Chicken and Dumplings

also called chicken n dumplings · chicken and dropped dumplings · chicken and pastry · stewed chicken and dumplings

The table

One pot, and the dough is the last thing into it. These are drop dumplings: stirred in a bowl and spooned on top.
3 lb(1.4 kg; skin on)bone-in chicken thighsbrown 8 min, skin side downsweat 6 minsimmer 35 min, pull the meat insteam covered 15 min, lid shut
2 Tbsunsalted butter
1 large(diced)yellow onion
3 medium(sliced in coins)carrots
3 ribs(sliced)celery
8 cups(1.9 L)chicken stock
1bay leaf
4 sprigsthyme
2 tspkosher salt
2 cups(250 g)all-purpose flourstir a shaggy dough
1 Tbsbaking powder
4 Tbs(55 g; grated)cold unsalted butter
1 cup(240 mL)whole milk
1/2 tspblack pepper
Fifteen minutes, then break the first one open to see the middle.
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.16 things to get out.

Pans and tools

Before anything else

2brown 8 min, skin side down

3stir a shaggy dough

4sweat 6 min

goes in with what step 2 made

5simmer 35 min, pull the meat in

goes in with what step 4 made

6steam covered 15 min, lid shut

goes in with what steps 3 and 5 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 1 hr 4 min1 of 5 steps gives no time
Needs you
about 14 min
If you get it wrong
Unforgiving — do not lift the lid: a dumpling cooks in the steam as much as the broth, and every peek costs the batch its rise
What you'll wash
Two things — the Dutch oven, a bowl for the dumpling dough
Does it keep
2 days — the stew is fine and the dumplings are not: they drink the broth and come back as paste

  1. brown 8 min, skin side down

    8 minneeds youfrom the start

  2. stir a shaggy dough

    not timedfrom the start

  3. sweat 6 min

    6 minneeds you8 min in

  4. simmer 35 min, pull the meat in

    35 minwalk away14 min in

  5. steam covered 15 min, lid shut

    15 minwalk away49 min in

You'll need Dutch oven

See how it is written
>> title: Chicken and Dumplings
>> category: Stews & Braises
>> tags: chicken, dumplings, southern, one-pot, braise, dinner
>> counters: One Pot
>> aka: chicken n dumplings, chicken and dropped dumplings, chicken and pastry, stewed chicken and dumplings
>> servings: 6
>> time: 1 hr 30 min
>> slack: unforgiving — do not lift the lid: a dumpling cooks in the steam as much as the broth, and every peek costs the batch its rise
>> washing-up: the Dutch oven, a bowl for the dumpling dough
>> keeps: 2 days — the stew is fine and the dumplings are not: they drink the broth and come back as paste

>> step: One pot, and the dough is the last thing into it. These are drop dumplings: stirred in a bowl and spooned on top.
The whole dish happens in one pot and the dough is the last thing that goes in it.

>> step: brown 8 min, skin side down
Brown @bone-in chicken thighs{3%lb}(1.4 kg; skin on) in @unsalted butter{2%Tbs} in a #Dutch oven{} for ~brown{8%min}, skin side down.

>> step: sweat 6 min
Sweat @&(~1)browned chicken{} with @yellow onion{1%large}(diced), @carrots{3%medium}(sliced in coins), @celery{3%ribs}(sliced) for ~saute{6%min}.

>> step: simmer 35 min, pull the meat in
Simmer @&(~1)pot{} with @chicken stock{8%cups}(1.9 L), @bay leaf{1}, @thyme{4%sprigs}, @kosher salt{2%tsp} for ~simmer{35%min}, then lift the chicken out, pull the meat off the bones and return it to the broth.

>> step: stir a shaggy dough
Stir @all-purpose flour{2%cups}(250 g), @baking powder{1%Tbs}, @cold unsalted butter{4%Tbs}(55 g; grated), @whole milk{1%cup}(240 mL) to a shaggy dough that just holds together.

>> step: steam covered 15 min, lid shut
Steam @&(~1)dumpling dough{} in spoonfuls on top of @&(~2)broth{} with @black pepper{1/2%tsp} covered for ~steam{15%min}.

>> step: Fifteen minutes, then break the first one open to see the middle.
Do not lift the lid to look.