Chicken & Dumplings - Stewed Chicken with Thyme Creme Fraiche Dumplings
Learn how to cook a Chicken & Dumplings Recipe! Visit for the ingredients! Plus, more info and over 550 additional original video recipes. I hope you enjoy this Stewed Chicken with Thyme Creme Fraiche Dumplings recipe!
Homemade Chicken and Dumplings
A bowl of homemade chicken and dumplings. A glass of sweet tea. It’s a meal any Kentuckian would be proud to fix and danged happy to sit down to.
And it’s not hard to make. Come on, I’ll show you how…
You probably have all the ingredients for these dumplings in your kitchen right now.
And you don’t have to be a great cook to make them.
Homemade Chicken and Dumplings!!!
Learn how to make the BEST chicken n dumplins you will every have!! Comfort food at it's finest! This takes a bit of time to make and some multitasking is required but the payoff is SO worth it!
What you'll need:
2 split chicken breasts (on the bone with skin, about 3 lbs)
8 cups water
2 bay leaves
1-1/2 tsp salt
3 celery stalks, chopped
3 carrots, chopped
1 medium onion, chopped
1 tsp paprika
1/2 tsp dried thyme
1/2 tsp black pepper
1/4 tsp garlic powder
1 stick (1/2 cup) butter
2/3 cup AP flour
1/4 cup cream
1/2 cup frozen peas
In a large pot or dutch oven, add in split chicken breasts, water, salt and bay leaves. Bring to a boil and cook over medium heat for 45 minutes. Don't boil too hard or tooo much water will evaporate. Prepare the vegetables and dumplings.
for the dumplings:
1-1/4 cups AP flour
2 tsp baking powder
1/2 tsp salt
2 Tbsp butter
1/2 cup milk
In a glass measuring cup, heat the milk and butter until butter is melted. In a medium bowl, combine flour, baking powder and salt. Add in milk and butter mixture and stir with a fork just until combined. Dough should be soft. Turn out onto a floured surface and knead just a few times to make it come together (no more than 8 times). Roll out to 1/8 thick and cut into 1 strips and then into 3-4 pieces. Cover with a damp towel until ready for them.
Meanwhile, after the chicken has cooked for 45 minutes, remove to a plate and let cool before shredding. Remove bay leaves from the stock. Add in the chopped vegetables and cook for 10 minutes. In a separate small saucepan, melt butter and whisk in flour. Cook over medium heat for 30 seconds, stirring constantly to create a roux. Gradually add in stock until thinned out a bit. Add roux mixture to the stock with the vegetables and whisk until no lumps remain. Add in cream and peas. Bring to a light boil and add in the dumplings, one by one. Stir gently, cover and cook for 10 minutes or until dumplings are tender and done. Take off heat and add back in the shredded chicken. Stir to heat the chicken through and serve. Serves 4-6. Enjoy!!
**this is adapted from an Emeril Lagasse recipe for chicken and dumplings.
My Links:
+1 me on Google+:
'Like' my FB page:
Friend me on Facebook:
Follow me on Pinterest:
Music by Kevin MacLeod: (
Chicken & Dumplings #easyrecipe #recipe #recipeoftheday #food
Chicken & Dumplings
-3 lbs chicken or turkey
-3/4 cup all purpose flour
-1/4 cup all purpose flour
-Tbsp oil
-3 Tbsp butter
-1 large onion, chopped
-2 carrots, chopped
-2 stalks celery, chopped
-3 cloves garlic, minced
-6 cups chicken broth
-2 tsp salt
-2 tsp ground pepper
-1 Tbsp garlic powder
-1 Tbsp onion powder
-1 Tbsp smoked paprika
1: Remove the meat from the bone, and chop into pieces. Mix the 3/4 cup flour, salt, pepper, garlic powder, onion powder, and smoked paprika in a bowl. Add the meat, and toss to coat. Shake off excess. Heat butter and oil in a pan, and cook the meat in batches until light golden on all sides. Remove from pan, and set aside.
2: Add the onion, carrots, and celery to the pan, and sauté for 6 to 8 minutes, until the onion is soft and translucent. Store in garlic, and cook for one minute more.
3: Stir in 1/4 cup flour, then pour in stock, stirring constantly.
4: Add the meat to the pot, cover, and simmer for 25 minutes. Make the dumplings while the soup is simmering.
Dumplings
-1 1/3 cups all purpose flour
-2 tsp baking powder
-3/4 tsp salt
-2/3 cup whole milk
-1 Tbsp butter
1: Mix all of the dry ingredients together, and set aside.
2: Add butter to the milk in a microwave safe container, and heat until the butter is melted. Stir well, then add to the dry ingredients.
3: Stir until just blended. Do not overwork the dough. Drop by tablespoonfuls onto parchment paper, and let rest while the soup is simmering.
Adding the dumplings
-1/2 cup heavy whipping cream
-1 Tbsp dried parsley
-1 Tbsp dried thyme
1: After the soup has simmered for 25 minutes, remove the meat, and chop or shred. Add it back into the soup, and drop in the dumplings. Cover, and simmer for 15 to 20 minutes. Check with a toothpick to see if the center of the dumplings are done.
2: Once the dumplings are done, stir in heavy whipping cream, parsley, and thyme. Add more salt and pepper if you like.
How to make EASY Chicken and Dumplings ⏰ One Minute Recipe
Get the full recipe HERE -
Get 10% off your first order of my ALL NATURAL seasonings! Click here »
For more delicious recipes like this, click here »
Don't forget to Subscribe, enable notifications, and give this video a like but hitting the thumbs up button!
Follow me for more cooking videos, BTS content, and all things good shawty!
Instagram:
Twitter:
TikTok:
Website:
Cozy Chicken & Dumplings
A classice take on an American comfort food staple.
Here is what you'll need!
COZY CHICKEN AND DUMPLINGS
Serves 6
INGREDIENTS
Soup
2 tablespoons oil
2 pounds chicken breasts
1 large onion, diced
4 carrots, sliced to ¼ in half rings
3 garlic cloves, minced
1 teaspoon salt
5 tablespoons unsalted butter
6 tablespoons all-purpose flour
6 cups chicken broth
½ cup heavy cream
½ teaspoons dried thyme
2 bay leaves
1 ½ frozen peas
4 tablespoons fresh minced parsley
Dumplings
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
1 ⅓ cups heavy cream
PREPARATION
In a 6-quart dutch oven, cook chicken over medium-high heat until brown on both sides. Once chicken pieces are browned, remove and set aside.
Add carrot and onion and cook until just tender, about 3 minutes.
Add garlic and stir for another minute.
Reduce heat to medium-low and add butter and flour, stirring constantly for 3 minutes to avoid lumps.
Add chicken and any accumulated juices back to dutch oven and stir to to coat in roux/vegetable mix. Add chicken broth, cream, thyme, and bay leaves and bring to a simmer. Once soup is at a simmer, add frozen peas and cover.
In a separate bowl, combine flour, baking powder, salt, pepper, and cream. Stir until mixture comes together into single mass of dough.
Using a large spoon or ice cream scoop, form dough into small round balls about 1 inch in diameter (this dough mixture should yield 14-16 dumplings).
Place dough balls into simmering soup (making sure they don’t touch), and cover. Let soup simmer for 15 minutes or until dumplings are cooked (they should pass the toothpick test).
Ladle into bowl, giving 1-2 dumplings per serving.
Enjoy!
Check us out on Facebook! - facebook.com/buzzfeedtasty
MUSIC
Slide o’ Hand
Licensed via Warner Chappell Production Music Inc.
Made by BFMP buzzfeed.com/videoteam.