Go Back
Chicken And Dumplings

You can't get a deep, savory gravy by just boiling chicken; the flavor is built from the fond you get by searing the chicken hard at the start. The dumplings are the simple drop-style kind for a reason - they're meant to be rustic so they can soak up every bit of that gravy.
Prep Time30 minutes
Active Time1 hour 15 minutes
Total Time1 hour 45 minutes
Pin Recipe Print

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

Instructions

  • Season the chicken pieces with the salt and pepper.
  • Heat the avocado oil in a large Dutch oven over medium-high heat until shimmering.
  • Brown the chicken skin-side down for 6 minutes, then flip and cook another 6 minutes. Transfer to a plate.
  • Add the onion, carrots, and celery to the pot. Cook for 6-7 minutes until softened.
  • Stir in the thyme, parsley, and bay leaf and cook 2 minutes.
  • Sprinkle the flour over the vegetables and cook 3 minutes.
  • Add the wine and reduce by half, scraping up the browned bits.
  • Gradually stir in the broth until smooth.
  • Return the chicken to the pot, cover, and simmer 35 minutes until tender.
  • Remove the chicken, shred the meat, and return to the pot. Remove the bay leaf.
  • For the dumplings, whisk the flour, baking powder, and salt. Cut in the butter until crumbly.
  • Stir in the buttermilk just until a shaggy dough forms.
  • Drop spoonfuls of the dough into the simmering stew.
  • Cover and steam for 18 minutes without lifting the lid.
  • If needed, simmer uncovered to thicken the gravy.
  • Ladle into bowls, ensuring each serving has chicken, vegetables, dumplings and gravy.

Notes

Do not overmix the dumpling dough or they will become tough.