Chicken and dumplings recipe

Chicken and dumplings

PREP TIME

10 min

Makes

4 Servings

* PLUS Cooking time: 30 minutes

Ryan Szulc

Make a batch of these triple-tested chicken and dumplings tonight — a warm and hearty, family favourite. You can have this on the table in under an hour.

Ingredients

3 tbsp unsalted butter
8 skinless, boneless chicken thighs
3/4 tsp salt
1 large onion
227-g pkg sliced mushrooms
1 tbsp garlic powder
1/4 cup chopped fresh dill , or 1 tbsp dried dillweed
2 medium carrots , sliced
2 celery stalks , diced
2 bay leaves

DUMPLINGS:

1 cup all-purpose flour
1 tbsp chopped parsley
2 tsp baking powder
1/8 tsp salt
3/4 cup milk

Instructions

Melt butter in a large pot set over medium. Sprinkle both sides of chicken thighs with salt. In 2 batches, add to pot and cook until light golden, about 2 min per side . Remove to a plate.
Add onion and mushrooms to pot. Cook until onion softens, about 3 min. Sprinkle with garlic powder and dill. Add carrots, celery and bay leaves. Return chicken and any juices to the pot along with 2 cups water. Bring to a boil. Using a wooden spoon, scrape up and stir in any brown bits from pan bottom. Reduce heat and simmer, covered, 5 min.
Stir flour with parsley, baking powder and salt in a medium bowl until combined. Stir in milk. When chicken has simmered 5 min, drop batter in 8 equal portions over stew. Cover and continue simmering until dough rises and cooks through, about 15 more min.