Chicken and Dumplings

• Bone-In, Skin-On Chicken Thighs: A great choice for a long-simmered stew because they stay tender and juicy without drying out. The bones also give the broth more body and depth as the chicken cooks.
• Onion, Carrots, Celery & Garlic: The classic aromatic and vegetable base for the stew. Cooking them in the chicken drippings softens them and picks up all the browned bits from the bottom of the pot.
• All-Purpose Flour: Thickens the stew and also forms the base of the dumplings. For accuracy, spoon it into your measuring cup and level it off.
• Chicken Broth, Thyme & Bay Leaf: Create a savory, flavorful base for the stew. Use a good-quality broth, such as Swanson or Better Than Bouillon.
• Heavy Cream: Stirred into the stew at the end for a creamy finish and also moistens the dumpling dough.
• Frozen Peas: Added near the end so they stay bright and tender rather than turning mushy.
• Dry Sherry (Optional): A small splash at the end adds a little extra depth and complements the creamy chicken broth.
• Baking Powder & Egg: Help the dumplings puff up and turn fluffy as they steam.
• Unsalted Butter: Melted and stirred into the dough for richness and a biscuit-like quality.
• Fresh Parsley (Optional): Adds a little freshness and color throughout the dumplings.
• Jump to the printable recipe for precise measurements

Brown the chicken: Season the chicken, then brown it well on both sides in a large pot or Dutch oven. You’re not trying to cook it through at this point; the goal is to render some of the fat and build a good browned base for the stew. Transfer the chicken to a plate, leaving the fat behind.

Cook the vegetables: Cook the vegetables in the rendered chicken fat until they begin to soften, then add the garlic and flour. Stir for about a minute to cook off the flour’s raw taste, and scrape up any browned bits from the bottom of the pot as you go—they’ll add lots of flavor to the stew.

Add the broth and simmer the chicken: Gradually stir in the broth, scraping up any remaining browned bits, then add the herbs. When the chicken is cool enough to handle, remove and discard the skin, return the thighs and any accumulated juices to the pot, and simmer until tender.

Finish the stew: Remove the chicken and cut or shred the meat into bite-size pieces. Return the chicken to the pot and finish the stew with the cream, peas, and sherry.

Make the dumpling batter: Whisk the flour, baking powder, salt, and pepper in one bowl and the cream, egg, melted butter, and parsley in another, then stir together just until combined. The batter will be quite thick, almost like cookie dough. Use a light hand, as overmixing can make the dumplings dense rather than fluffy.

Cook the dumplings: Drop mounds of dough over the gently simmering stew, then cover the pot tightly and cook until the dumplings are puffed and cooked through. Resist the urge to peek—the trapped steam is what cooks the dumplings, and lifting the lid lets that heat and moisture escape.

Serve: Ladle the stew and dumplings into bowls and serve hot.

Make-Ahead, Storage & Reheating

You can get the stew ready ahead of time and save the dumplings for dinner. That gives you a head start without leaving the dumplings sitting in the broth, where they’ll soften and soak up much of the liquid.

• Make ahead: Prepare the stew without the dumplings, then refrigerate in an airtight container for up to 2 days. Reheat gently on the stovetop, adding a splash of broth if it has thickened. Once it’s simmering, make the dumpling batter and cook as directed.
• Store leftovers: Refrigerate leftover stew and dumplings for up to 3 days. The dumplings will be softer after sitting, but they’ll still make a good next-day meal.
• Reheat: Microwave individual portions or warm larger amounts gently in a covered pot on the stovetop until heated through. Add a little broth or water as needed, and stir carefully to avoid breaking up the dumplings.
• Freezing: I don’t recommend freezing this dish, as the dumplings lose their texture after thawing.

Video Tutorial