Time: 1 hour.
Complexity: easily
Servings: 4 - 6

Comfort food at its best! Tender pieces of chicken and vegetables meet in a creamy sauce with soft, pillow-like dumplings. The dish is filling but not heavy. It's best to use skinless, boneless chicken thighs. Unlike breasts, they're juicier, making this recipe perfect. It's also recommended to cook the chicken and dumplings in rich homemade chicken broth. The difference is noticeable compared to store-bought broth.

Ingredients:

Chicken

• 2 tbsp. l. olive oil
• 3 medium carrots, halved lengthwise, cut into 1cm thick pieces.
• 2 celery stalks, cut into 1cm pieces.
• 1 medium onion, diced
• 2 cloves garlic, crushed
• 1 tbsp fresh thyme leaves, chopped
• 1 cup dry white wine
• 4 tablespoons unsalted butter
• 0.5 cups flour
• 0.5 cups whole milk
• 700 g skinless and boneless chicken thighs, cut into 2.5 cm pieces.
• 4 1/2 cups homemade chicken broth (see note)
• 1/4 cup fresh parsley leaves, chopped, plus extra for serving
• 1 cup frozen green peas

dumplings

• 1 and 3/4 cups flour
• 1 tbsp baking powder
• 1 teaspoon garlic salt
• 2 tablespoons unsalted butter, melted
• 1 cup whole milk

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken thighs, carrot, celery, peas, milk, white wine, garlic salt, gnocchi (dumplings), thyme

We recommend

Preparation:

Step 1
• Chicken:
  
  In a large Dutch oven or heavy-bottomed saucepan with a lid, heat the olive oil over medium-high heat until shimmering. Add the carrots, celery, and onion, 1/2 teaspoon of salt, and about 10 grinds of black pepper. Cook, stirring occasionally, until the vegetables begin to soften but do not brown, 4 to 5 minutes.
Step 2
• Add the garlic and thyme and cook until fragrant, about 1 minute. Add the wine and simmer until completely evaporated, 4-5 minutes. Add the butter and stir until completely melted. Sprinkle the flour over the vegetables and stir until completely absorbed and a paste forms. Pour in the milk and stir until the flour is smoothly incorporated into the liquid.
Step 3
• Add the chicken and chicken broth to the pan and stir. Bring the mixture to a boil, then reduce the heat to medium and simmer until the chicken is cooked through, 15-20 minutes. Add the parsley and green peas and remove from the heat.
Step 4
• dumplings:
  
  In a medium bowl, combine the flour, baking powder, garlic salt, 1/2 teaspoon salt, and about 10 grinds of black pepper. Stir in the melted butter, then add the milk and mix until a dough ball forms.
Step 5
• Using a small ice cream scoop or measuring cup, scoop out 10 balls of dough (about 2 tablespoons each) and drop them into the pan. Cover the pan and cook over medium heat until the dumplings are puffed and a toothpick inserted into the center comes out clean, 10-15 minutes.
Step 6
• Ladle the dumpling soup into deep bowls and sprinkle with parsley.
  
  Note
  
  For this recipe, it's best to use rich, homemade chicken broth. If you don't have it, you can substitute store-bought low-sodium broth.

Votes: 1