Description
A cozy, one-pot wonder featuring tender chicken in a rich, creamy broth with fresh thyme and rosemary, served with fluffy, homemade buttermilk biscuits. This crowd-pleasing dish is perfect for dinner parties and weekend comfort.
Ingredients
Scale
- 2 lbs chicken thighs and breasts (bone-in, skin-on preferred)
- 3 tablespoons unsalted butter (divided)
- 1 large yellow onion, diced
- 3 medium carrots, peeled and sliced into rounds
- 3 stalks celery, sliced
- 4 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth (low-sodium)
- 1 cup heavy cream
- 1 tablespoon fresh thyme
- 1 tablespoon fresh rosemary
- 1 bay leaf
- Salt and black pepper to taste
- 2 cups all-purpose flour (for biscuits)
- 1 tablespoon baking powder
- 1 teaspoon salt (for biscuits)
- 1/2 cup cold unsalted butter, cubed (for biscuits)
- 1 cup buttermilk
- 1 large egg yolk
- 1/4 cup grated Parmesan cheese (optional)
- 2 tablespoons chopped chives or green onions (for garnish)
Instructions
- Prep ingredients: Chop onion, carrots, celery, mince garlic, measure herbs, grate Parmesan, and chop chives.
- Sear chicken: Heat 1 tablespoon butter in a large Dutch oven over medium-high heat. Season chicken with salt and pepper, sear for 3-4 minutes per side until golden, then remove to a plate.
- Sauté aromatics: In the same pot, add remaining 2 tablespoons butter. Add onions, carrots, and celery; cook for 5-6 minutes until softened. Add garlic and cook for 1 minute until fragrant.
- Make roux: Reduce heat to medium. Sprinkle 1/4 cup flour over vegetables. Stir constantly for 1-2 minutes until it forms a paste.
- Build stew: Whisk in chicken broth and heavy cream to break up roux. Add thyme, rosemary, and bay leaf. Bring to a simmer. Return chicken to pot, cover, and simmer on low for 25-30 minutes until chicken is cooked through.
- Make biscuit dough: While stew simmers, whisk flour, baking powder, salt, and Parmesan in a large bowl. Cut in cold butter until mixture resembles coarse crumbs. Whisk buttermilk and egg yolk separately, then pour into dry ingredients. Stir gently until just combined; do not overmix.
- Shape and cook dumplings: Turn dough onto a floured surface, knead 2-3 times, and pat to 1/2-inch thickness. Cut into squares or circles. Drop raw dumplings into the simmering stew. Cover and cook for 15 minutes without lifting the lid.
- Serve: Remove bay leaf. Adjust seasoning. Ladle into bowls ensuring chicken, veggies, and dumplings are included. Garnish with chives or green onions and serve immediately.
Notes
Keep butter cold for flaky biscuits. Do not overmix the dough to avoid tough biscuits. Simmer gently to prevent dumplings from breaking apart. Let the stew rest for 5 minutes before serving to allow flavors to meld. This dish does not freeze well due to the dairy and dumplings.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl with chicken,
- Calories: 650
- Sugar: 4
- Sodium: 850
- Fat: 32
- Saturated Fat: 16
- Carbohydrates: 55
- Fiber: 3
- Protein: 35
Keywords: chicken and dumplings, buttermilk biscuits, comfort food, dinner party recipe, one pot meal, cozy dinner, homestyle cooking