How to Make Chef John's Chicken and Dumplings - A Step-by-Step Guide

If there's one comfort food that never fails to warm the soul, it's a bowl of hearty, homemade chicken and dumplings. This classic dish has been a staple in American households for generations, and for good reason. The tender chicken, aromatic vegetables, and fluffy dumplings all come together in a rich and savory broth that just begs to be enjoyed on a cold winter's night.

One of the best recipes for chicken and dumplings comes from the renowned Chef John. With his culinary expertise...

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Ingredients

  • 1 (3 to 3 1/2 pound) whole chicken
  • 2 ½ 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
  • ½ teaspoon cayenne pepper, or more to taste
  • ½ cup creme fraiche
  • ½ cup milk
  • 2 teaspoons chopped fresh thyme leaves
  • 2 eggs
  • 2 cups self-rising flour
  • 4 sprigs thyme, for garnish

Information

  • Prep Time: 15 mins
  • Cook Time: 1 hr 45 mins
  • Total Time: 2 hrs
  • Servings: 4
  • Yield: 4 servings

  • Place chicken in a Dutch oven. Add water, carrot, celery, onion, 3 sprigs of thyme, and bay leaf. Bring to a boil, cover, reduce heat to low, and simmer for 1 hour. Remove chicken from dutch oven and transfer to a bowl; set aside to cool.
  • Increase heat and bring the stock to a simmer. Skim off any chicken fat that appears on top of the stock and reserve in a bowl. Combine 2 to 3 tablespoons of the reserved fat with flour in a small bowl; stir to make a paste, adding more flour if needed. Add the chicken fat and flour mixture to the stock. Reduce heat and simmer for 15 minutes.
  • Remove chicken meat from the carcass and add to the stock. Season with salt, black pepper, and cayenne pepper to taste. Continue simmering for 10 to 15 minutes.
  • Whisk creme fraiche, milk, 2 teaspoons of thyme leaves, and eggs together in a large bowl. Stir in self-rising flour until almost entirely incorporated; do not overmix.
  • Scoop large dollops of dumpling mixture on top of the chicken stock. Increase heat slightly to medium-high. Cover and simmer until dumplings appear light and fluffy, and a toothpick inserted into the center comes out clean, 10 to 15 minutes. Serve garnish with thyme sprigs.
  • Nutrition

    750 cal.

    • Total Fat: 37g
    • Saturated Fat: 14g
    • Cholesterol: 217mg
    • Sodium: 1012mg
    • Total Carbohydrate: 60g
    • Dietary Fiber: 4g
    • Total Sugars: 6g
    • Protein: 44g
    • Vitamin C: 8mg
    • Calcium: 320mg
    • Iron: 6mg
    • Potassium: 553mg