Homestyle Chicken and Herb Dumplings

To create the perfect chicken and herb dumplings, understanding the ingredients is crucial. Each component contributes to the overall flavor and texture of the dish, ensuring a satisfying experience with every bite.

Homestyle Chicken and Herb Dumplings

Warm up your home with a bowl of comforting homestyle chicken and herb dumplings. This classic recipe combines tender chicken, savory vegetables, and fluffy herb dumplings to create a dish that’s both nourishing and nostalgic. Perfect for chilly days or family gatherings, it’s easy to prepare and filled with love. Learn how to craft this heartwarming meal and savor the delightful flavors and textures that make it a favorite for all ages.

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Ingredients

For the Chicken Stew:

1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces

1 medium onion, diced

3 cloves garlic, minced

3 medium carrots, sliced into rounds

2 celery stalks, diced

4 cups low-sodium chicken broth

1 cup frozen peas

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 bay leaf

Salt and black pepper to taste

2 tablespoons olive oil

1 tablespoon butter

2 tablespoons fresh parsley, chopped (for garnish)

For the Herb Dumplings:

1 ½ cups all-purpose flour

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

1 teaspoon dried thyme

1 teaspoon dried parsley

½ cup buttermilk

2 tablespoons butter, melted

1 large egg

Instructions

Make the Chicken Stew:

- Heat olive oil and butter in a large pot or Dutch oven over medium heat until shimmering.

- Add the diced onion and sauté for about 3-4 minutes, or until the onion is soft and translucent.

- Incorporate the minced garlic, sliced carrots, and diced celery. Cook for an additional 5 minutes until all vegetables are tender.

- Add the chicken pieces to the pot, cooking them for approximately 5 minutes, or until they’re lightly browned on the outside.

Add Liquids and Seasonings:

- Carefully pour in the chicken broth, followed by the dried thyme, rosemary, bay leaf, and season with salt and black pepper.

- Increase the heat to medium-high and bring the mixture to a gentle boil. Once boiling, reduce the heat to low and allow to simmer uncovered for about 20 minutes.

Prepare the Dumplings:

- In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, dried thyme, and dried parsley until well combined.

- In a separate bowl, whisk together the buttermilk, melted butter, and egg until smooth. Gradually pour this liquid mixture into the dry ingredients.

- Stir gently until just combined; be careful not to overmix—the batter should be thick yet spoonable.

Finish the Chicken Stew:

- In the last 5 minutes of cooking, stir the frozen peas into the chicken stew.

- Remove and discard the bay leaf to prevent over-intensifying flavors.

Add the Dumplings:

- Using a spoon, drop dollops of the dumpling batter evenly over the hot stew, leaving some space between each dumpling for expansion.

- Cover the pot with a lid and allow the dumplings to steam on top of the stew for approximately 15 minutes. Avoid lifting the lid during this time to ensure they cook evenly.

Serve:

- Once the dumplings are fluffy and cooked through, ladle the aromatic chicken and dumplings into bowls.

- Garnish generously with chopped fresh parsley for a pop of color and fresh flavor. Serve hot and enjoy this comforting meal!

Prep Time: 20 minutes | Total Time: 60 minutes | Servings: 4

Presentation Tips: For an appealing presentation, serve the chicken and dumplings in rustic bowls, with extra parsley on top and perhaps a drizzle of olive oil for shine. A side of crusty bread pairs beautifully with this dish for an even more comforting experience.