Chicken and Dumplings Recipe

Ingredients

For the Chicken and Gravy

• 3 tablespoons avocado oil
• 4 lbs bone-in, skin-on chicken pieces
• Kosher salt and black pepper
• 1 large onion, diced (~2 cups)
• 4 carrots, peeled and roughly chopped
• 4 celery stalks, roughly chopped
• 3/4 teaspoon dried thyme
• 3/4 teaspoon dried parsley
• 1 bay leaf
• 6 tablespoons all-purpose flour
• 6 cups chicken broth
• 1 cup dry white wine

For the Dumplings

• 2.5 cups all-purpose flour
• 1.5 tablespoons baking powder
• 2.5 teaspoons kosher salt
• 4 tablespoons cold unsalted butter, cubed
• 1.25 cups buttermilk

Brown Your Chicken First

Season the chicken pieces generously with salt and pepper. Heat the avocado oil in a large Dutch oven over medium-high heat until it’s shimmering.

Place the chicken skin-side down and let it cook undisturbed for ~6 minutes. The skin needs that time to render its fat and become deeply browned, so don’t mess with it. Flip the pieces and cook for another ~6 minutes on the second side, then transfer the chicken to a plate.

Build Your Vegetable Base

In the same pot, add the onion, carrots, and celery to the rendered chicken fat. Cook for ~6-7 minutes, stirring occasionally, until the onions soften.

Add the thyme, parsley, and bay leaf and cook for another ~2 minutes until fragrant.

Create the Gravy

Sprinkle the flour over the vegetables and stir until coated. Cook for ~3 minutes to toast the raw flour taste out.

Pour in the white wine to deglaze, scraping up any browned bits from the bottom. Once the wine reduces by half, stir in about a quarter of the broth until smooth, then add the rest.

Simmer the Chicken

Return the chicken to the pot with any juices from the plate. Lower the heat, cover, and simmer for ~35 minutes until the chicken is tender and falling off the bone.

Remove the chicken to a cutting board. Once it’s cool enough to touch, shred the meat, discard the bones, and return the meat to the pot. Remember to remove the bay leaf.

Make the Drop Dumplings

In a separate bowl, whisk together the flour, baking powder, and salt. Cut in the cold butter with a fork or your fingertips until the mixture resembles coarse crumbs.

Pour in the buttermilk and stir just until a shaggy dough forms. Don’t overmix.

Cook Your Dumplings

Bring the stew to a gentle simmer and drop spoonfuls of the dough on top.

Cover the pot with a tight-fitting lid and let them steam for ~18 minutes. Do not lift the lid during this time.

Check and Serve

The dumplings should be fluffy and cooked through. If the gravy seems too thin, let it simmer uncovered for a few more minutes to reduce.

Ladle everything into bowls, making sure each gets a bit of everything.