★★★★★

Chicken and dumplings: a Southern classic made with bone-in chicken braised in a creamy gravy, and tender drop dumplings, truly defining comfort food.

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For the chicken

• One (3 1/2- to 4-pound) frying chicken, cut into pieces
• 2 teaspoons kosher salt, plus more to taste
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon paprika
• 1/3 cup all-purpose flour
• 1/4 cup bacon drippings, mild vegetable or olive oil, or butter
• 1 cup (5 oz) chopped onions
• 1/2 cup (2 oz) celery, cut into 1/4-inch (6-mm) dice
• 1/2 cup (2 1/2 oz) carrots, cut into 1/4-inch (6-mm) dice
• 2 garlic cloves, minced
• 1/2 teaspoon dried thyme
• 4 cups homemade chicken stock or canned chicken stock
• 1/2 cup dry white wine (optional)
• 1 small bay leaf
• 1 cup heavy cream or half-and-half
• 1 tablespoon minced fresh parsley

For the drop dumplings

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1/2 teaspoon dried thyme
• 2 large eggs
• 1/2 cup whole milk
• 2 tablespoons melted shortening or mild vegetable oil

Make the chicken

1. Pat the chicken dry with paper towels. Season the chicken generously with the salt, pepper, and paprika, ensuring each piece is well coated for maximum flavor development.
2. Place the all-purpose flour in a paper or resealable plastic bag, or a shallow dish. Add the seasoned chicken pieces and toss thoroughly until each piece is evenly coated. This flour coating will help create a beautiful brown crust and thicken the gravy later.
3. In a large, heavy pot or Dutch oven, warm the bacon fat, oil, or butter over medium-high heat. Allow it to become shimmering and hot, typically 3 to 4 minutes, indicating it’s ready for searing.
4. Reduce the heat to medium. Carefully add the floured chicken to the pot in batches, making sure not to overcrowd the pan. Crowding will steam the chicken instead of browning it. Cook until each side is deeply golden brown, about 6 to 8 minutes per side. Transfer the browned chicken pieces to a plate and set aside.
5. To the drippings remaining in the pot, add the chopped onions, celery, carrots (mirepoix), minced garlic, and dried thyme. Cook, stirring occasionally, until the vegetables are tender, softened, and fragrant, usually 6 to 8 minutes. This step builds a foundational layer of aromatic flavor for your gravy.
6. Pour in 4 cups of chicken stock and the dry white wine, if you are using it. Stir and scrape up any browned bits (fond) stuck to the bottom of the pan – these bits are packed with flavor. Add additional salt to taste. Return the bay leaf and the browned chicken to the pot. Bring the mixture to a boil, then reduce the heat to medium-low, cover, and simmer gently until the chicken is thoroughly cooked and tender, which typically takes about 40 minutes.

Make the drop dumplings

1. In a large mixing bowl, combine the all-purpose flour, baking powder, kosher salt, and dried thyme. Whisk these dry ingredients together to ensure they are well distributed. Create a well in the center of the dry ingredients. In a separate bowl, lightly beat the eggs, then add the milk and melted shortening or oil. Pour this wet mixture into the well and stir until just combined and well mixed, being careful not to overmix the dough.

Finish the chicken and dumplings

1. Carefully remove and discard the bay leaf from the chicken and gravy. Increase the heat under the chicken and gravy to medium-high and wait for small bubbles to begin appearing around the sides of the pot, typically about 1 minute. This ensures the gravy is hot enough to cook the dumplings.
2. Using a tablespoon, gently drop spoonfuls of the dumpling dough onto the surface of the simmering chicken and gravy. Distribute them evenly, leaving a little space between each.
3. Reduce the heat to medium-low. Cover the pot tightly and simmer, without lifting the lid, for 15 to 20 minutes. This crucial step allows the dumplings to steam perfectly, becoming light, fluffy, and tender.
   
   ☞ TESTER TIP: Don’t fret if the dumpling dough puffs up into irregular, charming pillows. This is precisely how they should be. Embrace their rustic, homemade appearance and let go of any perfectionist tendencies!
   
4. Meanwhile, in a small saucepan over low heat, gently warm the heavy cream. This prevents it from shocking the gravy when added.
5. Once the dumplings are cooked through and tender, remove the pot from the heat and gently stir in the warmed cream. Sprinkle with minced fresh parsley for a touch of freshness and color just before serving the chicken and dumplings straight from the pot.
   
   ☞ TESTER TIP: This dish, like many stews, vastly improves with age. If you have leftovers or prefer to make this in advance, simply keep the chicken and dumplings in the pot and let it gently simmer on the stove until heated through. The flavors deepen, and the broth thickens beautifully.
   

Adapted From

Jubilee

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Nutrition Information

Jessie Hagan

A snuggle from a puppy, the coo of a baby, and this hug in a bowl all bring those wonderfully warm, fuzzy feelings. This chicken and dumplings recipe truly delivers on comfort!

The chicken was incredibly tender, literally falling off the bone after simmering in that rich gravy. It absorbed all the wonderful seasonings, resulting in deeply flavored meat. With young children who aren’t accustomed to navigating bones, I opted to pull the chicken from the Dutch oven, carefully remove the meat, and then return the boneless pieces to the pot. This made the entire dish kid-friendly and easier to eat.

The consistency of the dumplings was a delightful surprise; a bit breadier than I initially expected, but in a very good way. While I sometimes crave that traditional gummy texture, these dumplings offered a different kind of satisfying chewiness that paired perfectly with the sauce.

And the gravy, or broth, was simply divine. It struck a perfect balance – wonderfully herbaceous, yet creamy without being overly heavy. It had just the right amount of cream to bring everything together while retaining a savory, brothy consistency. The mirepoix (onions, celery, carrots) along with the herbs added a remarkable depth of flavor that genuinely reminded me of Thanksgiving dinner.

Making chicken and dumplings is definitely a labor of love, and it does take some dedicated time. For those seeking a quicker weeknight option, I believe using a rotisserie chicken could significantly cut down on preparation time. You might sacrifice a tiny bit of the homemade flavor depth from braising bone-in chicken, but it would still be an incredibly satisfying meal.

This dish has earned a place on several of my personal lists: it’s perfect for a “lazy Sunday when I have time and don’t mind washing dishes.” It’s also ideal for the “someone is sick and needs a belly-warming, hug-in-a-bowl pick-me-up” list. And, of course, on the “when I’m sick, I hope there’s some in the freezer or someone makes this for me” list. It’s truly a comforting masterpiece!

Jack V.

Eating this dish is an unparalleled experience of comfort, much like slipping into sheets still warm from the dryer. It truly is the pinnacle of comforting food. As the enticing aromas of browning chicken, a hint of wine, and fragrant thyme waft through your home, family members will swear that a beloved grandmother must be working her magic in the kitchen. Every single person who tasted it instantly recognized it as a winner, a dish that will undoubtedly become a household favorite.

However, the true enchantment of this recipe isn’t necessarily on the day you prepare it. The real magic unfolds the next day, or even several days later. Three days after we first made it, we retrieved the pot from the fridge, containing the remaining 4 to 5 servings. We gently reheated it on the stove, bringing it to a tender simmer until it was heated through. This version was absolutely exceptional!

The drop biscuits, which were originally a little denser, had softened just enough, soaking up the incredible flavors of the gravy. The starch from the biscuits had subtly thickened the broth, allowing it to cling beautifully to every succulent piece of chicken. And that chicken! It was unbelievably fall-off-the-bone tender. There wasn’t a single thing we could have done to improve it. My strongest recommendation is to make this dish in advance. Having that pot of pure joy ready to pull out of the fridge on a busy weeknight is truly worth its weight in gold. It’s a testament to how some dishes truly get better with time, making them perfect for meal prep or simply enjoying over several days.