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Samantha Denton

Chicken And Dumplings (Wood Stove Edition)

Chicken & Dumplings (Wood Stove Edition)

Ingredients

Dumplings

  • 2 cups flour
  • 1½ Tbsp baking powder
  • 1 tsp salt
  • 1 tsp pepper
  • 1 Tbsp fresh rosemary
  • ¾ cup milk
  • 4 Tbsp butter (melted)

Filling

  • 6 Tbsp Butter
  • 1 Onion, diced
  • 2 Celery stalks, chopped
  • 2 Carrots, chopped
  • 5 Garlic cloves, minced
  • 6 Chicken thighs
  • 3 Tbsp Flour
  • 4 Cups Chicken stock
  • 1 Can Cream of chicken
  • 1/2 Cup Frozen peas
  • 1 Tsp Cracked black peppper
  • 1 Tsp Garlic powder
  • 1 Tsp Thyme
  • 1 Cup Dry white wine (substitute 2-3 tbsp lemon juice if preferred))
  • Salt To taste

Method

  1. 1

    In a large Dutch oven, melt butter over medium heat. Add onion, carrots, and celery. Cook 5–10 minutes until softened. Add garlic and cook another minute.

  2. 2

    Add chicken thighs and brown slightly.

  3. 3

    Stir in flour and cook 1 minute. Add seasonings.

  4. 4

    Deglaze with chicken stock and white wine. Add cream of chicken, and peas. Bring to a gentle simmer

  5. 5

    While simmering, make dumplings: mix flour, baking powder, salt, pepper, and rosemary. Stir in milk and butter until just combined. Let rest 5–10 minutes.

  6. 6

    Roll into medium balls and drop directly into soup. Gently press down so they’re mostly covered. Cover and simmer about 15 minutes.

Notes

* if making on a electric or gas stove, broil the dumplings lightly for a nice crunchy texture