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Fluffy parsley-speckled dumplings soak up the flavorful liquid of this chicken stew. The test kitchen uses chicken thighs for our Martha Stewart chicken and dumplings. This dish is the ultimate comfort food and ideal for dinner on a chilly winter night.
Ingredients
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2 pounds bone-in, skin-on chicken thighs (4 to 5)
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Kosher salt and freshly ground pepper
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1 stick (8 tablespoons) cold unsalted butter
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1 onion, diced (1 ½ cups)
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3 carrots, diced (1 ¼ cups)
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1 stalk celery, diced (½ cup)
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8 ounces white potato, peeled if desired and cut into ½-inch dice (1 ½ cups)
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1 ¼ teaspoons dried thyme
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1 ⅔ cups plus ¼ cup unbleached all-purpose flour
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1 cup partially defrosted frozen peas
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6 tablespoons chopped fresh parsley, plus more for serving
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2 teaspoons baking powder
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¾ cup whole milk
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Lemon wedges, for serving
Directions
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Combine chicken, 2 teaspoons salt, and 4 cups water in a medium saucepan. Bring to a boil, then reduce heat to medium-low and simmer, partially covered, until chicken is cooked, about 20 minutes. Transfer chicken to a plate; let cool 10 minutes. Discard skin and bones; shred meat into bite-size pieces (you should have 3 cups). Strain broth (you should have 4 cups; if not, add more water).
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Melt 4 tablespoons butter in a large pot over medium-high heat. Add onion, carrots, celery, potato, and thyme. Cook, stirring, until onion is translucent, 3 to 4 minutes. Sprinkle with 1/4 cup flour; cook 30 seconds. Gradually stir in broth. Bring to a boil, then reduce heat to medium and simmer 2 minutes. Stir in chicken, peas, and 3 tablespoons parsley. Season with salt and pepper.
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Meanwhile, whisk together remaining 1 2/3 cups flour, 3 tablespoons parsley, baking powder, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper. Cut in remaining 4 tablespoons butter. Stir in milk until dough holds together. Drop 8 heaping spoonfuls of dough on top of chicken mixture. Cover and simmer until dumplings are cooked through, about 12 minutes. Serve with more chopped parsley and lemon wedges.
Justin Walker
Variations
Our recipe works with precooked, shredded rotisserie or roast chicken, too: Start with step 2, enlisting premade or store-bought broth (such as Swanson Natural Goodness 33-Percent Less Sodium), and swap the raw chicken for an equal amount of cooked.
For a seasonal shortcut, lean on Thanksgiving leftovers -- stock and roasted turkey are made for this homey dish.