Joe Roshkovsky
Hearty Dutch Oven Chicken and Dumplings
This Hearty Dutch Oven Chicken and Dumplings is a classic comfort food dish that combines tender chunks of chicken, fluffy homemade dumplings, and a rich, savory broth filled with vegetables. This dish is perfect for cozy family dinners and is sure to warm you up on a chilly day.
Ingredients:
For the Chicken Stew:
– 2 tablespoons olive oil
– 1 large onion, diced
– 3 carrots, sliced
– 3 celery stalks, sliced
– 4 cloves garlic, minced
– 1 teaspoon dried thyme
– 1 teaspoon dried rosemary
– Salt and pepper to taste
– 4 cups chicken broth
– 2 cups cooked chicken, shredded or chopped
– 1 cup frozen peas
– 1/2 cup heavy cream
For the Dumplings:
– 2 cups all-purpose flour
– 1 tablespoon baking powder
– 1 teaspoon salt
– 1/4 cup (1/2 stick) cold butter, cubed
– 1 cup whole milk
– 2 tablespoons chopped fresh parsley (optional)
Instructions:
1. In a large Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.
2. Add the sliced carrots and celery to the pot, and cook for another 5-7 minutes until the vegetables begin to soften. Stir in the minced garlic and cook for an additional minute.
3. Season the vegetables with dried thyme, dried rosemary, salt, and pepper. Stir to combine.
4. Pour in the chicken broth and bring the mixture to a boil. Reduce the heat and let it simmer for 10 minutes.
5. Add the cooked chicken and frozen peas to the pot, and stir in the heavy cream. Allow the stew to heat through while you prepare the dumplings.
For the Dumplings:
1. In a medium bowl, whisk together the flour, baking powder, and salt.
2. Add the cold, cubed butter to the flour mixture, and use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse crumbs.
3. Pour in the whole milk and stir until just combined. If you are using parsley, gently fold it into the dumpling batter.
4. Using a spoon, drop spoonfuls of the dumpling batter onto the simmering stew. You should have about 8-10 dumplings.
5. Cover the Dutch oven and let the dumplings steam for 15 minutes, or until they are cooked through and fluffy.
Serving:
Ladle the chicken and dumplings into bowls, ensuring each serving has plenty of both the tender chicken and fluffy dumplings. Serve hot and enjoy the comforting flavors of this classic dish.
