Chicken with Garlic and Herb Dumplings

A family favorite! The very best, homemade (easy!) chicken and dumplings
recipe.

Servings: 6 servings

Author:

1, 15

Main Course

American

one pot chicken and dumplings

Instructions

1 Cook bacon in an 8-quart Dutch oven over medium-low heat until crisp. Remove
bacon from pan with a slotted spoon; reserve 1 tablespoon bacon drippings.
2 Increase heat to medium-high. Add 4 thighs to pan; cook 4 minutes on each side
or until thighs are browned. Remove from pan. Repeat procedure with remaining
thighs.
3 Reduce heat to medium. Add onion and celery, cook 5 minutes or until onion is
golden. Add carrots and leeks; cook 8 minutes, stirring frequently.
4 Stir in wine; cook 1 minute, scraping pan to loosen browned bits. Add stock, 1/4
teaspoon salt, and browned chicken to pan; bring to a boil. Cover, reduce heat,
and simmer 30 minutes. Remove chicken from pan; shred into large pieces. Return
shredded meat and cooked bacon to pan; stir in pepper.
5 Meanwhile, prepare dumplings. Combine flour, baking powder, salt and garlic
powder in a medium bowl; cut in butter with a pastry blender or your fingers
until mixture resembles coarse meal. Add herbs.
6 Add milk, a little bit at a time, until just moist but not too wet. Dough will
be sticky.
7 Drop tablespoon sized balls of dough over the top of the chicken mixture; cover
and simmer 15 minutes or until dumplings are thoroughly cooked.