Lightened Chicken And Dumplings (Cook'S Illustrated

Name: Lightened Chicken And Dumplings (Cook'S Illustrated)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 lbs bone-in chicken thighs, trimmed; salt and pepper; 2 teaspoons olive oil; 2 small onions, chopped fine; 5 carrots, peeled and cut into 3/4; 3 celery ribs, chopped fine; 1/4 cup white wine; 9 cups low sodium chicken broth; 1 teaspoon minced fresh thyme; 1/4 cup chopped fresh parsley; 2 cups all-purpose flour or 10 ounces all-purpose flour; 1 teaspoon sugar; 1 teaspoon salt; 1/2 teaspoon baking soda; 1/2 cup plain yogurt; 1/4 cup whole milk (or 3/4 buttermilk, chilled instead of yogurt & milk); 1 teaspoon dill weed; 2 tablespoons unsalted butter, melted and hot; 1 large egg white

Servings: persons

2 1/2 lbs bone-in chicken thighs, trimmed
salt and pepper
2 teaspoons olive oil
2 small onions, chopped fine
5 carrots, peeled and cut into 3/4
3 celery ribs, chopped fine
1/4 cup white wine
9 cups low sodium chicken broth
1 teaspoon minced fresh thyme
1/4 cup chopped fresh parsley
2 cups all-purpose flour or 10 ounces all-purpose flour
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon baking soda
1/2 cup plain yogurt
1/4 cup whole milk (or 3/4 buttermilk, chilled instead of yogurt & milk)
1 teaspoon dill weed
2 tablespoons unsalted butter, melted and hot
1 large egg white

1
1. FOR THE STEW Pat chicken thighs dry with paper towels and season with 1 teaspoon salt and 1/4 teaspoon pepper. Heat oil in large Dutch oven over medium-high heat until shimmering. Add chicken thighs, skin-side down, and cook until skin is crisp and well browned, 5 to 7 minutes. Using tongs, turn chicken pieces and brown on second side, 5 to 7 minutes longer; transfer to large plate. Discard all but 1 teaspoon fat from pot.
2
2. Add onions, carrots, and celery to now-empty pot; cook, stirring occasionally, until caramelized, 7 to 9 minutes. Stir in sherry, scraping up any browned bits. Stir in broth and thyme. Return chicken thighs, with any accumulated juices, to pot and add chicken wings. Bring to simmer, cover, and cook until thigh meat offers no resistance when poked with tip of paring knife but still clings to bones, 45 to 55 minutes.
3
3. Remove pot from heat and transfer chicken to cutting board. Allow broth to settle 5 minutes, then skim fat from surface using wide spoon or ladle. When cool enough to handle, remove and discard skin from chicken. Using fingers or fork, pull meat from chicken thighs (and wings, if desired) and cut into 1-inch pieces. Return meat to pot.
4
4. FOR THE DUMPLINGS Whisk flour, baking soda, sugar, and salt in large bowl. Combine buttermilk and melted butter in medium bowl, stirring until butter forms small clumps; whisk in egg white. Add buttermilk mixture to dry ingredients and stir with rubber spatula until just incorporated and batter pulls away from sides of bowl.
5
5. Return stew to simmer; stir in parsley and season with salt and pepper to taste. Using greased tablespoon measure (or #60 portion scoop), scoop level amount of batter and drop over top of stew, spacing about 1/4 inch apart (you should have about 24 dumplings). Wrap lid of Dutch oven with clean kitchen towel (keeping towel away from heat source) and cover pot. Simmer gently until dumplings have doubled in size and toothpick inserted into center comes out clean, 13 to 16 minutes. Serve immediately.

1833

kcal

Calories

Fat

Carbs

249

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 19 ingredients. The key ingredients include: 2 1/2 lbs bone-in chicken thighs, trimmed, salt and pepper, 2 teaspoons olive oil, 2 small onions, chopped fine, and more.

Yes, Lightened Chicken And Dumplings (Cook'S Illustrated) 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!

Lightened Chicken And Dumplings (Cook'S Illustrated)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions