Description

Craving a warm, soul-soothing meal that feels like a hug from grandma? Chef John’s Chicken and Dumplings is a classic comfort food, featuring tender chicken in a rich, savory broth topped with fluffy, herb-infused dumplings.

Ingredients

Scale

Chef John’s Chicken and Dumplings uses pantry staples and fresh ingredients to create its signature comforting flavor. Here’s what you’ll need for 4 servings:

1 (3 to 3 ½ pound) whole chicken: Provides tender meat and a flavorful broth base.
2 ½ quarts cold water: For simmering the chicken and vegetables.
1 large carrot, cubed: Adds sweetness and heartiness.
1 stalk celery, chopped: Contributes savory depth.
1 onion, chopped: Adds sweetness and aroma.
3 sprigs fresh thyme: Infuses earthy, herbal flavor.
1 bay leaf: Enhances the broth with subtle depth.
2 tablespoons all-purpose flour, or as needed: Thickens the broth.
Salt and freshly ground black pepper to taste: Enhances overall flavor.
½ teaspoon cayenne pepper, or more to taste: Adds a gentle spicy kick.
½ cup creme fraiche: Creates a creamy, rich broth.
½ cup milk: Thins the dumpling batter and adds creaminess.
2 teaspoons chopped fresh thyme leaves: Flavors the dumplings.
2 eggs: Bind the dumpling dough.
2 cups self-rising flour: Forms light, fluffy dumplings.
4 sprigs thyme, for garnish: Adds a fresh, decorative touch.

Why These Ingredients Matter

Whole Chicken: Provides both tender meat and a rich, homemade broth.
Vegetables and Herbs: Carrot, celery, onion, thyme, and bay leaf create a classic, aromatic broth.
Creme Fraiche: Adds a creamy, tangy richness to the broth.
Self-Rising Flour: Ensures fluffy dumplings with minimal effort.

Substitutions and Variations

Chicken: Use chicken thighs or breasts for a quicker option, adjusting cooking time (30-40 minutes for simmering).
Creme Fraiche: Substitute with sour cream or heavy cream.
Self-Rising Flour: Replace with 2 cups all-purpose flour plus 1 tablespoon baking powder and ½ teaspoon salt.
Vegan Option: Use plant-based chicken, vegetable broth, vegan creme fraiche, and flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg).
Gluten-Free: Use gluten-free self-rising flour or a gluten-free all-purpose flour blend with baking powder.
Spicy Chicken and Dumplings: Increase cayenne to 1 teaspoon or add a diced jalapeño to the broth.
Vegetable-Packed: Add ½ cup peas or diced potatoes with the vegetables.

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Instructions

Step 1: Gather and Prep

Gather all ingredients: 1 (3 to 3 ½ pound) whole chicken, 2 ½ quarts cold water, 1 large carrot, 1 stalk celery, 1 onion, 3 sprigs fresh thyme, 1 bay leaf, 2 tablespoons all-purpose flour, salt, black pepper, ½ teaspoon cayenne pepper, ½ cup creme fraiche, ½ cup milk, 2 teaspoons chopped fresh thyme leaves, 2 eggs, 2 cups self-rising flour, and 4 sprigs thyme for garnish.
Cube the carrot, chop the celery and onion, and prepare thyme leaves.

Tip: Chop vegetables uniformly for even cooking.

Step 2: Cook the Chicken and Broth

Place 1 whole chicken in a Dutch oven.
Add 2 ½ quarts cold water, 1 cubed carrot, 1 chopped celery stalk, 1 chopped onion, 3 sprigs fresh thyme, and 1 bay leaf.
Bring to a boil over high heat, then cover, reduce heat to low, and simmer for 1 hour.
Remove the chicken to a bowl and set aside to cool.

Tip: Skim foam from the broth during simmering for a clearer result.

Step 3: Thicken the Broth

Increase heat to bring the stock to a simmer.
Skim any chicken fat from the surface and reserve in a bowl.
In a small bowl, combine 2-3 tablespoons reserved chicken fat with 2 tablespoons all-purpose flour to make a paste, adding more flour if needed.
Add the fat-flour paste to the stock, reduce heat, and simmer for 15 minutes to thicken.

Tip: Stir the paste in gradually to avoid lumps in the broth.

Step 4: Add Chicken

Remove chicken meat from the carcass, discarding skin and bones.
Add the shredded chicken to the stock.
Season with salt, black pepper, and ½ teaspoon cayenne pepper to taste.
Continue simmering for 10-15 minutes.

Tip: Shred chicken into bite-sized pieces for even distribution.

Step 5: Make the Dumplings

In a large bowl, whisk together ½ cup creme fraiche, ½ cup milk, 2 teaspoons chopped fresh thyme leaves, and 2 eggs.
Stir in 2 cups self-rising flour until almost fully incorporated; avoid overmixing to keep dumplings light.

Tip: A few small lumps in the dumpling batter are okay for a tender texture.

Step 6: Cook the Dumplings

Scoop large dollops of dumpling batter onto the simmering chicken stock.
Increase heat slightly to medium-high, cover, and simmer until dumplings are light and fluffy, 10-15 minutes. A toothpick inserted into a dumpling’s center should come out clean.

Tip: Avoid lifting the lid too often to ensure the dumplings steam properly.

Step 7: Serve

Serve hot in bowls, ensuring each portion has chicken, broth, and dumplings.
Garnish with 4 sprigs fresh thyme.

Tip: Serve immediately to enjoy the dumplings’ fluffy texture.