Chicken & Dumplings


Preparation info

  • Difficulty


  • Makes



Appears in

The Weeknight Cook

The Weeknight Cook

By Brigit Binns

Published 2012

  • About


  • Skinless, boneless chicken thighs, lb (750 g), cut into bite-sized pieces
  • Salt and freshly ground pepper
  • Unsalted butter, ½ cup (4 oz/125 g), cold, cut into small pieces, plus 2 tablespoons
  • Carrots, 3, thinly sliced
  • Yellow onion, 1, chopped
  • Celery, 2 stalks, thinly sliced
  • Flour, 2 cups (10 oz/315 g), plus 2 tablespoons
  • Chicken broth or stock, 4 cups (32 fl oz/1 l), homemade or purchased
  • Frozen petite peas, ½ cup ( oz/75 g)
  • Baking powder, 2 teaspoons
  • Milk, ½ cup (4 fl oz/125 ml)
  • Fresh flat-leaf (Italian) parsley, 2 tablespoons minced


  • Cook the chicken and vegetables

    Season the chicken with salt and pepper. In a Dutch oven over medium-high heat, melt the 2 tablespoons butter. Add the chicken and cook, stirring often, until golden, about 4 minutes. Add the carrots, onion, and celery, season with salt and pepper, and cook until the vegetables begin to soften and the chicken is opaque throughout, 4–5 minutes. Sprinkle with the 2 tablespoons flour and cook, stirring, for about 2 minutes. Pour in the chicken broth, add the peas, and bring to a boil.

  • Make the dumpling dough

    Meanwhile, in a bowl, combine the 2 cups flour, the baking powder, and 1 teaspoon salt. Using a pastry blender or 2 knives, cut in the ½ cup butter until the mixture forms coarse crumbs the size of peas. Add the milk and stir, then knead a few times until a soft dough forms.

  • Finish the stew

    Drop heaping tablespoons of the dough over the top of the boiling stew. Reduce the heat to low, cover the pot, and cook until the dumplings have nearly doubled in size, 7–10 minutes. Sprinkle with the parsley and serve.