Quick Recipe Version (TL;DR)
Quick Ingredients
- 3 lb bone-in, skin-on chicken thighs and drumsticks
- 2 1/2 tsp kosher salt, 1 tsp black pepper (divided)
- 3 Tbsp unsalted butter, 1 Tbsp oil
- 1 large onion, 3 carrots, 3 celery stalks, 3 garlic cloves
- 6 cups low-sodium chicken broth + 1 cup water
- 1 bay leaf, 1 tsp dried thyme, 1 tsp dried parsley
- 1/3 cup all-purpose flour (for thickening)
- 1/2 cup heavy cream or whole milk (optional)
- 2 1/4 cups all-purpose flour (for dumplings)
- 2 1/2 tsp baking powder, 3/4 tsp kosher salt
- 5 Tbsp cold unsalted butter
- 3/4 cup cold buttermilk + 1/4 cup cold whole milk
- 1 cup frozen peas (optional), fresh parsley for garnish
Do This
- 1) Season chicken with salt and pepper, then brown in butter and oil until golden on both sides.
- 2) Sauté onion, carrots, celery, and garlic in the same pot. Add broth, water, bay leaf, thyme, and parsley; return chicken to pot.
- 3) Simmer gently 35–40 minutes until chicken is very tender. Remove chicken, discard skin and bones, and shred or chunk the meat.
- 4) Whisk flour with a ladle of hot broth, then stir back into pot. Add cream or milk if using; simmer to thicken.
- 5) Make dumpling dough: mix dry ingredients, cut in cold butter, stir in buttermilk and milk to form a soft dough.
- 6) Roll dough 1/4 inch thick, cut into 1-inch strips or squares, and gently simmer in broth 10–15 minutes until tender.
- 7) Return chicken and peas to pot, warm through, adjust seasoning, garnish with parsley, and serve hot.
Why You’ll Love This Recipe
- Classic Amish-style comfort food: tender chicken, rich homemade broth, and hearty dumplings.
- Uses simple pantry ingredients but tastes like it simmered all day on a farmhouse stove.
- Flexible dumpling style: rolled biscuit-style dumplings with an easy option for fluffy drop dumplings.
- Family-friendly, filling one-pot meal that reheats beautifully for next-day lunches.
Grocery List
- Produce: 1 large yellow onion, 3 medium carrots, 3 celery stalks, 3 garlic cloves, fresh parsley (for garnish)
- Dairy: Unsalted butter, buttermilk, whole milk, heavy cream (optional)
- Pantry: Bone-in chicken pieces (thighs and drumsticks), low-sodium chicken broth, all-purpose flour, baking powder, baking soda (optional), kosher salt, black pepper, bay leaf, dried thyme, dried parsley, vegetable or canola oil, chicken bouillon base (optional), frozen peas (optional)
Full Ingredients
For the Braised Chicken and Broth
- 3 lb bone-in, skin-on chicken thighs and drumsticks (or a whole chicken, cut into 8 pieces)
- 2 tsp kosher salt, divided (plus more to taste)
- 1 tsp freshly ground black pepper, divided
- 2 Tbsp unsalted butter
- 1 Tbsp neutral oil (such as canola or vegetable oil)
- 1 large yellow onion, diced
- 3 medium carrots, peeled and sliced into 1/2-inch rounds
- 3 celery stalks, sliced 1/2 inch thick
- 3 garlic cloves, minced
- 6 cups low-sodium chicken broth
- 1 cup water
- 1 bay leaf
- 1 tsp dried thyme (or 2 tsp fresh thyme leaves)
- 1 tsp dried parsley (or 1 Tbsp chopped fresh, plus more for garnish)
- 1 Tbsp chicken base or bouillon paste (optional, for richer flavor)
- 1/3 cup all-purpose flour (for thickening the broth)
- 1/2 cup heavy cream or whole milk (optional, for a lightly creamy broth)
- 1 cup frozen peas (optional)
For the Amish-Style Rolled Dumplings (Biscuit-Style)
- 2 1/4 cups all-purpose flour, plus extra for dusting
- 2 1/2 tsp baking powder
- 3/4 tsp kosher salt
- 1/4 tsp baking soda (optional, if using buttermilk)
- 5 Tbsp cold unsalted butter, cut into small cubes
- 3/4 cup cold buttermilk
- 1/4 cup cold whole milk (plus 1–2 Tbsp more as needed)
For Serving (Optional)
- 2 Tbsp chopped fresh parsley
- Freshly ground black pepper
- Flaky sea salt, to finish (optional)
Step-by-Step Instructions
Step 1: Season and Brown the Chicken
Pat the chicken pieces dry with paper towels so they brown properly. Sprinkle all sides with 1 1/2 teaspoons of the kosher salt and 1/2 teaspoon of the black pepper.
In a large, heavy-bottomed pot or Dutch oven (at least 6 quarts), melt 2 tablespoons unsalted butter with 1 tablespoon oil over medium-high heat. When the fat is hot and shimmering, add the chicken in a single layer, skin side down. Work in batches if needed to avoid crowding the pot.
Brown the chicken for 4–5 minutes per side, until the skin is deep golden and some browned bits form on the bottom of the pan. Transfer browned chicken to a plate and set aside. Do not worry about cooking it through at this stage; you just want color and flavor.
Step 2: Build the Aromatic Base
Reduce the heat to medium. In the same pot with the drippings, add the diced onion, sliced carrots, and sliced celery. Sprinkle with the remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Sauté, stirring occasionally, for 5–7 minutes, until the vegetables soften and the onions turn translucent, scraping up any browned bits from the bottom of the pot.
Add the minced garlic and cook for 30–60 seconds, just until fragrant. Do not let the garlic brown. If the pot looks very dry, add a splash of broth or a teaspoon of butter to keep things from sticking.
Step 3: Simmer the Chicken Until Tender
Pour in the 6 cups chicken broth and 1 cup water. Stir in the bay leaf, dried thyme, dried parsley, and chicken base or bouillon paste if using. Bring the mixture up to a gentle boil over medium-high heat.
Once it reaches a boil, return the browned chicken pieces (and any juices on the plate) to the pot. Reduce the heat to low or medium-low to maintain a steady, gentle simmer. Cover and cook for 35–40 minutes, or until the chicken is very tender and easily pulls away from the bone.
When the chicken is done, turn off the heat. Use tongs to transfer the chicken to a cutting board or large plate. Discard the bay leaf. Let the chicken cool just enough to handle, then remove and discard skin and bones. Shred or cut the meat into large, rustic chunks and set aside. Keep the broth in the pot.
Step 4: Thicken the Broth and Add Cream (If Using)
Turn the heat under the pot back to medium. In a small bowl or measuring cup, whisk the 1/3 cup all-purpose flour with about 1 cup of the hot broth from the pot until smooth and lump-free. This makes a slurry that will gently thicken the stew.
Slowly pour the flour slurry back into the pot while stirring the broth. Continue to simmer for 5–7 minutes, stirring occasionally, until the broth thickens slightly into a light gravy consistency. It should lightly coat the back of a spoon but still feel like a soup rather than a very thick sauce.
If you prefer a creamier, slightly richer broth, stir in the 1/2 cup heavy cream or whole milk now. Taste and adjust seasoning with additional salt and pepper as needed, remembering that you will add dumplings and chicken back in, which will mellow the flavor a bit.
Step 5: Make the Amish-Style Dumpling Dough
While the broth is simmering and thickening, prepare the dumpling dough. In a large mixing bowl, whisk together 2 1/4 cups all-purpose flour, 2 1/2 teaspoons baking powder, 3/4 teaspoon kosher salt, and 1/4 teaspoon baking soda (if using buttermilk). Make sure the dry ingredients are well combined.
Add the 5 tablespoons of cold, cubed butter to the bowl. Using a pastry cutter, two knives, or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining. Work quickly so the butter stays cold.
In a separate small bowl or measuring cup, combine the 3/4 cup cold buttermilk and 1/4 cup cold whole milk. Pour most of the liquid into the flour mixture, stirring gently with a fork or spatula just until a soft dough forms. If there are still dry patches, add the remaining liquid or 1–2 tablespoons more milk, a little at a time. The dough should be soft but not sticky, and it should hold together when pressed.
Step 6: Roll, Cut, and Cook the Dumplings
Lightly flour a clean work surface and turn the dough out onto it. Gently knead 3–4 times to bring it together into a smooth ball; do not overwork, or the dumplings will be tough.
Using a floured rolling pin, roll the dough out to about 1/4 inch thick. Dust the top lightly with flour if needed to prevent sticking. With a sharp knife or pizza cutter, cut the dough into 1-inch wide strips, then cut the strips into 1- to 2-inch lengths, creating small rectangular dumplings.
Bring the broth in the pot back to a gentle simmer (not a rolling boil, which can break the dumplings apart). One by one, carefully slide the dumpling pieces into the simmering broth, stirring gently now and then to prevent sticking. Cook, uncovered, at a very gentle simmer for 10–15 minutes, until the dumplings are cooked through and tender. They will puff slightly and may thicken the broth a bit more.
Step 7: Finish the Stew and Serve
When the dumplings are nearly done, add the shredded or chunked chicken back into the pot along with the frozen peas (if using). Gently stir to combine, being careful not to break the dumplings. Simmer for another 5 minutes, just until the chicken is heated through and the peas are tender.
Taste once more and adjust seasoning with salt and pepper. The broth should be deeply savory, with tender chicken, soft vegetables, and dumplings that are cooked through but not mushy.
Turn off the heat. Ladle the chicken and dumplings into warm bowls, making sure everyone gets a good mix of chicken, vegetables, dumplings, and broth. Garnish with chopped fresh parsley and a small pinch of flaky sea salt or extra black pepper if desired. Serve hot, ideally with a simple green salad or steamed vegetables on the side.
Pro Tips
- Keep the simmer gentle: A soft, steady simmer keeps the dumplings tender and whole. A hard boil can cause them to break apart and toughen.
- Control the thickness: For a thinner, soupier broth, reduce the flour to 1/4 cup. For a thicker, stew-like consistency, increase up to 1/2 cup flour (whisked into broth as a slurry).
- Use what chicken you have: Bone-in pieces add the most flavor, but you can use boneless thighs. If starting with cooked or rotisserie chicken, simmer the broth and veggies first, then add the chicken in Step 7.
- Chill your fats: Cold butter and cold dairy are key for light, tender dumplings. If your kitchen is warm, pop the cut butter or even the mixed dough in the fridge for 10 minutes before rolling.
- Season in layers: Taste after thickening and again after adding chicken and dumplings. Adjust salt and pepper at the very end so the flavor is bright, not flat.
Variations
- Fluffy drop dumplings: For spoon-dropped dumplings instead of rolled, add 2–4 extra tablespoons of milk to the dough to make it softer. Skip rolling; use a spoon to drop heaping tablespoonfuls of dough directly into the simmering broth and cook 12–15 minutes, covered for the first 8 minutes.
- Extra-creamy version: Stir in up to 1 cup of heavy cream (or a mix of cream and milk) after thickening the broth. You can also add a small splash of dry sherry for depth, keeping the base rich and velvety.
- Turkey or leftover roast chicken: Substitute 3–4 cups cooked shredded turkey or chicken. Make the broth with the veggies and seasonings as written, then add the cooked meat in Step 7 just to warm through before serving.
Storage & Make-Ahead
Leftover chicken and dumplings keep well in the refrigerator for 3–4 days. Cool the stew to room temperature, then transfer to an airtight container and refrigerate. Reheat gently on the stovetop over low to medium-low heat, adding a splash of broth or milk if it has thickened too much. Stir carefully so the dumplings do not break apart.
For the best texture, dumplings are best enjoyed fresh. If you plan to make this ahead, consider cooking the chicken and broth (Steps 1–4) up to 2 days in advance. Store the broth and shredded chicken together in the fridge. When ready to serve, bring the broth back to a simmer, make and cook the dumplings, then add the chicken back in at the end.
Freezing is best done without dumplings, as they can become soft and mealy once thawed. Freeze just the chicken and broth in an airtight container for up to 3 months. Thaw overnight in the refrigerator, reheat to a simmer, then make and cook fresh dumplings before serving.
Nutrition (per serving)
Approximate values per serving (6 servings total): about 550 calories; 33 g protein; 29 g fat; 40 g carbohydrates; 3–4 g fiber; 4–6 g sugar; 1150–1350 mg sodium (will vary based on broth and added salt). Using less cream and skipping peas will slightly reduce calories and carbs, while using boneless, skinless chicken will reduce fat.
