Creamy, Cozy Chicken & Dumplings

By Brian Lagerstrom · 90 min

Ingredients

Instructions

1. Preheat the oven to 400°F (205°C).
2. Season both sides of the chicken thighs with salt and black pepper. Roast for 30 minutes, or until fully cooked and the fat has rendered.
3. Dice the onion, celery, carrots and fennel, and press the garlic.
4. In a large heavy pot over medium heat, melt the butter. Add the diced vegetables, garlic and a pinch of salt, and sweat for 6 to 8 minutes, stirring often.
5. Stir in the flour to make a roux. Add the white wine, scraping the bottom of the pot, and cook for about 30 seconds.
6. Add the chicken broth, heavy cream, thyme, bay leaves and poultry seasoning, and stir well.
7. Chop the roasted chicken into bite-sized pieces and add to the pot with the frozen peas. Simmer on low for 5 minutes, scraping the bottom as you go.
8. Taste the gravy and add more salt if needed.
9. In a separate bowl, mix the flour, coarse salt, baking powder and black pepper. While stirring, add the melted butter (not hot) and the milk, and stir until just barely combined.
10. Drop 12 to 16 dumplings into the pot, using two teaspoons to shape each one.
11. Lower the heat, cover and cook for 15 minutes, until the dumplings have expanded and are cooked through.
12. Cut a dumpling to test it; it should be fluffy and cooked through, not gluey.

Summarized from Brian Lagerstrom's video. Watch it for the details.

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GarlicOnionMilkCarrotCreamHeavy creamCeleryChicken thigh