70 minutes
A comforting and hearty dish featuring tender chicken, aromatic vegetables, and fluffy dumplings in a savory stew.
Chicken Breast, seasoned
0 lb
Unsalted Butter, divided
tablespoons
Celery, diced
cups
Carrots, diced
cups
Onion, diced
each
Dry Sherry, optional
0.25 fluid ounces
tablespoons
cups
Milk, divided
cups
Bay Leaf
each
Thyme, minced
teaspoons
Peas, optional
cups
Fresh Herbs, minced, divided
tablespoons
teaspoons
1. Season and Brown the Chicken
Season the chicken breasts generously with kosher salt, freshly ground black pepper, and a sprinkle of red-pepper flakes. Brown the chicken in melted unsalted butter over medium-high heat until both sides are a nutty golden brown, about 5 minutes per side.
2. Sauté the Vegetables
Remove the chicken and set aside. In the same pot, add the remaining butter and sauté the diced celery, carrots, and onion with salt and pepper, until they begin to soften, about 7 minutes.
3. Deglaze and Form Roux
Pour in dry sherry or white wine to deglaze the pot, then sprinkle in flour, stirring continuously until a roux forms.
4. Simmer the Stew
Pour in chicken broth and one cup of milk, add bay leaf and minced thyme. Return the chicken to the pot and simmer for 20 to 25 minutes.
5. Shred Chicken and Add Herbs
Remove the chicken, shred it, and return it to the pot along with optional peas and most of the minced herbs. Stir to combine and let the chicken reheat in the stew.
6. Prepare and Cook Dumplings
Combine remaining cup of milk with unsalted butter, kosher salt, baking powder, and flour to make dumpling dough. Drop spoonfuls of dough onto the simmering stew and steam for about 15 minutes.
7. Serve
Remove the pot from the heat and let rest for 5 minutes. Serve the chicken and dumplings in bowls, garnished with the remaining fresh herbs.
If time allows, make your own chicken stock. It adds a rich depth that store-bought versions often lack. Include elements like celery leaves, onion skins, and garlic for maximum flavor.
Use high-quality, organic chicken if possible. Free-range chicken not only tastes better but is often more tender.
For tender dumplings, blend the dry ingredients thoroughly before adding wet components. The batter should be mixed just until combined to avoid tough dumplings.
Cook dumplings covered for the first part of the cooking time to let steam cook them through, then uncover to finish so they’re not too soggy.
Sear the chicken well before simmering. Browning it creates fond—the delicious caramelized bits on the pot—which enhances the flavor of the broth.
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