Chicken & Dumplings

Written By Kendall Ballantine

There are some recipes that just feel like home the moment they hit the stove, and this is one of them. Chicken & dumplings is the kind of meal that makes the whole house feel warmer, that familiar, slow-simmered coziness that drifts out of the kitchen and pulls everyone in to ask, “Okay… what are you making?”

This version is the perfect mix of nostalgic and practical: tender chicken, a rich broth, soft vegetables, and fluffy herb dumplings cooked right on top all in one pot. It’s the kind of dinner that turns a chilly evening into something special without making a mountain of dishes.

Whether you grew up with this dish or you’re cooking it for the first time, it’s the kind of comfort that feels timeless… the way grandma would make it, but with your easy weeknight spin.

Servings: 4 — 6
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes

Ingredients:

For the Chicken Stew

  • 4–6 Central Park Farms bone-in, skin-on chicken thighs

  • Olive oil (for browning)

  • 4–5 small carrots, sliced

  • 2 celery stalks, sliced

  • 1 leek, cleaned and sliced

  • 1 small sweet onion (or ½ large), diced

  • 4–5 sprigs fresh thyme

  • 3–4 fresh sage leaves, chopped

  • 1 tsp poultry seasoning (optional, but gives that holiday cozy vibe)

  • 3 tbsp flour

  • 4 cups Central Park Farms chicken stock

  • 1 cup water

  • Splash of heavy cream (optional)

  • ½ cup frozen peas

  • Salt & pepper to taste

GRAB SOME CHICKEN THIGHS

For the Dumplings

  • 1 cup all-purpose flour

  • 2 tsp baking powder

  • ½–1 tsp salt

  • 2 tbsp melted butter

  • ¾–1 cup buttermilk (enough for a thick, scoopable batter)

  • 1 tsp fresh herbs (thyme, sage, or parsley)

Instructions:

1. Heat a large Dutch oven over medium-high heat with a drizzle of olive oil. Season the chicken thighs with salt and pepper, then brown on both sides until beautifully golden (about 4–5 minutes per side).

This step is what builds the cozy base of the whole dish — browning the skin creates rich flavor. You can use skinless thighs if that’s what you have, but the skin really does the heavy lifting here. And if a bit of skin sticks to the pot? Perfect. Those browned bits are pure gold.

2. Remove the chicken and set aside.

3. Add carrots, celery, leek, and onion to the pot. Stir and scrape up all those browned bits as the veggies soften — they’ll melt right into the stew and deepen the flavor.Sauté for 5–7 minutes.


4. Add thyme, sage, and poultry seasoning; cook for 30 seconds.


5.  Sprinkle in the flour, stir to coat, and cook for 1–2 minutes.

6. Pour in the chicken stock and water while stirring to avoid lumps. Return the chicken (and any accumulated juices) to the pot. Cover and simmer for 20 minutes.

Make the Dumpling Batter

7. Meanwhile, in a medium bowl, mix together the flour, baking powder, salt, and herbs.  Add melted butter and stir.
8. Gradually add buttermilk until you have a thick, sticky batter — it should hold its shape when scooped.

9. Remove the chicken from the pot. Pull the meat off the bones and shred or chop it. Add a splash of cream (if using) and the peas to the stew.  Return the shredded chicken to the pot.

10. Lower the heat so the stew is gently simmering and drop spoonfuls of dumpling batter onto the surface.


11. Cover tightly and cook for 17 minutes — no peeking! The steam is what cooks the dumplings and keeps them fluffy.

12. Spoon the stew and dumplings into bowls and enjoy immediately. Cozy happiness guaranteed.

Tips & Variations

  • No buttermilk? Mix regular milk with a splash of vinegar or lemon juice.

  • Prefer a thicker stew? Let it simmer uncovered for a few extra minutes before adding dumplings.

  • Love extra veggies? Add parsnips, mushrooms, or potatoes with the carrots.

  • Chicken shortcut: Skip the browning and simmer step; add cooked leftover chicken perhaps you made a roast chicken 

ORDER SOME CHICKEN THIGHS
Kendall Ballantine
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