Chicken and Dumplings
Print recipe
| Serves | 4 |
| Prep time | 1 hour |
| Cook time | 50 minutes |
| Total time | 1 hour, 50 minutes |
| Meal type | Main Dish |
| Misc | Child Friendly |
| Region | American |
Ingredients
- 4 chicken thighs (or small chicken cut into quarters)
- 1 1/2 cup flour (1 cup reserved for dimpling batter)
- 2 teaspoons kosher salt
- fresh ground black pepper
- enough oil to cover the bottom of a heavy bottomed pan
- 3 cups chicken stock
- 1 Medium onion (chopped into 1/4)
- 2 bay leaves
- 2 thick slices lemon
- 1 teaspoon baking powder
- 1/4 teaspoon table salt
- 2 Large egg yolks
- 1/3 cup milk
- 1/4 teaspoon ground sage
- 1/2 teaspoon dried dill
Directions
| Step 1 | |
 Mix1/2 cup flour with kosher salt and pepper Dredge chicken in flour Heat oil in pan until shimmering | |
| Step 2 | |
 Brown chicken on both sides, skin side first Remove chicken to a plate | |
| Step 3 | |
 Toss onions with any flour remaining from dredging the chicken Saute onions until soft, but do not let them brown | |
| Step 4 | |
 Add stock, bay leaf, and lemons to pan, and stir well Add chicken back into pan, skin side up Cover and cook over low heat for 35 minutes | |
| Batter | |
| Step 5 | |
 Sift remaining 1 cup of flour with baking powder and table salt Mix in dried herbs | |
| Step 6 | |
 Mix egg yolks and milk together and add to dry mixture Stir until just combined, but do not overmix | |
| Step 7 | |
 Remove lid from chicken and remove bay leaves and lemon slices. Using two teaspoons drop 1 teaspoon of batter at a time into liquid. (About 12) Cover pot and simmer another 15 minutes. | |