Chef John's Chicken and Dumplings Recipe - Allrecipes.com
Chef John's Chicken and Dumplings Recipe
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How to Make Chicken and Dumplings
See how to make classic, comforting chicken and dumplings. See more
  • READY IN 2 hr

Chef John's Chicken and Dumplings

Read Reviews (22)

"Not only is this American classic American and classic, it is also one of the most comforting things you'll ever eat and the great thing about this dumpling recipe is that it will work on just about any soup or stew!" —  

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Ingredients Edit and Save

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Original recipe makes 4 servings Change Servings
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Directions

  1. Place chicken in a Dutch oven. Add water, carrot, celery, onion, 3 sprigs of thyme, and bay leaf. Bring to a boil, cover, reduce heat to low, and simmer for 1 hour. Remove chicken from dutch oven and transfer to a bowl; set aside to cool.
  2. Increase heat and bring the stock to a simmer. Skim off any chicken fat that appears on top of the stock and reserve in a bowl. Combine 2 to 3 tablespoons of the reserved fat with flour in a small bowl; stir to make a paste, adding more flour if needed. Add the chicken fat and flour mixture to the stock. Reduce heat and simmer for 15 minutes.
  3. Remove chicken meat from the carcass and add to the stock. Season with salt, black pepper, and cayenne pepper to taste. Continue simmering for 10 to 15 minutes.
  4. Whisk creme fraiche, milk, 2 teaspoons of thyme leaves, and eggs together in a large bowl. Stir in self-rising flour until almost entirely incorporated; do not overmix.
  5. Scoop large dollops of dumpling mixture on top of the chicken stock. Increase heat slightly to medium-high. Cover and simmer until dumplings appear light and fluffy, and a toothpick inserted into the center comes out clean, 10 to 15 minutes. Serve garnish with thyme sprigs.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 1 hr 45 mins
  • READY IN 2 hrs

Footnotes

  • Chef's Note:
  • If you don't have self-rising flour (which does work better here) you can use 2 cups all-purpose flour sifted with 3 teaspoons baking powder and1 teaspoon fine table salt.
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Reviews More Reviews

Most Helpful Positive Review
Jul 25, 2012

Just finished making this. Followed the recipe and video exactly. It is SO good and SO easy! I've never had success with making dumplings until tonight, and it is getting thumbs up from the whole family. Watch the video, it makes it impossible to mess up!

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Most Helpful Critical Review
Jan 21, 2013

Followed the recipe exactly. Sauce was quite thin and didn't have much flavor, though I think the cayenne pepper actually saved it. It was fun trying a different version of the Chicken and Dumplings I usually prepare. Thanks for the post Chef!

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Aug 02, 2012

Wonderful recipe. Fun to make and great to eat

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Aug 12, 2012

Excellent made as recipe states. If you want to "zip it up" hit it with some Tony's Louisiana Seasoning. I think he spells his name Tony Chattere' of something like that. Dynomite in a bowl!

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Dec 13, 2012

Awesome recipe! I didn't have creme fraiche so I used sour cream plus I subsituted buttermilk for the milk. To add alittle thickness to the soup base one can of cream of chicken soup really did the trick. The biscuits were so light and fluffy but still had great texture and flavor. 'My family loves alittle heat...so I added a jalapeno cut lengthwise during the cooking process and fished it out before adding the dumplings! Most definetly will make this again!

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Jan 09, 2013

My wife loves to make chicken and dumplings, so I thought I'd surprise her with this more advanced recipe. I was a little disappointed. IT was very watery with very little flavor. The dumplings cooked up nice and fluffy, but I think the recipe my wife uses found on the bak of a bisquik box beats this recipe hands down.

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Oct 12, 2012

This was really GOOD!! I used my old dumpling recipe because I didn't have self-rising flour or creme fraiche but followed the rest of it exactly. Mine was a little "brothy"; might try adding a little more flour next time. Added full 1/2 tsp cayenne pepper. Made it a little warm but certainly not too hot! My daughter ate 3 helpings!! Will certainly make again!

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Oct 12, 2012

This was SO GOOD! Of course, there was never any doubt that it would be since it was a Chef John recipe. I almost didn't get a picture since my family was hovering around the stove waiting for this to be done like a pack of wild animals. They had been smelling it cooking for almost two hours and couldn't wait. I personally would have preferred a thicker, stew like consistency, and next time I'll probably try to thicken it a little more. However the flavor was PERFECT. The cayenne pepper gave it such a nice depth of flavor. Definitely a keeper.

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Nutrition

  • Calories
  • 750 kcal
  • 38%
  • Carbohydrates
  • 59.7 g
  • 19%
  • Cholesterol
  • 228 mg
  • 76%
  • Fat
  • 36.8 g
  • 57%
  • Fiber
  • 3.6 g
  • 15%
  • Protein
  • 43.7 g
  • 87%
  • Sodium
  • 1070 mg
  • 43%

* Percent Daily Values are based on a 2,000 calorie diet.

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