Chef John's Chicken and Dumplings

why make this recipe

Chef John’s Chicken and Dumplings is a cozy, comforting meal perfect for cool days or when you need a little extra warmth. The combination of tender chicken and fluffy dumplings creates a dish that feels like a warm hug. It is also a great way to make use of a whole chicken, and the homemade broth is far more flavorful than anything you can buy. This recipe is simple enough for beginner cooks yet delicious enough to impress your family or guests.

how to make Chef John’s Chicken and Dumplings

Ingredients:

1 (3 to 3 1/2 pound) whole chicken
2 1/2 quarts cold water
1 large carrot, cubed
1 stalk celery, chopped
1 onion, chopped
3 sprigs fresh thyme
1 bay leaf
2 tablespoons all-purpose flour, or as needed
Salt and freshly ground black pepper to taste
1/2 teaspoon cayenne pepper, or more to taste
1/2 cup crème fraîche
1/2 cup milk
2 teaspoons chopped fresh thyme leaves
2 eggs
2 cups self-rising flour
4 sprigs thyme, for garnish

Directions:

Place the chicken in a Dutch oven. Add water, carrot, celery, onion, 3 sprigs of thyme, and bay leaf.
Bring to a boil, then cover the pot, reduce heat to low, and let it simmer for 1 hour.
Remove the chicken from the Dutch oven and transfer it to a bowl to cool.
Increase the heat to bring the stock to a simmer. Skim off any fat that appears on top and reserve it in another bowl.
In a small bowl, mix 2 to 3 tablespoons of the reserved fat with flour to form a paste, adding more flour if needed.
Add the fat and flour mixture to the stock. Reduce the heat and simmer for 15 minutes.
Remove the chicken meat from the carcass and add it to the stock. Season with salt, black pepper, and cayenne pepper to taste. Continue simmering for 10 to 15 minutes.
In a large bowl, whisk together crème fraîche, milk, 2 teaspoons of thyme leaves, and eggs. Stir in self-rising flour until almost fully mixed; do not overmix.
Scoop large dollops of the dumpling mixture onto the top of the chicken stock.
Increase heat slightly to medium-high, cover the pot, and simmer until the dumplings are light and fluffy, about 10 to 15 minutes. A toothpick inserted into the center of a dumpling should come out clean.
Serve the dish hot, garnished with thyme sprigs.

how to serve Chef John’s Chicken and Dumplings

Serve Chef John’s Chicken and Dumplings in large bowls with a sprinkle of fresh thyme on top. It pairs nicely with crusty bread or a simple salad for a complete meal. For a cozy presentation, serve with warm biscuits on the side.

how to store Chef John’s Chicken and Dumplings

If you have leftovers, allow them to cool completely. Transfer them to an airtight container and store them in the refrigerator for up to 3 days. Reheat on the stove or in the microwave before serving. Note that dumplings may become denser after refrigeration.

tips to make Chef John’s Chicken and Dumplings

For the best flavor, use a fresh whole chicken.
Don’t rush the simmering process, as it helps build the flavor in your broth.
When making dumplings, avoid overmixing the batter to keep them fluffy.
If you don’t have self-rising flour, you can substitute it with all-purpose flour mixed with baking powder and salt, as mentioned in the ingredients.

variation

You can add other vegetables like peas or corn during the last few minutes of simmering for additional flavor and nutrients. If you prefer a richer flavor, you might consider adding a splash of white wine into the broth.

FAQs

1. Can I use chicken pieces instead of a whole chicken?
Yes, you can use chicken pieces such as thighs, breasts, or drumsticks. Just adjust the cooking time accordingly.

2. What if I don’t have crème fraîche?
If you don’t have crème fraîche, you can substitute it with sour cream or plain yogurt for a similar tangy flavor.

3. Can I freeze leftovers?
Yes, leftovers can be frozen. Just make sure to store them in an airtight container. Thaw in the refrigerator overnight before reheating. The dumplings may lose some texture after freezing, so it’s best to enjoy them fresh if possible.