Chicken and Dumplings

Chicken and Dumplings
Chicken and Dumplings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Chicken Stew:

  • 3

    tablespoons unsalted butter

  • 1

    small yellow onion, minced

  • 3

    carrots, cut into 1/2-inch pieces

  • 2

    celery stalks, thinly sliced

  • 2

    teaspoons chopped fresh thyme leaves

  • 1/3

    cup all-purpose flour

  • 3

    cups low-sodium chicken broth

  • 1 1/4

    pounds boneless, skinless chicken breast, cut into 3/4-inch pieces

  • 1/2

    pound green beans, trimmed and cut into 1-inch pieces

  • Coarse salt and freshly ground pepper

  • Dumplings:

  • 1

    cup all-purpose flour

  • 1

    teaspoon baking powder

  • 1

    teaspoon coarse salt

  • 2

    tablespoons chopped fresh flat-leaf

  • parsley leaves, plus more for garnish

  • 2

    tablespoons cold unsalted butter

  • 1/2

    cup whole milk

Directions

Make chicken stew: In a medium Dutch oven, melt butter over medium-high heat. Add onion, carrots, celery, and thyme; cook until onion is translucent, about 4 minutes. Add flour and cook, stirring, 1 minute. Gradually add broth, stirring constantly, and bring to a boil. Add chicken and return to a boil. Reduce heat and simmer 5 minutes. Stir in green beans; season with salt and pepper. Meanwhile, make dumplings: Whisk together flour, baking powder, and salt; then whisk in parsley. With a pastry blender or two knives, cut in butter until mixture resembles coarse meal. Stir in milk with a fork just until a dough forms. Drop batter by heaping tablespoons on top of stew. Cover and simmer just until dumplings are cooked through, about 12 minutes. Garnish with chopped parsley.

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