Shortcut Southern Chicken and Dumplings
A chicken and dumpling recipe that uses frozen dumplings without sacrificing flavor
Equipment
- 1 heavy pot
Ingredients
- 2 pounds boneless, skinless chicken thighs
- salt and pepper to taste
- 1 tbsp olive oil
- 3 tbsp butter
- 1 small onion, diced
- 2 medium carrots, thinly sliced
- 2 stalks celery, sliced
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 2 tbsp all-purpose flour
- 8 cups chicken broth
- 2 cups heavy cream or half and half
- 1 package frozen dumplings
Instructions
- Prepare vegetables
- Season chicken thighs lightly with salt and pepper
- Sear chicken thighs until golden in olive oil in heavy pot. They do not have to be cooked through
- Remove chicken to a plate
- Melt butter in the same pot and add vegetables. Cook about 5 minutes until vegetables are soft.
- Add garlic and thyme and saute 1 minute
- Stir flour into the vegetables and spices and cook for about a minute
- Add vegetable broth, slowly at first to make sure the flour is incorporated and then all of it, bring the broth to a boil.
- Put the chicken thighs and any released juices into the broth. Turn down the heat to a simmer. Simmer the chicken thighs for about 18 minutes until cooked through.
- Remove chicken thighs to a cutting board
- Add the frozen dumplings to the broth following package directions. Simmer gently and stir gently to separate the dumplings from one another. Simmer for 20 minutes.
- While dumplings are cooking shred or chop the cooked chicken
- After the dumplings have simmered for 20 minutes add the chicken back to the pot along with the cream.
- Simmer gently for 10 more minutes and remove from heat.
- Taste and add salt and pepper as needed.
- Optional: Stir in a teaspoon or two of apple cider vinegar for brightness.