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Southern Chicken and Biscuit-Style Dumplings Recipe

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4.1 from 43 reviews

A comforting Southern classic featuring tender bone-in chicken thighs simmered in a flavorful broth with vegetables, topped with fluffy biscuit-style dumplings that soak up all the rich flavors.

  • Total Time: 1 hour 55 minutes
  • Yield: 10 servings

Ingredients

Chicken and Broth

  • 5 lbs bone-in skin-on chicken thighs
  • 4 teaspoons vegetable oil (divided)
  • 4 tablespoons butter
  • 4 carrots (peeled and cut into 3-inch pieces)
  • 2 celery stalks (diced)
  • 1 medium onion (diced)
  • ¼ cup flour
  • ¼ cup dry white wine
  • 4 cups chicken broth
  • ½ cup milk
  • 1 teaspoon fresh thyme
  • 2 bay leaves
  • 3 tablespoons fresh parsley (chopped)
  • Salt and pepper (to taste)

Dumplings

  • 2 cups flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup whole milk
  • 3 tablespoons reserved chicken juice (fat)

Instructions

  1. Brown the Chicken: Pat the chicken dry and season with salt and pepper. Heat 2 teaspoons of vegetable oil in a large Dutch oven over medium-high heat. Add chicken thighs in two batches and cook until golden brown on both sides, about 5 minutes per side. Transfer cooked chicken to a plate and pour off the chicken juices and fat to reserve for dumplings. Repeat for the second batch using the remaining oil. Remove skin from the chicken pieces and discard it.
  2. Cook Vegetables: Add butter to the empty Dutch oven and melt over medium heat. Add the carrot pieces (cut into ¼ inch thick strips), diced onion, and celery. Season with ½ teaspoon salt and cook until onions and celery soften, about 5 to 7 minutes.
  3. Make the Broth: Stir in ¼ cup flour and cook for 1 minute to eliminate raw flour taste. Pour in the white wine while scraping up any browned bits from the bottom. Add chicken broth, ½ cup milk, fresh thyme, and bay leaves. Return the chicken thighs to the pot. Cover and reduce heat to low; simmer for 1 hour or until the chicken is tender and reaches an internal temperature of 170ºF. Chicken should be easily pulled from the bone. Remove from heat.
  4. Shred Chicken and Prepare Broth: Remove chicken from pot and shred with two forks into bite-sized pieces. Skim any fat from the surface of the broth. Return shredded chicken to the pot, season with salt and pepper to taste, add fresh parsley, and bring to a gentle simmer.
  5. Prepare Dumpling Dough: Combine 3 tablespoons reserved chicken fat and 1 cup whole milk in a microwave-safe bowl. Heat for about 1 minute until warm. In a medium bowl, whisk together 2 cups flour, 1 tablespoon baking powder, and 1 teaspoon salt. Pour the warm milk-fat mixture into the flour mixture and stir gently with a wooden spoon until just combined; avoid overmixing.
  6. Cook Dumplings: Using an ice cream scooper, form golf ball-sized dough balls (about 12-15 pieces). Drop them gently into the simmering chicken broth. Cover the pot with its lid and cook over low heat for 15 minutes or until the dumplings have doubled in size and are fully cooked through.

Notes

  • Removing chicken skin helps to reduce excess fat but keeps the meat flavorful.
  • Use a meat thermometer to ensure chicken reaches a safe internal temperature of 170ºF.
  • Do not overmix dumpling dough to keep them light and fluffy.
  • Simmer dumplings gently to avoid toughening them; rapid boiling can cause them to break apart.
  • Reserve chicken fat for richer flavor in dumplings instead of using plain milk.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 35 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Southern American

Find it online: https://allyumcooks.com/southern-chicken-and-biscuit-style-dumplings-recipe/