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–+ servings

Chicken and Dumplings

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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 4
Calories 300 kcal

Ingredients
  

  • 8 Chicken Thighs (boneless, skinless)
  • 2 TBS Olive Oil
  • 4 Carrots, Chopped
  • 2 Onions, Chopped
  • 4 Ribs of Celery, Chopped
  • 4 Cloves of Garlic, Chopped
  • 10 Cups of Chicken Stock + 2 more cups
  • 3 Bay Leaves
  • 3 TSP Dried Thyme
  • Su0026P To Taste

Dumplings:

  • 2 Cups Flour
  • 4 TSP Baking Powder
  • 1 TSP Salt
  • 2 TSP Dried Parsley
  • 3/4 Cup Milk
  • 4 TBS Olive Oil

Instructions
 

  • Heat oil in a thick-bottomed Dutch Oven or Stock Pot
  • Fry the chicken in two batches, 5 minutes per side.
  • Remove chicken and put aside
  • Add the celery, carrots, onions, garlic and thyme to the hot oil
  • Stir until softened then add the chicken stock, bay leaves and chicken thighs (with any juices)
  • Simmer for 20 – 30 minutes till the chicken is cooked
  • Remove the thighs and shred the chicken with a pair of forks.
  • In a bowl, whisk the remaining 2 cups of stock with 1 cup of flour until smooth
  • Gently pour that mixture into the pot and stir until the flour cooks up and the sauce thickens. Repeat until the sauce reaches desired consistency.
  • 10) In a bowl, mix the wet and dry dumpling ingredients
  • 11) Drop 8 – 10 spoonfuls of the dumpling dough onto the top of the chicken mixture in the pot, cover and simmer for 10 – 15 minutes, until the dumplings are fully cooked.
  • 12) Enjoy!

Nutrition

Calories: 300kcal
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