Chef John's delicious chicken and dumplings served in a bowl

Chef John’s Chicken and Dumplings

ByCasey Monroe

Why Make This Recipe

Chef John’s Chicken and Dumplings is a comforting and delicious dish that brings warmth on any chilly day. It combines tender chicken with soft, fluffy dumplings in a rich, flavorful broth. This recipe is perfect for a family meal or a cozy gathering with friends. The combination of fresh ingredients and easy cooking steps makes it a favorite for home cooks everywhere.

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 creme fraiche
  • 1/2 cup milk
  • 2 teaspoons chopped fresh thyme leaves
  • 2 eggs
  • 2 cups self-rising flour
  • 4 sprigs thyme, for garnish

Directions

  1. Place the whole chicken in a Dutch oven. Add the cold water, cubed carrot, chopped celery, chopped onion, 3 sprigs of thyme, and bay leaf.
  2. Bring the mixture to a boil. Once boiling, cover the pot, reduce the heat, and let it simmer for 1 hour.
  3. After an hour, remove the chicken from the Dutch oven and transfer it to a bowl. Let it cool down.
  4. Increase the heat on the stock mixture to bring it back to a simmer. Skim off any fat that appears on top of the stock and reserve it in a bowl.
  5. In a small bowl, combine 2 to 3 tablespoons of the reserved chicken fat with flour to make a paste. Add more flour if needed.
  6. Add the flour paste to the simmering stock and reduce the heat again. Let it simmer for about 15 minutes.
  7. Remove the chicken meat from the carcass and add it to the stock. Season with salt, black pepper, and cayenne pepper to taste. Let it simmer for another 10 to 15 minutes.
  8. In a large bowl, whisk together the creme fraiche, milk, 2 teaspoons of thyme leaves, and eggs. Stir in the self-rising flour until just combined; be careful not to overmix.
  9. Scoop dollops of the dumpling mixture on top of the chicken stock. Increase the heat slightly to medium-high, cover, and simmer until dumplings are light and fluffy, about 10 to 15 minutes. Check with a toothpick to ensure they come out clean.
  10. Serve the dish warm, garnished with sprigs of thyme.

How to Serve Chef John’s Chicken and Dumplings

Serve Chef John’s Chicken and Dumplings hot, directly from the pot. You can enjoy this dish in bowls, making sure each serving has both chicken and dumplings. A sprinkle of fresh thyme adds a nice touch of color and flavor.

How to Store Chef John’s Chicken and Dumplings

To store leftovers, place them in an airtight container and refrigerate. They can be kept for up to 3 to 4 days. If you want to keep it longer, consider freezing the chicken and dumplings in separate containers. Reheat in the microwave or on the stove before serving again.

Tips to Make Chef John’s Chicken and Dumplings

  • Use fresh herbs for better flavor; they make a big difference in taste.
  • Make sure to not overmix the dumpling batter to keep them light and fluffy.
  • Feel free to adjust the seasoning to your taste, adding more cayenne for a spicy kick.

Variation

For a twist, you can add frozen peas or corn to the stock during the last few minutes of cooking. This adds extra color and nutrition to the dish.

FAQs

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

Can I use store-bought broth instead of making my own?
Absolutely! Just be mindful of the salt you add to the dish since store-bought broth can be saltier.

Can I make dumplings without eggs?
Yes, you can substitute the eggs with a flaxseed meal or applesauce for a vegan option, or simply omit them.