Southern Chicken and Dumplings

Method

1. Brown the chicken safely

   Season 900 g of boneless skinless chicken thighs evenly with 2.5 g of kosher salt for chicken and 1 g of black pepper. Melt 28 g of unsalted butter for browning in a wide Dutch oven over medium-high heat. Brown the chicken in a single layer, working in batches so the pieces sear instead of steam, until golden on both sides but not cooked through, about 6 to 8 minutes total per batch. Transfer the chicken to a clean plate. Wash the plate and tongs with hot soapy water before using them again, and wash hands and any surface that touched raw poultry.

   06:00StartReset
2. Build the vegetable broth

   

   Chop 200 g of yellow onion, 150 g of celery, and 200 g of carrots into small, even pieces, and mince 12 g of garlic cloves before returning the pot to the heat. Reduce the heat to medium, add the onion, celery, and carrots to the pot, and cook until the onion turns translucent and the vegetables begin to soften, 6 to 8 minutes. Add the garlic and stir until fragrant. Sprinkle in 30 g of all-purpose flour for thickening and cook, stirring, until it coats the vegetables and loses its raw flour smell. Whisk in 1440 ml of unsalted chicken stock gradually, scraping up the browned bits from the bottom. Stir in 2.5 g of kosher salt for broth and 2 g of dried thyme, then add 2 bay leaves. Return the browned chicken and any collected juices to the pot and bring the broth to a gentle simmer.

   06:00StartReset
3. Cook and shred the chicken

   

   Partially cover the pot and maintain a gentle simmer for 20 to 25 minutes. Check the thickest chicken piece with a food thermometer; it must reach at least 74°C/165°F. Transfer the fully cooked chicken to a clean cutting board with clean utensils. Discard 2 bay leaves, shred the chicken into bite-size pieces, and stir it back into the broth. Keep the pot over low heat while you make the dumplings.

   20:00StartReset
4. Mix the dumpling dough

   

   Whisk 300 g of all-purpose flour for dumplings, 14 g of double-acting baking powder, and 2.5 g of kosher salt for dumplings in a large bowl. Cut 57 g of unsalted butter for dumplings into small cubes, then work it into the flour with a pastry blender or fingertips until the largest pieces are about pea-size. Chop 15 g of fresh parsley. Pour in 300 ml of cultured buttermilk, add the parsley, and fold just until a soft, shaggy dough forms with no large pockets of dry flour. Do not knead or smooth the dough.

5. Drop and steam the dumplings

   

   Bring the chicken mixture back to a gentle, steady simmer. Scoop rounded spoonfuls of dough and place them across the surface, leaving a little room between each mound. Cover the pot tightly, reduce the heat to medium-low, and simmer without lifting the lid for 15 minutes. Uncover and split the largest dumpling: it should be puffed, firm at the edges, and free of wet dough in the center. If needed, cover again and continue cooking until the center is set.

   15:00StartReset
6. Rest and serve

   Remove the pot from the heat and let the chicken and dumplings stand uncovered for 5 minutes. The broth will settle around the dumplings and thicken slightly. Ladle into wide bowls, keeping at least one dumpling whole in each serving.

   05:00StartReset

Smart Substitutions

• No chicken thighs? Use boneless skinless chicken breasts and begin checking them sooner; they still need to reach 74°C/165°F on a food thermometer.
• No buttermilk? For each 240 ml (1 cup) buttermilk needed, place 15 ml (1 tablespoon) lemon juice in a measuring cup, then add whole milk to reach 240 ml (1 cup). Let it stand for 5 minutes before mixing the dough.
• No unsalted stock? Use low-sodium chicken broth and reduce the broth salt at first, then adjust the seasoning after the chicken is cooked.
• No fresh parsley? Use fresh chives or omit the herb; the dumplings will still be tender and savory.

Tips and Variations

• Use a wide pot so the dumplings have enough surface area to expand without crowding.
• Fold the dough only until it comes together; extra mixing develops gluten and makes the dumplings dense.
• Keep the lid closed for the full initial steaming time so the dumpling tops cook through.

What Went Wrong?

• Dumplings are dense The dough was likely overmixed or the baking powder was weak. Fold less next time and use fresh leavening.
• Dumpling centers are wet Cover the pot again and continue at a gentle simmer until the largest dumpling has no wet dough inside.
• Broth is too thin Before adding the dumplings, simmer the broth uncovered until it lightly coats a spoon; the dumplings will thicken it further.
• Broth is too thick Stir in a small splash of hot unsalted stock or water until the broth flows easily around the chicken.

Nutrition Estimate

• Fiber: 4 g per serving
• Sodium: 1000 mg per serving

Nutrition disclaimer:This recipe is provided for general cooking information only. Nutrition values are estimates and may vary by ingredients, brands, preparation methods, and serving sizes. Check ingredient labels and follow appropriate food-safety practices. This content is not medical, dietary, allergy, or professional food-safety advice.

FAQ