Chicken and Dumplings

Tender chicken thighs fall apart in a silky, herb-rich gravy while fluffy dumplings float on top—this is the ultimate weekend comfort feast that feels indulgent but comes together in one pot.

Ingredients:

• 2 lbs chicken thighs, skin removed
• 3 tablespoons butter
• 1 large onion, diced
• 3 carrots, sliced
• 3 celery stalks, sliced
• 4 garlic cloves, minced
• 4 cups chicken stock
• 1 cup frozen peas
• 2 bay leaves, 1 teaspoon thyme
• Salt and pepper to taste
• 1½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ cup whole milk
• 2 tablespoons melted butter

Method:

1. Brown chicken thighs in a large pot with butter, then remove and set aside.
2. Sauté onion, carrots, and celery until soft, about 5 minutes. Add garlic and cook 1 minute more.
3. Return chicken to pot, add stock, bay leaves, and thyme. Simmer 30 minutes until chicken is tender.
4. Mix flour, baking powder, and salt. Stir in milk and melted butter until just combined (lumps are good!).
5. Stir peas into broth, then drop dumpling batter by spoonfuls on top. Cover and simmer 15 minutes until dumplings puff.

Full recipe at Budget Bytes →

Chef's tip: Don't overmix the dumpling batter—those little lumps create tender, pillowy dumplings instead of dense ones.