Hearty Dutch Oven Chicken and Dumplings: A Comfort Classic (Print Version)

Make warming Dutch Oven Chicken and Dumplings. Tender chicken, fluffy dumplings, and a creamy broth pure comfort, just like grandma made.

# Recipe Info:

Prep Time: 25 Minutes minutes
Cook Time: 45 Minutes minutes
Total Time: 70 minutes
Servings: 6-8 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Contains dairy, gluten

# Ingredients:

→ Main Ingredients

01 - 2 lbs bone-in, skin-on chicken thighs
02 - 1 tbsp olive oil
03 - 1 large yellow onion, chopped
04 - 2 carrots, chopped
05 - 2 celery stalks, chopped
06 - 6 cups low-sodium chicken broth
07 - 1 cup whole milk

→ Flavor Foundations

08 - 1/4 cup unsalted butter
09 - 1/4 cup all-purpose flour (for roux)
10 - 1 tsp salt, or to taste
11 - 1/2 tsp black pepper, or to taste

→ Dumpling Essentials

12 - 1.5 cups self-rising flour (for dumplings)
13 - 1/2 cup whole milk (for dumplings)

→ Fresh Finishing Touches

14 - 1/4 cup fresh parsley, chopped

# Instructions:

01 - First, pat your chicken thighs really dry with paper towels. Seriously, this step is crucial for crispy skin. Heat a couple tablespoons of olive oil in your Dutch oven over medium-high heat. Once it’s shimmering, carefully place the chicken, skin-side down. Let it sear for about 5-7 minutes until the skin is golden brown and crispy. I love the smell of that browning chicken, it just promises something good. Flip them, sear for another 3-4 minutes, then take them out and set them aside. Don't worry if there are little bits stuck to the bottom, that's flavor!
02 - In the same Dutch oven, reduce the heat to medium. Add a bit more oil if needed, then toss in your chopped onions, carrots, and celery. Sauté them for about 8-10 minutes, stirring occasionally, until they start to soften and become fragrant. This is where the magic starts to happen! I always find myself taking a deep breath here, enjoying the sweet smell of the sautéing vegetables. If anything sticks, just use a wooden spoon to scrape up those lovely browned bits from the chicken, it adds so much depth to your Dutch Oven Chicken and Dumplings broth.
03 - Push the veggies to one side of the pot, then add the butter to the empty side. Once it's melted, sprinkle in the all-purpose flour. Stir constantly for about 1-2 minutes, creating a roux. It should smell a bit nutty, not burnt! Gradually whisk in the chicken broth, making sure there are no lumps. Then, slowly pour in the whole milk, whisking until everything is smooth and starting to thicken. Season generously with salt and pepper. I always taste it here to adjust, because you want that broth to sing!
04 - Return the seared chicken thighs to the Dutch oven, nestling them into the creamy broth. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for about 20-25 minutes. The chicken should be tender and cooked through. This is my favorite part, just letting it bubble away, filling the kitchen with incredible aromas. You'll see the chicken getting so soft, practically falling off the bone. I always peek in, honestly, to check on the progress.
05 - While the chicken simmers, prepare your dumpling dough. In a medium bowl, combine the self-rising flour with the milk until a shaggy, soft dough forms. Don't overmix it, just combine until there are no dry spots. I usually use my hands for this, it just feels right. The dough should be a bit sticky, but not too wet. This is where I sometimes get flour everywhere, but it's all part of the fun, right? This step is crucial for light, airy dumplings in your Dutch Oven Chicken and Dumplings.
06 - Uncover the Dutch oven and increase the heat to a gentle simmer. Drop spoonfuls of the dumpling dough directly onto the simmering broth, making sure not to overcrowd them. Cover the pot again and cook for 15-20 minutes, or until the dumplings are puffed up and cooked through. Resist the urge to lift the lid too early! That steam is what cooks them. Once they're done, they'll look plump and feel springy. Stir in the fresh parsley. Serve your Dutch Oven Chicken and Dumplings hot, right from the pot. It's truly a sight to behold!

# Notes:

01 - Always pat chicken dry for a better sear, a tip I learned the hard way.
02 - Store leftovers in the fridge for up to 4 days; reheat on the stovetop for best texture.
03 - If you don't have self-rising flour, mix all-purpose flour with baking powder and a pinch of salt.
04 - Serve with warm crusty bread to soak up all that delicious, creamy broth.

# Equipment Needed:

01 - Dutch oven (5-7 quart)
02 - large mixing bowl
03 - whisk
04 - wooden spoon
05 - measuring cups and spoons

# Nutrition (Per Serving):

Calories: 550 kcal
Total Fat: 30 g
Total Carbohydrate: 45 g
Protein: 35 g

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