Southern Baked Chicken and Dumplings

Southern Baked Chicken and Dumplings ingredients

• 1.5 lbs Boneless, skinless chicken thighs
• 2 tbsp Olive oil
• 1 large Yellow onion
• 2 stalks Celery
• 2 large Carrots
• 3 cloves Garlic
• 1/4 cup All-purpose flour
• 4 cups Chicken broth
• 1 cup Milk (whole or 2%)
• 1 tsp Dried thyme
• 1/2 tsp Dried rosemary
• 1 Bay leaf
• 1 tsp Salt
• 1/2 tsp Black pepper
• 1 cup Frozen peas
• 1.5 cups All-purpose flour
• 2 tsp Baking powder
• 1/2 tsp Salt
• 1/4 cup Cold unsalted butter
• 3/4 cup Milk (whole or 2%)

How to make Southern Baked Chicken and Dumplings

1. Preheat your oven to 375°F (190°C). Pat the cut chicken pieces dry with paper towels and season them lightly with a pinch of salt and pepper.
2. Heat 2 tablespoons of olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Add the seasoned chicken pieces and sear for 3-4 minutes per side until lightly golden brown. Remove the chicken from the pot and set aside.
3. Reduce the heat to medium. Add the chopped yellow onion, celery, and carrots to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften. Stir in the 3 minced garlic cloves and cook for another minute until fragrant.
4. Sprinkle 1/4 cup of all-purpose flour over the vegetables and stir continuously for 1-2 minutes to cook out the raw flour taste, creating a roux.
5. Gradually whisk in 4 cups of chicken broth, then slowly add 1 cup of milk, stirring constantly to prevent lumps. Add 1 teaspoon of dried thyme, 1/2 teaspoon of dried rosemary, the bay leaf, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Bring the mixture to a gentle simmer, stirring occasionally.
6. Return the seared chicken pieces to the pot, nestling them into the simmering liquid. Add 1 cup of frozen peas. Stir gently, then cover the pot and let it simmer for 10 minutes while you prepare the dumplings.
7. For the Dumplings: In a medium bowl, whisk together 1.5 cups of all-purpose flour, 2 teaspoons of baking powder, and 1/2 teaspoon of salt.
8. Cut in 1/4 cup of cold, cubed unsalted butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
9. Gradually add 3/4 cup of milk to the flour mixture, stirring with a fork until just combined. Be careful not to overmix; the dough should be shaggy and sticky, not smooth.
10. Remove the lid from the simmering stew. Drop spoonfuls of the dumpling dough directly onto the hot stew, leaving a small space between each dumpling as they will expand.
11. Cover the Dutch oven tightly with its lid and transfer it to the preheated oven. Bake for 20-25 minutes, or until the dumplings are puffed up, cooked through, and lightly golden on top. An inserted toothpick should come out clean.
12. Carefully remove the pot from the oven. Discard the bay leaf. Let the stew rest for 5 minutes before serving to allow the flavors to meld and the liquid to thicken slightly. Serve hot.

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