100

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 (3-pound) broiler-fryer, cut up, 1 teaspoon dried whole thyme, 1 teaspoon salt, divided, 3/4 teaspoon freshly ground pepper, divided, and more.

Yes, Chicken And Dumplings falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken And Dumplings

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions