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How to make old fashioned chicken and dumplings

Chicken and dumplings is pure comfort in a bowl. You get tender shredded chicken, a rich savory broth, and soft dumplings that cook up fluffy and light. It’s the kind of dinner that feels like home, especially on chilly nights. This old-fashioned chicken and dumplings recipe keeps it classic and practical. 
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Cuisine: American
Ingredients Method

Ingredients
  

  • 6 chicken thighs ( boneless & skinless )
  • salt and pepper to taste
  • 1 large white onion
  • 3 - 4 stalks of celery
  • 150 g carrots
  • 150 g fennel bulb
  • 4 - 5 cloves of garlic
  • 1 stick of butter
  • 1 cup all-purpose flour
  • ½ cup dry white wine
  • 5 cups chicken broth
  • ½ cup heavy cream
  • 3 -4 sprigs thyme
  • 2 bay leaves
  • ¾ tsp chicken seasoning
  • 200 g frozen peas
Dumplings
  • 360 g all-purpose flour
  • salt and pepper to taste
  • 12 g baking powder
  • 75g melted unsalted butter
  • 340g whole milk

Method
 

  1. Lay out your chicken thighs on a wire rack an season both sides with salt and pepper
  2. Once seasoned, roast them in 400F oven for about 30 minutes.
  3. Prep your veggies; dice the onions and fennel bulb. Same with the carrots and the celery.
  4. Transfer all into a bowl and mince the garlic into the veggie mix
  5. After 30 minutes, pull the chicken thighs from the oven. Allow them to cool.
  6. Grab a heavy bottom pot and place on the stove over medium heat. 
  7. Add in a whole stick of butter and allow it to melt.
  8. Put in all the veggies we has prepared before
  9. Stir and allow the veggies to sweat and release their moisture
  10. After 6 to 8 minutes of stirring, add in all purpose flour and stir.
  11. Stir until the flour is probably mixed with no lumps
  12. Add in a splash of dry white wine to scrape and deglaze the bottom of the pot
  13.  Add in the chicken broth and heavy cream and stir
  14. Next, add in bay leaves and poultry seasoning
  15. As the roux cooks, cut up the chicken thighs into bite-sized pieces.
  16. Add the chopped chicken cubes to the pot with the frozen peas and stir well to combine
  17. Turn the heat to medium low or lower and simmer for 5 minutes
  18. Taste for season and adjust accordingly
To make the dumpling dough
  1.  In a sauce pan, warm up butter and  milk until butter is melted and stir to combine
  2. Next, in a bowl, combine the all purpose flour with salt, black pepper and baking powder. 
  3. Grab wet mixture from the stove and stream into the dry ingredients while stirring gently to combine. Do NOT over mix.
Continue to the sauce
  1. Once dumpling dough is ready, we can add it to the chicken sauce on the stove
  2. Use two tablespoons to scoop out dough from the bowl, shape and drop into the pot
  3. The number of dumpling you can drop into the mixture will vary depending on how large your pot is
  4. Once you have all dumplings in the pot, lower the heat and pop on a lid and simmer for 15 minutes.
  5. Once timer is up,  scoop one dumpling onto a plate and cutting into it to make sure it’s fully cooked through
  6. Turn off the stove and rest for 5-minutes
  7. Serve and enjoy!!