Today we’re making Creamy Chicken and Dumplings – this recipe is pure comfort!
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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
https://www.sipandfeast.com/chicken-and-dumplings/
INGREDIENTS
FOR THE SOUP
2 tablespoons (30g) olive oil
2 pounds (908g) boneless skinless chicken thighs
5 tablespoons (70g) butter
1 medium onion – diced
2 large carrots – diced
2 ribs celery – diced
5 cloves garlic – minced
7 tablespoons (56g) all-purpose flour
1/2 cup (120g) dry white wine optional
5 cups (1.2kg) low-sodium chicken broth or stock
1 tablespoon Better than Bouillon reduced-sodium chicken base
1 cup (170g) thawed frozen peas
2 teaspoons Worcestershire sauce
1/2 teaspoon ground dried sage
1 teaspoon dried thyme
1 cup (240g) heavy cream
3 tablespoons flat-leaf Italian parsley – minced
3 green onions – minced
salt and pepper – to taste
FOR THE DUMPLINGS
2 cups (260g) cake flour can sub all-purpose flour
2 teaspoons baking powder
1/2 teaspoon fine sea salt
1 teaspoon onion powder
1/2 teaspoon granulated garlic
1/2 teaspoon dried thyme
1/2 teaspoon ground dried sage
3/4 cup (180g) whole milk
3 tablespoons (42g) butter melted
1/4 cup (60g) sour cream
VIDEO EDITOR:
Billy Mark: @bluecrestproductions
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43 Comments
The Patreon full Thanksgiving meal video (1 hour game plan with 7 recipes) is now out! The ingredient amounts (also in grams) are right in the description and the print recipe is linked there as well. As always, thanks for liking our recipes and videos and sharing our family table each week.
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Looks deliciious, and is very different than how I've had it before. Try a little Barkeepers Friend and that dark color on bottom of that pot will come right off. Its amazing.
Southerner here. Hey Team Rolled Dumplings – who is with me? I adore chicken and dumplings, but there better be a rolling pin involved because my dumplings must be rolled, flat rectangles (or squares), not those fluffy balls. (No celery allowed) That being said, Jim’s cream of chicken with dumpling balls looked quite tasty!
You always mess up the dumplings, don’t take this as critical. Take it as help. Dumplings need to be steamed. They need to be added to simmering broth and the lid needs to be on the pot securely.
Looks great!
WOOT WOOT 10/10!! I cannot wait to make this it looks amazing. (Hint hint, Tara~he really wants the LeCreuset.)
My wife (who has lived the adventure as have I) says that the only way it could go wrong is if there was not enough for your taste tester.
I love your recipes and I appreciate your family!
I really like that your wine measurement was, "About this much," and you mentioned that using salted butter is okay.
Back in the Olde Days when salted butter was heavily and not uniformly salted, using unsalted butter in some recipes was a necessity. Now, unless you want to be very exact, the sodium in salted butter isn't going to make a big difference. Especially in a "Salt to taste" recipe such as this.
Lodge has an oval roaster enameled cast iron. I’m gonna make this but halve the recipe.
Let me guess, he uses onions and mushrooms?
I'll be sure to make this when we have our first frigid cold day of the season! This looks fantastic!
When James takes the dish with him to finish it, you know it must be really good!
To start, I really like your channel and recipes. But, being from SE Missouri, I started cringing when you were doing your ingredient list… but I pushed on to see how this would go. I looks delicious and I think I will try it this 'northern' way. 😊 I still cannot get by the name chicken and dumplings though. How about 'Deconstructed Chicken Pot Pie?' All said, you made me hungry, again. That's a good thing.
Not to be controversial but these are not Southern Style Dumplings. These are Northern Dumplings. True Southern Dumplings are the rolled out flat Dumplings
It might add some prep time, but could you debone the chicken thighs yourself? It might help out with the bone fragments as well.
Jim: That's cookin!
Chef John: That's just you cookin.
GOATS 🧡
It’s funny when we mess up saying something and it’s ridiculous like 7 cups of flour and it only supposed to be 7 tablespoons. You have to repeat it. Like why did I say that lol
I really enjoy your videos and I love how you involve your wife and son in these videos. Thanks for making great content!
another meal to make, just one win after another, bravo.
I would love an explanation of why bread flour as opposed to AP flour?
😂😂😂😂 I live in Mssion B.C Canada, I havn't heard that wahmbulance saying for a long
time , I thought I heard it in a recent vidya you just did.👌
Yay finally a cookbook! Can’t wait to get it!
wor-chester-shire, or speed-phonetically "wer-chest-shir" (:
Three syllables: "wuss-teh-sheer." Emphasize the first and third. Let us resolve together to just pronounce the word this way, and stop letting it be a hiccup in our cooking narratives, always drawing attention to its supposed unpronounceability.
Ixnay on the utmegnay
I'm used to boiling chicken to make my own stock for this soup. This is a nice take.
Great cooking
Happy family
Happy parents ❤
Very excited to hear you'll be putting out a cookbook, I've been hoping you would!
Funny, it never occurred to me that the thighs were mechanically deboned. Makes perfect sense of course. I too have noticed small bone shards in chicken pieces lately.
I've found that if you want to brown up chicken thighs and have ANY chance of getting good colour, you have to sear them WHOLE.
Most supermarket/mass produced chicken has a lot of extra water added. If you cook in small pieces this comes out of the flesh and causes the chicken to steam. You teally have to overcook it to get a decent sear.
I've recently converted to searing/browning whole thigh fillets then chopping to add to what I'm cooking, and it's been a game-changer. The flavour is soooooo much better, too.
Drooling…Again !!
10/10?? Making today!
Oh! You make fluffy dumplings…just like my mom made and I also make.
Back in the day, she used Pioneer Pancake Mix to make the dumplings, but that brand is now long gone. Now, I suppose Bisquick works fine.
Now when you get a ten it has to be more satisfying. Good going James! It's so fun to see your dad so ecstatic that he made something you absolutely love. I'm from Michigan (middle east? 🤷♀not southern) and we were raised on chicken and dumplings.
Im not good with dough things but love chix and dumplings so hopefully i can learn!!!!!!!!!!
0:16 Wow that's a lot of ingredients.
I made this recipe after I saw it in the email newsletter. I'm from the south and my mom always made phenomenal chicken and dumplings but I've never attempted it because I was always terrified of ending up with those soggy, submerged dumplings you sometimes get in restaurants. I will say that I should have waited for the video because my dumplings definitely should have cooked longer, lol. I used a smaller cookie scoop, but mine were also still a little stodgy. But they were so tasty, we didn't care, lol. Can't wait to try it again and just exercise some patience to let them get to that perfect stage.
But I have to agree with James here: it's a 10/10 recipe for sure. The flavors were so good, it even beats my mom's recipe (but don't tell her I said that).
Honing a knife isn't sharpening a knife
Only thing I would change is to throw the dried herbs in for a bit right before the wine to “wake them up.”
I love chicken and dumplings. This looks divine I can’t wait to try it, your recipes are amazing by the way I love your channel!
OMG! Drooling here! I WILL be making this divine dish! Must shop first. It is starting to snow and it is. COLD here, the chicken and dumplings will hit the spot! Thank you James and family!🥰
How can it not be a 10! Chicken and dumplings is just so great! Even bad ones. My grandma made the flat style dumplings. They were just so good. Her soup was always so creamy. I made them once. It's super easy and they were great! Tho I made little round ones. Didn't even follow a recipe. I just did whatever I wanted.