One-Pot Chicken and Dumplings: Seriously Satisfying Comfort Food

It’s winter time right now and what’s better than being cozy inside by the fire with a hot bowl of chicken and dumplings?? I’ll wait….. Yeah nothing really beats it. I found this great recipe from a youtube channel called Sip and Feast. I really like this youtube channel since the recipes are great and the style is very down to earth. I’ve made this recipe twice now and it was amazing each thyme (see what I did there?). Ok enough of the tom foolery, let’s get into the One-pot chicken and dumplings recipe.

The Ingredients are going to be located here and I’ll talk about the slight alterations I made to my version.

To start, we will need to brown the chick thighs. Get a dutch oven on high heat and sear the chicken with olive oil. 3-5 minutes on each side.

Remove chicken and set on to a plate. Let it cool down, then chop the chicken thighs into 1 inch cubes – or whatever size you like on your spoon.

There should be some fond stuck to the bottom of the pot at this point. That’s good. Add the onion, celery, carrots and butter to the pot and sauté everything for a few minutes. Try to scrape up the fond with the straight edge of a wooden spatula.

Once the onions are starting to look translucent, add the garlic. Sauté until the garlic becomes very fragrant.

Add the flour and mix that around until it gets thick and mushy like mashed potatoes. Once it looks like it’s about to burn, deglaze with white wine. Really try and scrape up any brown bits from the bottom the pot.

After about a minute, the alcohol has burned off and you can add the bone broth. Bring to a boil.

Once it’s boiling, reduce the heat and add in the heavy cream, Worcestershire sauce, and spices into the stew. The spices is where I deviated from the original recipe. I doubled the amounts of ground sage and ground thyme – also added a 1/2 teaspoon of nutmeg 👌

Mix everything together. Reduce the heat and let it simmer for 10-15 minutes

To make the dumplings, you just simply drop in globs of dough into the stew and let them steam up. My technique was using two spoons – one spoon to grab the dough and then the second spoon would help me scrape it off the first spoon.

Try not to drop them all in right next to each other, or they will all clump together. Once they are all in, put the lid on with it slightly cracked open. Let it cook for 15-20 minutes on low heat.

After 15 minutes, I closed the lid and let them fully steam. Only a few more minutes on the heat and then when I take the dutch oven off the stove, I keep the lid on for another 5 minutes.

Garnish with cilantro. Or in my case add A LOT of cilantro ☺️

Let it cool down a bit and enjoy 🙂 This has been one of the best dishes I’ve made all year! I’m so glad I found this one-pot chicken and dumplings recipe. It’s a keeper! And now the obligatory SHLAYED pic 😉