This soul-warming one-pot meal features tender chicken in rich gravy topped with fluffy homemade dumplings that steam to perfection right in the pot.
Recipe Details
Ingredients
- 1.8kg whole chicken, cut into pieces
- 30ml vegetable oil
- 1 large yellow onion, diced
- 3 large carrots, sliced
- 3 stalks celery stalks, chopped
- 4 cloves garlic cloves, minced
- 1.5L chicken stock
- 2 leaves bay leaves
- 15ml fresh thyme leaves
- 90g plain flour for thickening
- 60g unsalted butter
- 120ml heavy cream
- 150g frozen peas
- to taste salt and freshly ground black pepper
- 250g plain flour for dumplings
- 10ml baking powder
- 5ml salt for dumplings
- 60g cold unsalted butter, cubed
- 180ml whole milk
- 30ml fresh parsley, chopped
Instructions
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Season 1.8kg whole chicken pieces with to taste salt and freshly ground black pepper. Heat 30ml vegetable oil in a large Dutch oven over medium-high heat.
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Brown chicken pieces on all sides, about 5 minutes per side. Remove and set aside.
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In the same pot, sauté 1 large yellow onion, 3 large carrots, and 3 stalks celery stalks until softened, about 8 minutes. Add 4 cloves garlic cloves and cook 1 minute more.
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Return chicken to pot and add 1.5L chicken stock, 2 leaves bay leaves, and 15ml fresh thyme leaves. Bring to a boil, then reduce heat and simmer covered for 30 minutes.
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Remove chicken pieces and let cool. Strain the broth and return to pot, discarding solids. When chicken is cool enough to handle, remove skin and shred meat into bite-sized pieces.
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In a small bowl, whisk 60g unsalted butter and 90g plain flour for thickening together to make a paste. Bring broth to a simmer and whisk in the flour mixture until thickened.
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Stir in 120ml heavy cream, shredded chicken, and 150g frozen peas. Season with to taste salt and freshly ground black pepper.
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For dumplings, whisk together 250g plain flour for dumplings, 10ml baking powder, and 5ml salt for dumplings in a bowl. Cut in 60g cold unsalted butter until mixture resembles coarse crumbs.
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Make a well in the center and pour in 180ml whole milk. Stir just until combined - don't overmix.
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Bring chicken mixture to a gentle simmer. Using a spoon, drop dumpling batter in 8 portions on top of the simmering liquid.
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Cover and cook for 15 minutes without lifting the lid. Dumplings should be fluffy and cooked through.
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Garnish with 30ml fresh parsley and serve immediately.
Tips
Chicken Selection: Dark meat chicken (thighs and drumsticks) stays more tender and flavorful than white meat in this long-cooking dish.
Dumpling Success: The key to fluffy dumplings is not overmixing the batter and keeping the pot covered while they steam.
Broth Richness: Using homemade or high-quality chicken stock makes a significant difference in the final flavor.
Thickening: The flour-butter paste (beurre manié) creates a silky smooth gravy without lumps.
Make-Ahead: The chicken and gravy can be made ahead, but add fresh dumplings when ready to serve for best texture.
Vegetable Variations: Add corn kernels, diced potatoes, or green beans along with the peas for extra heartiness.