Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 4 servings
Chicken and Dumplings is a quintessential Southern comfort dish. This hearty recipe combines tender chicken and pillowy dumplings in a warm, flavorful broth. It was a meal designed for simplicity but packed with the essence of home. Today, we’re giving this classic a modern lift with herb butter enhanced by a Microplane zester for bright, fresh notes.
Ingredients
- 2 lbs chicken thighs, bone-in
- 1 medium onion, diced
- 2 carrots, sliced
- 2 stalks celery, sliced
- 6 cups chicken stock
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 cup whole milk
- 4 tbsp unsalted butter
- 1 lemon (zest and juice)
- 2 tbsp fresh thyme, finely chopped
- Salt and pepper, to taste
Instructions
- Cook the Chicken: Season chicken thighs with salt and pepper. In a large pot, sear the chicken in 2 tablespoons of butter until browned on both sides. Remove and set aside.
- Sauté the Vegetables: In the same pot, add onion, carrots, and celery. Cook until softened, about 5 minutes.
- Create the Broth: Return the chicken to the pot. Pour in the chicken stock, bring to a boil, then reduce heat and simmer for 30 minutes.
- Prepare the Dumplings: In a bowl, combine flour, baking powder, and a pinch of salt. Stir in milk until a dough forms. Drop spoonfuls of dough onto the simmering broth, cover, and cook for 10 minutes.
- Make the Herb Butter: Melt the remaining 2 tablespoons of butter and mix in the finely chopped thyme. Using a Microplane zester, zest a lemon directly into the herb butter. Stir to combine.
- Finish the Dish: Serve chicken and dumplings with a drizzle of herb butter and a squeeze of fresh lemon juice.
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